Gluten-Free, Allergy-Friendly Trail Bars recipe

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Ingredients

¾ cup sunflower seed spread (such as SunButter®)
½ cup honey
¼ cup agave nectar
½ teaspoon vanilla extract
3 cups gluten-free rolled oats
1 cup dried cranberries
1 cup chocolate chips
⅓ cup chopped roasted macadamia nuts
⅓ cup cashews, chopped

Nutrition Info

283.9 calories
carbohydrate: 40.4 g
cholesterol: : -
fat: 13.3 g
fiber: 4.6 g
protein: 5.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 83.3 mg
sugar: 23.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.

  3. Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.

  4. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.

Recipe Yield

16 servings

Recipe Note

I came up with this recipe, since it's hard to find quick-and-easy snacks without gluten or peanuts. These bars are so good that even my friends who don't have food allergies love them! If you have tree-nut allergies, you can substitute sunflower seeds and/or sesame seeds. There are so many variations on this recipe!

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