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top down view of dark chocolate cherry granola bars in school lunch box

Nut-Free Dark Chocolate Cherry Granola Bars (School-Friendly)

These dark chocolate cherry granola bars are chewy, nut-free and egg-free. A delicious make-ahead snack for kids and school lunchboxes.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Course Snack
Cuisine American
Servings 10 bars

Ingredients
  

  • 1/4 cup pumpkin or sunflower seed butter
  • 1 tablespoon coconut oil
  • 1/3 cup pure maple syrup
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups quick cooking oats
  • 1 ¼ cups Rice Krispies brown crispy rice cereal or puffed millet
  • ½ cup vanilla or chocolate protein powder or skim milk powder
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • ½ teaspoon sea salt
  • ¼ cup milk of choice
  • ¼ cup chopped dried cherries
  • ⅓ cup dark chocolate chips

For optional drizzle:

  • ¼ cup dark chocolate chips
  • ½ teaspoon coconut oil

Instructions
 

  • Preheat the oven to 300°F/150°C. Line an 8-inch or 9-inch square baking pan with parchment paper and grease the sides of the pan. Alternatively, leave enough parchment to cover and hang over the sides for non-stick cooking and easy lifting.
  • In a large bowl, stir together the seed butter, coconut oil, syrup and vanilla, until combined.
    close up of wet ingredients in a bowl
  • Over the mixture, pour oats, cereal or puffed millet, protein powder or skim milk powder, chia and hemp seeds, and salt and stir until combined.
    dry ingredients with oats and millet
  • Now, stir in the milk.
    milk poured over top of oat mixture
  • Fold the chopped cherries and chocolate chips into the mixture until evenly combined. Transfer the mixture to the prepared pan and press down very firmly in an even layer. I like to use the back of either a glass or measuring cup (or my pastry roller ) to really pack it down.
    oats in a bowl with cherries mixed in
  • Bake for 25 to 30 minutes, until firm and dry to the touch and slightly golden. Allow to cool in the pan for at least an hour in the fridge (this helps them hold together well) before flipping onto a cutting board and slicing into 10 bars. Store the bars in the fridge for up to 2 weeks or freeze.
    granola bar mixture pressed into a pan
  • For the optional drizzle: in a small bowl, melt the chocolate chips in the microwave at 20 second increments on medium heat, stirring between each interval, until melted. Stir in the coconut oil until combined and smooth. Using a small spoon or fork, drizzle the melted chocolate over the bars. Chill to harden the chocolate.
    top down view of chocolate drizzled granola bars on a board

Notes

  • Dairy- and soy-free: Use a soy-free plant milk and plant-based protein powder.
  • Dried cranberries or raisins can be swapped for the cherries for a slightly less sweet bar.
  • Semi-sweet chocolate chips work well in place of dark chocolate chips if preferred.
  • During testing, I found that the bars held together much better when the mixture was pressed very firmly into the pan before baking.
  • For a little protein boost, I used higher-protein milk.
  • For a pretty finish, melt a little extra chocolate and drizzle it over the cooled bars.
  • Drizzling tip: Place a cooling rack over a piece of parchment paper and arrange the bars close together on the rack. Using a spoon or fork, quickly flick the melted chocolate back and forth over the bars. This creates a nice drizzle effect, and any extra chocolate lands on the parchment instead of pooling around the bars.
Tried this recipe?Let us know how it was!