Seeds are a great alternative to nuts, but they can get a little boring, according to my eight-year-old. She alternates between pumpkin and sunflower seeds, but she needs them jazzed up occasionally. The maple syrup and sunbutter in these heavenly bars give them an old-fashioned granola bar flavor with all the goodness of natural, real food ingredients and none of the preservatives. Omit the coconut if you can’t tolerate it; the recipe is still wonderful!
¼ cup coconut oil
¼ cup pure maple syrup
2 TBSP (30 ml) coconut nectar
¼ cup sunbutter (no sugar added, creamy)
1 tsp pure vanilla extract
1/3 cup (720 ml) raw pumpkin seeds
½ cup roasted salted sunflower seeds
1/3 cup (720 ml) raw sunflower seeds
1 TBSP (15 ml) sesame seeds
¼ cup mini chocolate chips
1/3 cup (720 ml) raisins
½ cup coconut flakes
Makes 10 bars
Preheat your oven to 350°F (180°C).
Line an 8” x 8” square pan with parchment paper, and grease it with coconut oil.
In a small saucepan over low heat, combine the coconut oil, maple syrup, coconut nectar, sunbutter, and vanilla extract. Stir occasionally just until the ingredients have melted and mixed. Set the mixture aside to cool, about 15 minutes.
In a medium-sized bowl, combine the pumpkin seeds, sunflower seeds (both roasted and raw), sesame seeds, chocolate chips, raisins, and coconut flakes.
Pour this coating mixture over the bar mixture in the saucepan. Stir to combine all the ingredients.
Spoon the bar mixture into the prepared 8” x 8” pan. Place a sheet of wax paper over the top, and press down firmly with your hands to compress and even out the top of the bars. Remove the wax paper.
Bake the bars for 30-35 minutes until bubbly and golden.
Remove from the oven and let cool for 1 hour. Cut into bars.
Let cool completely. Place the bars in an airtight container and refrigerate them to fully firm them up.
Store in the refrigerator for up to a week.
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Nut-Free Granola Bars prove you don't need a single nut to make a proper snack bar. Sunbutter, maple, and coconut nectar bind a crunchy mix of pumpkin, sunflower, and sesame seeds with coconut flakes, raisins, and mini chocolate chips into chewy, school-safe bars.
Pro Tips
- Press the mixture firmly into the pan with a sheet of wax paper on top — that compression is what makes the bars hold together instead of crumbling apart.
- Let the melted sunbutter mixture cool about 15 minutes before adding the seeds and chips, or the chocolate chips will melt into streaks.
- Using both roasted and raw sunflower seeds gives the bars layered texture — the roasted ones bring the flavour, the raw ones stay pleasantly firm.
- Grease the parchment-lined pan with coconut oil so the bars lift out cleanly when it's time to cut.
- Bake 30–35 minutes at 350°F until the edges just begin to colour; the bars firm up substantially as they cool, so don't overbake them.
Frequently Asked Questions
Are these granola bars really nut-free?
Yes — sunbutter (sunflower seed butter) replaces any nut butter, and the mix is all seeds, coconut, and fruit. Always check labels if you're cooking for an allergy.
Are they paleo?
They are: coconut oil, pure maple syrup, coconut nectar, sunbutter, seeds, coconut flakes, and raisins. Choose paleo-friendly chocolate chips to keep them fully compliant.
How do I store the bars?
Keep them in an airtight container at room temperature for about a week, or freeze individually wrapped bars for a ready-to-go snack anytime.
Can I swap the mix-ins?
Yes — dried cranberries, chopped dates, or extra seeds all work. Keep the total volume the same so the binding ratios stay right.
Recipe Card
Ingredients
Method
- Preheat your oven to 350°F.
- Line an 8” x 8” square pan with parchment paper, and grease it with coconut oil.
- In a small saucepan over low heat, combine the coconut oil, maple syrup, coconut nectar, sunbutter, and vanilla extract.
- Stir occasionally just until the ingredients have melted and mixed.
- Set the mixture aside to cool, about 15 minutes.
- In a medium-sized bowl, combine the pumpkin seeds, sunflower seeds (both roasted and raw), sesame seeds, chocolate chips, raisins, and coconut flakes.
- Pour this coating mixture over the bar mixture in the saucepan.
- Stir to combine all the ingredients. Spoon the bar mixture into the prepared 8” x 8” pan.
- Place a sheet of wax paper over the top, and press down firmly with your hands to compress and even out the top of the bars.
- Remove the wax paper.
- Bake the bars for 30-35 minutes until bubbly and golden.
- Remove from the oven and let cool for 1 hour.
- Cut into bars.
- Let cool completely.
- Place the bars in an airtight container and refrigerate them to fully firm them up. Store in the refrigerator for up to a week.
