Trail Cooking

Chewy Granola Bars (Allergen Friendly)

Chewy granola bars are a trail staple. They are tasty, easy to eat and portable. However, if one has food allergies and/or is celiac, finding a commercially made bar that is safe to eat, and not $4 a bar is a hard road.

For the past few years we had removed most seed butters out of Alistaire’s (and our) diet, after he developed an allergy to sunflower seeds at 4 years old. In the past year he has stabilized and hasn’t developed more food allergies, so we have been slowly adding in new items. I recently picked up a jar of pumpkin seed butter from Omega Nutrition. Pumpkin seed butter is a strong-tasting butter, as many seed butters tend to be. Using seed butter in recipes helps tame the intense flavors.

Using the pumpkin seed butter tempered with coconut oil creates a dense, chewy bar that stays together with a smooth taste. Chewy, soft and sweetened with honey.

Chewy Granola Bars



Line a 9×13″ glass pan with parchment paper, set aside.

In a large saucepan heat the butter, honey, and coconut oil over medium-low until bubbling a bit. Take off the heat.

Add in the oats and coconut, stir in well. Add in chocolate chips, stir quickly (they will melt somewhat).

Scrape out onto parchment paper, use a spatula to spread out, and pack down. Use a scrap of parchment paper and press down with your palm to pack down tighter.

Chill for 2 hours in refrigerator, cut into bars. Store tightly covered.

For carrying, wrap each bar in a bit of plastic wrap.


Depending on diet needs and allergies, use your favorite chocolate chips. We used a white chip, though any will work.

Bars carry best in cooler weather, they will soften considerably above 70*.


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