Five Minute, No-Bake Vegan Granola Bars

By • May 15, 2013 • 76 Comments



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.
From Our Friends
powered by ZergNet

Comments (76) Questions (3)

Default-small
Default-small
Default-small

10 days ago littlegypsyau

This is a wonderful recipe. Have made it many times now. I tweak it a little by adding whole almonds, walnuts, dried cherries, and any other thing I happen to have on hand and think healthy :)

Stringio

27 days ago Liz

These are the perfect granola bars for students: easy to make, perfect for an afternoon snack and so so delicious. Made these with sunflower seed butter, honey, and jumbo raisins. Sprinkled sea-salt on top. Didn't have any problems with crumbling!

Default-small

about 1 month ago deborah g farquhar

yes I have made these bars with honey and they are delicious but when my vegan friends come for a visit, I use the agave. YUMMA

Dsc01495

3 months ago Kacia

One calculation I came up with using dried cranberries instead of raisins, natural ground peanut butter, and 1/2 c agave gave Per Serving (out of 12): 246 calories 26 carbs 14 fat 9 protein 22 sodium 9 sugar

Dsc01495

3 months ago Kacia

I love this recipe and shared the nutrition info since I, too, have been wondering about it.

Default-small

3 months ago Donna

This recipe is so easy, and they are so good.

Default-small

3 months ago Franca

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

Default-small

4 months ago koc

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

Default-small

5 months 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!!!!

Default-small

5 months 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

5 months ago Colette Scott

awesome and so healthy- thanks

Default-small

6 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.

Default-small

6 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!

Default-small

6 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

6 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.

Open-uri20130603-27915-11y0jki

7 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!

Default-small

7 months ago Christine T

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

Open-uri20130603-27915-11y0jki

9 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!

Default-small

9 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!

Default-small

10 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!

1003130144

10 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.