Five Minute, No-Bake Vegan Granola Bars

May 15, 2013


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 to 12
Prep time: 4 hrs 5 min

Ingredients

  • 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 cup agave nectar or brown rice syrup (increase based on how well things stick together)
  • 1/8 teaspoon sea salt (adjust based on which nut butter you use)
In This Recipe

Directions

  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:
American|Raisin|Grains|Oat|Granola|No-Cook|Summer|Fall|Spring|Winter|Kid-Friendly|Vegetarian

Reviews (97) Questions (4)

97 Reviews

Tory H. May 1, 2016
In order to reduce the sugar content I use a mix of agave and water (about a quarter cup of agave and a quarter cup of water) since the agave is really just to keep everything together, the water acts as a good substitute. I also use the unsalted/unsweetened peanut butter that I get in the bulk section at the grocery store and it helps alot!
 
Taylor S. December 8, 2015
I like these a lot. They are on the sweet side so I would consider these more of a healthier-option treat. I used quick oats, a bit of walnuts and sunflower seeds, a mixture of dried cranberries and figs, and honey with a splash of maple syrup. They set up nicely after a few hours in the fridge, were easy to cut, and tasted very nutty/oaty/sweet.
 
Donald P. September 20, 2015
In the end, this mostly tastes of sweetened peanut butter and oatmeal. Not worth the effort.
 
Kerry G. July 20, 2015
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!).
 
LeeLee June 21, 2015
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.
 
Tara P. April 30, 2017
Try parchment paper... it's less sticky than wax paper
 
Heather June 19, 2015
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!
 
Colette S. February 7, 2017
How much honey did you need to use? Thanks
 
tessga June 17, 2015
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.
 
Lori W. February 15, 2015
Yum, I have all these ingredients! ( I'll be using sunbutter, & maybe a few sun flower seeds.) Thanks!
 
Jellojmf February 5, 2015
Can you make these with gluten free oats?
 
Colette February 5, 2015
Yed
 
Chef D. November 30, 2014
well if it is only going to take 5 min to make I will have to give it a try
 
Michelle August 31, 2014
Yummy! I love granola bars, and no-bake is definitely an added bonus. I'm looking forward to making these. :)
 
littlegypsyau August 15, 2014
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.
 
Yw Y. August 15, 2014
Could someone help by specifying the size of "shallow baking dish" that we should be using for this recipe? Thank you.
 
Paula Z. September 7, 2014
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.
 
littlegypsyau August 5, 2014
If you heat the honey and almond butter together a little, the bars have no problem sticking together.
 
Paula Z. September 7, 2014
Thanks, I was about to suggest the same thing.
 
franneh August 4, 2014
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 :)
 
Inga Ē. July 31, 2014
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!
 
littlegypsyau July 15, 2014
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 :)
 
Liz June 28, 2014
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!
 
deborah G. June 23, 2014
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
 
Kacia May 4, 2014
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
 
Kacia May 4, 2014
I love this recipe and shared the nutrition info since I, too, have been wondering about it.