These no-bake trail mix granola bars are the best breakfast or snack bars to make this week! Packed with whole grains, omega-3 fats and plant-based protein, and made with the simplest ingredients.
Trail Mix Granola Bars
Homemade granola bars are such a convenient snack or breakfast to have on hand. They’re crunchy, chewy, and filled with so much flavor.
These bars are plant-based and gluten-free, and have been the perfect pre-workout snack these last few days.
The chia seeds, tahini and walnuts add fiber and fat to this recipe- both of which help keep you full. They also add the perfect crunch and flavor while helping to bind these bars together.
How to make homemade trail mix granola bars
These no-bake granola bars come together so easily, and are made with just a handful of ingredients. Here’s what you’ll need:
Rolled Oats- oats are a rich source of fiber, protein and iron. They’re loaded with important vitamins and minerals, like phosphorous, magnesium, zinc and folate
Crispy rice cereal for added texture
Walnuts & Pumpkin seeds, for an added crunch and omega-3 fats
Chia Seeds- the chia seeds help bind these bars together, but also add a boost of fat and protein
Tahini- tahini replaces some of the oil in this recipe and adds the most delicious nutty flavor
Pure Maple Syrup
Coconut Oil- refined coconut oil is my go-to for baking. It has almost no smell or taste, compared to virgin coconut oil which has a rich coconut flavor. Either one would work well, but your bars may taste more like coconut if you use a virgin oil
Chocolate chips and dried cranberries for added flavor
These bars are so easy to make, and really taste store-bought. They’ll stay fresh in the fridge for up to 3 weeks in an airtight container, or can be frozen for 3 months.
I can’t wait for you guys to try them!
More snack recipes you’ll love:
Oatmeal Fudge Bars
Gluten-free Brownie Bites
Maple Cinnamon Granola
Trail Mix Granola Bars
Course: Snacks12
servings20
minutes3
hours3
hours20
minutesIngredients
2 cups rolled oats
1 cup crispy rice cereal
1/2 cup walnuts, chopped
1/2 cup pumpkin seeds
1/4 cup chia seeds
1/2 cup maple syrup
1/4 cup tahini
1/4 cup coconut oil
1/4 cup dried cranberries
1/4 cup chocolate chips, plus more to top
1 tsp vanilla extract
Pinch salt
Directions
- Heat a small saucepan on medium/low heat and add in the coconut oil, maple syrup and tahini. Once the oil starts to melt, whisk the mixture together for 1-2 minutes until it’s is smooth. Set it aside off of the heat and stir in the vanilla extract. Let it cool while you prepare your dry mix
- In a large bowl, add in the remaining dry ingredients and stir together.
- Pour the wet mixture into the dry and toss everything together with a rubber spatula
- Line a 9 x 13 pan with parchment paper and flatten the mixture into the pan. Press a few extra chocolate chips into the top of the bars
- Refrigerate the bars for at least 3 hours or overnight. Once firm, slice into 12 larger bars, or 18 smaller squares.
- Keep refrigerated for up to 3 weeks, or freeze for up to 3 months. If freezing, let them thaw for at least 10 minutes before eating.
Did you make this recipe?
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