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Nut-Free Tahini Granola Bars

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

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Gluten-Free Granola Bars (Nut-Free!)

If I had a dime for every time someone asked me for a granola bar recipe, I’d be lounging on a beach somewhere! But seriously, as the self-proclaimed granola queen, these nut-free tahini granola bars have become a fast favourite in my kitchen. They come together in no time, are made from pantry staples and truly are fun to make! No fuss, no weird ingredients – just wholesome goodness you can feel good about eating and feeding others.

These bars are packed with fibre, making them an ideal snack for all those back-to-school lunches, a midday pick-me-up, or even a little treat after dinner. And guess what? They stick together perfectly (thank you, honey!). So many of you ask me about using honey instead of maple syrup in my granola recipes and while I might not be making that switch – this is certainly the moment for honey to shine. Skip the store bought granola bars that are packed with preservatives, refined sugars and cheap ingredients – make these! Plus, they’re gluten-free and nearly vegan, so they’re pretty much made for everyone.

Ladies, I see you with those never-ending lunchbox duties and trust me, these bars are about to become your go-to; individually wrap them in some parchment paper and you’ve got yourself a granola bar to go.

Are Granola Bars Healthy?

Yes, these nut-free granola bars are loaded with healthy ingredients like seeds, oats, and tahini, which offer great sources of fibre, protein, and healthy fats. Unlike store-bought options, which often contain added sugars and trans fats, this homemade recipe uses natural sweeteners like honey, offering a wholesome alternative that’s delicious and nourishing. Making your own granola bars means that you have complete control of the quality of ingredients and can feel confident about sharing them with the ones you love.

Everything You’ll Need to Make These Nut-Free Granola Bars

To make these homemade granola bars, you’ll need a few kitchen essentials:

Nut-Free Granola Bar Ingredients

These nut-free granola bars are filled with wholesome, nutrient-dense ingredients that not only provide essential health benefits but also contribute to the bars’ unique texture and flavour.

  • Pumpkin Seeds: These mighty seeds add a satisfying crunch and are rich in magnesium, zinc, and healthy fats. They provide a subtle nutty flavour without using nuts, making this recipe perfect for those with nut allergies.
  • Sunflower Seeds: I LOVE sunflower seeds – they are underrated if you ask me and in this recipe, they really shine. They’re a great source of healthy fats, vitamins, and minerals like vitamin E and selenium. They enhance the texture and offer a mild, nutty flavour.
  • Sesame Seeds: White sesame seeds offer a slight crunch and a deep, earthy flavour. They are a great source of calcium and iron, contributing to the overall nutritional value of the bars. Black sesame seeds can be used if you’re looking for a more visually striking bar with a slightly different taste profile.
  • Ground Flax Seeds: Ground flax seeds are packed with omega-3 fatty acids and fibre, helping to bind the bars together while boosting their nutritional profile. Their mild flavour blends seamlessly into the recipe. You can substitute flax seeds with chia seeds, which also provide a great source of fibre and a similar texture.
  • Psyllium Husk Powder: Psyllium husk is a great source of soluble fibre and helps give these bars a chewy texture. It acts as a binder, ensuring the bars hold together without becoming crumbly.
  • Desiccated Coconut (Unsweetened): The unsweetened desiccated coconut adds a slight chew and a hint of natural sweetness without overpowering the other flavours. It also provides healthy fats. If you’re not a fan of coconut, you can substitute it with finely chopped dried fruit for added sweetness and texture.
  • Hemp Seeds: The protein boost from hemp seeds is exactly what every granola bar should include! Their soft texture makes them a great addition without adding too much crunch. Hemp seeds contribute protein, omega-3 fatty acids, and a mild, nutty flavour that complements the tahini.
  • Buckwheat Groats: Despite their name, buckwheat groats are actually gluten free. They provide a crunchy texture and offer a mildly earthy flavour. If you don’t have buckwheat groats, you can substitute puffed rice or quinoa for a lighter texture and crunch.
  • Gluten-Free Rolled Oats: Oats are essential for creating the chewy base of these bars. They’re rich in fibre and make the bars more filling. Ensure you’re using certified gluten-free oats to keep the recipe gluten-free.
  • Sea Salt: A small amount of sea salt enhances the overall flavours and balances the sweetness of the honey. Maldon salt is used to finish the bars for a delightful salty-sweet contrast. Regular table salt can be used, but sea salt adds a more complex flavour.
  • Cinnamon: Granola anything is not complete without a dash of cinnamon if you ask me! The warmth and depth of the flavour perfectly complement the honey and tahini. If you prefer a spicier twist, try using a dash of nutmeg or ground ginger instead.
  • Tahini: Tahini is a creamy, nutty sesame paste that holds the ingredients together while adding a rich flavour. It’s a perfect nut-free alternative to peanut or almond butter. If you’re not a fan of tahini, you can easily substitute it with sunflower butter or any other seed butter.
  • Honey: Honey acts as both a natural sweetener and binder in this recipe, helping the bars stick together while adding a soft chew. Maple syrup can be substituted for honey if you prefer a vegan option or a different flavour profile. Maple syrup will give a slightly softer bar, so make sure to refrigerate them to help maintain structure.
  • Vanilla: Enhances the sweetness of the honey and rounds out the flavours in the granola bars. It’s a subtle but essential ingredient for balancing the flavour. You can experiment with almond extract or coconut extract for a different twist.
  • Olive Oil: Helps to keep the bars moist and adds a subtle, fruity richness. It also makes these bars healthier by providing heart-healthy fats. You can substitute with coconut oil or avocado oil for a different flavour profile.
  • Dark Chocolate: Dark chocolate gives these granola bars an indulgent finish. Rich in antioxidants, it pairs beautifully with the tahini. Feel free to substitute dark chocolate with dairy-free chocolate chips, or omit it altogether if you prefer a lighter bar.

How to Make Nut-Free Granola Bars

Prepare the Pan and Preheat the Oven

Preheat your oven to 320°F on convection mode. Line your 9×12 deep-sided baking pan with parchment paper, leaving an overhang for easy removal later.

Mix Dry and Wet Ingredients

In a large mixing bowl, combine all the dry ingredients: pumpkin seeds, sunflower seeds, sesame seeds, ground flax, psyllium husk, coconut, hemp seeds, buckwheat groats, oats, sea salt, and cinnamon.

Separately, heat the tahini, honey, vanilla, and olive oil over medium-low heat in a small pot until fully combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated. Firmly press the mixture into the prepared pan using a rubber spatula. Bake for 30-35 minutes until golden brown and dry to the touch.

Cool, Add Toppings, and Slice

Once baked, allow the granola to cool on a wire rack. Spread a layer of tahini over the cooled bars, melt the chocolate, and spread it on top. Freeze to set the chocolate. Once hardened, sprinkle with Maldon salt, cut into bars, and enjoy!

Customize Your Bars

It’s really easy to experiment with a recipe like this because it’s just the swap of a few ingredients or the addition of a few! If you want to adapt this recipe specifically to meet your desires try swapping tahini for a nut butter, adding chocolate chips, chopped dried fruit or whatever calls your name from the pantry! If you want a little inspiration or a sneak peak of granola bars to come; think Peanut Butter & Chocolate, Almond Butter & Blueberry, Cashew Butter & Cranberry, or Sunflower Butter & Chocolate Chips.. you get the idea!

Try These Other Healthy Snacks

If you liked this recipe make sure you leave a comment and rating below! Check out these other quick and easy snacks that are perfect for any time!

Cherry Rhubarb Crumble Bars

Walnut Chocolate Chai Bars

Peanut Butter Hemp Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Nut Free Tahini Granola Bars (gluten-free!)

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!
5 from 5 votes
Print Pin Rate
Servings: 14 bars
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

Ingredients

  • ¾ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup white sesame seeds
  • ¼ cup ground flax seeds
  • 2 tbsp psyllium husk powder
  • ½ cup desiccated coconut unsweetened
  • ¼ cup hemp seeds
  • ¼ cup buckwheat groats
  • ½ cup gluten-free oats
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • ½ cup tahini
  • ½ cup honey
  • ½ tsp vanilla
  • 2 tbsp olive oil use the code GRANOLA20 for a discout!

Topping Ingredients:

US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
  • Add dry ingredients to a bowl and stir to combine.
  • Add tahini, honey, olive oil and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
  • Pour wet over dry and stir to coat. Be careful to get all the dry parts combined.
  • Press evenly and firmly into the pan using a rubber spatula.
  • Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
  • Allow it to cool on a wire rack.
  • Spread tahini on top of granola.
  • Melt chocolate and pour chocolate over tahini. Use an offset spatula to spread it over tahini. It’s OK if tahini and chocolate start to meld together. MINE DID!
  • Place in the freezer to allow chocolate to harden.
  • Once hard, remove from the freezer and sprinkle with flaky sea salt.
  • Place on a cutting board and cut into bars.
  • Store them in the freezer.

Nutrition

Serving: 1bar | Calories: 313kcal | Carbohydrates: 25g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 51mg | Potassium: 246mg | Fiber: 5g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

22 Responses

    1. Hi Deborah, you do run the risk of the bars not binding without honey – you could try using maple if you’d like but it is not as sticky as honey. I haven’t tried making this recipe with any less honey than I suggested in the recipe card. Let me know how it turns out if you try it.

      Reply

    1. Hi Ellen, I have added the weighted measurements however I cannot confirm that this will turn out exactly the same as the measurements I’ve provided as I have not tested the recipe with these measurements and they are autogenerated. Do let me know how it turns out!

      Reply

  6. 5 stars
    I’ve tried to make a lot of granola bars and none have ever come out without breaking apart- until now! These cut perfectly apart and were absolutely delicious! Even my granola bar hating family loved them! Healthy and tasty- thank you!

    Reply

  8. 5 stars
    Great recipe and super easy to make. I used most of the ingredients listed but swapped a few over depending what I had in the pantry and could find shopping. Overall recommend this to any parent needing healthy and nutritious snacks for school lunches, people who want an energy-packed yummy treat whilst outdoors, or just generally indulge in healthy treats!

    Reply

    1. Hey Sandy! I love that you are using this nut free recipe for school lunches! I love making recipes that are approachable and acceptable in many different scenarios and love that the kiddos are getting their fuel from whole foods! Thanks so much for the rating and review – I hope you’ll try other granola recipes as well!

      Reply

  9. 5 stars
    Hi Teri-Ann,

    I made these the other day for my 4 year old to take to preschool as they aren’t allowed nuts and this looked like a great nutrient dense snack for a vegetarian kid – or anyone else for that matter.

    Holy shi*tballs they are good. So good in fact that my kid, other half and anyone else who enters our house will be lucky to get one because I may just eat them all.

    Thank you for sharing this outrageously tasty recipe.

    Off to figure out what to make next…

    Reply

    1. Hey Emma!! LOVE that your four year old is eating these granola bars and loving them!! This is so exciting and what its all about. Thanks for taking the time to rate and review 🙂

      Reply

  10. Could I swap pumpkin seed protein powder for the psyllium husk? 🙃🙂 have all the ingredients except that one….

    Reply

  11. 5 stars
    These are delicious – thank you! My young boys love them too. Couldn’t find the psyllium husk but they still work well without. I find cooking them for 25 minutes helps them taste a little less bitter, and be a little less brittle when cutting. A new favourite!

    Reply

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