This no bake vegan granola bar recipe saved my work week.
Plant-based for the busy person is all about planning.
I usually do my meal planning on Sundays. I plan out all my meals, make a giant grocery list, then prepare quick breakfasts and snacks for the week. It’s not my favorite thing to do on Sundays… but I am thanking myself all week long. I love not worrying at all during the week about what’s happening with food. I think way too much about food, and I could not take the day to day stress of wondering what my next meal was. Those couple hours on Sunday keep me together.
I’ve seen several recipes for granola bars, most involving quite a bit of work time. Though I will certainly try them out one day, right now I’m opting for the quick, no bake version. I was surprised by how much I liked them! They don’t have the delicious crunch of the more time-consuming baked variety, but they are chewy and I did like them a lot. These bars are the perfect afternoon fuel, sweet and salty and actually quite filling.
Right on cue, this work week hit me like a ton of bricks. A lot of the bricks are of my own making; as an enthusiastic overachiever, I tend to overbook myself a little bit. I’ve been running around so much that a couple days I literally forgot to eat (gasp! The horror!). Luckily I had these bars in the fridge, a deliciously quick grab-and-go snack to hold me over until I had time to sit down for a meal. Sunday Amy, I’m so grateful to you.
I used this recipe by the wonderful Minimalist Baker as my inspiration. If you haven’t check out Dana’s site, you really should take some time. Everything I’ve made from her website has turned out wonderfully. I made several changes to the original recipe to fit my taste. Either way you make these, you’ll be so glad you did!
Energy bites are a great alternative no bake vegan granola bar recipe. Maple Chai Energy Bites all day!
Chai Spiced Nuts & Seeds Granola BarsPrint Recipe
- 1 ½ heaping cup packed pitted dates
- 1/4 cup maple syrup or honey
- 1 1/2 cup (64 g) roasted salted almonds
- 2 tbsp coconut oil
- 2 tsp cinnamon
- 1 tsp garam masala
- 1 1/2 cups (135 g) rolled oats (gluten-free for GF eaters)
- 3/4 cup hemp hearts
- ¼ cup roasted salted sunflower seeds or pumpkin seeds
- ¼ cup flax seeds
In a food processor, process ¾ cup almonds and 2 tbsp coconut milk until a smooth butter forms. Use a spatula to turn out into a large bowl.
Place dates in the food processor. Process for 2 minutes until a smooth dough forms. Turn out into the large bowl with the almond butter.
Roughly chop remaining almonds. Add to the large bowl.
Add maple syrup (or honey), toasted oats, cinnamon, garam masala, help hearts, and seeds to the bowl. Stir to combine.
Line a 9 x 13 pan with parchment paper. Spread mixture evenly in pan. Place in freezer for 20 minutes to harden.
Remove from freezer. Cut into 12 equal sized bars.
With a piece of parchment between each one, separate into tupperwares or bags per your needs. Refrigerate until eating.
Use parchment paper to prevent sticking. Cinnamon can be used in place of garam masala in a pinch!