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The perfect on-the-go snack – these Vegan Granola Bars are hearty, healthy and completely satisfying. They are easy to make, require simple ingredients, and you don’t even have to bake them!
I promise that these aren’t your typical boring no bake granola bars – they are full of fun flavors, textures and have the right amount of sweetness. They aren’t overly hard or soft, and they’re the BEST chewy granola bars with a slight crunch.
It’s a total powerhouse snack that will keep you going until your next meal. These are the best snacks for lunches, pre/post workouts or when you are road-tripping it down route 66! They hold up perfectly and don’t require refrigeration.
Having these on hand will keep you away from the vending machine which is filled with bad choices. Plus, You will get a mega-dose of protein, fiber, healthy fats, vitamins, and minerals. So much goodness in one little snack!
They are also customizable, so you can change out the mix-ins or make them nut-free for a school-friendly snack. My son loves them as an afterschool snack with a cold glass of cashew milk. It keeps him satisfied until dinner.
INGREDIENTS NEEDED FOR VEGAN GRANOLA BARS:
For the dry base, you’ll need Rolled Oats, Quick Oats, and Puffed Rice Cereal. This combination yields the best texture in my opinion. They are chewy with a slight crunch. The quick oats help hold the bars together, so don’t omit those.
For the wet mixture, you’ll need Almond Butter, Maple Syrup, Cinnamon, Vanilla Extract and Dates. This combination provides flavor, sweetness, protein, and binding power.
For the mix-ins, I used Almonds, Dried Cranberries, Vegan Chocolate Chips, and Sunflower Seeds. You can use any mix-ins you prefer, but keep the ratios the same as the recipe.
HOW TO MAKE VEGAN GRANOLA BARS
- 1 – Mix the rolled oats, quick oats, puffed rice, cranberries, sunflower seeds and almonds in a large mixing bowl.
- 2 – Process the dates in a food processor until they are broken down into a sticky paste.
- 3 – Stir the almond butter, maple syrup, vanilla, and cinnamon together in a small pot over medium-low heat until the mixture is combined and runny.
- 4 – Now add the warmed mixture to the food processor with the dates. Process until combined, scraping down sides as needed.
- 5 – Pour the date and almond butter mixture over the dry mixture and combine well using a spatula.
- 6 – Wait for the mixture to cool for a few minutes before adding the chocolate chips. Stir to combine.
- 7 – Now spread the mixture into a lined 8X8 Baking Pan. Press down firmly to ensure the bars will hold together. Place in the freezer for about 1 hour to firm up. Cut into 12 even bars.
TIPS, TRICKS AND SUBSTITUTE IDEAS
- It’s very important to press down firmly when the mixture is in the baking pan. You can use a glass to roll over the top and a firm spatula to flatten the edges. This will help glue everything together and avoid crumbly bars.
- Instead of maple syrup, you can use Agave Nectar or Coconut Nectar. You can also use Brown Rice Syrup, but it’s much thicker and not as sweet tasting. It will hold the bars really well though.
- To make these bars nut-free, you can swap out the almond butter for sunflower seed butter, and swap the almonds for your favorite seeds.
- If you are gluten-free, make sure to use certified gluten-free oats.
- Since these are no bake granola bars, they won’t have a toasted flavor. I love them as is, but if you want a toasted flavor, you can place the oats on a baking sheet and bake at 350 F. for 10-12 minutes.
- If your dates are not moist and somewhat sticky, soak them in water for 15 minutes to hydrate them. This helps your bars stick together very well.
- Pumpkin Seeds
- Shredded Coconut
- Flax Seeds
- Chia Seeds
- Dried Cherries
- Goji Berries
- Hemp Seeds
HOW TO STORE THEM
You can keep these vegan granola bars at room temperature in an airtight container for 3-5 days or in the fridge for 5-8 days. If you’re traveling with them, keep them wrapped so they stay fresh.
I prefer to keep them in the freezer for optimal freshness. They will stay fresh for 2-3 months. I individually wrap them before placing them in an airtight container. They only need a few minutes to thaw before eating.
MORE VEGAN SNACK RECIPES TO ENJOY:
- Air Fryer Chickpeas
- Chocolate Peanut Butter Crunch Bars
- Protein Peanut Butter Squares
- Vegan Snack Board
I LOVE TO HEAR FROM YOU
If you make these Vegan Granola Bars, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Granola Bars
- 1.5 cups rolled oats (gluten-free if preferred)
- 1/2 cup quick oats
- 1 cup puffed rice cereal
- 1/4 cup almonds , roughly chopped (or preferred nuts)
- 1/4 cup dried cranberries (sub raisins, cherries, goji berries, etc.)
- 1/4 cup sunflower seeds
- 1/2 cup medjool dates , pitted (packed cup - about 7 dates)
- 1/2 cup almond butter (or preferred nut butter)
- 1/2 cup maple syrup (sub agave or coconut nectar)
- 1.5 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup non-dairy chocolate chips
- Line an 8x8 baking pan with parchment paper and set aside.
- In a large mixing bowl, mix the rolled oats, quick oats, puffed rice, cranberries, sunflower seeds and almonds.
- Process the dates in a food processor until they are broken down into a sticky paste. Leave the paste in the processor.
- In a small pot, over medium-low heat, whisk the almond butter, maple syrup, vanilla extract, and cinnamon together. Heat until the mixture is well combined, softened and slightly runny (1-3 minutes). Stir often to prevent burning.
- Now add the warmed mixture to the food processor with the dates. Process until fully combined, scraping down sides as needed.
- Pour the almond and date mixture over the dry mixture and combine well using a spatula.
- Wait for the mixture to cool for a few minutes before adding the chocolate chips so they don't melt. Stir to combine.
- Now evenly spread the mixture into the baking pan. Press down firmly to ensure the bars will hold together. You can use a jar to roll over the mixture as you press down. Firmly press the edges too with a spatula.
- Place in the freezer for about 1 hour to firm up. Cut into 12 even bars.