Allergy Friendly Cranberry Granola Bars
These school-safe allergy-friendly cranberry granola bars are Top 10 Allergen Free! Anything goes with granola and this simple recipe takes just a few minutes to prepare. Whether you're dealing with allergies or simply want a wholesome, allergen-free snack, these cranberry granola bars are sure to become a household favourite.
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).
Nutrition
Serving: 24 BarsCalories: 180kcalCarbohydrates: 19.4gProtein: 2gFat: 10.8gSaturated Fat: 1.5gSodium: 81mgPotassium: 78mgFiber: 2gSugar: 9gCalcium: 11mgIron: 1mg
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
