Discover the perfect school-safe, allergen-free cranberry granola bars! Easy to make and free from the top 10 allergens, these chewy and delicious bars are ideal for lunchboxes or a wholesome snack. Whether you’re dealing with allergies or simply want a healthier, allergen-free snack, these cranberry granola bars are sure to become a household favourite.
Note – this post was originally published in September 2022 and updated in 2024 to include more helpful content and updated photos.
Why I Made This Recipe
I honestly love granola bars – they are my go-to snack during the day when I’m on the go or at work and need a quick bite to eat. Our kids love them as well and they are the perfect treat to pack in school lunchboxes and for road trips. As someone with multiple food allergies, it can be hard to find a safe store-bought alternative that ticks all the boxes so this recipe definitely fits the bill.
Why You Should Make These
If you’re looking for a school-safe snack to send in your kids’ lunchboxes that is packed with flavour, this is the recipe for you. These cranberry granola bars are free from the 10 priority allergens listed by Health Canada which also makes them school safe in Canada.
That being said, please check with your local school board if you are unsure whether homemade baked goods are allowed to be sent in with your child.
Ingredients and Substitutions
This is a dairy, gluten, soy, egg and tree nut-free recipe. As I am using honey to bind the granola, the granola bars are not vegan. For an easy vegan option, continue reading below and check out my FAQ for more recipe recommendations.
A little about Coconut
This recipe uses coconut which despite some confusion from its name is not a tree nut and as such is not included in the top 10 priority allergens guide in Canada. Read more about tree nuts on the Food Allergy Canada website. Coconut is generally not included on the ‘banned food list’ in schools as well but check with your local school board.
Dry Ingredients (pictured above)
Coconut Flour and Toasted Shredded Coconut: If you can not eat coconut, you can substitute the coconut flour with almond flour (if you are not nut-free), cassava flour or brown rice flour and omit the toasted coconut.
Rolled oats (not in photo): these form the base for the granola. I do not recommend using quick oats.
Brown sugar: I love the caramel undertone that brown sugar adds to the granola. Sub with white sugar if you prefer a cleaner sweet taste.
Dried cranberries: our fruit of choice for granola but you can sub with any other dried fruit or even chocolate chips if you prefer.
Sea salt: this helps to enhance all of the wonderful flavours and also cut back on some of the sweetness.
Wet Ingredients (not in photo)
Canola oil: this helps as part of the binding agent for the granola. Use vegetable oil if you prefer. I tend not to use olive oil in my granola due to its stronger flavour.
Honey: the honey, which is not vegan, adds the sticky sweetness. If you prefer to make a vegan version of this recipe, substitute the honey with maple syrup.
Vanilla extract: I find that this just helps to elevate the flavour of the granola. You can use vanilla bean paste if you prefer. Experiment with different extract flavours to suit your tastebuds.
How to Make Cranberry Granola Bars
Start by preheating your oven to 330F (165C) and line a 9-inch by 13-inch baking pan with parchment paper. This will make it easier to remove the granola once it has baked.
In a small frying pan, toast the shredded coconut over a medium heat. Keep stirring as it will start to brown quickly. Set aside to cool.
In a large mixing bowl, add the rolled oats, coconut flour, toasted shredded coconut, brown sugar, dried cranberries and sea salt.
Mix all the ingredients thoroughly to ensure they are evenly distributed. Be sure to break up any clumps of brown sugar. Top Tip: If your brown sugar has hardened, microwave it for a few seconds to soften it, making it easier to break apart
Next, we’re going to mix our wet ingredients which will help bind the granola bars together. In a small bowl add canola oil, vanilla extract and honey. Remember that you can substitute honey with maple syrup if you prefer. Whisk everything together to combine.
Pour the wet ingredients into the dry ingredients.
And then finally stir everything together with a wooden spoon or spatula to combine. The granola comes together really quickly. I often get the kids to help with the mixing stage as they like to get involved with making their school snacks.
Let’s get ready to bake
Pour the granola onto the prepared baking pan.
Shape and flatten the granola into a rectangle, about an inch thick. The thickness of the granola will ensure that it stays nice and chewy in the centre. I used a spatula to help straighten up the edges as well, as you can see below.
Bake the granola for 40 minutes at 330 degrees and when it comes out of the oven, it will be nicely golden and brown a little bit on the edges as well.
Now I know that you’ll want to try it right away and they do taste so good when they are warm. But trust me, it is much easier to cut it up into bars if you let the granola cool first.
Customizing Your Granola Bars
Here are some easy flavour options for these granola bars:
- Mix Up the Dried Fruit: Feel free to swap out cranberries for raisins, dried blueberries, or chopped dried apricots—just ensure they’re allergen-free.
- Add Some Spice: If you like a bit of warmth in your snacks, consider adding a teaspoon of cinnamon or pumpkin spice to the dry ingredients.
- Go Chocolatey: If you’re not avoiding chocolate, add some allergen-free mini chocolate chips for a sweeter treat. I personally love the Enjoy Life brand of chocolate chips.
Storage
I recommend cutting the granola into bars with a sharp knife as soon as it has cooled. Store the bars in an airtight container such as an oversized mason jar. There is no need to refrigerate the bars.
You can also freeze the granola bars for up to three months. Simply wrap them individually with parchment paper or plastic wrap and place them in an airtight container or freezer bag. Allow to defrost fully before serving.
Common Granola Questions
Here are some common questions about making allergen free cranberry granola bars:
This recipe will make approx 24 bars, depending on the size that you cut them. I like to keep them small to fit in my kids’ lunch boxes.
Absolutely. Substitute the coconut flour with almond flour (if you are not nut-free), cassava flour or brown rice flour.
Although there are no eggs in this recipe, it does use honey which is not vegan as it is made by bees. I often use maple syrup with this recipe when I don’t have enough honey and it works perfectly.
Coconut is a controversial ingredient in the allergy world as it is not considered a tree nut and therefore not classified as a top allergen. However, many people can not tolerate coconut. Check out my Ingredients and Substitution section for my recommendations if you need to omit the coconut.
As long as the bars meet the school’s allergy policies, they should be safe for school. Always check with the school’s guidelines.
If your granola bars are crumbly, it could be due to not using enough binding ingredients (oil and honey), not pressing the mixture firmly into the pan, or cutting the bars before the granola has completely cooled.
Cranberry Granola Bars
These Top Ten Allergen-Free Cranberry Granola Bars are not only easy to make, but they also cater to a wide range of dietary restrictions without sacrificing taste or texture. They’re chewy, slightly sweet, and filled with nutritious ingredients that fuel your body and keep you satisfied.
When you try them, let me know how they compare to the store-bought versions. I’m confident you’re going to love these so much more! Leave a comment below or tag me on social media with your thoughts!
Recommended Recipes
Check out my other school-safe and mini-treat snacks below:
- My mini chocolate donuts are always a hit (vegan)
- Recreate an allergy-safe version of rice krispie treats (dairy-free)
- How about my easy-to-make air fryer churro bites (vegan)
- Mini Banana Muffins are the perfect lunchbox-sized treat (Top 10 Allergen Free)
Happy Snacking!
Allergy Friendly Cranberry Granola Bars
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 350 grams Rolled Oats (3 1/2 US Cups)
- 40 grams Coconut Flour (1/3 US Cup – see note)
- 50 grams Toasted Shredded Coconut (1/2 US Cup – I recommend using unsweetened)
- 65 grams Brown Sugar (1/3 US Cup)
- 150 grams Dried Cranberries (1 1/4 US Cups)
- 1 tsp Sea Salt
- 120 grams Canola Oil (1/2 US Cup)
- 170 grams Honey (1/2 US Cup – see note)
- 1 tsp Vanilla Extract
Instructions
Prep:
- Preheat your oven to 330F (165C) and line a 9 inch by 13 inch baking pan with parchment paper. This will make it easier to remove the granola once it has baked.
- In a small frying pan, toast the shredded coconut over a medium heat. Keep stirring as it will start to brown quickly. Set aside to cool.
To Make the Granola Bars
- In a large mixing bowl, add 350 grams Rolled Oats, 40 grams Coconut Flour, 50 grams Toasted Shredded Coconut, 65 grams Brown Sugar, 150 grams Dried Cranberries and 1 tsp Sea Salt. Stir together to combine.
- In a small bowl add 120 grams Canola Oil, 1 tsp Vanilla Extract and 170 grams Honey. To veganise this recipe. you can substitute honey with maple syrup if you prefer. Whisk everything together to combine.
- Pour the wet ingredients in to the dry ingredients and mix together.
- Add the granola mixture to the lined baking pan and shape in to a rectangle, about 1 inch in thickness (this helps retain a chewy centre once baked).
- Bake for 40 minutes until lightly toasted. Allow to cool before cutting into bite-sized bars with a sharp knife.
Video
Notes
- Yield: This recipe makes at least 24 bite-sized bars, depending on the size that you cut.
- Storage: Store in an airtight container on the counter for up to 2 weeks. No need to refrigerate.
- Vegan Option: To veganise this recipe, use maple syrup instead of honey (same quantity).
- Allergens: Coconut is not considered a tree nut and is not included in the Top 10 Priority Allergens list in Canada. If you can not tolerate coconut, omit the toasted coconut and sub the coconut flour with almond flour (if you are not nut-free), cassava flour or brown rice flour. See the full recipe post for further details.
- Nutrition: information is based on 1 bar per serving with approximately 24 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes.
- Flavour Options:
- Mix Up the Dried Fruit: Feel free to swap out cranberries for raisins, dried blueberries, or chopped dried apricots—just ensure they’re allergen-free.
- Add Some Spice: If you like a bit of warmth in your snacks, consider adding a teaspoon of cinnamon or pumpkin spice to the dry ingredients.
- Go Chocolatey: If you’re not avoiding chocolate, allergen-free mini chocolate chips can be added for a sweeter treat. I personally love the Enjoy Life brand of chocolate chips.
- More Lunchbox Treats: Kids and adults alike will love these handy snacks: mini chocolate donuts (vegan), allergy-safe rice krispie treats (dairy-free), air fryer churro bites (vegan) and Mini Banana Muffins (Top 10 Allergen Free).
I added apple butter for flavor and moisture. This recipe is very forgiving and could be changed many ways.
Hi Kathy. That’s a lovely idea. Thanks for sharing!
Love the simplicity of this recipe. We made two versions – one with the dried cranberries and one with chocolate chips. My kids loved them! Will definitely be making this again – thank you.
So happy to hear that.