These chewy, no-bake bars come together fast, with hearty rolled oats, crunchy pumpkin seeds, and ground flaxseed forming the base and a warm blend of almond butter, maple syrup, and coconut oil binding everything into a sticky, cohesive mixture. A hit of vanilla and cinnamon rounds out the flavor before melty pockets of vegan chocolate chips and chewy dried cranberries get folded in for texture and bursts of sweetness in every bite. Pressed firmly into a pan and chilled until sliceable, they hold together beautifully for grab-and-go snacking, road trips, or lunchboxes. Since pumpkin seeds and almond butter do the heavy lifting here instead of any peanut-based ingredients, this is a solid, satisfying option to keep on hand for a peanut free kitchen. Twelve bars come out of one batch, so it's easy to make ahead and have snacks ready for the whole week.
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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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