Nut-free Trail Mix Bars
Chewy, seed-packed snack bars—no nuts, no fuss. Easy to make, great for lunchboxes or a boost on the go.
These nut-free trail mix bars pack the satisfying chew and crunch of a granola bar without a single nut in sight. Seed butter, golden syrup and coconut oil bind oats, seeds and fruit into tidy slabs that slice cleanly when chilled. Make them for lunchboxes, cycle rides or an easy pantry snack. They’re quick to pull together, vegan and very forgiving — just don’t skip the firm press and the chill, which make all the difference.
Ingredients
- 250 g rolled oats
- 80 g puffed rice cereal
- 60 g pumpkin seeds
- 60 g sunflower seeds
- 40 g desiccated coconut
- 120 g dried cranberries
- 120 g sunflower seed butter
- 80 g golden syrup
- 40 g coconut oil — solid at room temperature
- 5 ml vanilla extract
- 5 ml fine sea salt
- 5 ml ground cinnamon — optional
Equipment
- 20 x 20 cm baking tin
- baking parchment
- small saucepan
- spatula
- digital kitchen scales
Instructions
Preheat the oven to 160°C fan/180°C conventional and line a 20 x 20 cm baking tin with baking parchment, leaving a little overhang to lift the slab out later.
In a large mixing bowl, combine the rolled oats, puffed rice cereal, pumpkin seeds, sunflower seeds, desiccated coconut, dried cranberries, ground cinnamon and fine sea salt. Stir briefly so the mix is even.
Place the sunflower seed butter, golden syrup and coconut oil in a small saucepan. Gently warm over the lowest heat, stirring constantly until fully melted and smooth. Remove from the heat and stir in the vanilla extract.
Pour the warm binder over the dry ingredients and fold together with a spatula until every dry piece is coated and the mixture sticks when pressed together.
Tip the mixture into the lined tin. Using the back of a spoon or a piece of baking parchment, press the mix very firmly and evenly into the tin — you want no gaps or loose areas.
Bake in the preheated oven for 12 minutes until the edges are just turning golden. Keep a close eye so they don't overbake.
Leave the tin to cool on a wire rack for 15 minutes to set slightly.
Transfer the tin to the fridge and chill for 60 minutes until firm throughout.
Lift the slab from the tin using the parchment overhang and cut into 12 bars. Store in an airtight container in the fridge for up to one week, or freeze for longer storage.
Tips
- Press the mixture very firmly into the tin — insufficient compression is the most common reason bars fall apart.
- If you want crunchier bars, replace 40 g rolled oats with an extra 40 g puffed rice cereal and press equally firmly.
- Make ahead: slice and freeze individual bars on a tray then transfer to a bag; thaw on the go or in a packed lunch.
- To speed up set time, pop the tin into the freezer for 20–30 minutes instead of chilling in the fridge.
- If the binder is too runny in winter, warm it a little less; in very warm kitchens, chill the mixed slab for 10 minutes before baking to help it hold shape.
Substitutions
sunflower seed butter → tahini, same quantity (120 g)
Stays closegolden syrup → maple syrup, same quantity (80 g) — bars will be slightly softer and have a different flavour
Noticeably differentrolled oats → certified gluten-free rolled oats, same quantity (250 g)
Stays close
Nutrition
Per serving · estimated
- 328
- Calories
- 8 g
- Protein
- 36 g
- Carbs
- 17 g
- Fat
- 4 g
- Fibre
- 11 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I replace the sunflower seed butter with peanut butter?
No — this recipe is specifically nut-free. Use tahini or another seed butter (sunflower, pumpkin) if you need an alternative.
Why do my bars fall apart?
Most likely reason is under-pressing or not chilling long enough. Press very firmly into the tin and chill for the full 60 minutes before cutting.
Can I make these without baking?
Yes — after pressing firmly into the tin, chill for 2 hours in the fridge or 45–60 minutes in the freezer until fully set. Baking gives a slightly toasted flavour and helps extra crunch.
How long do these keep?
Stored in an airtight container in the fridge they’ll keep up to 1 week. Freeze for up to 3 months.
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