I love anything no bake, so these no bake granola bars are a charm. My Fiance introduced me to this recipe many years ago (I'm not sure where he originally obtained it from) but he made his adjustments to suit. This recipe is popular among family; which they have now dubbed the 'Yervant Bar' Yervant is his first name in Armenian, but you can call him Eddie.
Granola Bars are known as muesli bars in Australia, this version vs supermarket bought versions is by far a winner. Quite often the supermarket versions contain ingredients which shouldn't be there. I feel confident packing these in anyone's lunch box.
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Are these no bake granola bars gluten free?
Yes, this recipe contains no gluten. Be sure to check the ingredients during purchase time to ensure there is no gluten.
How long can I store home made granola bars?
This muesli bar recipe can store for about 2 weeks in the fridge.
Vegan Granola bar ingredients
- 2.5 cups Rolled or quick oats
- 1 cup Raw pumpkin seeds (pepitas)
- ½ cup Cranberries
- ⅔ cup Peanut or almond butter all natural
- ½ cup Brown rice syrup Or Agave nectar (increase based on how well things stick together)
- ⅛ tsp Sea salt (adjust based on which nut butter you use)
How to make muesli bars
- Mix oats, pumpkin seeds, and raisins in a large bowl.
- Whisk together nut butter, sweetener, and sea salt.
- Pour into oat mixture, and mix well, till everything is sticky and combined.
- If it’s too dry, add a bit more agave.
- Press mixture into a shallow baking dish that you’ve lined with foil, baking paper or cling wrap.
- Cover mixture with sheet of baking paper, press well into the baking dish until evenly distributed.
- Refrigerate for 4 hours
- Cut into bar shapes, wrap, and keep refrigerated till ready to use
Some of my favourite vegan snack recipes
Here's a great list of other vegan snacks to try
📖 Recipe
No Bake Granola Bar
Ingredients
- 2.5 cups Rolled or quick oats
- 1 cup Raw pumpkin seeds (pepitas)
- ½ cup Cranberries
- ⅔ cup Peanut or almond butter all natural
- ½ cup Brown rice syrup Or Agave nectar (increase based on how well things stick together)
- ⅛ tsp Sea salt (adjust based on which nut butter you use)
Instructions
- Mix oats, pumpkin seeds, and raisins in a large bowl.
- Whisk together nut butter, sweetener, and sea salt.
- Pour into oat mixture, and mix well, till everything is sticky and combined.
- If it’s too dry, add a bit more agave.
- Press mixture into a shallow baking dish that you’ve lined with foil, baking paper or cling wrap.
- Cover mixture with sheet of baking paper, press well into the baking dish until evenly distributed.
- Refrigerate for 4 hours
- Cut into bar shapes, wrap, and keep refrigerated till ready to use
- They will last approx. two weeks in the fridge.
Nutrition
Here's our other 'no bake' recipe you'll love?
Have a look at our No Bake Chocolate Pretzel Slice - finger licking guaranteed!!
Danni
I make this and your matcha balls. i like that i dont have to bake. thanks for the wonderful recipes