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No Bake Granola Bars Recipe {Gluten-Free, Vegan}

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This gluten-free and vegan no-bake granola bars recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam inspires others with her passion for creating healthy and delicious recipes on her website, Eat Good 4 Life.

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Whip up a batch of these no-bake granola bars for a healthy breakfast or snack that’s always ready to go. Made with wholesome ingredients, this recipe contains none of the artificial flavors or refined sugar of store-bought granola varieties. Delicious and easy-to-make, these granola bars provide protein, fiber and healthy fats in every serving to keep you satisfied between meals.

granola-bar-mixture-in-bowl

Homemade granola bars are versatile so you can swap out any of the ingredients with your favorite nuts, seeds and dried fruits. To accommodate grain-free diets, I used gluten-free rolled oats, which are a plentiful source of fiber to support digestive health and help you stay full longer. Pistachios, pumpkin seeds and sunflower seeds lend a delicious crunch, and provide a great source of protein and monounsaturated fats.

granola-bar-mixture-combined

I tossed dried tart cherries into the mix for a powerful boost of health benefits. Research suggests that the antioxidants found in tart cherries can lower inflammation levels associated with heart disease and diabetes. They also help reduce muscle inflammation and soreness after a workout, so these granola bars are a great snack to bring along to the gym. Tart cherries are a natural food source of melatonin, which controls the body’s sleep-wake cycle. Snacking on tart cherries during the day can help you sleep better at night.

granola-bars-in-baking-pan

For more heart-healthy nutrients, I added walnuts and flaxseed meal. Both of these foods are an excellent source of plant-based omega-3 fatty acids. Omega-3s have been shown to reduce harmful cholesterol levels and improve arterial function. I used ground flaxseed, but you can also use whole flaxseeds and grind them yourself prior to adding them to the mix. Ground flaxseed is easy for your body to digest and make use of the seed’s rich nutrients.

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These bars are already a great source of protein, but you can add more using any protein powder of your choice. Just make sure you increase the applesauce by one tablespoon for each scoop of protein you use. My husband eats a lot of protein bars during the week, and ever since I started making these homemade variations, he doesn’t want to go back to the store-bought kind. The combination of complex carbohydrates and protein in these no-bake granola bars makes them an ideal post-workout snack.

homemade-granola-bars-recipe

If you haven’t made your own granola bars before, I encourage you to give it a try. You can even double the batch and freeze half for later. They will last up to three months in the freezer if you individually wrap them. My family really enjoys homemade granola bars for breakfast, and they’re always a time-saver during busy mornings. I hope you enjoy my no-bake granola bars recipe as a healthy start to your day!

No Bake Granola Bars Recipe {Gluten-Free, Vegan}

Total Time: 15 minutes

Yield: 8-10 servings

No Bake Granola Bars Recipe {Gluten-Free, Vegan}

Ingredients

Instructions

  1. Line an 8x8-inch baking pan with unbleached parchment paper and set aside.
  2. In a large mixing bowl, or a stand mixer, add all the ingredients. Mix thoroughly until combined.
  3. Press the mixture firmly into the prepared baking pan. Place in the fridge until the mixture sets, about 3-4 hours. Cut into bars and serve. Cover leftovers and store them in the fridge for up to 1 week.

Notes

If you’d like, drizzle 2 tablespoons of melted dark chocolate over the bars before you place them in the fridge.

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granola-bars-nutrition-facts

This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

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43 Responses to “No Bake Granola Bars Recipe {Gluten-Free, Vegan}”

  1. alisa@godairyfree.org' Alisa @ Go Dairy Free

    I actually love making no bake bars like these, but haven’t tried throwing applesauce into a no bake version – I’m intrigued! Love the flavor combo of tart cherries & pistachios, too!

    Reply
  2. gail.hughes2014@gmail.com' Gail

    Never made granola before. Searching for an absolute brought me to this Gluten Free Raw Unbaked WONDER!! I am an Award Winning Culinary Specialist in my late 50’s.
    For the person who has health concerns this may be a valuable method to powerful nutrition and joy…it’s fast easy and I can’t wait to try….but wait…where do I find tart cherries and the golden flaxseed and lower the SODA AND SUGAR LEVELS ??

    Reply
  3. Mtbo66@gmail.com' Maria Oliveira

    Great recipe. I have a questions. I’m diabetis type II and I don’t eat peanut butter because of sugar content. What can I use instead of penaut butter to make this bar?

    Reply
  4. sebratt@gmail.com' Sharon

    Would peabutter work instead of peanut butter -for nut-free daycares and schools?

    Reply
  5. lemiraburnette@yahoo.com' Lemira

    These look great, however since I don’t have a food scale, 98 g as a serving size is fuzzy. Is that 1 bar? Does it include the chocolate? I look at the amount of calories in my foods and it seems rather high. This looks like a meal replacement bar. Aside from all of that, these do look really good.

    Reply
    • Meghan Remedios

      Hi Lemira – Yes, that is 1/8th of the recipe. It does not include the chocolate. You can cut the bars into smaller pieces if you’d like. Thanks for stopping by!

      Reply
  6. Jerilynn_cross@yahoo.com' Jeri-Lynn Cross

    For those schools and people with allergies, why not try sunflower butter.

    Reply
  7. Beckye@rangeweb.net' Becky Easley

    Can these be vegan if you use dark chocolate? Vegans don’t consume dairy products, and chocolate contains dairy.

    Reply
  8. walkershop@nc.rr.com' Diane

    Please tell me how many bars you cut in the 8×8 pan to equal the nutritional info chart. Thank you!

    Reply
    • Meghan Remedios

      Hi Diane – Miryam Quinn Doblas, the Registered Dietitian who created the recipe, divided the recipe into 8 servings to get the nutritional info, but you are free to cut them into smaller pieces.

      Reply
  9. purchasesmisc@gmail.com' Devon

    Thank you for this recipe! I’ve been wanting to start making something like this, but I wasn’t quite sure how to go about it. This recipe contains all of the ingredients I would have wanted to add (well, except maybe for a few mini chocolate chips). 🙂

    Reply
  10. minjim94@aol.com' Min

    I would love to try but I see the cherries have sugar in the ingredients. Do you ever dry the cherries without adding sugar? It is tough to find dry fruit without sugar added. This is why I found nuts.com and now order all my nuts and fruit from here. You guys are a lifesaver for someone like me with a really strict diet.

    Reply
  11. bevpay888@yahoo.com' Beverly

    What can be used as a substitute for oats for a grain-free version of this great recipes. Any suggestions.

    Reply
    • yaelibex@gmail.com' yaelibex

      I use sprouted, dehydrated buckwheat instead of oats.
      Crunchy, healthy, and most important does not taste like buckwheat!
      It sounds harder to make than it really is. Soak buckwheat overnight. Rinse. Let sprout. Rinse. Dry in dehydrator or in the oven on the lowest settiing. They keep well in the cupboard or fridge or freezer. I leave mine in an airtight jar in the cupboard up to 3 months and have never had a problem.

      Reply
  12. cirnati@gmail.com' Ramo

    I have ordered the ingredients from nuts.com and have tried the recipe. I LOVE IT!!! I made 1/2 the portion and cut it in 8 pieces (about 200 calories). I am going to make another batch right now. This recipe is not only very tasty, but healthy and filling and satisfying. I carry one piece with me all the time for those times when I’m on the go and get hungry or I need a healthy snack. I like eating one before a long walk, they keep you full for a long time.
    I think I’ll have enough ingredients to make it over and over again. What I like about this recipe is that it has a variety of nuts and fruits and it’s very quick to make. I covered mine with a thin layer of orange dark chocolate and I really, really love the flavors all together… Thank you for the recipe.

    Reply
  13. kayca@hotmail.com' Kay

    I’d been looking for a recipe for granola bars and tried this today. I left out the pumpkin seeds, not sure if I’d like those or not, and used a nut mix with pistachios, peanuts, cashews and almonds. I love these! Mine were a bit soft and sticky – the picture doesn’t look as though they should be. Maybe I needed a bit more flax seed meal or oats? But I love the taste – will be making these again. Thanks for sharing the recipe.

    Reply
  14. monakitty13@gmail.com' Jenny

    Help!! These look delicious.. but I cannot have apples 🙁 recently found out I have a slight allergy to them (which is depressing since I’d eat an apple a day!) What can I sub for the Apple sauce?
    Thank you!!!! Love you nuts!!

    Reply
  15. kirstenlani@gmail.com' Kirsten

    Hi this looks great! I want to bring them camping this weekend…but I am concerned because it says to keep them refrigerated. Would they be okay in a backpack for a day hike? Thanks

    Reply
  16. redhottamolly@yahoo.com' Molly

    Why so much agave/honey? I have been trying to decrease sugar in my diet. Why not just use more apple sauce or split between applesauce and something less intense sugar carbs? Could I use less honey without increasing another ingredient?

    Reply
  17. suzannevandusen@yahoo.com' Suzanne VanDusen

    I would like to not use agave, honey or syrup. Would stevia work ok and if so how much? Can I omit some of the sees if I don’t have them and change up the dried fruit to another dried fruit? Thanks for the great recipe.

    Reply
    • Meghan Remedios

      Hi Suzanne, yes you could certainly use stevia in place of another sweetener. The amount you use will depend on the level of sweetness you prefer. Feel free to use any dried fruit you like 🙂

      Reply
  18. dean.j.meester@gmail.com' Dean Meester

    So I took a loose approach with this recipe, adding and subtacting to suit my own taste and what I had on hand. While I like them generally they are a little loose, even when refrigerated. What ingredient constitutes the binder, that I i may need to add more of to ensure a good bond? Or are they just a little loose by design?

    Reply
    • allie@nuts.com' Allie Hartman

      Hi Dean,

      The nut butter and agave play the role of the binding agent here. If made to the same ratio as indicated in the ingredient list, you should have a very well combined bar.

      Hope this helps!
      Allie

      Reply
  19. drumminslife@yahoo.com' Nathan Hutchison

    Will these work well with protein powder added into the mix or does the consistency get thrown off? They are about 16% protein as the recipe is written.

    Reply
    • Stephanie Hart

      Hi Nathan! You can certainly add a teaspoon or two of protein powder to this mix. 🙂

      Reply

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