Allergy Friendly Maple Harvest Granola Bars

Happy New Year friends!! I am beyond thrilled to be part of the Baking For Friends Blog family! Each month, I’ll be sharing tried and tested allergy friendly recipes with you that I hope you’ll love and find simple to make.

So let’s get started 🙂

With each new year comes unrealized resolutions. You know what I’m talking about – gyms are packed and everyone’s (generally) more self conscience about their diets. We’re all guilty of it, myself included. But I love how resolutions help us reflect and motivate us to be a better version of ourselves (even if it might be temporary). My resolution is to be kinder to myself and not fret if things don’t go exactly according to plan. Sometimes outcomes are best when they’re unplanned!

Let’s make this year the year to get it done, friends!

Speaking of getting things done, why not start off the year right with these amazing Maple Harvest Granola Bars! They’re perfect for on-the-go mornings and as a healthy snack. And they’re super easy to make too.

I’ve been a little granola obsessed lately – wanting to make every possible flavor combination on Earth. My Chewy Chocolate Chip Coconut Granola Bars were a huge hit, so naturally I started experimenting with different ingredients. I knew I wanted something healthy, slightly crunchy, and perfectly sweetened.

When you look at the ingredients on the back of even the healthiest of granola bars out there, you’ll undoubtedly find a few different names for sugar. And I’m not hating on sugar, I use it all the time in my baking. But, it’s nice to have some foods and treats sweetened naturally – so there isn’t this guilt trip weighing over us about eating better.

No sweat because I’ve got you covered with these incredible Maple Harvest Granola Bars. They’re crunchy, delicious, healthy, loaded with good wholesome ingredients, are a breeze to make, allergy friendly, naturally gluten free, and naturally vegan. In other words, they’re basically perfect. Which means you’ll need to get to your kitchen and make them as soon as you’re done reading this post 😉

Resolution-friendly and guilt-free, these delicious granola bars are free from:

dairy
egg
peanut
soy
sesame
wheat
gluten
animal products

They’re however full of flavor, texture, nutrients, and are naturally sweetened. Simply perfect!

Happy granola making, friends! xx

MAPLE HARVEST GRANOLA BARS

Print Recipe

The perfect bar for your busy mornings, or a healthy snack – these Maple Harvest Granola Bars are going to become one of your favorites. Packed with good for you wholesome ingredients, they will not disappoint. Allergy friendly, naturally vegan and gluten free too.

Author: Laila Sbeinati
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 14 1x
Category: Allergy Friendly Snack
Cuisine: American

Ingredients

Units Scale

2.5 cups rolled oats
1/2 cup whole almonds
1/2 cup pumpkin seeds
1/2 teaspoon Himalayan salt OR sea salt
1/4 cup unsweetened shredded coconut
3/4 cup maple syrup
1/3 cup plus 1 tablespoon refined coconut oil

Instructions

Preheat oven to 375F. Grease a 9″x13″ pan/heat proof dish and line with parchment paper. Set aside.
Place oats, almonds, and pumpkin seeds on a large baking sheet lined with parchment paper and bake in the oven for 10 minutes. Remove and let cool for a minute or two before handling. Then, chop almonds.
In a small pan, heat coconut oil on medium heat until just melted.
Add maple syrup to the oil and whisk well a few times.
In a large bowl, combine well the toasted oats, chopped almonds, pumpkin seed, salt, and shredded coconut.
Add the oil syrup mix and using a spatula, stir and fold the ingredients until dry ingredients are coated.
Next, spread mixed oats into the prepared dish/pan, pressing firmly as you go.
Bake in the preheated oven for 20-25 minutes, until light golden in color.
Remove from oven and leave pan on the counter until cool to the touch. Place in the fridge to cool completely.
Once cooled, remove from fridge and cut into even sized bars.

Notes

If you don’t have refined coconut oil then use regular coconut oil. I used refined to avoid the fragrant coconut-y smell from potentially overpowering the bars.

Baking times may vary depending on your oven and type of pan used (more shallow will bake faster, deeper could take a bit longer etc). I baked mine in a heatproof glass baking dish to 25 minutes.

Refrigerating the bars helps the maple syrup and coconut oil “fuse” everything perfectly and make the most perfect bars 🙂