Looking for the ultimate snack that's perfectly crunchy, nutritious, and delicious? You've landed on the right page! This classic homemade vegan granola bar recipe combines wholesome oats, nuts, and fruits into a fantastic crunchy treat for any occasion.
If you’re craving more snack ideas, check out my list of 20 Quick and Easy Plant-Based Snacks Ideas to keep your snack game strong!
A vegan granola bar is a delicious treat that knows no time of day or season!
This bar is the Goldilocks of granola bars - not too soft, not too hard, just right. It’s perfectly crunchy, healthy, wallet-friendly, and oh-so-tasty. It's great to have ready in my purse for a quick snack on the fly.
These bars are perfect for children and adults, making them an excellent addition to lunchboxes as a convenient on-the-go snack. For more snack and lunch ideas for kids, visit Vegan School Lunch Ideas For Kids.
You can eat these bars along with some Homemade Movie Theater Popcorn or Homemade Vegan Banana Ice Cream. Look at these desserts and snacks for some other great treats.
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Why You'll Love These Bars
- By skipping the store-bought bars, you can get creative, make a cool project in the kitchen with the kids, and whip up some homemade vegan granola bars fast!
- These bars are vegan and gluten-free.
- Grab-and-go friendly, they're perfect for busy mornings, travel, outdoor activities like hiking, or lunch boxes.
- Homemade vegan granola bars are a great cost-effective alternative.
- Making your own means you control what goes in, so no preservatives, artificial colors, or flavors.
Ingredients
You can have delicious, homemade vegan granola bars with just a few ingredients. See the recipe card for measurements.
- Rolled Oats: I would not substitute rolled oats, but you can combine them with puffed quinoa or spelt flakes for different textures and flavors. Ensure it equals the same amount as the recipe calls for to maintain the volume and ratio of dry and wet ingredients.
- Almonds and walnuts: Cashews, hazelnuts, or pecans would all work well for nut substitutions. For a nut-free option, you can use pumpkin seeds or sunflower seeds.
- Shredded Coconut: If you're not a fan of coconut, you can simply omit it or replace it with extra nuts, seeds, or even some flaxseed meal for texture.
- Brown Rice Syrup: Date syrup will also work in this recipe. However, this recipe does not work with agave or maple syrup because the bars do not stick together. It becomes a crumbly granola that is still delicious if you're looking for granola to top ice cream, but it's not what this recipe aims for. If you need to use either one, the bars need a little extra support from ¼ cup of melted coconut oil to stay together.
- Peanut Butter: Almond butter, cashew butter, or sunflower seed butter are fantastic alternatives if you want to change the flavor or need a peanut-free option.
- Vanilla Extract: Sub with almond extract, orange extract, or even a splash of bourbon for an adult twist.
- Cranberries/Raisins: Dried cherries, apricots, figs, or dates can be chopped and used instead of cranberries or raisins for a change in flavor and texture.
Variations
- These granola bars are crunchy. If you like them a little softer, skip the baking and leave them in the fridge for a chewier bar.
- Use macadamia nuts and cashews and mix in dried mango and shredded coconut. Use nutmeg instead of cinnamon.
- Use hazelnuts and chia seeds instead of the nuts in the recipe. Add one tablespoon or two of cocoa powder for a deep chocolate taste.
- Add about ½ cup of dried sweet banana chips to the mixture.
How to Make Classic Vegan Granola Bars
Here's what you'll be doing at a glance. See the recipe card for details and more info.
Step 1: In a large mixing bowl, heat the brown rice syrup, creamy peanut butter, vanilla extract, cinnamon, and salt in the microwave and stir until smooth and easy to mix.
Step 2: Pour the rolled oats, chopped almonds, walnuts, shredded coconut, and cranberries into the bowl with the warmed-up mixture.
Step 3: Mix until well combined. When mixing everything, the batter should be cohesive and sticky but not overly wet.
Step 4: Wait until the mixture is cool enough to fold in the vegan chocolate chips. Mix until well combined.
Step 5: Transfer the mixture to the prepared baking dish.
Step 6: Cover with parchment paper. Press the granola mixture down with the back of a large spoon, spatula, or bottom of a glass.
Step 7: Bake for 20-25 minutes or until the edges are golden brown.
Step 8: Optional - Melt chocolate chips in the microwave, stirring every 40 seconds until you get a runny consistency.
Step 9: Drizzle chocolate over the granola in a pattern and place in the freezer or refrigerator until the chocolate has hardened. Optional - add some sea salt before placing it in the fridge.
Step 10: Remove from refrigerator. Using the parchment paper to help you, lift the granola from the baking dish and place it on a flat surface. Slice it into bars.
Top Tips
- Do not substitute the brown rice syrup with maple syrup and agave. It will turn into crumbly granola. While still tasty, the result was far from the firm bars I aimed for.
- If you're keen on using maple syrup in your recipe, adding ¼ cup of melted coconut oil is essential. The texture will be softer, plus much more fat and calorie-dense.
- If you decide to substitute any ingredients in the recipe, make sure to preserve the ratio between the wet and dry components. Maintaining this balance is crucial for the mixture to form bars rather than crumble.
Storage
Keep your granola in an airtight container at room temperature. It should stay fresh for up to a week. If you save them any longer, refrigerate them for up to a month. It will keep in the freezer for about three months.
Vegan Granola Bars FAQS
Rolled oats are generally preferred for granola bars as they hold their shape and give a nice texture. Quick oats might become a bit mushy. But hey, if that's what you have on hand, give it a shot and see how it turns out!
This granola recipe is gluten-free, but ensure that the oats are certified gluten-free oats and haven't been contaminated through processing in a facility that handles gluten-containing foods.
When mixing everything together, the batter should be cohesive and slightly sticky but not overly wet. If it's too dry, add more wet ingredients like the syrup, a tablespoon at a time. If it is too wet, add more dry ingredients like oats or seeds to reach the desired consistency.
You can chill the mixture in the fridge for a few hours instead of baking. The texture may be softer but still delicious.
More Delicious Vegan Snacks
Got a minute? I'd love for you to dive into the comments and rate this Vegan Classic Granola Bars. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Classic Granola Bars
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ½ cup almonds chopped
- ½ cup walnuts chopped
- ½ cup shredded coconut
- ¼ cup cranberries or raisins
Wet Ingredients
- ½ cup brown rice syrup or date syrup
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Ingredients
- ¼ cup chocolate chips optional
- sea salt optional
- ¼ cup chocolate chips optional for drizzling over the top
Instructions
- Preperation: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan or a 6x8 baking dish with parchment paper and set aside.
- Combine wet ingredients: In a large mixing bowl, whisk together the syrup, creamy peanut butter, vanilla extract, cinnamon, and salt until smooth.
- Heat the mixture: Place the mixture in the microwave for 30 to 45 seconds. Stir and heat again (if necessary) until you get a thin consistency that is easy to mix.
- Add the dry ingredients: Add the rolled oats, chopped almonds, chopped walnuts, shredded coconut, and cranberries to the warmed mixture. Stir until everything is evenly coated and well combined. It should be sticky but not wet.
- Add the chocolate chips: (optional) When the mixture cools down, fold in the vegan chocolate chips if using.
- Transfer the mixture: Place the mixture in a prepared baking pan and cover with parchment paper. Press down firmly with the back of a spoon, spatula, or the bottom of a cup to compress the granola mixture tightly.
- Bake: Bake for 20-25 minutes or until the edges are golden brown. Remove and let cool.
- Optional melted chocolate and sea salt: After the granola has cooled (and before slicing), melt ¼ cup of chocolate chips in a microwave-safe bowl until runny to drizzle over the bars. When the granola bars cool completely, drizzle the chocolate over the bars with a spoon or spatula. Add sea salt over the top if desired.
- Refrigerate: Place in the refrigerator for 30 minutes or in the freezer for 15 minutes.
- Remove from refrigerator and slice: Store the granola bars in an airtight container at room temperature for up to one week. See the post for other storage options.
Hailey P says
They’re too good 🙂
Regi Pearce says
Wow, 'too good' is the kind of problem I love to have! I'm thrilled to hear you're enjoying the classic vegan granola bars that much. Thanks for trying them out and taking a moment to share your thoughts.