Dairy-Free Chewy Granola Bars
Say goodbye to store-bought snacks with these irresistible Dairy-Free Chewy Granola Bars, packed with wholesome goodness and made entirely at home! Perfect for meal prep or on-the-go energy boosts, this recipe combines the satisfying crunch of toasted rolled oats and almonds with the natural sweetness of dried cranberries and a hint of coconut. A creamy blend of natural peanut butter, maple syrup, and vanilla extract binds these nutrient-rich ingredients into perfectly chewy bars that are completely dairy-free. Ready in just 25 minutes, these no-bake wonders are easy to customize and can be stored for days, making them a top choice for busy lifestyles. Whether you're looking for a post-workout bite, lunchbox filler, or healthy snack, these granola bars deliver deliciousness you can feel good about—without ever compromising on taste. Perfect for fans of clean eating, dairy-free diets, and gluten-free accessible treats!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Almonds, chopped
- 1 cup Dried cranberries
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 0.75 cup Natural peanut butter
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the rolled oats and chopped almonds on the prepared baking sheet.
Toast in the oven for about 10 minutes, stirring once halfway through, until lightly golden brown. Remove from the oven and let them cool slightly.
In a large bowl, combine the toasted oats, almonds, dried cranberries, sunflower seeds, and shredded coconut.
In a small saucepan over low heat, combine the peanut butter and maple syrup. Stir gently until combined and smooth, then remove from heat.
Stir in the vanilla extract and salt into the peanut butter mixture.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
Transfer the granola mixture into the prepared baking dish, pressing it down firmly with a spatula or the back of a spoon to ensure it sticks together.
Refrigerate for at least 2 hours, or until firm.
Use the parchment overhang to lift the granola bar block from the dish. Cut into 12 bars.
Store the bars in an airtight container at room temperature for up to one week, or in the freezer for longer preservation.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 406.4 g | 148% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 225.0 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3424 mg | 73% | |
*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.
