Nut-Free Crunchy Choc Granola Bars

We challenged our recipe developer to come up with three lunchbox friendly recipes featuring our Cluster Puffs Chocolate Holiday, that are simple for mums and kids to make, and are importantly, nut free!

Happy baking!

Serves:8 - 16

Prep time:15 minutes + 2.5 hours setting time 

Cooking time:20 minutes

Ingredients

Dry Ingredients

• 2 cups Farmer Jo Cluster Puffs Chocolate Holiday
• ½ cup rolled oats
• ¼ cup pumpkin seeds
• ½ cup shredded coconut
• ¼ cup dried cranberries or apricots finely chopped
• 2 tablespoons sunflower seeds
• ¼ cup flax seeds

Wet Ingredients

• ⅓ cup honey
• ¼ cup coconut oil
• ¼ cup coconut sugar
• 1 teaspoons vanilla extract

Method

1. Preheat the oven to 180℃. Grease and line a 20cm square baking dish with baking paper.
2. Add the Cluster Puffs into a large bowl and crumble any big clumps. Add the remaining Dry Ingredients and toss to combine.
3. Add all the wet ingredients into a small saucepan and place over low-medium heat. Stir for around 2-3 minutes until mixture is melted and combined together. Pour into the dry ingredients and mix well with a wooden spoon until well combined.
4. Press the mixture into the prepared baking pan. Press the mixture down with the base of a measuring cup so the mixture is compact and the top is smooth.
5. Place into the preheated oven and bake for 15-20 minutes until golden brown. Remove and allow to cool completely in the tin, then transfer to the freezer for 1-2 hours until completely set.
6. Remove and slice into 8 bars, or into 16 squares for more bite size pieces.

Notes / Tips

Store the Nut-Free Crunchy Choc Granola Bars in an airtight container in the fridge for up to 1 week. Alternatively, you can freeze the bars for up to 1 month.