You’re going to love these protein-packed homemade granola bars! They are sweet, salty, and filled with the best superfoods and proteins for the only chewy granola bar recipe is the only one you’ll ever need. Make them for quick grab-n-go snacks throughout the week.
When I tried to take it off the website for being too outdated, I got several emails asking me where it had gone. I had no idea people were still using these old recipes!
Well, since this turned out to be such a fan-favorite, I decided to bring it back and make it better than ever before! While the recipe is mostly the same (just a few minor tweaks), I reshot the recipe and added step-by-step process shots to make it easier than ever to make your own homemade granola bars.
These vegan granola bars are filled with nuts, seeds, and other superfoods, making this a delicious protein-packed grab-and-go snack that you can enjoy any time of the day. And, whether you’ve made homemade granola bars before or not, you’ll find this recipe easy and straight-forward.
Ingredients & Substitutions
This recipe is highly versatile. It uses a combination of nuts, seeds, dried fruit, and oats that you can feel free to swap as you please. Just aim for about 2 cups of seeds and nuts and 3/4 cup dried fruit so that you have the right dry to wet ratio.
Here is everything you need.
Ingredient Notes
- Rolled Oats – When I make vegan granola bars, I choose extra-thick old fashioned oats. You want oats that will keep their shape so that you can have that perfect crunchy texture. If you are gluten-free, make sure to look for gluten-free thick cut.
- Wheat Germ – For a gluten-free option substitute this with flax meal.
- Seeds – I use a combination of sunflower, pumpkin, and flax seeds. You can also add sesame or hemp seeds. Just aim for a total of 2/3 cup.
- Nuts – I recommend almonds but feel free to use your nut of choice.
- Dried Fruit – I like to use a combination of dried cherries and raisins but you can add dried apricot, figs, or any dried fruit of choice. Just cut the fruit small and aim for about 3/4 cup of dried fruit.
- Shredded Coconut – Use unsweetened desiccated coconut.
- Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Vanilla Extract
- Salt
Step-by-Step Instructions
Step One- Toast the Nuts & Seeds
In a large bowl combine oats, wheat germ, seeds, and nuts. Spread the mixture onto a large baking sheet and toast for 8-10 minutes, stirring every couple minutes. Once the oats and seeds toasty and fragrant, add the shredded coconut and continue to toast for another 2-3 minutes.
Pro Tip: Keep a careful eye on the granola at this point. Coconut burns very quickly!
Remove the granola from the oven and stir in dried fruit. Transfer the nut/seed mixture back to the bowl and set aside.
Step Two – Make the Syrup
In a small saucepan combine the brown sugar, maple syrup, vegan butter, salt, and vanilla. Bring to a simmer, stirring constantly. Once the sugar has completely melted pour hot liquids over the oats and mix thoroughly to combine.
Step Three – Shape into Bars
Transfer the granola onto the parchment-lined baking sheet, spreadly evenly. Press the granola into the baking sheet so that the granola and seeds are compact. Let the granola cool for one hour to allow it to set up.
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Once the granola bars are hardened, release the granola by pulling on the corners of the parchment paper and cut it into bars.
Serving and Storing
Serving – Once the granola bars are set up, you can enjoy them immediately.
Storing – Store leftover granola bars in an airtight container at room temperature for up to 7 days. You can also freeze these granola bars for 2 months. When ready to enjoy, pull it out of the freezer at least 1 hour to thaw.
Tips and Tricks
- Choose Old Fashioned Thick-Cut Oats. These oats hold their shape and texture when mixed with the other ingredients.
- To encourage the granola bars to hold together, press them onto the baking sheet with a spatula or roll them with an 8″ rolling pin.
- Feel free to mix and match seeds and nuts as you please. Just roughly aim for 2 cups of seeds and nuts and 1 cup of dried fruit.
- If you are going to add chocolate, add them after the mixture has cooled to room temperature (about 10 minutes) to prevent the chocolate from melting.
- Store them at room temperature for a great grab-and-go midday snack.
Frequently Asked Questions
For sure! Just make sure to look for gluten-free thick cut oats and substitute wheat germ with flax meal.
First, make sure to use all the liquid. The butter and brown sugar hold this recipe together. Second, make sure the bars are tightly packed into a square or rectangle dish and let them set up for at least 1 hour. As the granola bars cool, they will bind together.
Yes! You can freeze these granola bars for 2 months in an airtight container. Let them cool completely before placing them in a freeze safe Tupperware or a Ziplock bag. When ready to enjoy, pull it out of the freezer at least 1 hour to thaw.
More Granola Bar Recipes
- Grain-Free Granola Bars
- 5-Ingredient Peanut Butter Protein Bars
- Chewy Chocolate Chip Granola Bars
- Super Seedy Granola Bars
- Almond Coconut Granola Bars
Homemade Granola Bars
Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 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 cup raisins
- 1/2 cup dried cherries
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 6 tbsp vegan butter
- 2 tsp. vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat. Line a separate 9×13 pan with parchment paper and set aside.
- In a large bowl combine oats, wheat germ, seeds, and nuts. Spread onto a larger baking sheet and toast for 8-10 minutes, stirring every couple minutes, until the oats and seeds are lightly toasted. Add the shredded coconut and continue to toast for another 2-3 minutes. Remove from oven, stir in dried fruit. Transfer the nut/seed mixture back to the bowl and set aside.
- In a saucepan combine the brown sugar, maple syrup, vegan butter, salt, and vanilla. Bring to a simmer, stirring constantly. Once the sugar has melted pour hot liquids over the oats and mix thoroughly to combine.
- Transfer the granola onto the prepared baking dish, spreadly evenly. Press the granola into the baking sheet so that the granola and seeds are compact. Place the granola in the refrigerator and let it cool for two hours to allow it to set up. Release the granola by pulling on the corners of the parchment paper and cut it into 20 bars.
- Store granola bars in an airtight container at room temperature for up to 5 days.
Notes
- Use Old Fashioned Thick-Cut Oats. These oats hold their shape and texture when mixed with the other ingredients.
- To encourage the granola bars to hold together, press them onto the baking sheet with a spatula or roll them with an 8″ rolling pin.
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
Michelle Meier says
Can you make these with out brown sugar and sub coconut sugar or honey for sweetener?