Vegan Chewy Granola Bars
Packed with wholesome ingredients and naturally sweetened, these Vegan Chewy Granola Bars are the perfect combination of nutritious and indulgent. Made with rolled oats, almonds, pumpkin seeds, dried cranberries, and a hint of cinnamon, these homemade granola bars are lightly toasted for added crunch before being bound together with creamy almond butter and maple syrup. Completely dairy-free, egg-free, and no-bake after prep, they’re ideal for on-the-go breakfasts, post-workout snacks, or lunchbox treats. Ready in just 35 minutes and yielding 12 satisfying servings, these granola bars are not only easy to make but also customizable to suit your favorite add-ins. Store them at room temperature or refrigerate for a longer shelf life, and enjoy a plant-based snack that's as tasty as it is nourishing!
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Ingredients
- 2 cups Rolled oats
- 0.5 cup Almonds, chopped
- 0.5 cup Pumpkin seeds
- 0.25 cup Sunflower seeds
- 0.5 cup Dried cranberries
- 2 tablespoons Chia seeds
- 0.5 cup Maple syrup
- 0.5 cup Almond butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
Step 2
Spread the rolled oats and chopped almonds evenly on a baking sheet. Toast them in the preheated oven for about 10 minutes, or until they become slightly golden brown. Stir halfway through to ensure even toasting.
Step 3
In a large mixing bowl, combine the toasted oats and almonds with the pumpkin seeds, sunflower seeds, dried cranberries, and chia seeds. Mix well to distribute the ingredients evenly.
Step 4
In a small saucepan over low heat, combine the maple syrup and almond butter. Stir continuously until the mixture is smooth and well combined, about 2-3 minutes. Remove from heat and stir in the vanilla extract, cinnamon, and salt.
Step 5
Pour the warm syrup mixture over the dry ingredients in the large mixing bowl. Use a spatula or wooden spoon to thoroughly mix everything together until the dry ingredients are fully coated with the sticky mixture.
Step 6
Transfer the mixture into the prepared baking pan. Use a piece of parchment paper or the back of a spoon to press the mixture firmly and evenly into the pan. Make sure it is packed tightly to help the bars hold their shape.
Step 7
Place the pan in the refrigerator and let it cool for at least 1 hour, or until it is completely firm.
Step 8
Once firm, lift the granola bar slab out of the pan using the parchment paper. Cut into 12 even bars using a sharp knife.
Step 9
Store the granola bars in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
Nutrition Facts
| Serving size | (667.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3158.1 |
| Total Fat 166.7g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 31.0g | |
| Cholesterol 0mg | 0% |
| Sodium 645.5mg | 0% |
| Total Carbohydrate 333.6g | 0% |
| Dietary Fiber 57.2g | 0% |
| Total Sugars 165.9g | |
| Protein 99.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 801.2mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 3019.4mg | 0% |
Source of Calories