No-Cook
Five Minute, No-Bake Vegan Granola Bars
Popular on Food52
98 Reviews
Kathleen
February 29, 2020
My husband loved these ! I think they were a bit too sweet. I think I would use less agave next time - he loved crunching them over his yogurt in the morning. I think they fell apart too quickly- but would definitely make again
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.
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!
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!
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.
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.
michelle
February 28, 2014
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!!!!
Heidi
February 17, 2014
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.
Ellen M.
January 30, 2014
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.
deedee1200
January 29, 2014
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!
Jo
January 28, 2014
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 :)
Anne J.
January 16, 2014
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.
Daniella P.
January 9, 2014
Haha! Same! Though I took it on a film shoot, which was in the middle of no-where! So very handy flapjacks!
Daniella P.
October 30, 2013
roughly, how thick should the flapjack be?
the peanut butter; should it be room temperature and smooth (not crunchy version) ?
Thanks!
the peanut butter; should it be room temperature and smooth (not crunchy version) ?
Thanks!
Nuala
October 15, 2013
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!
Colleen
October 11, 2013
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!
Marsha G.
October 5, 2013
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.
Riley T.
September 27, 2013
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.
Victoria
September 26, 2013
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!
Jenny
September 26, 2013
Has anyone tried this with honey in place of agave nectar/brown rice syrup?
Haley A.
September 15, 2013
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!
matriarco
August 24, 2013
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!
thehhb
August 5, 2013
I did not care for these at all. So I crumbled them up and baked the crumbles off into some pretty tasty granola!
Athenagal
August 5, 2013
We LOVE these bars!! They are a staple in the fridge and a must for traveling!! I use coconut nectar instead of agave and freshly ground almond butter. No trouble with crumbling after my first batch. I mix them with my hands. I vary them every week with dates, coconut, cherries, dark chocolate ... You name it!!
Melissa
August 24, 2013
If you toast the oats in a fry pan, then after, mix in with rest of the ingredients with dark chocolate chips, the chips melt and turn this recipe into the most amazing bars!
re-arranging_jars
July 21, 2013
I have made a single or double batch every week since I saw this post, we stopped buying breakfast on the way to work and eat these instead, we love them! Favorite combination is pepitas,cranberries, b. rice syrup. plus I add cinnamon 1/4tsp, and flax seed meal 1/4c. I like to put a little extra salt on top after I smooth them into the pan.
Melissa
July 9, 2013
I have made these 4 times now, and add it all! Flax seed, sunflower seeds, pumpkin seeds, dried cherries, dark chocolate chips, chunky organic peanut butter and honey. Tonight I toasted the oats and pumpkin seeds. We love them. Made for my son at college, and he shares with all, and they love them.
maryjo
July 1, 2013
I've made these a couple times as well. Adding in chocolate chunks for the raisins with rice syrup. Did another version with adding coconut and using a combination of brown rice syrup and honey. Will try with sunflower butter like Melissa Winter suggested so my girl can take them to school. LOVE this (super easy) recipe, thank you!
Marilynabdnor
June 25, 2013
One step that I have included in this recipe is to brown the oats--it enriches the flavor of the granola bars. To do this, put the oats in a skillet on medium heat, stir often, and the oats will brown--the aroma is distinct. Toasting does require a little more time, but the benefit pays off. Another reader commented that she used toasted pumpkin seeds, which are available in stores. Both the toasted seeds and oats make great bars.
Sarah B.
June 24, 2013
These are so easy to throw together and are just delicious! I'm on my 2nd batch in 2 weeks, they're almost too good...
I didn't have any issues with them falling apart and didn't deviate from the recipe. Initially, the oats are pretty firm but soften up after a few days. I'm about to make 3rd batch for an upcoming camping trip. Thanks for sharing!
I didn't have any issues with them falling apart and didn't deviate from the recipe. Initially, the oats are pretty firm but soften up after a few days. I'm about to make 3rd batch for an upcoming camping trip. Thanks for sharing!
Frances P.
June 16, 2013
Terry thanks but how do you know this? I thought it much like eating uncooked flour??
Frances P.
June 16, 2013
Is it ok to eat raw oats?
Melissa B.
June 16, 2013
Rolled and instant oats aren't raw, they have been steamed. It's steel cut you don't want to eat without cooking.
Terry A.
June 16, 2013
From everything I have read, raw oats have the same nutritional value and health benefits as cooked oats. For some, eating raw oats could cause digestive tract upset, and if that is the case for you, best not to eat them raw.
Melissa B.
June 12, 2013
I have made these weekly for about a month. My kids love them! I've used freshly ground almond butter and sunflower seed butter (the latter so the kids can take them to school), local honey, and combinations of pepitas, sunflower seeds, sliced almonds, and dark chocolate chunks. Tried a new version today with almond butter, maple syrup, chopped pecans, and dark chocolate chunks. I hope they turn out as well as the last batches! I use an 8x8 glass dish and rub on some coconut oil to prevent sticking. I cut them so they are about the size of Quaker chewy bars, so I get 16 from the pan. Perfect size!
casinsf
June 4, 2013
I made these and they turned out pretty good (tasted great) but fell apart pretty easily. Any suggestions on what I could put in for some kind of "binder" or add more of one of the ingredients?
realfoods
June 4, 2013
I made these with brown rice syrup and think its a better "binder" than agave here. It's also a bit less sweet and I think that's a good thing! Also, quick oats will bind more easily than rolled oats. I used both.
Melissa B.
June 12, 2013
I use honey, which I think works really well (obviously not vegan but we're not so no biggie for us). I always use rolled oats and have never had a problem.
Celia R.
June 2, 2013
I am about to make my third batch. We love these for something quick before a workout. I line my cookie sheet with parchment paper. Then after I spread the mixture, I get another sheet of parchment paper, and really smooch down,to bind the ingredients. Put in the fridge for a few hours. The edges usually crumble, so I put them in a baggie and eat them just like that..or put the crumbles on top of yogurt or ice cream. Really GOOD!!! **Also, I use honey instead of agave or brown rice syrup.**
ChaosTheory
May 30, 2013
MIne also had trouble holding together. I followed the recipe closely, using agave -- but not more than 1/2 cup. We don't like very sweet treats. They are tasty but fall apart upon being picked up. I will try the freezer, but am not sure I'd make these again.
Martha L.
May 30, 2013
I've made these twice. One batch had more brown rice syrup than agave (I just used agave if extra moisture was needed) and they stayed together a little better.
Martha L.
May 30, 2013
Did you read item number 3 above? "[. . .] refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use"?
Tina F.
May 30, 2013
Mine held together, but they are so very soft that I cannot pick them up with my fingers. What did I do wrong?
realfoods
May 30, 2013
Tina, if you already tried to refrigerate them and they're too soft, the freezer might help with this batch. If you try again, maybe you can scale back on the agave or brown rice syrup. I think this recipe works best when there are just enough of the wet ingredients to make everything barely stick together.
lenda
May 28, 2013
this is the same one dr. oz had on his show....
I use p.butter ,sliced almonds ,honey , instant oats , vanilla
favor & choc. chips....it's my breakfast now...
I use p.butter ,sliced almonds ,honey , instant oats , vanilla
favor & choc. chips....it's my breakfast now...
Marilynabdnor
May 24, 2013
Uncooked oats and raw pumpkin seeds in this recipe are a sticking point for me. Have these been a problem for anyone?
Karilen M.
May 24, 2013
It probably depends on what textures you like. Not a problem for me because they ended up being like peanut butter cookies with raisins, pumpkin seeds, and oats, maybe because of the protein powder I added, and I used a bit less oats than recommended (about 1 cup for my half batch). I used raw whole rolled oats. You could always pulse them a bit in the blender or food processor. I also used roasted pumpkin seeds with salt and omitted any other salt.
Martha L.
May 24, 2013
I made the recipe as written, using mainly brown rice syrup and adding agave because it needed a little extra moisture (easy to squeeze the agave bottle than scoop from glass jar). Been eating on them for a week and all is well. ;)
lenda
May 28, 2013
I've got addicted to instant oats now !
mixed w/ p.butter etc. I don't use those seeds ,tho.....
mixed w/ p.butter etc. I don't use those seeds ,tho.....
Karilen M.
May 21, 2013
Made a half batch with two scoops SunWarrior Blend Chocolate protein and used honey. Formed balls and put them in medium muffin cups for smaller portions. So they are more of a protein bar, but with the crunch and chew of the pumpkin seeds and oats.
Scribbles
May 21, 2013
Made these last night and having one now for breakfast - very yummy! I used honey and added 1/4 cup wheat germ and 1/4 flax meal along with 1/2 teaspoon of cinnamon.
Jazzball
May 20, 2013
is there any workable sub for the agave or brown rice syrup?
Melissa B.
June 12, 2013
Honey is great! I tried maple syrup for the first time today--we'll see how well it works.
Terry A.
May 19, 2013
Made this today with walnuts, figs, chunky peanut butter and coconut nectar. WOW - really yummy! I highly recommend this recipe.
sinajo
May 19, 2013
These turned out great! I subbed cherries for the raisins and added chocolate chips.
realfoods
May 18, 2013
I've tried a ton of 5-minute granola bar recipes, including another from Gena, and this one is my new favorite. Highly recommended!
emilypi
May 17, 2013
Thanks for the recipe. How long will they last out of the fridge? I'm going remote camping and need snacks that don't need refrigeration.
Basmith
May 21, 2013
I personally don't refrigerate any of the individual ingredients so I don't see that it'd be necessary to refrigerate the combination after initially doing it to make them set.
Martha L.
May 16, 2013
You may want to add the 1/2 to 2/3 c. agave or brown rice syrup that was on the previous page to the list of ingredients above.
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