These no-bake bars are all about texture and pantry-staple simplicity: hearty rolled oats, crunchy pumpkin seeds, and ground flaxseed get bound together with a warm, glossy mixture of almond butter, maple syrup, and coconut oil until every bite is coated and clumpy in the best way. A touch of cinnamon and vanilla rounds out the flavor, while melty pockets of chocolate and chewy dried cranberries (if you're using them) add little bursts of sweetness throughout. Everything gets pressed firmly into a pan and chilled until it sets into a sliceable, satisfying bar — no oven required. They're sturdy enough to toss in a bag for the road, a hike, or a midday snack when you need something that actually holds together. This one is a genuinely solid pick for a dairy free kitchen, and it's easy to keep a batch stashed in the fridge for whenever hunger strikes.
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Learn more →12 servings
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Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, ground flaxseed, cinnamon, and salt. Stir until evenly mixed.
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