No-bake granola bars

By Sara Lynn Cauchon
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Granola bars that are nut-free and perfect for school. 



  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup Medjool dates, pitted
  • 1/4 cup honey
  • 1/2 dried cherries OR dried cranberries
  • Sea salt to taste


  1. Toast the oats and pumpkin and sunflower seeds in a 350°F oven for five to seven minutes until fragrant.
  2. Meanwhile, pulse dates in a food processor until pureed and a sticky ball forms.
  3. Spray an 8×8 pan with cooking spray and line the bottom with parchment paper or wax paper. Set aside.
  4. In a large bowl, add the date “ball” the toasted oats and seeds, the honey, cherries and salt.
  5. Combine ingredients well with your hands. Press into the tin and press down continually until a dense, even layer is created. Place in freezer for ten minutes.
  6. Reverse granola bar mixture from pan, remove parchment paper and cut in half and then slice into bars. Keep refrigerated until ready to serve.

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