These homemade Nut-Free Granola Bars are chewy in the middle with crunchy, golden edges. Made in one bowl with pumpkin seeds, sunflower seeds, tahini and maple syrup, they’re an easy lunchbox snack with a lightly sweet, toasted flavour.
Updated September 2026: I retested these granola bars and updated the recipe with clearer ingredient notes, storage guidance and extra tips to prevent crumbling.
Jump to:
Why Nut-Free Granola Bars?
When my son, Ollie, started daycare, we suddenly had to come up with some new snack ideas thanks to the strict nut-free policy. Peanut butter sandwiches are a staple in our house, and I use nut butters all the time in protein ball recipes and baking.
So I started experimenting with homemade sunflower seed butter and pumpkin seed butter and tahini instead. I love the toasted flavour they bring, and tahini ended up working best in these bars with the maple syrup.
I wanted something I could make in one bowl, cut up for the week and throw into a lunchbox on the way out the door. The main challenge was getting the bars to hold together without turning them hard, and the combination of chia seeds, runny tahini and pressing the mixture firmly into the pan worked best.
They’re tasty enough for grown ups to appreciate too – I often grab one for breakfast or a snack when I’m heading out.
Key ingredients
- Chia seeds – don’t skip these; they help bind everything together.
- Tahini – use hulled tahini.
- Rolled oats – not quick oats or instant oats.
- Sunflower & pumpkin seeds – use both as written, or swap one for the other if needed.
Photo instructions
Step One: Combine the chia seeds and water in a large bowl and let them sit until they form a gel. This helps everything bind later.
Step Two: Stir in the maple syrup, vanilla, tahini, salt, and spice until smooth and glossy.
Step Three: Add the oats, sunflower seeds, and pumpkin seeds, then fold until every bit is coated and sticky.
Step Four: Press the mixture into a lined pan, smoothing it out so it’s even and compact.
Step Five: Bake until golden on the edges and firm in the center. Let it cool completely before cutting into bars.
Substitutions & Variations
- Tahini can be swapped for any other runny seed butter (or nut butter, if nuts aren’t a problem for you). It must be runny and not dry or your bars will be crumbly. If you need some inspiration, try my easy Homemade Sunflower Seed Butter or Pumpkin Seed Butter. They both keep for weeks and you’ll use them up in no time on sandwiches, snacks and baking.
- Pumpkin pie spice can be swapped for cinnamon for a similar flavor profile.
- Make them a little sweeter (and prettier) by adding a drizzle of melted chocolate over the cooled bars, or dip the bottom half (lengthways).
Storage
- The best way to store your granola bars is in an airtight container at room temperature so they are not too chewy. They’ll keep for about 3 days.
- If you need them to last longer, you can keep them in the fridge for up to 1 week. But let them come to room temperature before eating as they’re very tough when cold.
How to stop the bars from crumbling
Nobody likes a crumbly granola bar! Here’s how to make sure yours stick together:
Use Runny Tahini/Nut Butter: Ensure your tahini is thoroughly stirred and has a smooth, drippy consistency. Stiff, separated butter will cause the bars to crumble.
Don’t Rush the Chia Gel: Allow the chia seeds to sit in the liquid for the full time (at least 5 minutes) until a noticeable, gloopy gel forms. This is important, as it binds all the ingredients.
Press harder than you think. Compact the mixture firmly into the pan before baking. Then wait until the slab is completely cool before cutting it.
More Nut-Free Snacks
If you’re looking for more nut-free snack ideas, try my Matcha Bliss Balls (also made with tahini) or for a sweet treat, my Chocolate Chip Sunbutter Cookies are delicious.
Nut-Free Homemade Granola Bars (Vegan)
Equipment
- Oven
Ingredients
- 3 tablespoons chia seeds about 36 g
- 5 tablespoons water about 75 ml
- ⅓ cup pure maple syrup about 78 ml / 104 g
- 1 teaspoon vanilla extract about 5 ml
- 6 tablespoons tahini about 90 ml / 128 g; stir well before using
- ½ teaspoon fine sea salt about 3 g
- ½ teaspoon pumpkin pie spice blend or cinnamon; about 1 g
- 1 ½ cups old-fashioned rolled oats about 175 g
- ½ cup raw sunflower seeds unsalted; about 75 g
- ¼ cup raw pumpkin seeds (pepitas) unsalted; about 45 g
Instructions
- Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment.
- In a large bowl, combine the chia seeds with water and allow to sit for at least 5 minutes. The chia seed needs to rehydrate and gel – this helps the bars hold together when cut.
- Add the maple syrup and vanilla and stir before sitting for another 5 minutes.
- Stir in the tahini, pumpkin pie spice, and salt.
- Fold in the oats, pumpkin seeds, and sunflower seeds until everything is well coated and sticky.
- Scrape into prepared pan and press firmly into an even layer, minimizing as much air space as possible so that all the oats and seeds cling together.
- Bake for 30-35 minutes until golden brown on the edges and firm in the center.
- Allow to cool completely in the pan before cutting into bars.
- Store in a sealed container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week and bring to room temperature before eating.
Notes
- Allow the chia seeds the full soak time (5+ minutes) to form a sticky gel.
- The tahini must be smooth and runny (not too dry).
- Press the mixture down very firmly into the pan, and do not cut the bars until they are completely cool to prevent crumbling.
Ron says
thanks for sharing this recipe! been looking for a quick and healthy snack recipe I can make in a batch so i have on the go snack in the fridge