These homemade vegan granola bars are a healthy snack that are quick and easy to make. They are perfect for breakfast on the go and great to eat post work out.
One thing I love about this recipe is that you can customise it to suit your tastes. It’s so easy to change the nuts for different types or leave some out, add chocolate chips or use peanut butter instead of almond butter.
Most shop bought granola bars and many homemade varieties are made using loads of sugar and butter or coconut oil to make a syrup which sticks everything together and is frankly really delicious but not super healthy. I’ve made my recipe just as delicious but also healthier by using a combination of dates and maple syrup to give a satisfying and chewy vegan granola bar.
These granola bars are:
- vegan
- gluten free
- refined sugar free
- oil free
- quick and easy to make
- so yummy! 🙂
What makes this recipe healthy?
These vegan granola bars are made healthier by using wholefood ingredients including:
- whole rolled oats which are a good source of carbohydrates and fibre. Oats are naturally gluten free, however, due to cross contamination be sure to use oats that are certified as gluten free and check with people who are coeliac to see if they can tolerate oats or not.
- sunflower seeds are high in protein and rich in healthy fats. They are also an excellent source of iron and zinc as well as other nutrients.
- pumpkin seeds are a good source of antioxidants, magnesium, zinc and fatty acids.
- A combination of almonds, cashews, pistachios and walnuts provide plenty of protein, healthy fats, magnesium and fibre.
- dates provide various antioxidants, are high in fibre and potassium and make an excellent natural sweetener.
- maple syrup is another great replacement for refined sweeteners and contains minerals like zinc, iron and magnesium.
How to make homemade granola bars
Begin by preheating the oven to 160°C/325°F.
Then weigh and measure all the ingredients.
To toast the nuts, seeds, coconut and oats, put them all on baking trays and toast for 8-20 minutes or until golden.
Use separate trays for ingredients with different baking times.
- The coconut, nuts and seeds will take approximately 8-10 minutes.
- The oats take approximately 15-20 minutes
Once toasted and golden add these ingredients to a mixing bowl.
Then using a food processor, blend the pitted dates until they are broken down and sticky.
In a small saucepan heat the almond butter and maple syrup together, stirring until blended and just starting to simmer.
Now, add the blended dates and heated almond butter, maple syrup mix to the dry ingredients and mix to combine.
The mixture will be quite thick and you may find it easier to mix by hand.
Once all the ingredients are fully combined, add mixture to a lined baking pan, press down flat and refrigerate to harden.
Once hardened, cut into bars.
Store in an airtight container in the refrigerator for up to a week or for longer storage, store in and airtight container in the freezer.
Variations:
- Try adding 1/4 cup chocolate chips or pieces, let the mixture cool enough that the chocolate won’t melt.
- Change the nuts to a variety of your choosing.
- Add 1/4 cup sultanas, raisins or other dried fruits.
- Add 1-2 tbsp Hemps seeds.
- Try spices such as 1/2 tsp cinnamon or cardamom.
- Use peanut butter instead of almond butter.
For more easy no bake recipes try:
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If you have any comments or questions on how to make this, please leave a comment in the comments section below!
If you made these and share on Instagram, I would love to see them, please tag me @sweeterwithdates and #sweeterwithdates
homemade vegan granola bars
These homemade vegan granola bars are a healthy snack that are quick and easy to make. They are perfect for breakfast on the go and great to eat post work out.One thing I love about this recipe is that you can customise it to suit your tastes. It's so easy to change the nuts for different types or leave some out, add chocolate chips or use peanut butter instead of almond butter.
Equipment
- Food Processor
- 20 x 30cm baking tray
- kitchen scales
- mixing bowl and spoon
Ingredients
- 90 g desiccated coconut (1 cup)
- 170 g rolled oats (2 cups)
- 70 g sunflower seeds (1/2 cup)
- 70 g pumpkin seeds (1/2 cup)
- 50 g cashews (1/4 cup)
- 50 g almonds (1/4 cup)
- 50 g walnuts (1/4 cup)
- 50 g pistachios (1/4 cup)
- 180 g medjool dates, pitted (1 cup/12 dates)
- 40 g almond spread (2 tbsp)
- 125 ml maple syrup (1/2 cup)
Instructions
- Preheat oven to 160°C/325°F.
- Place nuts, seeds, coconut and oats on baking trays and toast for 10-20 minutes or until golden.
- Use separate trays for ingredients with different baking times.
- Coconut, nuts and seeds approx. 10 minutes and oats approx. 15-20 minutes
- Add toasted ingredients to a mixing bowl.
- Using a food processor, blend the dates until they are broken down and sticky.
- In a small saucepan heat the almond butter and maple syrup until blended and just starting to simmer.
- Add the blended dates and heated almond butter, maple syrup mix to the dry ingredients and mix to combine.
- The mixture will be quite thick and you may find it easier to mix by hand.
- Add mixture to a lined baking pan, press down flat and refrigerate to harden.
- Once hardened, cut into bars.
- Store in an airtight container in the refrigerator for up to a week or for longer storage, store in the freezer.
Notes
Variations:
- Try adding 1/4 cup chocolate chips or pieces.
- Change the nuts to a variety of your choosing.
- 1-2 tbsp Hemps seeds.
- Spices such as 1/2 tsp cinnamon or cardamom.
Calories: 307kcalCarbohydrates: 31gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 6mgPotassium: 383mgFiber: 5gSugar: 16gVitamin A: 32IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Did you make this recipe?Tag @sweeterwithdates and use #sweeterwithdates!
I made these granola bars for my first time. I added 2 cups raw whole grain oatmeal, 1/2 cup pumpkin seeds, 1/2 cup chopped walnuts, 1/2 cup sliced almonds and 1/2 cup sunflower seeds into the food processor and chopped then all together until they were pretty small. I removed and put them into a mixing bowl. I added 1/2 cup shredded unsweetened coconut to the mixing bowl and 1/2-1 cup organic raisins. I then added the pitted dates with a little water, peanut butter and a tablespoon maple syrup. I put them all in the food processor and mixed until they were a liquid mixture. I then scraped all of that into the mixing bowl and mixed well. I then smashed the mixture firmly into 2 silicon bar pans for 16 bars. I baked in a 350° oven for about 20 minutes. I let them cook in the pans for several hours and then popped them out onto cut parchment paper and tightly wrapped each bar and rubber banded each bar and placed into a large freezer baggie and put into the freezer. I eat one every morning with a cup of hot coffee after drinking my quart of water. Delicious bars!. Next time I’m also going to add dried low sugar cranberries. Thank you for a wonderful recipe.
Susan
This was the first time I ever made homemade granola bars. I made it exactly as the recipe called for. Wow! I should have never waited so long! My husband just told me these are the best granola bars he has ever had (after the 3rd one today). I told him I was looking forward to trying to make other flavors and combinations with the same base recipe and he looked at me confused and said, “ or you could leave it just the same.” Too funny!