Sooooo…a couple of weeks ago, Jon was doing the Sunday cooking so I asked him to whip up some granola. And boy, did he ever follow through.

He made an epic batch of granola all right – 5 mason jars’ worth! Enough for the week and then a whole bunch to freeze for later (btw, I just keep my granola in a mason jar when I pop it in the freezer and it freezes really well.)

Who else loves granola?  It’s so very versatile. And I was particularly excited to have another easy-to-grab, protein-packed addition for Tyson’s school lunches.

Fast forward to the day I went to sprinkle some on his yogurt for school, when it suddenly hit me. Granola has NUTS! A lot of nuts. And like most schools, Tyson is banned from bringing nuts in his lunch.

Lunchbox fail ūüôĀ

Now I wasn’t too worried about the granola getting eaten (in fact, I think we’re on our last jar!), but it did get me thinking.

I still wanted a freezer-ready snack for easy lunch packing. Something chock-full of nutrients. But something that wasn’t going to go against the nut free rule.

Enter my Nut Free Seedy Granola Bars!

I decided to make a bar, instead of just a nut free granola, so that I could toss in some itty-bitty hemp and chia seeds without it making a total mess.

There’s a lot of goodness packed into this little bar!

I’ve been really enjoying the ease of just opening the freezer, and popping these bad boys into Tyson’s lunch over the last week.

He actually requested one in his lunch this morning, so I think that means they taste pretty good.

Let me know if you try them – and if your kiddos like them too!

Nut Free Seedy Granola Bars
A delicious granola bar that is packed with nutrient dense ingredients BUT it's nut free so perfect for school lunches.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1.5 cups rolled oats
  2. 1/2 cup raw pumpkin seeds
  3. 1/2 raw sunflower seeds
  4. 1/4 cup ground flax
  5. 1/2 cup dates
  6. 1 cup raisins or other dried fruit (i.e. cherries)
  7. 2 tbsp hemp seeds
  8. 1 tbsp chia seeds
  9. 3/4 cups sunbutter
  10. 1/4 cup maple syrup
  1. Put first 8 ingredients in the food processor. Pulse until dates and dried fruit are broken up into small pieces.
  2. Heat sunbutter and maple syrup in a saucepan on stove until runny.
  3. Pour both mixtures into a bowl and stir until mixed together.
  4. Line a 9x9 baking dish with parchment paper, and press mixture into dish until really flat and packed together.
  5. Put in freezer for at least an hour.
  6. Carefully lift bars out of baking dish and place onto a cutting board.
  7. Cut into squares or bars and serve.
  1. These can be a tad crumbly so I recommend storing in the freezer until ready to eat or pack into a lunch.
Sarah Bester
 (p.s. You spoke and I listened! I finally figured out how to display my recipes in a way that allows you to print them, without having to print the whole post. I also think it looks a lot cuter. What do you think?? I’m going to slowly transition the rest of the recipes on my site over the next few months.)



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