No Bake Granola Bars
Sweet & nutty no bake granola bars are a family favorite. With so many variations and easily customizable ingredients, I always keep a batch of these on hand for a quick snack.
They’re made of rolled oats, a mix of nuts and seeds, shredded coconut, cinnamon and maple syrup. The bars are topped with a 2-ingredient chocolate ganache made of chocolate chips and coconut milk, and finished off with a sprinkle of flakey salt.
These bars are sweet, salty, and have the perfect chewy texture.
These bars are a delicious grab-n-go breakfast or snack when you’re in a pinch for time. I love them post or pre workout since they’re loaded with feel good ingredients like rolled oats, a mix of nuts and seeds.
They get that perfect chewiness from the oats, with a little added crunch from the nuts and seeds. The chocolate on top is optional, but adds such a good flavor.
Ingredients in No Bake Granola Bars
These ingredients can easily be modified to your liking by using your favorite combination or nuts or nut butter. Here’s what you’ll need-
- Nuts and seeds– you’ll need 1 1/2 cups total. I used a mix of roasted cashews, pecans, walnuts and pumpkin seeds- all roughly chopped
- Shredded, unsweetened coconut flakes
- Coconut oil– I love to use refined coconut oil so the coconut flavor doesn’t overpower
- Maple syrup
- Smooth almond butter– or any nut butter of your choice
- Cinnamon
- Flakey salt
- Dark chocolate chips
- Canned coconut milk
This recipe comes together in just a few simple steps.
- Roughy chop the nuts on a cutting board with a sharp knife
- In a bowl, whisk together the almond butter, coconut oil and maple syrup until smooth
- Add in the dry ingredients- oats, nuts, seeds, shredded coconut, salt and cinnamon- and combine well
- Flatten into a parchment lined 8 x 8 or 9 x 9 baking dish
- Melt the coconut milk and chocolate chips in a bowl until smooth, then pour over the bars
- Chill the pan in the freezer for 1 hour, then slice into 12 bars
How to store your no bake granola bars
I love to keep half of the batch in the fridge to snack on, and keep the rest in the freezer. You can store these in the fridge for up to 2 weeks.
Alternatively, you can freeze these bars for up to 3 months, and eat them directly from the freezer.
I always store them in an air-tight container, with parchment paper between the layers.
Homemade Granola Bar Tips
For best results, here are a few tips to keep in mind when making these bars:
- Make sure to whisk your coconut oil, maple syrup and almond butter well before adding it to the dry ingredients. If your almond butter is clumpy, I suggest using an immersion blender or mini food processor to blend.
- Using an 8 x 8 or 9 x 9 pan is ideal for the best size and texture. A larger pan may result in thin, brittle bars.
- Line your baking pan with parchment paper for easy removal from the pan
- Let the bars chill for at least one hour before slicing
- Use a large, sharp knife to cut through the bars
These bars are easy to make and come together in just one bowl. I can’t wait for you to try them!
Other no-bake recipes to try:
Gluten-free Brownie Bites
Pistachio Date & Oat Bars
Strawberry Shortcake Energy Bites
No Bake granola bars
Ingredients
- 1 cup rolled oats
- 1 1/2 cups mixed nuts and seeds of choice roughly chopped. I used pecans, cashews, walnuts and pumpkin seeds
- 1/2 cup unsweetened almond butter or sub your favorite nut butter
- 1/3 cup maple syrup
- 1/4 cup unsweetened shredded coconut
- 1/4 cup melted coconut oil
- 1/2 tsp cinnamon
- Flakey salt
Chocolate Topping
- 1/2 cup dark chocolate chips
- 1/2 cup full-fat canned coconut milk creamy part
Directions
- In a large mixing bowl, combine the coconut oil, maple syrup and almond butter. Whisk well until smooth to help break up any clumps.
- Add in the oats, shredded coconut, chopped nut mix and cinnamon. Mix together using a rubber spatula until evenly incorporated.
- Line a 9 x 9 or 8 x 8 baking dish with parchment paper and flatten the mixture into the pan.
- Pour the coconut milk and chocolate chips into a microwave safe bowl, and heat in 30 second increments for about 1 1/2 minutes, until the milk is hot. Using a whisk or fork, whisk together the chocolate to create the ganache topping.
- Pour the chocolate over the bars and spread evenly, then top with a sprinkle of flakey salt.
- Chill the bars in the freezer for 1 hour before slicing into 12 bars.
- Keep refrigerated for up to 2 weeks, or freeze for up to 3 months.
This is so easy to make! Definitely a new go-to when I’m craving something sweet! I made a couple of tweaks to fit my needs: I’m managing NAFLD and insulin resistance, and aiming to stay low FODMAP, gluten-free, refined sugar-free, and dairy-free where possible. I swapped the cashews for walnuts and almonds to keep it low FODMAP-friendly, and used HU baking chocolate chips as a refined sugar-free option. The result is rich, satisfying, and doesn’t mess with my blood sugar. Highly recommend for anyone with similar dietary needs!
Thank you, Miri! So happy you enjoyed them 🙂
Can I use honey instead of maple syrup?
Yes, that should work well!
Just made these Granola Bars, super easy and taste delish
So happy you tried it!