If you’re looking for a snack that’s as vibrant as a tropical beach but won’t send your allergies into overdrive, these Nut-Free Tropical Granola Bars are your new best friend. They're perfect for anyone craving a sweet and chewy pick-me-up.
Rolled oats form the hearty base of these bars, providing texture and fiber. Dried mango and dried pineapple add natural sweetness and a chewy bite, while sunflower seeds contribute a nutty crunch without the nuts. Shredded coconut enhances the tropical vibe and offers a subtle richness. The honey and coconut oil work together to bind everything, with the brown sugar adding depth of flavor. Finally, a touch of vanilla extract and salt round the flavors out perfectly.
These granola bars are perfect for a mid-morning snack or an afternoon energy boost. Try crumbling them over yogurt for a delicious breakfast or snack parfait. They also pair wonderfully with a fresh fruit salad for a light, refreshing treat.
First, preheat your oven to 350°F (175°C). This step is crucial because a hot oven ensures that the bars will bake evenly. While the oven heats, line an 8-inch square baking pan with parchment paper. The parchment paper makes it easier to remove the bars later without them sticking.
Next, grab a large mixing bowl and toss in the rolled oats, dried mango, dried pineapple, sunflower seeds, and shredded coconut. Stir these dry ingredients together until they’re evenly distributed.
In a small saucepan over low heat, combine the honey, coconut oil, brown sugar, vanilla extract, and salt. Stir the mixture until smooth and the sugar has dissolved completely. You’ll want to keep an eye on this to avoid burning.
Pour the warm liquid mixture over the dry ingredients. Stir until everything is well coated. The goal here is to make sure every oat and seed gets a bit of that sweet glaze.
Transfer the mixture into your prepared baking pan. Press it down firmly into an even layer. I like to use the back of a spoon or a piece of parchment paper to press it down, ensuring it’s packed tightly.
Bake for about 20 minutes, or until the edges are golden brown. Once done, remove the pan from the oven and let it cool completely before slicing the bars into squares. Patience here pays off, as cutting too early can lead to crumbling.
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