After getting notes from three teachers about classroom nut allergies, I set out to find and make my own version of a clean Nut-free bar that my kids can safely take to school. Full of oats, millet, honey, coconut, fruit and of course… chocolate!! How else do we get kids to eat granola bars?
I should have made two batches, that was dumb. While waiting for them to bake, I folded some laundry and decided to re-watch the Sopranos. I’m going to rewatch it to see if my forty-something self will understand it. You know, maturity and everything.
What did the 1950’s housewife do while waiting for her granola bars to bake? Did kids have peanut allergies then? These are the questions I need answered…
Oh right, Lunch box bars….I’m really proud of these.
- 1 1/4 cup Rolled Oats, I used gluten free, but regular will work
- 1/4 cup Oat Flour I use Bobs Red Mill
- 1 Cup Dried, Unsweetened Shredded Coconut
- 1/3 Cup Millet, uncooked Bobs Red Mill or uncooked Quinoa
- 1/2 tsp fine sea salt, I used pink salt
- 1/2 tsp ground cinnamon
- 1 Cup Chopped dried Fruit, we love Cherries
- 1/4 cup Sunflower seed butter
- 1/4 cup Coconut Oil liquified
- 1/4 cup honey or maple syrup
Heat oven to 350 degrees
Line a 8 x8 brownie style pan with Parchment paper going both way as to create a hammock for the bars to be released when done.
In a large bowl, mix together the oats, oat flour, millet, salt, coconut, and cinnamon.
In a separate bowl, whisk together the sunbutter, coconut oil, and honey.
Add to the dry ingredients and stir well with a wooden spoon.
Add the dried fruit and chocolate and mix until well incorporated.
(This can also be done in a stand up mixer.)
Spread the mixer evenly into the prepared baking pan and push down hard to really press it into the pan.
Bake for 25 minutes or until the top and edges are golden brown.
Allow to cool completely in the pan. I suggest letting it cool, then transfer the pan to the fridge and let it get cold before releasing.
After chilled, lift the parchment paper and transfer to a wooden cutting board.
Using a long serrated knife, and a using a SAWING motion, cut the bars into 2 inch squares.
I wrap them individually in plastic wrap and put them in the fridge.
These can be frozen as well!