These chewy, no-fuss bars start with a hearty base of toasted oats, pumpkin seeds, and sunflower seeds, giving every square a satisfying crunch alongside pops of sweet-tart dried cranberries. A warm honey and almond butter mixture binds everything together, creating that classic chewy texture without ever turning dry or crumbly. A touch of vanilla and salt rounds out the flavor, while a scattering of dairy free chocolate chips adds little pockets of melty richness if you want them. The key is pressing the mixture firmly into the pan before baking, which is what gives these bars their sturdy, sliceable structure once they've cooled completely. They're an easy make-ahead snack for lunchboxes, hikes, or afternoon cravings, and they hold up well in the fridge or freezer for whenever you need one. With no peanut ingredients anywhere in the mix, this is a solid, crowd-pleasing option for anyone keeping their kitchen peanut free.
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Learn more →12 servings
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Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
Spread the oats, pumpkin seeds, and sunflower seeds in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and fragrant.
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