Larabars are easy to make nut free with this simple homemade nut free larabar recipe! My oldest daughter has a tree nut, peanut, and sesame allergy. She developed the allergy when she was twelve, which means it is not an allergy she will outgrow. It is ...
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Lynn's Kitchen Adventures

Nut Free Larabar Recipe

Larabars are easy to make nut free with this simple homemade nut free larabar recipe!

Homemade Nut Free Larabars on red and white napkin with bars on cutting board in background

My oldest daughter has a tree nut, peanut, and sesame allergy. She developed the allergy when she was twelve, which means it is not an allergy she will outgrow. It is with her for life.

It is also a true allergy. It is not an intolerance or just something she avoids. It is the kind of allergy that can kill you. She always has an epi-pen with her. Nuts, peanuts, and sesame are not allowed at all.

For years, when she was growing up and lived at home, our house was completely nut-free. She had to worry about food all the time, so we wanted to create a completely safe place for her to eat at home.

In many ways, this has just become our life. We read labels. We are extremely careful, and we keep our home nut, peanut, and sesame-free.

She is grown and no longer lives at home, but we still eat nut and peanut free when she is at our house.

I learned so much over the years of having kids with severe allergies. One of them is that sometimes you just want to eat what everyone else eats.

It makes it so hard, especially for kids. Life with nut allergies is not always easy.

Over the years I developed so many homemade versions of our favorite foods. Today’s homemade nut-free Larabar recipe is one of them.

This recipe is nut-free, so it is inspired by a Larabar rather than a true copycat.

Homemade Nut Free Larabars on red and white napkin with bars on cutting board

One of the toughest areas for me when dealing with a child with nut allergies has been snack food. Meals are pretty easy to keep nut-free as long as I read labels. Snacks, on the other hand, are much harder.

So many snack foods contain nuts, peanuts, or sesame. Granola bars, crackers, and trail mixes all contain nuts or sesame. There are some available that are nut-free, but most are high risk because of cross-contamination.

There are some allergy-friendly brands out there, but the high cost makes them a treat instead of an everyday thing. I quickly learned that homemade snacks are the best and most affordable option. I can make sure the food is safe without breaking the budget.

Over the years, homemade nut-free larabars have become a favorite for us.

I had trouble getting the recipe just right, and it took me quite a bit of time. I made so many batches of these to get the taste and texture just how we like them.

After a lot of trial and error, though, I developed a recipe that we love!

Homemade Nut Free Larabars on cutting board

We love these! If you or someone in your family has a nut allergy, these are a must make!

One quick note. This recipe is for homemade nut-free larabars, but I know not all my readers are nut-free. If you can have peanut butter or almond butter, use it in place of the Sunbutter. It will work fine. If you have a nut allergy use Sunbutter. I have tried these with soy butter and other nut-free butters, but the Sunbutter or sunflower seed butter is our favorite.

Yield: 24 bars

Nut Free Larabar Recipe

Homemade Nut Free Larabars on red and white napkin with bars on cutting board in background
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Larabars can be nut free with this homemade larabar recipe.

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 2 cups pitted dates
  • 3/4 cup Sunbutter, see note below
  • 1 cup dried cherries, see not below
  • 1/2 cup chocolate chips ( We use Enjoy Life)

Instructions

  1. Place dates in a food processor fitted with a metal blade. Pulse food processor a few times to chop up dates. You don't have to chop them up completely, but you want them broken up a bit.
  2. Add Sunbutter and dried cherries to the food processor.
  3. Process until the mixture is chopped well. It should all be chopped up, yet form a soft mixture that balls up.
  4. Add chocolate chips and pulse a few times just enough to chop and mix in. If your food processor is small, you may need to do this in two batches.
  5. Lay a sheet of parchment paper or plastic wrap on a cookie sheet or sheet pan. Place the mixture in the pan.
  6. Place another sheet of parchment paper or plastic wrap on top. Press the mixture out to form a rectangle. This takes time to press evenly. You can use another cookie sheet pressed down on top or a rolling pin to help you press the mixture out.
  7. Refrigerate the mixture for several hours or until they have firmed up. Cut into bars or squares.
  8. Store in an airtight container in the fridge or freezer.

Notes

If you do not need these to be nut-free, you can use peanut butter or almond butter in place of the sunbutter. Wowbutter also works in this recipe.

Other dried fruit can be used in place of dried cherries, or you can use a combination of dried cherries and other dried fruit like raisins.

Nutrition Information:

Yield:

24 bars

Serving Size:

1
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 28mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 2g
© Lynn Walls
Cuisine: American / Category: Snacks
Nut Free Larabar

 Originally posted March 2017. Updated April 2026.

The post Nut Free Larabar Recipe appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan April Week 1

This week’s menu plan includes lots of easy budget friendly gluten-free recipes for spring.

gluten free cheese rolls

I made notes next to the ingredients that need to be gluten-free, but as always, read labels to make sure the ingredients are safe for your family.

Gluten Free Menu Plan April Week 1

Easy budget friendly gluten free recipes for the week.

The post Gluten Free Menu Plan April Week 1 appeared first on Lynn's Kitchen Adventures.

    

Oatmeal Banana Muffin Recipe

Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe.

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half

This recipe for Oatmeal Banana Muffins is adapted from my mom’s recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which inspired me to try a leftover banana oatmeal muffin recipe.

hand holding oatmeal banana chocolate chip muffins with cooling rack in background

These muffins turned out so good! These muffins are not light and fluffy. They are denser muffins, but they are delicious.

And they are healthy(ish), especially if you leave out the chocolate chips.

oatmeal banana muffins with chocolate chips on cooling rack

They are also dairy free if you skip the chocolate chips or use dairy free chocolate chips.

oatmeal banana muffins on cooling rack on black counter

If you are looking for a new breakfast for this week, give these oatmeal banana muffins a try!

oatmeal banana muffin batter in grey muffin pan

Ingredients

  • cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • egg
  • sugar
  • brown sugar
  • baking soda
  • flour, Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
  • cornstarch
  • bananas
  • chocolate chips, optional but good
Yield: 12 muffins

Oatmeal Banana Muffin Recipe

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half
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Oatmeal and bananas are combined in these easy-to-make muffins.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 3/4 cup flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
  • 1/4 cup cornstarch
  • 2 bananas mashed
  • 1/2 cup chocolate chips, optional but good

Instructions

  1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
  2. Stir until well combined.
  3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
  4. Bake at 375 degrees for 18-20 minutes.
  5. I prefer these warm or reheated, but they can also be eaten cold.

Notes

The gluten-free version of this recipe was tested with gluten-free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 15mgSodium: 78mgCarbohydrates: 70gFiber: 5gSugar: 29gProtein: 7g

Nutritional values are approximate and aren't always accurate.

© Lynn
Cuisine: American / Category: Muffins

The post Oatmeal Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan

This week’s gluten free menu plan is full of quick and easy gluten free meals.

salmon cooking in bacon grease

I know I say that almost every week, but I really do love to share gluten free recipes that are quick, easy, and so you good that you won’t know that they are gluten free.

Be sure to read labels on ingredients to make sure that they are gluten free and be sure to use ingredients like gluten free oats.

Gluten Free Menu Plan April Week One

Quick and easy gluten free meals for the week.

The post Gluten Free Menu Plan appeared first on Lynn's Kitchen Adventures.

    

Ravioli Casserole

A few simple ingredients are all you need for this quick and easy Ravioli Casserole.

ravioli casserole and quick cooking cookbook

We are going old-school and back to the 90s today, with both the recipe and the keeping-it-real photos.

I have been making this ravioli casserole for over twenty-five years. I can’t believe I have never shared it with you.

I recently had several packages of gluten-free ravioli that were fine, but not great. I decided to use the rest of them up by making this ravioli casserole.

I was sure I had shared the recipe on my site, but I searched and searched and could not find it. I really thought I shared it back when I did my cooking through my collection series.

ravioli casserole in white casserole dish with cookbook and recipe

I knew it was a recipe for Quick Cooking magazine, so I pulled my Quick Cooking cookbooks off my shelf and looked for it. It was in the 1999 edition of Quick Cooking.

Did anyone else love Taste of Home and Quick Cooking back in the 1990s and early 2000s?

Some of my favorite recipes came from Taste of Home and Quick Cooking magazines.

baked ravioli casserole in white dish on black counter

I am wondering if the reason I never shared this recipe on my site is that it is so hard to photograph.

A recipe with sauce, cottage cheese, and pasta may not be pretty, but it is delicious.

Let’s just say the pictures keep it real. This is exactly what this will look like when you serve it for dinner.

unbaked ravioli casserole unbaked in white casserole dish

Ingredients

One of the things I love about this recipe is that it contains only five ingredients. They are also all easy to keep on hand in your pantry and freezer.

  • spaghetti sauce
  • frozen ravioli, gluten free ravioli works for gluten free version
  • small curd cottage cheese
  • shredded mozzarella cheese
  • grated parmesan cheese
Yield: 8 servings

Ravioli Casserole

ravioli casserole and quick cooking cookbook
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A quick and easy five-ingredient dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 - 28 ounce jar spaghetti sauce
  • 25 ounces (or so) frozen ravioli, cooked and drained according to package
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup spaghetti sauce in a 9x13 pan.
  3. Layer half the cooked ravioli on top of sauce.
  4. Spread 1 cup of cottage cheese and 2 cups of mozzarella cheese on top of the ravioli.
  5. Spread half of the sauce on top of the cheese.
  6. Place remaining ravioli on top.
  7. Spread cottage cheese on top of ravioli.
  8. Spread the remaining sauce and top with the remaining cheese.
  9. Bake uncovered for 30-35 minutes.

Notes

Gluten free ravioli works well for a gluten free version.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 16gCholesterol: 120mgSodium: 1543mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 47g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Pasta

The post Ravioli Casserole appeared first on Lynn's Kitchen Adventures.

    

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