Inside: Get a recipe for a nut free snack bar that’s packed with wholesome ingredients like oats and applesauce. They make an easy breakfast or snack for kids and grown-ups.
If you need a bar that can easily be grabbed for breakfast or snacks but that’s totally nut- and peanut-free–and if you have people in your house (like my husband) who don’t like banana in anything, this bar is for them!
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These nut free snack bars are soft and moist, sweet (but not too sweet), and very satisfying. You could easily swap in dried fruit for the chocolate chips.
How to make Nut-Free Snack Bars
Mix dry ingredients (oats through cinnamon) in a medium bowl. In another bowl, combine eggs, applesauce, honey, and vanilla and mix well.
Add wet to dry ingredients and stir until combined.
Pour batter into baking pan lined with parchment and bake for 25 minutes or until lightly browned around edges and set in the middle. Gently lift bars out of pan and set on cooling rack. When cool, slice into squares.
What kind of oats should I use in these nut-free bars?
I used old-fashioned oats in these (they’re bigger and chewier) but you could also use quick oats. Remember that all oats (whether old-fashioned or quick) are 100% whole grain and high in fiber.
I can’t eat eggs (or don’t have any). Now what?
You can make these bars without using the eggs. As a substitute for each egg, use a flax egg. How to make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Double this to replace both eggs in this recipe.
What is white whole wheat flour?
For this recipe, I used white whole wheat flour
instead of all-purpose flour. It’s made from white wheat (instead of the usual red) and is lighter in color and milder tasting than regular whole wheat. But like all whole grains, the wheat kernels haven’t been stripped of any of their parts. So the flour is naturally rich in fiber, iron, protein, and B vitamins. But if you don’t have any, you can also use all-purpose flour or regular whole wheat flour.
How should you store these bars?
Keep these bars in an airtight container for 1-3 days on the counter. Because they’re moist, they should be transferred to the refrigerator for longer storage.
Can you freeze these nut-free bars?
Yes! Wrap them tightly in foil, then place inside a freezer-safe plastic bag. For best quality, defrost and eat within a few months.
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Chocolate Chip Oat Bars (Nut-Free!)
Packed with wholesome ingredients like oats and applesauce, these nut free snack bars make an easy breakfast or snack for kids and grown-ups.
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup white whole wheat flour, or regular whole wheat flour
- 1/4 cup mini chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8x8 baking pan with parchment paper. Leave enough extra to drape the edges over slightly so you can lift the bars out when they're done. (Or you can spray or grease the pan generously instead.)
- Mix dry ingredients (oats through cinnamon) in a medium bowl. In another bowl, combine eggs, applesauce, honey, and vanilla and mix well.
- Add wet to dry ingredients and stir until combined.
- Pour batter into baking pan and bake for 25 minutes or until lightly browned around edges and set in the middle.
- Gently lift bars out of pan and set on cooling rack. When cool, slice into squares.
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Nutrition Information:
Yield: 16 Serving Size: 1 barAmount Per Serving: Calories: 94Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 107mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 3g
Thank you so much for making a snack recipe without nut or seed butters! Looking forward to making these soon 😉
Square-Os!
I have whole-wheat flour and all-purpose flour – could I use either, and if so, how much?
Thanks!
Yep, you can use either of those and in the same amount listed. White whole wheat flour and whole wheat flour are interchangeable. The white whole wheat flour is just made with a different variety of wheat that’s lighter in color and flavor–but it’s whole wheat flour as well. Hope you like them!
My bars came out a little dry I thought… any suggestions on what I may have done wrong?
Hi Meg–sorry you found them to be dry. They are not meant to be super-moist, but if you decide to make them again, you could add a bit more applesauce or use a bit less flour.
Just curious is there a way to make this without the applesauce? What can I replace that with?? We have an apple allergy in our family 🙁
Thanks!
Hi Sarah–You could use an equal amount of mashed banana. Or here are some other ideas: https://summeryule.com/slow-cooker-pear-sauce/
Thank you for this! I love your recipes, but have one nut-free kiddo and sometimes get tired of the weird green color you get when you bake with sunflower seed butter and baking soda. 🙂
I made these for my kiddos, substituting pureed prunes for the applesauce. They were a hit! Thanks for an easy, low-ish sugar snack recipe that is school-safe.
I only have quick cooking oats, would you reduce the liquid a bit, or just cook longer?
I haven’t tried them with quick cooking but please let me know how they turn out!
these are great!!!! So simple and wholesome. I have made these to take to 2 moms who have had a new baby (for her and the other older kids in home). Also made for my 3 boys twice. These will be a staple come school time when we are back to packing nut free lunches. Thank you, love your website and you keeping it real!!
Diedre–This is so great to hear! I’m glad you are enjoying them, and how nice of you to take something to someone with a new baby. I remember wishing I had more fast, healthy food options when I had a newborn, these will be perfect for her. Thanks also for your kind words!
How would banana have affected the recipe if you were to have used it anyway? Also, I would plan to make this without the honey, perhaps just adding a bit more applesauce instead for the moisture.
Thank you so much for this recipe! I made the bars tonight and my son said, “Mom, I don’t just like them, I love them!” This is going to be such a great snack for him to take to school with nut-free classmates this year. And they were so easy! Thanks again!
That’s great to hear, Jenny!
These look great for back to school treats. Have you tried freezing them?
I am so excited to try these. I am constantly looking for something more nutritious (other than processed granola bars) to feed my son that has a severe nut allergy. He swims competitively and plays hockey and needs a small pick me up in between games and races. These look great and healthy!
Do you think these could be frozen?
Hi Fiona–Yes! I have done that and it works fine.
My daughter is in a nut free class this year so I needed some new recipes. I made these today and we all loved them. I added chia seeds for more health benefits. Thank you!
Kim–so glad you liked them!
Thank you SO MUCH for creating this recipe! My oldest doesn’t like peanut butter, the youngest doesn’t like nuts and I can’t stand bananas. This recipe sounds perfect for us! I can’t wait to try this 🙂
I’m so glad to hear that it’s useful to you! Hope your gang loves them. 🙂
Could these be made with oat flour?
I have not tried that, but I’m guessing they could.
I had the same question! 🙂 Did you try it?
Same…I was wondering if almond flour or another flour would work so they could be gluten free.
Love the Nut free Oat bars!! So easy & good!!
What brand ? Did you use for oats
I usually just use the ALDI brand.
Hi! I’ve made these as bars a million times and LOVE them! Any reason they wouldn’t work as muffins? Thanks!
I’m so glad you like them! Don’t see a reason they wouldn’t work as muffins. In fact, not sure why I haven’t tried that yet!
We have made these today and they have gone down really well. How long would they keep in a tin? Or would I be better off freezing them? I want to use them for school packed lunches. Thank you.
My family loved these! Can’t wait to make again, thinking we may substitute dark chocolate mini chips and add in some chopped dried cranberry for fall!
Glad you liked them!
Thank you so much for this fabulous and easy recipe! We have been working to cut out highly processed foods and refined sugar for the past few months. I am always looks for healthy snacks and treats for my school-age daughter who hates nuts and nut butters. This is the perfect yummy, filling treat that I can feel good about sending in her lunchbox. We used whole wheat white flour, and may try adding golden raisins instead of chocolate chips next time. I will definitely be checking out your website for more recipe ideas!!
Megan–I’m so happy you are enjoying them!
These are fabulous! I was buying expensive bars full of sugars and salt and fats, until I found this recipe. My husband and two of our sons workout everyday. One son has a nut allergy. They absolutely love these bars! I double the recipe and cut into 16 bars. These are half the calories of the store-bought bars, and the same amount of protein. And, they all tell me that these taste better than any energy/protein/granola bar they have ever had! Thank you so much – you are saving me $$$ and keeping my family healthier than ever!!
Lisa, I’m thrilled to hear that you love them so much! 🙂
My 3 year old boy made those today. They are not sweet at all…Kids loved them! They do taste very very healthy.
Hi Vika–I’d call these lightly sweet. Glad your kids like them!
Great recipe! The whole family love them. Thanks so much!
I’m so glad! 🙂
This looks great! I will prepare it for my children……..Thanks for sharing
Any suggestions for egg substitutes for this recipe? Would love to make but my son also has egg allergies.
Hi Michelle, I haven’t tested it but you could try using a “flax egg”. For each egg you want to substitute, mix 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 10 minutes to thicken, then add to the recipe.
was the flax egg substitute successful???
THANK YOU! As a kindergarten mom and Cub Scout mom, I was occasionally responsible for providing kid snacks. I tried to bring something reasonably healthy, but “healthy” has gotten conflated with “gluten free” and “full of nuts.” In the little guy’s class, there weren’t any students with gluten issues, but one had a nut allergy. There was also a dairy allergy in his Cub Scout den—but again, no gluten allergies.
So I deeply appreciate this nut-free, dairy-free recipe to add to my repertoire!
This recipe is great! Like other reviewers, I have to send nut-free snacks to daycare with my kids. I did want to make them a bit softer and more moist since my youngest is one year old and can’t really tolerate firm or chewy bars yet. I reduced the flour by 1/4 cup and increased the applesauce by 1/4 cup. It’s perfect for my littles that way. I freeze them and it makes weekday snack prep so easy!
Thanks for letting me know!
Does anyone know how these would be after freezing ?
My daughter is allergic to nuts and eggs. Could I double the apple sauce instead of eggs?
Hi Lynn–The eggs act as a binder. I have not tried this yet (I need to!) but have you ever tried flax egg? (1 egg = 3 T water + 1 T flaxseed, stir together and let sit until thick) You would obviously need to make sure the flaxseed is safe for nut allergies (ie: not processed on same equipment etc). I know you can also buy liquid or powder egg substitute but again, I have not tried those with this recipe. If you try one of these ideas, please let me know how they came out!
they turned out amazing! Thanks so much! 🙂
This recipe was a hit with all of us. Thanks for sharing! We tried it with butterscotch chips and bananas since I had 2 ripe ones that needed to be eaten and it turned out delicious also.
What if I don’t have applesauce? Can I use dates instead?
Fiona–I haven’t tried it with dates but that’s a good idea.
Can I use bananas instead of applesauce?
Jem–I haven’t tried it that way but I’m sure you could.
Do you know what the cooking instructions would be if I doubled it?
Hi Melissa–I would use a larger pan (perhaps 9×13) and check it at the regular time, then keep baking and checking in 5 minute increments, checking for doneness.
Hello, could this recipe be adapted to increase protein content (e.g. by adding protein powder)? I’ve never baked with protein powder but have seen it in some recipes. Thank you!
Hi Vivian–I haven’t baked with protein powder, but here’s a good resource for you: https://teaspoonofspice.com/which-protein-powder-best-baking-2/
I’ve tried to find a make-at-home granola bar/square recipe my picky daighter would like. Tried one earlier today and they were too sweet. so went looknig again, and came across this. Easy to make, all of her favourite items…..and we have a winner! She loves them, and I love how simple they were. I’m wheat free so I subbed 1/2 coconut flour and 1/2 brown rice flour. Think next time I’ll try 1/2 spelt /1/2 coconut. This is a GREAT alternative to store bought. THANK YOU!
So glad you and your daughter like them!
My whole family (including my husband, who hates oatmeal) loved these! I also tried the recipe with dried cranberries instead of chocolate chips, and I added a diced apple that I sautéed in a Tablespoon of butter, a teaspoon of cinnamon, and 2 Tablespoons of brown sugar. My family loved the recipe both ways!
I made this recipe using “flax eggs” and it turned out great!
Lia–I’m so glad to hear that!