Toasty oats, crunchy pumpkin seeds, sunflower seeds, and shredded coconut come together in these dense, chewy bars, all bound with a warm honey-brown sugar mixture and a hit of vanilla. The pumpkin and sunflower seeds bring a satisfying, nutty crunch that stands in for traditional nut-based granola bars, so you get all the texture without any tree nuts or peanuts anywhere near the mix. A touch of cinnamon and a scatter of dried cranberries add warmth and a chewy-sweet contrast to every bite. Pressed firm and baked until the edges turn golden, these bars hold together perfectly for slicing and make an easy grab-and-go snack. They're a solid choice for a peanut free kitchen, whether you're packing lunches, stocking snack drawers, or just want something wholesome on hand for the week.
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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 long sides.
Spread the gluten free oats, pumpkin seeds, sunflower seeds, and shredded coconut 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 the seeds smell nutty. Watch closely in the final 2 minutes, as the coconut can brown quickly. Transfer the toasted mixture to a large mixing bowl and stir in the cinnamon and salt.
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