Eggless Chewy Granola Bars
These granola bars are the kind of snack you'll want to keep stashed in your bag at all times — chewy, golden, and packed with toasted oats, pumpkin seeds, sunflower seeds, and tart dried cranberries. A warm honey and almond butter mixture acts as the binder here, which means there's absolutely no need for eggs to hold everything together. The trick is pressing the mixture firmly into the pan before baking, a step that makes all the difference between bars that slice cleanly and ones that fall apart the moment you pick them up. Toasting the oats and seeds first adds a deep, nutty flavor that store-bought bars rarely manage to pull off. Optional dairy-free chocolate chips fold in at the end if you want a little extra indulgence in every bite. The recipe makes 12 bars, so you'll have plenty to share — or not.
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Learn more →Ingredients
12 servings
- 2 ½ cups old-fashioned rolled oats
- ½ cup raw pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup dried cranberries
- ½ cup honey
- ½ cup creamy almond butter
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Spread the oats, pumpkin seeds, and sunflower seeds in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and fragrant.
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