Nut-Free Granola Bars with Dates, Apricot and Banana

Nut-Free Granola Bars
This recipe goes out to all those who are nut-sensitive! These delicious nut-free granola bars use dates and banana as the primary binding ingredient, instead of relying on nut butter! The results are moist and make a perfect afternoon snack! Enjoy!

Serves: 6
Prep time: 60 mins


  • 2 cups old fashioned rolled oats
  • 1/2 cup coconut flakes
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dates, soaked and drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 1/2 ripe banana
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon


  1. Line an 8”x 8” pan with parchment paper and set aside.
  2. In a medium bowl, mix together the oats, coconut flakes, and dried apricots.
  3. In a food processor, combine dates, coconut oil, agave, banana, sea salt, vanilla and cinnamon. Purée until smooth.
  4. Combine both mixtures together in bow and mix well.
  5. Squeeze mixture together between two fingers. It should stick together. If it doesn’t, purée some more dates and add to mixture. If mixture is too moist, add in more oats.
  6. Pour mixture into lined pan and press tightly.
  7. Chill in fridge for at least 2 hours. Once chilled, cut into 10 bars, wrap individually and store in fridge.

Originally posted on the Vega Recipe Center

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>