Low FODMAP Nut-Free Cranberry Granola Bars
Chewy, school-safe granola bars with oats, seeds, and dried cranberries. Perfect for lunchboxes and nut-free environments.
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
Line a 9x9 inch pan with parchment paper.
- 3
In a large bowl, combine oats, cereal, oat flour, chia seeds, cranberries, pumpkin seeds, sunflower seeds, and coconut.
- 4
In a small bowl, whisk egg white until slightly frothy.
- 5
Add maple syrup, melted coconut oil, vanilla, and salt to egg white.
- 6
Pour wet ingredients over dry ingredients.
- 7
Mix until everything is well combined.
- 8
Transfer to prepared pan and press down very firmly.
- 9
Bake for 20-25 minutes until edges are golden.
- 10
Let cool completely in pan before cutting.
- 11
Cut into 12 bars.
FODMAP Notes
Oats are low FODMAP at 1/2 cup per serving. Dried cranberries are safe at 1 tablespoon per serving. This recipe portions appropriately. All seeds used are FODMAP-free. Chia seeds are low FODMAP at 2 tablespoons.
Tips
- 💡 Press very firmly for bars that hold together
- 💡 Let cool completely before cutting
- 💡 Wrap individually for grab-and-go
- 💡 Can add mini chocolate chips
Recipe Notes
These nut-free bars are perfect for school lunches or workplaces with nut restrictions. The seeds provide protein and healthy fats while cranberries add a sweet-tart burst.
Substitutions
- Cranberries: Raisins or dried blueberries
- Seeds: Hemp hearts
- Sweetener: Brown rice syrup
Storage
- Room temperature: Keeps 5 days
- Refrigerator: Keeps 2 weeks
- Freezer: Freezes well up to 2 months
FODMAP Stacking Note
One bar is a low FODMAP serving. Safe for most sensitivities.
Related Recipes
- Low FODMAP Almond Pecan Bars
- Low FODMAP Energy Bites
- Low FODMAP Baked Oatmeal