Snack healthy with these Grain-Free Granola Bars. They are filled with superfoods that will give you an automatic energy boost to keep you going. Vegan, and gluten and grain-free!
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One of the lessons I have learned over the years of cleansing is that when eating a whole food, plant-based diet, you can get hungry often. It’s a hunger that comes from nowhere and hits you like a hurricane, possessing all your thoughts until you are completely useless until you eat again.
You must know what I’m talking about, right?
It took me years to learn (as is the case with most of life’s lessons) that for that reason when cleansing I should be stocked up on healthy, hearty, wholesome snacks.
Right now my kitchen is filled with an assortment of nuts, veggies, hummus, and homemade granola bars. And these grain-free granola bars are one of my favorite 30 day cleanse snacks.
Beyond being grain-free they are made with no added sugar and filled with some of my favorite superfoods (why hello goji berries and cacao nibs!). Plus, fortunately for all of us, they are super easy to make!
Benefits of Grain-Free Granola Bars
Because these granola bars are filled with superfoods, they provide all kinds of benefits to your body. Some of these benefits include:
- Mood and energy enhancements
- Tons of antioxidants
- Detoxification properties
- Immune support
- Anti-Inflammatory benefits
- Anti-Aging properties
A true superfood lifesaver!
Recommended Ingredients & Equipment
These “granola” bars are a variation of my Raw Trail Mix Bars similar in that the base is made from walnuts and unsweetened coconut (rather than oats), sweetened with dates, then held together with a little bit of nut butter. These ingredients are blended together to create a sweet and nutty dough-like base for the Grain-Free Granola Bars.
Ingredients & Substitutions
- Walnuts
- Medjool Dates – You’ll need to use Medjool dates. They are bigger and juicier than traditional dates which help bind the nuts and coconut together. Without Medjool dates, you’ll risk getting a crumbly bar.
- Shredded Coconut – Make sure to use unsweetened desiccated coconut.
- Almond Butter – Any nut or seed butter is fine.
- Superfood Mix-ins – I use a combination of almonds, cacao nibs, pumpkin seeds, goji berries, and hemp seeds. You could also add raisins, sunflower seeds, chia seeds, and pistachios. Just note, it’s important to keep the mix-in/walnut base ratio similar to the recipe to avoid the bar from being crumbly.
Recommended Equipment
For this recipe, you will need basic equipment like a measuring cups, kitchen utensils, and an 11×7 baking dish. You will also need a food processor. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Grain-Free Granola Bars
Step One- Make the Granola Base
Combine the walnuts, dates, coconut, and almond butter in a food processor and blend until the ingredients are well combined. They will still have a bit of a crumb but should stick together when pressed between your fingers.
Step Two – Add your Mix-Ins
Once you have your base, it’s time to add your mix-ins. You can really add anything. Some other foods that I have added in the past are raisins, sunflower seeds, chia seeds, and pistachios.
Pro Tip: It’s important to keep the mix-in/walnut base ratio as the recipe. If you add extra mix-ins to the base you’ll again risk getting a crumbly bar.
Most commonly I like to use a mixture of cacao nibs, goji berries, and pumpkin seeds along with a few other things. I like the flavor combination of bitter cacao nibs with the tartness of the goji berries and earthiness of the pumpkin seeds.
Step Three – Press and Set
Once the granola bars are well combined, press them into a parchment-lined baking sheet. Place another piece of parchment paper over the top of the granola bars and roll the granola bars evenly into the pan. Place them in the refrigerator for at last 4 hours before slicing up and serving.
Disclosure: This post may contain affiliate links.
Serving and Storing
Serving immediately or store in an airtight container in the refrigerator for up to 5 days or the freezer for 2 months.
More Vegan Granola Recipes
- Chewy Peanut Butter Granola Bars
- Gluten-Free Breakfast Cookies
- Peanut Butter Protein Bites
- 4-Ingredient Chocolate Peanut Butter Cookies
Grain-Free Granola Bars
Ingredients
- 1 1/2 cup raw walnuts
- 1 cup Medjool dates, pitted and packed
- 3/4 cup unsweetened shredded coconut, divided
- 1/2 cup almond butter
- 1/3 cup raw almonds, chopped
- 1/4 cup cacao nibs
- 1/4 cup raw pumpkin seeds
- 1/4 cup goji berries
- 2 tbsp hemp seeds
Instructions
- In a food processor combine walnuts, dates, 1/2 cup shredded coconut, and almond butter. Blend until well combined and moist. The dough should hold together when pressed between your fingers.
- Transfer walnut/date mixture into a large bowl and add remaining ingredients including the extra 1/4 cup of coconut. Stir together until well combined.
- Line an 11x7 baking dish with parchment paper. Transfer the bars into the pan then top with another piece of parchment paper. Evenly spread or roll the granola bars throughout the pan.
- Refrigerate for at least 4 hours.
- Remove the bars from refrigerator, cut into 12 equal pieces and transfer to an airtight container. Granola bars can stay in the refrigerator for up to 5 days or the freezer for 2 months.
Notes
Nutrition
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sandra says
Have you been able to find your older granola bar recipe that had: oats, wheat germ, almonds, dried fruit, melted butter, agave, br sugar. The oats, wheat germ and coconut were baked in the oven 8 min, but it was a no bake granola. I just can’t remember the measurements….it was the BEST GRANOLA BARS EVER!
Please try to help me out, thank you.
Sarah says
I was able to find them! I will restore them to the blog soon. Here is the recipe:
Homemade Granola Bars
makes 20 bars
2 cups rolled oats
3/4 cup wheat germ
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1 cup whole almonds
2 Tbsp flax seeds
1 cup shredded coconut
1/2 cup raisins
1/2 cup dried cherries
1/2 cup brown sugar
1/2 cup agave nectar
6 tbsp non-hydrogenated vegan butter
2 tsp vanilla extract
pinch of salt
Line a 9×13 baking sheet with parchment paper or a silicone baking mat. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine oats, wheat germ, seeds, and nuts. Spread onto a larger baking sheet and toast for 8 minutes, stirring ever couple minutes. Stir in shredded coconut and continue to toast for another 2-3 minutes. Remove from oven, stir in dried fruit. Return to bowl and set aside.
In a saucepan combine brown sugar, agave nectar, vegan butter, salt, and vanilla. Bring to a simmer, stirring constantly. Once sugar has melted pour hot liquids over the oats and mix thoroughly to combine.
Transfer granola onto prepared 9×13 baking sheet, spread evenly, and press down hard. Let granola cool for 1-2 hours. Flip baking sheet over to release and cut into bars.
Store in an airtight container at room temperature.
malka kutner says
I was all set to make this recipe tonight and forgot to buy walnuts! Can I substitute almonds for the base?
Sarah says
Yeah, that should work. If you’ve already tried it, let us know how they turned out!
Natasha L Perez says
Hi Sarah i would love to try your raw bars but am allergic to anything coconut!! Is their anything I can use in replacement of that particular called ingredient?? Please help lol.
Sarah says
The coconut gives it a lot of the texture. You could try grinding up oats to a similar texture of coconut (which would make these bars not grain-free) and substituting it out 1:1. If you try it, let us know how that goes!
J says
Buckwheat grouts give great texture in lieu of coconut or oats.
Sarah says
Thanks for the tip!
Melissa Griffiths says
These look fabulous – I love homemade bars!