Five Minute, No-Bake Vegan Granola Bars

By • May 15, 2013 • 70 Comments


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Author Notes: This bar can be whatever you want it to be. Add different kinds of dried fruits, different nuts, or different nut butters. It's all good. Mix, wrap, and enjoy!Gena Hamshaw

Serves 10-12

  • 2 1/2 cups rolled or quick oats
  • 1 cup raw pumpkin seeds (pepitas)
  • 1/2 cup raisins
  • 2/3 cups peanut or almond butter
  • 1/2 to 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
  • 1/8 teaspoon sea salt (adjust based on which nut butter you use)
  1. Mix oats, pumpkin seeds, and raisins in a large bowl.
  2. Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
  3. Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refridgerated till ready to use. They will last two weeks in the fridge.

Comments (70) Questions (3)

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1 day ago Franca

Mine are refrigerating right now. Can' wait for breakfast.

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about 1 month ago koc

Fantastic and so quick to mix up! Made with honey. Thanks!

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about 1 month ago michelle

I love this recipe! I have made it every week since finding it on this site. I have also tried it with dried cranberries and dried cherries instead of the raisins. I have also used honey instead of the agave nectar. One of the best recipes!!!!

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about 1 month ago Heidi

These are great and simple to make, my almost 4-year old had a great time picking out the seeds to add and stirring the mix up. We used pumpkin, unsalted sunflower, flax and chia seeds. And a handfull of mini chocolate chips because, why not.

Stringio

2 months ago Colette Scott

awesome and so healthy- thanks

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3 months ago Ellen M.

I doubled the recipe and served these to a large group of people today. They were delicious, and a huge crowd pleaser. So many people wanted the recipe that we had to keep printing additional copies. I used almond butter and brown rice syrup, and had no problem with crumbling. I thought of using dried cherries and some chocolate chunks, but I decided to follow the recipe exactly and it was perfect as written. Of course, the possible variations are endless.

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3 months ago deedee1200

For all those who are experiencing crumbly bars: in our second batch, we tried heating the sticky ingredients together, stirring until the peanut butter and brown rice syrup were well-combined. Then we mixed this with the dry ingredients and salt and pressed into the pan. 4 hours later, we had perfectly intact granola bars, no crumbling in sight!

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3 months ago Jo

This is an awesome base recipe. I made these bars multiple times by now with all kinds of variations. If you stick to the ratios of the dry and wet ingredients and roll out the dough between 2 sheets of plastic wrap you should have no problems with crumbliness. My last version has chia seeds, hemp seeds and hemp protein powder in it for a post workout recovery bar. Turned out green but tasty :)

0057_jennings

3 months ago Anne Jennings

I just made these and my husband loves them! I do, too! They are a sweet and satisfying treat, which is not always an easy result to accomplish. They can be crumbly but my daughter and I used a heavy book over the tin foil to press the dough down in the pan and it helped create an easier to cut treat.

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3 months ago Daniella Price González

Haha! Same! Though I took it on a film shoot, which was in the middle of no-where! So very handy flapjacks!

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3 months ago Christine T

I made these for a camping trip, and everyone loved them.

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6 months ago Daniella Price González

roughly, how thick should the flapjack be?
the peanut butter; should it be room temperature and smooth (not crunchy version) ?
Thanks!

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6 months ago Nuala

My new favorite granola bars-- thanks for sharing! I subbed 1/2 cup of pepitas for a mix of almonds and mini chocolate chips. I will definitely be making these weekly!

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6 months ago Colleen

I made these last evening, and they were wonderful! I used craisins instead of raisins, and I used honey instead of agave. Great recipe - will definitely be using it often!

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6 months ago Marsha Gainey

Made this recently. They taste wonderful. I subbed the pepitas for sunflower kernels. I would caution people to do 2/3 cup nectar or syrup because I did 1/2 cup agave and the bars crumble quite a bit, which affects their portability.

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7 months ago Riley Trumbull

I would like the nutritional breakout -- don't see the any complete proteins and but way too much sugar. I realize adjustments can be made. I hate wasting calories without maximum value, but I know they must be tasty so I'd like to make hem work.

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7 months ago Victoria

Another tasty addition/variation for the nut/seed butter ingredient would be tahini (sesame paste). It would give the bars a kick of calcium and that yummy taste of halva, and it's nut free to boot :) Thanks for the recipe!

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6 months ago Tina Ackley

Tahini?!?! I thought of that but was too scared to try! Have you tried it?

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7 months ago Jenny

Has anyone tried this with honey in place of agave nectar/brown rice syrup?

Stringio

7 months ago Haley Alves

These are amazing! My girlfriend and I just tasted my first batch. They're so easy to make, and the results far exceed what you'd buy in a store. I used almond butter, for nuts I used peanuts and almonds 50/50, same mix for raisins and dried crans. I'm very very happy and can't wait to mess around more!

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8 months ago matriarco

I play roller derby and make these to take to all my out-of-town bouts. Super easy and great to keep me going. Love this recipe so much!