Chewy Granola Bars Vegan Gluten Free Egg Free Dairy Free
Get ready to elevate your snack game with these easy and irresistible Chewy Granola Bars that are vegan, gluten-free, egg-free, and dairy-free! Perfectly soft with a satisfying crunch from pumpkin seeds and chia, these no-bake bars combine the wholesome goodness of gluten-free rolled oats with the natural sweetness of maple syrup and dried cranberries. Almond butter (or sunflower seed butter for a nut-free option) and melted coconut oil hold everything together, while dairy-free mini chocolate chips add an indulgent touch. With just 10 minutes of prep and no baking required, these bars are an effortless, healthy treat for on-the-go breakfasts, lunchboxes, or afternoon cravings. Store them in the fridge for a week or freeze for longer, and enjoy a naturally sweet snack packed with flavor and nutrients! Keywords: chewy granola bars, vegan snacks, gluten-free breakfast, dairy-free treats, no-bake granola bars.
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Recipe Information
Ingredients
- 2 cups Rolled oats (gluten-free certified)
- 0.5 cup Almond butter (or sunflower seed butter for nut-free option)
- 0.5 cup Maple syrup
- 2 tablespoons Coconut oil (melted, or another neutral oil)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Chia seeds
- 0.5 cup Mini dairy-free chocolate chips
- 0.5 cup Dried cranberries (or raisins)
- 0.25 cup Pumpkin seeds (shelled, optional)
Instructions
Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine almond butter, maple syrup, melted coconut oil, and vanilla extract. Mix thoroughly to form a smooth, cohesive mixture.
Add the rolled oats, cinnamon, salt, chia seeds, chocolate chips, dried cranberries, and pumpkin seeds (if using). Stir everything together until evenly coated and well mixed.
Transfer the mixture into the prepared baking pan. Using a spatula or clean hands, press the mixture firmly into an even layer, ensuring it is compact to help the bars hold their shape.
Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set.
Once set, use the parchment overhang to lift the mixture out of the pan. Place it on a cutting board and cut into 12 evenly sized bars.
Store the granola bars in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 221.0 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
