These bars, packed with the sweet flavors of raisins and cinnamon, are inspired by oatmeal raisin cookies--but they're completely nut-free so they're school-friendly. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.

Source:, October 2017


Recipe Summary

1 hr 30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.

  • Combine oats, cereal, raisins, sunflower seeds and salt in a large bowl.

  • Combine rice syrup, sunflower seed butter and cinnamon in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.

  • For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)

  • Let cool in the pan for 10 minutes, then, using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.


To make ahead: Individually wrap airtight and store at room temperature for up to 1 week.

Equipment: Parchment paper

Nutrition Facts

1 granola bar
158 calories; protein 3.5g; carbohydrates 23.1g; dietary fiber 2.3g; sugars 9.5g; fat 6.4g; saturated fat 0.7g; vitamin a iu 3.6IU; vitamin c 0.4mg; folate 30.7mcg; calcium 21mg; iron 0.9mg; magnesium 36.6mg; potassium 212.9mg; sodium 58.3mg; thiamin 0.1mg; added sugar 8g.

1 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch