Five Minute, No-Bake Vegan Granola Bars

By • May 15, 2013 92 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 cup peanut or almond butter
  • 1/2 to 2/3 cups 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 refrigerated till ready to use. They will last two weeks in the fridge.

More Great Recipes: Granola|Rice & Grains|Snacks

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Comments (92) Questions (4)


about 1 month ago Kerry Grisley

Great base to get creative with! I toasted the oats in skillet (so much for 'no-cook' ;-)), and used mix of toasted chopped almonds, bran bud cereal and grape nuts cereal (adds fibre, and cuts down on fat). Any dried fruit is great. Dried cherries is nice too.... also add melted unsweetened choc (melt into heated syrup (as in method used for hippy crispy treat recipe on this site). And, because I had it lying around, I chopped salted caramels and mixed small amount in base as well. Not 5 minutes anymore, and not 'no-cook', but totally inspirational (THANKYOU!).


2 months ago LeeLee

I try to limit my use of plastic wrap so appreciated the reader's comment about applying coconut oil to the pan prior to filling with the mixture. I will try wax paper on top of the bars in order to press them down. I have a 9x13 Pyrex with a lid that will keep them fresh in the fridge. Remember, if you choose maple syrup, you should definitely keep them in the fridge.


2 months ago Heather

What an easy, delicious recipe! Used honey as the sweetener, added chia seeds, peanuts and cinnamon. Great for an on-the-go breakfast or a post-workout snack!


3 months ago tessga

these are great! I used Justin's almond butter which is super thick so instead of adding more brown rice syrup, I just added a very small amount of hot water to thin out the nut butter/syrup mixture.


7 months ago Lori Williamson

Yum, I have all these ingredients! ( I'll be using sunbutter, & maybe a few sun flower seeds.) Thanks!


7 months ago Jellojmf

Can you make these with gluten free oats?


7 months ago Colette



9 months ago Chef Devaux

well if it is only going to take 5 min to make I will have to give it a try


about 1 year ago Michelle

Yummy! I love granola bars, and no-bake is definitely an added bonus. I'm looking forward to making these. :)


about 1 year ago littlegypsyau

I used a square pan with removable bottom, lined it with wrap first and just pressed it all down. Just so that the bars are a decent height, don't think it really matters.


about 1 year ago Yw Yw

Could someone help by specifying the size of "shallow baking dish" that we should be using for this recipe? Thank you.


12 months ago Paula Zevin

Try a 8x8" square baking dish or a 9x13" if you don't have the first one. The bars will be thinner, but still very good. If you have a square or rectangular ceramic serving dish around those dimensions, you could try that too. Hope this works.


about 1 year ago littlegypsyau

If you heat the honey and almond butter together a little, the bars have no problem sticking together.


12 months ago Paula Zevin

Thanks, I was about to suggest the same thing.


about 1 year ago franneh

This is an awesome recipe! My friend brought them on a weekend trip and I was hooked. I made the first batch with honey cause that was the only thing I had on hand, but they didn't stick together very well (though it didn't matter because they were still gone in 2 days, thanks to my brother.) I made them with brown rice syrup the second time around and they turned out perfectly! This will definitely be my go-to granola bar recipe. THANKS :)


about 1 year ago Inga Ērgle

Hello! I have tried to make them, but the problem is that oats are swelling and after one day granola bar is really dry. Maybe You have and advices how to avoid that? Is there a difference if I use gluten free or traditional rolled oats? Thanks!


about 1 year 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 :)


about 1 year 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!


about 1 year 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


over 1 year 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


over 1 year ago Kacia

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


over 1 year ago Donna

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


over 1 year ago Franca

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


over 1 year ago koc

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