• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Snacks

Homemade Vegan Granola Bars (No Bake)

Published: Jan 20, 2020 · Modified: Oct 10, 2022 by Janelle Hama

54 shares
Jump to Recipe

Incredibly addictive chewy homemade vegan granola bars made with oats, pepitas and cranberries that have been combined with 100% peanut butter, a hint of salt and are naturally sweetened.

5 bars of granola on a tray
Vegan granola bars cut into squares

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • What Are Homemade Vegan Granola Bars?
  • Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • How To Make Vegan Granola Bars
  • ⭐ Pro Tips 
  • Variations
  • ❓FAQ
  • Related Recipes
  • Homemade Vegan Granola Bars (No Bake)

What Are Homemade Vegan Granola Bars?

Homemade vegan granola bars also known as chewy muesli bars are packed with whole ingredients to enjoy as a grab and go snack.

Some of the ingredients typically include rolled oats, a natural sweetener, some form of nut butter and some fillers such as dried fruit, seeds and nuts.

These types of bars can be either baked or not baked.

This is a no bake recipe.

No bake granola/muesli bars held in a males hand
Home made granola bars cut up in our preferred size

Why You’ll Love This Recipe

  • Incredibly addictive, these vegan granola bars are delicious
  • Very easy to make and requires no baking.
  • A healthy snack, filled with protein and good starch to help you keep full
  • Made with all natural ingredients - you know exactly what you are eating
  • Dietary friendly - naturally vegan, gluten free*, soy free, corn free and no added oil

✔️Ingredients You’ll Need

seeds, oats, a brown syrup, cranberries, salt and peanut butter in white bowls

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Gluten free rolled oats* be sure to check the labels to ensure your oats are gluten free if need be. Oats are the major ingredient.

Pepita seeds (raw pumpkin seeds) and sunflower seeds without shell. These can easily be found at your local grocer.

Dried cranberries add a lovely sweetness and color contrast to these bars.

Brown rice malt syrup is thick and malleable enough to help bind and set the ingredients to create a chewy bar.

Peanut butter should contain 100% peanuts only, no added ingredients. This will act as one of the binding agents for these bars.

Sea salt to help elevate the flavoring of all the ingredients. A little goes a long way.

How To Make Vegan Granola Bars

Step 1 - In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Pour wet ingredients into the dry mixture, and mix well, till everything is sticky and combined.

Step 2 - Press mixture into a 18cm x 28cm (7” x 11”) baking pan (affiliate link) that you’ve lined with either baking paper or cling wrap. Cover mixture with sheet of baking paper, press down firmly until evenly distributed. Cover with cling wrap and refrigerate for 4 hours. Cut into bar shapes, and place them into an airtight container. Keep refrigerated for up to two weeks 

peanut butter mix with agave syrup in a jug next to a bowl of dry granola
oats mixed with cranberries, seeds and peanut butter in a glass bowl
granola mixture pressed flat into a tray
male hands chopping up a slab of granola bars

⭐ Pro Tips 

Ensure the mixture is pressed and packed down firmly into the trays so that the bars hold their shape. 

The wet and dry ingredients are best mixed separately, so that there is even distribution, before combining together.

Variations

Add a hint of vanilla extract or other type of extract

Play around with adding other seeds - I like the combination of both pepita and sunflower seeds together

Add some chopped nuts or chocolate chips

Replace the cranberries with sultanas, currants, or other dried berries

Peanut butter can be replaced with other nut butters

a tray filled with cut muesli bars

❓FAQ

What type of peanut butter shall I use to make vegan granola bars?

Use an 100% all natural peanut butter with no added additives. You can choose to use with smooth or chunky texture.

What sized baking sheet pan should I use?

This recipe is best suited for a baking sheet pan of 18cm x 28cm (7” x 11”). Be sure to place down a layer of cling wrap before using to press down the granola mix.

a stack of five muesli bars on white paper

Related Recipes

  • Matcha balls
  • Crunchy nuts clusters
  • Gingerbread cookies gluten free
  • Crunchy roasted cumin chickpeas
  • Oil free roasted pumpkin seeds
  • Granola Bars by The Easy Way
  • Easy homemade granola with cranberries and pecan by Casual Foodust

Here's a great list of other vegan snacks

a stack of five muesli bars on white paper

Homemade Vegan Granola Bars (No Bake)

Incredibly addictive chewy homemade vegan granola bars made with oats, pepitas and cranberries that have been combined with 100% peanut butter, a hint of salt and naturally sweetened.
Print Pin Rate Save Recipe Saved Recipe
Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Refridgeration Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 bars
Author: Janelle Hama

Ingredients

  • 2½ 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
  • ⅛ teaspoon Sea salt
Prevent your screen from going dark

Instructions

  • In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Pour wet ingredients into the dry mixture, and mix well, till everything is sticky and combined.
    2½ cups Rolled or quick oats, 1 cup Raw pumpkin seeds, ½ cup Cranberries, ½ cup Brown rice syrup, ⅛ teaspoon Sea salt, ⅔ cup Peanut or almond butter
  • Press mixture into a 18cm x 28cm (7” x 11”) baking sheet pan that you’ve lined with either baking paper or cling wrap. Cover mixture with sheet of baking paper, press well until evenly distributed and packed down tight. Cover with cling wrap and refrigerate for 4 hours. Cut into bar shapes, and place them into an airtight container. Keep refrigerated for up to two weeks

Video


Notes

Yield - 12 regular or 20 mini sized granola bars
Not all oats are certified gluten free - check labels.
Either crunchy or smooth peanut butter can be used.
4 hours refrigeration time is a minimum. 
Store these in the fridge in a sealed container for up to two weeks.
 
Another vegan snack you must check out and make  are these crunchy nuts clusters
 
 

Equipment

1 7" x 11" baking pan

Nutrition

Calories: 153kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Sodium: 101mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

More Snacks

  • a stack of puff pastry pockets with purslane around them
    Purslane Pockets (Lebanese Bakleh)
  • brown chocolate muffins sitting next to each other
    Chewy Moist Vegan Chocolate Muffins
  • a pink muffin tray filled with muffins, olives and grated zucchini
    Savory Zucchini Muffins (Vegan and Gluten Free)
  • Easy Vegetable Curry Puffs With Puff Pastry

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Danni

    August 11, 2020 at 1:03 pm

    5 stars
    I make this and your matcha balls. i like that i dont have to bake. thanks for the wonderful recipes

    Reply

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a red casserole pot with okra stew
    Bamia (Okra Stew)
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • Warak Enab (Lebanese Grape Leaves)
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
a yellow cup of coffee with text reading buy me a coffee

Find me on social media.


PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Social media
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk