Vegan No-Bake Granola Bars
These chewy, chocolatey bars are the kind of snack you'll want to keep stocked in the fridge at all times — satisfying enough to curb a serious craving, wholesome enough to feel good about grabbing one before a workout or after school. The binder is where the magic happens: natural almond butter, maple syrup, and a little coconut oil melt together into a glossy, caramel-like coating that holds every oat, pumpkin seed, and flaxseed together without a drop of honey or any animal-derived ingredient. Vegan chocolate chips fold in at just the right moment so they stay intact and give you little pockets of melty richness in every bite. Store-bought granola bars can be a minefield of hidden dairy, gelatin, or ambiguous "natural flavors," so making a batch at home means you know exactly what went into them. The whole process is straightforward — no oven required, just a saucepan, a bowl, and about an hour of chill time in the fridge. One batch yields 12 bars, so meal prep is genuinely covered for the week.
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Learn more →Ingredients
12 servings
For the bars
- 2 ½ cups rolled oats
- ½ cup raw pumpkin seeds
- ¼ cup ground flaxseed
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
- ¼ cup dried cranberries (optional)
For the binder
- ½ cup natural almond butter
- ½ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a large mixing bowl, combine the rolled oats, pumpkin seeds, ground flaxseed, cinnamon, and salt. Stir until evenly mixed.
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