Chewy Vegan Granola Bars
This simple gluten-free recipe for Chewy Vegan Granola Bars is perfect for snacking or as an on-the-go breakfast on those busy days. Super satisfying and so easy to make!
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We love no-bake recipes, like these Homemade Granola Bars, for easy and healthy snacking. Other popular picks are these Coconut Cashew Bars and these No Bake Sunbutter Energy Bars. Check out all of our Snack Recipes for healthy snack ideas.
IN THIS POST: Everything you need to make Vegan Granola Bars
Ingredients
- oats – quick or rolled oats both work fine
- unsweetened shredded coconut
- chia seeds
- sesame seeds
- pumpkin seeds
- brown rice syrup
- almond butter
- vanilla extract
Making your own granola bars gives you total control over the ingredients which is awesome. They can be gluten-free and dairy-free and customized to your liking.
How to make this recipe
First, line a baking sheet with parchment paper and set aside.
Then, in a large mixing bowl, add all of the dry ingredients and combine them well by stirring with a spoon.
Next, using a small saucepan, over medium heat, stir together the brown rice syrup, almond butter, and vanilla.
Keep stirring constantly to ensure it doesn’t burn.
Then, once the mixture is smooth, pour it over the dry ingredients and stir well to combine.
You will need to use some elbow grease.
That was a phrase my dad used to use for really working hard.
I still am not really sure what the correlation is between giving something a good go and a greasy elbow but, I digress.
The point is that brown rice syrup is such a great binder but it is definitely harder to stir than say maple syrup, so you need to use your muscles.
Finally, scoop the mixture onto the piece of parchment paper on the baking pan and press it out evenly.
You can use your hands or the back of a flat spatula to flatten.
They will harden at room temperature in about 15 minutes and then can be cut into bars.
FAQs, Tips, and Substitutions
- Can I use honey or maple syrup instead of brown rice syrup? Honey isn’t considered a vegan food so that is out as a sweetener. 🙂 Maple syrup doesn’t hold as well as brown rice syrup so I don’t 100% recommend it for this recipe. Brown rice syrup is an absolutely fabulous binder.
- Check the label for certified gluten-free oats if allergies are a concern.
- Other mixins include dark chocolate chips, hemp seeds, dried fruit such as dates, goji berries, or cranberries, rice cereal, and chopped nuts like walnuts or almonds.
- Use any nut butter you like to switch up the flavor. Peanut butter, cashew butter, and even seed butter like tahini or sunbutter all work fantastic.
- Store these in an airtight container in the fridge for up to a week.
More vegan snack recipes
- Peanut Butter Oat Balls
- No Bake Chocolate Pecan Bars
- Easy + Delicious Spicy Candied Pecans
- No Bake Brownie Bites
- Coconut Oil Popcorn – Step by Step Stovetop Instructions
- Cinnamon Apple Snacks
*This recipe was originally posted on June 3, 2014, updated on November 2, 2018, and updated again on January 2, 2023, with recipe notes, writing, and new photos.*
If you’ve tried our Chewy Vegan Granola Bars, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Vegan Granola Bars – Easy Gluten Free + No Bake Recipe
Ingredients
- 1 ½ cups oats
- ¾ cup unsweetened shredded coconut
- ¼ cup chia seeds
- ¼ cup sesame seeds
- ¼ cup pumpkins seeds
- ¾ cup brown rice syrup
- ¼ cup almond butter
- 1 tsp vanilla
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine all dry ingredients and stir. Set the bowl aside.
- In a small saucepan, over medium heat, stir together the brown rice syrup, almond butter, and vanilla. Keep stirring constantly to ensure it doesn't burn.
- Once the mixture is smooth, about 3 minutes, pour it over dry ingredients and stir well.
- Transfer the mixture to the prepared baking sheet and press it down evenly.
- Let sit at room temperature for 15 minutes, then cut into squares.
- Store in a sealed container in the fridge.
Video
Notes
- Can I use honey or maple syrup instead of brown rice syrup? Honey isn’t considered a vegan food so that is out as a sweetener. 🙂 Maple syrup doesn’t hold as well as brown rice syrup so I don’t 100% recommend it for this recipe. Brown rice syrup is an absolutely fabulous binder.
- Check the label for certified gluten-free oats if allergies are a concern.
- Other mixins include dark chocolate chips, hemp seeds, dried fruit such as dates, goji berries, or cranberries, rice cereal, and chopped nuts like walnuts or almonds.
- Use any nut butter you like to switch up the flavor. Peanut butter, cashew butter, and even seed butter like tahini or sunbutter all work fantastic.
- Store these in an airtight container in the fridge for up to a week.
Thanks for the recipe. I didn’t have any brown rice syrup and used maple syrup, thinking it can’t be that different. I also didn’t use “quick oats” because I thought oatmeal is oatmeal, right? I also thought adding sunflower seeds and mini chocolate chips would not be against the rules. Both seemed like they wouldn’t upset the recipe in a tragic sense. In hindsight, maybe I should stop thinking so much. As is usual when I try new things or don’t follow recipes to the letter, it failed. The ingredients definitely did not stick together and I have resorted with setting these granola bars in a 325 degree oven for 20 minutes and am making granola. I did make a run to Walmart and searched for brown rice syrup, but they had none. And I know I just said I should stop thinking, but I bought date syrup, which I think might work. I did find quick oats though, so that’s a plus. I don’t know if anyone cares if this works or not, but I thought I’d just keep it real and let you know the result of my handiwork.
Hey Delores! Ya, the brown rice syrup is definitely what holds these babies together. It’s the glue! It can be a little hard to find depending on your location. Date syrup might work though! I haven’t tried it before myself so keep me updated if it holds together. The chocolate chips and sunflower seeds should be fine to swap in. Keep me posted! Best, Sharon
Can rolled oats be used in this recipe instead of quick oats?
I haven’t tried this recipe using rolled oats but I think it should work. Quick oats absorb more so you might need to use less liquid if you try it with rolled oats. Let me know if you try it!
Can you offer an alternative to brown rice syrup? (I’m looking for something that has a lower glycemic index value and does not contain inorganic arsenic levels above 5mcg/serving) Thanks!! Love the bars, just concerned about the health footprint.
You could try coconut oil or honey but I’m not sure how well they will hold together. I use the brown rice syrup because it’s such a great binder.
This looks great! I make granola at home all the time but I always bake it. It’s brutally hot over here in Texas so not turning on my oven sounds like a perfect alternative ;). I’ll be making this soon and will let you know!
I hear you! There is a misconception that Canada is so cold but the temperature here in the Toronto area can be super humid in the summer…I hope you love these bars as much as I do:)
In making this recipe did encounter it stayed moist and not firm ?
Hi Serena! I find that the brown rice syrup holds these bars together firmly.
wow this is definitely a keeper. A perfect breakfast on the go.
Absolutely! Will keep your motor running until lunch:)