Chewy Banana Granola Bars


Make it nut-free: Swap the almonds and walnuts for more sunflower, pumpkin seeds, and hemp seeds.

Yields: 16 bars

  • 3 medium/large ripe bananas, mashed
  • 1 tsp. pure vanilla extract
  • 2 cups gluten-free oats
  • 1/2 cup dried cherries (or raisins)
  • 1/2 cup walnuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/4 cup hulled hemp seeds
  • 1 tsp. cinnamon
  • 1/4 tsp. sea salt


  • Preheat the oven to 350F. Lightly grease a large rectangular baking dish (approx. 8.5″ x 12.5″) and line with a piece of parchment paper so the bars are easier to lift out.
  • In a large bowl add all ingredients and stir until completely combined.
  • Spoon mixture into prepared dish. Using hands press mixture down until smooth until even.
  • Bake for 25 minutes or until firm and lightly golden along the edge.
  • Remove from oven and place on a cooling rack.
  • When mixture has completely cooled slice into bars.

Looking for more Allergy-Friendly Back to School Snack Recipes that the whole family can enjoy, checkout:

Chocolate Chia Pudding


Sesame Flatbread Crackers and Hummus