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Gluten-Free, Allergy-Friendly Trail Bars

Gluten-Free, Allergy-Friendly Trail Bars

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h
Jennifer

Jennifer

I came up with this recipe, since it's hard to find quick-and-easy snacks without gluten or peanuts. These bars are so good that even my friends who don't have food allergies love them! If you have tree-nut allergies, you can substitute sunflower seeds and/or sesame seeds. There are so many variations on this recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.
  3. Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.
  4. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.
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