Thursday, February 7, 2013

Free Allergy Recipe: Super Awesome Allergy Free Granola Bars

My family and I live in New Hampshire.  The same area that is supposed to get hit with a major storm tomorrow (Winter Storm Nemo).  If we get the snow amount similar to the blizzard of '78, then we're in for a doozy.  So I asked my readers on Facebook what I could do, as a parent of a child with multiple severe food allergies, to prepare for the storm in case of power failure.  Christina from Elevate Wellness suggested that I make a batch of granola bars.

Allergy Free Granola Bar
Allergy Free Granola Bar - EBL Food Allergies

Allergy Free Granola Bars
no dairy, no soy, no egg, no nuts, gluten free

The Blizzard of '78
My brother (on top of the snow), my sister (pushing
the carriage), and little ol' me (the baby)

I searched the internet until I found a recipe that I could easily adapt for our allergens.  I decided to use  The Pioneer Woman's recipe as a base and work from there.  I needed to make it dairy free, egg free, soy free, nut free, and gluten free but still taste good.  What I ended with was nothing short of a masterpiece that we've been eating all day long.  Thankfully the recipe makes a good size batch.  Otherwise, we may not have enough for the storm!

Super Awesome Granola Bars

Print Recipe HERE


6cups gluten free rolled oats
¼cup chia seeds
½cup cooking oil
1tsp salt
1cup brown sugar
½cup honey
¼cup apple juice
¼cup molasses
3tsp vanilla extract
cup gluten free rice krispies or puffed brown rice
1scoop of protein powder (we use Growling Naturals)
1cup raisins
½cup dried cranberries
½cup sunflower seeds
¼cup allergy free chocolate chips (we use Enjoy Life)

1. In a large bowl mix oats, chia seeds, oil and salt. Pour mixture onto two parchment covered sheet pans and bake on 350 for 20 minutes, stirring twice. Remove from heat, put aside and lower oven temp to 325.
2. In a medium size saucepan add brown sugar, honey, apple juice, and molasses over medium heat until bubbles start to form. Remove from heat and add vanilla.
3. In the same large mixing bowl stir together oat mixture, molasses mixture and the remaining ingredients until well blended.
4. Pour mixture into a large parchment paper lined cookie sheet. Press mixture into pan (I usually use another piece of parchment and lay it over the top of the mixture first because it's very sticky).
5. Bake for 15-20 minutes. Allow to cool completely before attempting to remove from the pan. Slice into individual size servings.

Elizabeth DiBurro
EBL Food Allergies

Granola Protein Bars
Allergy Free - No dairy, no soy, no egg, no tree nuts
no peanut, no wheat, no gluten

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Easy Breezy Life
EBL Food Allergies

If you liked this recipe, try these delicious allergy-free recipes...
Sunbutter Thumbprint Cookies
Apple Pumpkin Muffins
Oatmeal Raisin Cookies


  1. Hi! This looks awesome, but I can't see the recipe!!

  2. Hi! This looks awesome, but I can't see the recipe!!

  3. Nice post and recipe. Just liked this on FB.


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