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Homemade Fruit & Nut-Free Granola Bars 

These chewy and satisfying granola bars are packed with wholesome oats and Lola's favorite dried fruits, all held together with a sweet, non-chocolatey binder. They are perfect for a quick snack or breakfast on,  the go!

Yields: 12-16 bars 

Prep time: 15 minutes 

Bake time: 20-25 minutes 

Chill time: 1-2 hours

Equipment:

• 9x13 inch baking pan

• Parchment paper

• Large mixing bowl

• Medium saucepan

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula

• Wire rack

• Oven

• Knife

• Refrigerator

Ingredients:

For the Granola Bars:

• 2 cups rolled oats (old-fashioned, not instant)

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon (optional)

• 1/2 cup maple syrup or honey

• 1/4 cup packed light brown sugar

• 1/4 cup creamy peanut butter (or a nut-free butter alternative like sunflower seed butter, if preferred)

• 2 tablespoons vegetable oil or melted coconut oil

• 1 teaspoon vanilla extract

• 1/2 cup dried cranberries

• 1/2 cup chopped dried strawberries (Lola likes strawberries)

• 1/4 cup pumpkin seeds or sunflower seeds (optional, for crunch)

Instructions:

Preparing for Baking:

Step 1.) Preheat your oven to 325∘F (160∘C).

Step 2.) Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Making the Granola Bar Mixture:

Step 3.) In a large mixing bowl, whisk together the rolled oats, all-purpose flour, salt, and optional ground cinnamon with a whisk.

Step 4.) In a medium saucepan, combine the maple syrup (or honey), packed light brown sugar, creamy peanut butter (or alternative), and vegetable oil (or melted coconut oil).

Step 5.) Heat the mixture over medium-low heat, stirring constantly with a spatula, until the sugar has dissolved and the mixture is smooth and well combined (about 3-5 minutes). Do not let it boil vigorously. Remove from heat and stir in the vanilla extract.

Step 6.) Pour the warm wet mixture into the large mixing bowl with the dry ingredients. Stir well with a spatula until the oats and flour are completely coated.

Step 7.) Add the dried cranberries, chopped dried strawberries, and optional pumpkin or sunflower seeds to the mixture. Stir with a spatula until evenly distributed.

Baking the Granola Bars:

Step 8.) Transfer the granola bar mixture to the prepared baking pan. Press the mixture down very firmly and evenly into the pan using the back of a spatula or a flat measuring cup. The firmer you press, the better the bars will hold together.

Step 9.) Place the baking pan in the preheated oven. Bake for 20-25 minutes, or until the edges are lightly golden brown.

Cooling, Chilling, and Cutting:

Step 10.) Carefully remove the baking pan from the oven. Let the bars cool completely in the pan on a wire rack at room temperature. Do not try to cut them while warm.

Step 11.) Once completely cool, place the baking pan (with the bars still inside) in the refrigerator for at least 1-2 hours to chill thoroughly. This is crucial for the bars to firm up and allow for clean cuts.

Step 12.) When ready to serve, use the parchment paper overhang to lift the entire slab of bars out of the pan. Using a sharp knife, cut into individual bars.

Step 13.) Store the granola bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Tips for Success:

• Pressing is Key: The most important step for non-crumbly granola bars is pressing the mixture very firmly into the pan.

• No Chocolate: Remember that this recipe is specifically designed without chocolate to suit Lola's preferences.

• Customize Fruits: Feel free to substitute the dried fruits with other dried fruits Lola enjoys, such as chopped dried bananas or dried blueberries, ensuring they are not sweetened with chocolate or other undesired ingredients.

• Sweetness Control: Adjust the amount of maple syrup/honey and brown sugar to Lola's sweetness preference.