Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I started experimenting with making my own granola bars because the store-bought bars were too sugary. I wanted a mildly sweet, vegan, chewy granola bar that doesn't crumble and this is it! As you can see, the ingredients are flexible to adapt to your taste, and as long as you don't exceed the amounts and press the mixture well into the pan, you'll have a yummy snack that doesn't fall apart! The sweetness comes from the dried fruit and brown rice syrup, which makes this recipe unique among others that use additional brown or white sugar and butter.

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Recipe Summary

prep:
20 mins
cook:
27 mins
additional:
35 mins
total:
1 hr 22 mins
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Spread pumpkin seeds, walnuts, almonds, oats, coconut, cacao nibs, and flaxseed meal in a single layer on the baking sheet.

  • Bake pumpkin seed mixture in the preheated oven until toasted and fragrant, 10 to 12 minutes. Let cool completely, about 15 minutes.

  • Lower oven temperature 325 degrees F (165 degrees C). Spray a 9x12-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper with cooking spray.

  • Mix cooled pumpkin seed mixture, dried fruit, mini chocolate chips, and cinnamon together in a large bowl. Pour in brown rice syrup; mix well to combine. Pour into the prepared pan and press into an even layer with the back of a spoon or a small piece of parchment paper.

  • Bake in the preheated oven until lightly browned on the edges, 17 to 20 minutes. Cool on a baking rack for 20 minutes. Slice into bars.

Cook's Notes:

Use 3 cups of chopped raw nuts and seeds of your choice.

Store at room temperature for 1 week, in the refrigerator for 2 weeks, or freeze for later.

Nutrition Facts

250 calories; protein 6.5g; carbohydrates 26.7g; fat 14.5g; sodium 11.8mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 5 stars
09/06/2018
I made these as an after-school snack for my kids. I didn’t have any cacao nibs, so I left those out. I also didn’t have brown rice syrup, so I used honey instead. The only dried fruit I had were raisins, and those complimented the other ingredients nicely. The recipe came together easily and the kids have enjoyed snacking on them in the afternoons. The bars aren’t crumbly and hold together well. I like the flexibility of the recipe in that different nut/seed /fruit combinations can be used and the bars should still turn out well. I’ll definitely use this recipe again and will experiment with different ingredients. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/06/2018
I made these as an after-school snack for my kids. I didn’t have any cacao nibs, so I left those out. I also didn’t have brown rice syrup, so I used honey instead. The only dried fruit I had were raisins, and those complimented the other ingredients nicely. The recipe came together easily and the kids have enjoyed snacking on them in the afternoons. The bars aren’t crumbly and hold together well. I like the flexibility of the recipe in that different nut/seed /fruit combinations can be used and the bars should still turn out well. I’ll definitely use this recipe again and will experiment with different ingredients. Read More
(1)
Rating: 3 stars
01/30/2021
These weren’t that great. They’re sticky but fall apart, and they have too much cinnamon. Guess I’m still on the hunt for a granola bar recipe I like. Read More