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.

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 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

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

Refridgeration Time: 4

Total Time: 4 15

Servings: 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

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 oats, 1 cup Raw pumpkin seeds, ½ cup Cranberries, ½ cup Brown rice syrup, ⅛ teaspoon Sea salt, ⅔ cup Peanut butter
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

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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Homemade Vegan No Bake Granola Bars