Delicious Allergy-Friendly Blueberry Granola Bars
Looking for a snack that’s safe for everyone but still packed with flavor and texture? These blueberry granola bars are gluten-free, nut-free, soy-free, and dairy-free. They’re perfect for lunchboxes, afternoon pick-me-ups, or a quick on-the-go snack.
Why You’ll Love Them
These bars are chewy, slightly sweet, and loaded with wholesome ingredients. Gluten-free oats and rice cereal give them structure, while sunflower seeds add a satisfying crunch. Sweet dried blueberries bring natural bursts of flavor, and a simple yogurt-style coating makes them feel like a treat without all the extra sugar.
Simple Ingredients
- Gluten-free oats & rice cereal – a classic granola base
- Sunflower seeds – nut-free crunch
- Chia seeds & coconut – extra fiber and texture
- Dried blueberries – natural sweetness
- Sunflower seed butter + honey – binds everything together
- Dairy-free yogurt coating – optional, but makes them extra special
How to Make Them
- Mix the dry ingredients: oats, rice cereal, coconut, chia, and seeds.
- Heat sunflower seed butter and honey, stir in vanilla.
- Combine wet and dry ingredients, fold in blueberries. Press into a pan and freeze.
- Make the yogurt coating with dairy-free yogurt, honey, and gelatin. Dip the frozen bars and let them dry.
- Slice into bars, drizzle remaining coating, and let dry again.
Tips & Variations
- Swap blueberries for any dried fruit you love.
- Double the coating for an extra indulgent treat.
- Keep stored in an airtight container for easy snacking all week.
Final Thoughts
These granola bars are proof that allergy-friendly snacks don’t have to be boring. They’re chewy, crunchy, and naturally sweet, making them a hit with kids and adults alike. Whether you’re packing school lunches or looking for a midday snack, these bars are a delicious, worry-free option.
Blueberry Yogurt Granola Bars (Gluten, Dairy, Egg, Soy, & Nut Free)
Ingredients
Bars:
- 2 cups gluten-free rolled oats
- 1 1/2 cups gluten-free rice cereal
- 1/4 cup shredded unsweetened coconut
- 1/4 cup hulled sunflower seeds
- 1/4 tsp salt
- 1/2 cup sunflower seed butter (or peanut-free butter)
- 1/2 cup honey
- 1 1/2 tsp vanilla
- 1 cup dried blueberries
Yogurt Coating:
- 1/4 cup dairy-free yogurt (unsweetened)
- 1 tbsp water
- 1 tsp vanilla
- 1/2 tsp gelatin (or agar powder)
- 1 tbsp honey
- pinch of salt
- 2 cups powdered sugar
Instructions
- Line a 9×13 pan with parchment.
- Mix oats, rice cereal, coconut, sunflower seeds, and salt in a bowl.
- Heat sunflower seed butter + honey until pourable. Stir in vanilla.
- Pour over dry mix and stir in blueberries. Press tightly into pan. Freeze 1–2 hrs.
- For the coating: mix water + vanilla + gelatin; let sit 5 min.
- Warm yogurt + honey + salt until liquidy (don’t boil). Whisk in gelatin. Add powdered sugar and mix until thick but pourable.
- Dip frozen bars in coating (yogurt side up) and place on parchment. Let dry overnight or up to 2 days.
- Flip bars and drizzle remaining coating on top. Let dry again.
- Store in airtight container at room temp.