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Home » Snacks

Homemade Vegan No Bake Granola Bars

Published: Aug 23, 2024 · Modified: Nov 12, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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Chewy and incredibly addictive, these homemade vegan no bake granola bars are perfect for on-the-go breakfast or snack. They are made with oats, seeds, and cranberries combined with 100% nut butter, a hint of salt, and are naturally sweetened.

5 bars of granola on a tray
Vegan no bake granola bars cut into small squares as they are filling

I love to snack, but I’m desperately trying to steer away from packaged foods.

These vegan no-bake granola bars come to the rescue, as they are made with all-natural plant-based ingredients and there is no need for baking! Hooray, more time-saving.

These bars are also gluten free, and a dairy free portable snack option.

In fact, I have to have homemade snacks ready to go for when I need a pick-me-up, so I also keep snacks like matcha balls.

Anyway, I digress, back to these bars which I love to cut into small bars, as they are quite filling. One slice can keep me going for hours.

No bake granola/muesli bars held in a males hand
You can cut these up to the size that suits you

Key Ingredients

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

The complete list of ingredients with measurements, can be found in the full recipe card below.

The bulk of this granola bar recipe is made up of rolled oats, combined with pepita seeds, aka raw pumpkin seeds, raw sunflower seeds, and dried cranberries, which add a smidge of sourness. I also use rolled oats to make these popular chocolate balls.

The two binding agents are 100% peanut butter (or almond butter) and brown rice malt syrup, which has the perfect sticky constistency and sweetness we all crave from granola bars. These two ingredients also help with the chewy texture.

And to finish off, a pinch of sea salt for a sweet and salty combination, yes, please!

Variations

Add a hint of vanilla extract.

Throw in some chopped nuts or chocolate chips for more texture. On that note, I know you’ll love my choc chip oatmeal cookies.

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

The Steps

peanut butter mix with agave syrup in a jug next to a bowl of dry granola
Combine the wet and dry ingredients seperately
oats mixed with cranberries, seeds and peanut butter in a glass bowl
Then combine them in one bowl
granola mixture pressed flat into a tray
Line a pan with cling film then pack in the granola mixture as firmly as possible
male hands chopping up a slab of granola bars
Once the granola bars are solid after refrigerating, cut them into the desired slices

Janelle's Tips 

When making these granola bars, I prefer to mix the wet and dry ingredients separately in two bowls for even distribution before combining.

Then I press and pack the mixture firmly into 18cm x 28cm (7” x 11”) baking pans to ensure the bars hold their shape. It may require some effort, so I usually use force to do this.

a tray filled with cut muesli bars

Storage

Here’s the deal, these granola bars are so addictive, that I rarely find they last long; it’s as if everyone turns into a snack monster and hoes into them.

But if they were to last, they can sit in the fridge in an airtight container for about 3 weeks, making them ideal for meal prep.

I recommend placing parchment paper between each layer to avoid the bars sticking together.

Another snack that’s great for storing is this seed and nut clusters - oh my, the crunch on these is insane!

a stack of five muesli bars on white paper

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a stack of five muesli bars on white paper

Homemade Vegan No Bake Granola Bars

Incredibly addictive chewy vegan no-bake granola bars with oats, seeds, nut butter and natural sweetener. A snack perfect for on-the-go.
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Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Prep Time: 15 minutes minutes
Refridgeration Time: 4 hours hours
Total Time: 4 hours hours 15 minutes minutes
Servings: 12 bars
Author: Janelle Hama

Ingredients

  • 2½ cups Rolled oats see notes below
  • 1 cup Raw pumpkin seeds (pepitas)
  • ½ cup Cranberries
  • ⅔ cup Peanut 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.
  • Line a 18cm x 28cm (7” x 11”) baking sheet pan with baking paper or cling wrap. Press the granola mixture firmly into the pan, ensuring it’s evenly distributed. Cover with another sheet of baking paper, pressing down to pack the mixture tightly. Cover with cling wrap and refrigerate for at least 4 hours. Once set, cut into bars and store in an airtight container in the fridge for up to two-three weeks.

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.

Equipment

1 7x11" baking pan

Nutrition

Calories: 219kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 97mg | Potassium: 188mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 28mg | 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.


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    5 from 34 votes (33 ratings without comment)

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  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

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A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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