I came up with this recipe, since it's hard to find quick-and-easy snacks without gluten or peanuts. These bars are so good that even my friends who don't have food allergies love them! If you have tree-nut allergies, you can substitute sunflower seeds and/or sesame seeds. There are so many variations on this recipe!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.

  • Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.

  • Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.

Cook's Notes:

You can substitute honey for the agave syrup.

You can substitute any dried fruit for the dried cranberries.

For the newbies out there, make sure all your ingredients are allergen-free and not processed on shared equipment. Bob's Red Mill(R) oats and Simply Organic(R) pure vanilla extract are gluten-free.

Nutrition Facts

284 calories; protein 5.5g 11% DV; carbohydrates 40.4g 13% DV; fat 13.3g 21% DV; cholesterolmg; sodium 83.3mg 3% DV. Full Nutrition