Nut-Free Muesli Bars are the perfect grab-and-go snack for busy mornings, lunchboxes, or a healthy afternoon pick-me-up. Packed with wholesome ingredients like oats, seeds, dried fruit, and natural sweeteners, these bars are chewy, satisfying, and allergy-friendly. Whether you’re avoiding nuts due to allergies or just want a snack the whole family can enjoy, these homemade bars are a nutritious and delicious choice.

Why You’ll Love This Recipe

Completely nut-free—perfect for school lunches and allergy-sensitive homes
Made with wholesome, natural ingredients
Customizable with your favorite dried fruit and seeds
No baking required for most versions
Great source of fiber and energy for busy days

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Sunflower seeds
Pumpkin seeds
Dried cranberries or raisins
Shredded coconut (optional)
Honey or maple syrup
Coconut oil or unsalted butter
Vanilla extract
Ground cinnamon (optional)
A pinch of salt

directions

Line an 8×8-inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine oats, sunflower seeds, pumpkin seeds, dried fruit, coconut, cinnamon, and salt.
In a small saucepan over medium heat, combine honey (or maple syrup), coconut oil (or butter), and vanilla extract. Stir until melted and combined.
Pour the warm mixture over the dry ingredients and mix thoroughly to coat everything evenly.
Transfer the mixture to the prepared pan and press it down firmly using the back of a spoon or your hands.
Chill in the refrigerator for at least 2 hours until firm.
Once set, lift from the pan and slice into bars or squares.
Store in an airtight container in the fridge.

Servings and timing

This recipe makes about 12 bars.
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: ~2 hours 10 minutes

Variations

Add chia seeds or flaxseeds for extra nutrition
Use dried apricots, dates, or chopped dried apples instead of cranberries
Add mini chocolate chips after mixing (let the mixture cool slightly first)
Replace coconut oil with sunflower seed butter for a richer flavor
Use rice syrup for a lower-sugar option

storage/reheating

Store bars in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze them individually wrapped for up to 2 months.
No reheating is required—just grab and go!

FAQs

Are these bars safe for school lunchboxes?

Yes, they’re nut-free and made with allergy-friendly ingredients, making them great for school or daycare.

Can I bake these bars instead of chilling?

Yes, you can bake them at 350°F (175°C) for about 15–18 minutes for a firmer, slightly toasted texture.

Can I make these vegan?

Absolutely—just use maple syrup instead of honey and coconut oil or plant-based butter.

What holds the bars together?

The combination of honey (or maple syrup) and coconut oil acts as a binder once chilled.

Are these bars gluten-free?

Use certified gluten-free oats to make the bars gluten-free.

Can I skip the coconut?

Yes, the shredded coconut is optional and can be left out or replaced with extra seeds.

Will they fall apart easily?

Press the mixture down very firmly and chill fully to ensure they hold their shape well.

Can I use quick oats instead of rolled oats?

Rolled oats provide better texture, but quick oats can be used in a pinch—they may yield a softer bar.

How sweet are these?

They’re mildly sweet. You can adjust the honey or maple syrup to taste.

Can I add protein powder?

Yes, you can add a few tablespoons of your favorite protein powder—just reduce the dry ingredients slightly to maintain the texture.

Conclusion

Nut-Free Muesli Bars are a healthy, easy-to-make snack that’s both satisfying and safe for everyone to enjoy. Whether you’re packing them for school, work, or travel, these chewy, flavorful bars deliver a nutritious punch without the worry of allergens. Customize them to suit your taste, and enjoy a wholesome snack that’s as convenient as it is delicious.