We are traveling to Europe soon, so travel food has been on my mind. With 15+ hours of traveling ahead of us, snacks that have some serious staying power is what we need. These homemade granola bars tick the box!
To have a good variety of snacks I am sharing with you today both baked and no bake granola bar recipes all with vegan options and an array of add-ins. All varieties are gluten free.
Quick and healthy snacks are essential when you have a busy family on the go. Homemade granola bars are one of our favorite easy snacks to make just before we travel. They are filled with protein and fiber. I actually make them all the time, because they are also great take-to-school snacks.
These granola bar recipes are great to make together with your kids. They can make their own batch and pick their own ingredients. So 100% success is guaranteed!
7 different healthy homemade granola bars
Here are 7 healthy and delicious snack bars that are easy to make. I am saying 7, but the combination possibilities are endless. Let’s get started!
The base for granola bars is usually oats and/or nuts, nut butter, honey or other sweetener and add-ins of choice. Either baked until crisp and golden brown or no bake bars that are soft & chewy.
The ingredients…
So let’s dissect these bars:
- DRY COARSE BASE: old fashioned rolled oats, quick oats, shredded coconut, chopped or sliced nuts, salt
- STICKY LIQUID BINDER: maple syrup, honey, agave nectar, dates, nut butter
- DRY BINDER: oat flour, almond or other nut flour or meal, coconut flour, flaxseed meal
- ADD-INS: dried fruits, chocolate (chips), chopped or whole nuts, pepitas or other seeds, coconut flakes, vanilla extract
- EXTRAS: dip the bars in melted dark, milk or white chocolate. And even sprinkle them afterwards with (chocolate) sprinkles, shredded coconut, finely chopped nuts or freeze-dried berries!
So how to make these granola bars?
- PREP YOUR BAKING PAN. Line it with parchment paper, leaving an overhang for easy removal.
- MIX YOUR DRY INGREDIENTS TOGETHER.
- ADD THE WET INGREDIENTS. And mix everything thoroughly. The mixture needs to stick together well.
- TRANSFER TO YOUR PREPARED BAKING PAN. Spread the batter evenly into the pan and press down firmly either with your hands (place a piece of parchment paper on top of the batter so it doesn’t stick to your hand) or a spatula.
- BAKE OR FREEZE. Depending on the recipe bake at 350F/175C for 15-20 minutes or chill in the freezer until set (approximately half an hour).
- CUT INTO SLICES (or bars or sticks, whatever you want to call them), using a sharp knife.
Keep in mind:
- to not go overboard with your mix-ins otherwise your bars will fall apart (always happens to me..).
- that if your mixture seems too dry to add a bit of water (start with just 1 tsp) to get a stickier consistency.
- that if your mixture seems too wet to add more oats/oat flour/shredded coconut/or other dry ingredient. Do this by 1 tbsp-steps at a time. In my opinion a wetter mixture is better than dry. Especially if you bake them!
- that the key to cohesive bars is to press the granola mixture down very tightly and firmly into the pan with either your hands or a spatula.
- to not over bake your granola bars. They will crumble at the edges if you do so and cutting into bars will be difficult.
- to chill the pan in the refrigerate or freezer prior to cutting into bars for clean slices.
- to store no bake bars in the refrigerator or freezer so they hold their shape and don’t fall apart.
We really love these granola bars. I hope you and your family do too. They are:
crunchy or soft & chewy – perfectly sweet – fiber and protein rich – easy to make – healthy – and incredibly delicious
They are the prefect packable school day snack, quick on the go breakfast, pre or post workout snack. Just like these no bake chocolate chip cookie dough bites, any breakfast cookies and muffins, they are a great travel snack. See my travel food blog post for more travel food inspo and hacks.
No bake date-coconut-almond granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baking pan
- sauce pan
Ingredients
- 1 cup medjool dates (cut up into little pieces. You can use a food processor for it, but it is not necessary)
- ¼ cup maple syrup (or honey if not vegan)
- ¼ cup almond butter (or other nut butter of choice)
- 1 cup raw almonds (chopped and toasted in a skillet on the stovetop)
- 1 cup gluten free rolled oats
- ½ cup shredded coconut
- ½ tsp fine grain sea salt
- 1 tsp vanilla extract (optional but I recommend it)
Instructions
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
Place oats, nuts, coconut and salt in a large mixing bowl. Set aside. - Add dates, nut butter, maple syrup and vanilla extract to a sauce pan over low heat. Stir well making sure pieces of dates are spread out and mixed well with the other ingredients. Pour over oat mixture and mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Cover with parchment paper and refrigerate or freeze for 30 minute until firm enough to slice.
- Remove bars from the fridge/freezer. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
No bake dark chocolate pistachio granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baking pan
- sauce pan
Ingredients
- ½ cup agave syrup (or maple syrup or honey if not vegan)
- ½ cup hazelnut butter (or other nut butter of choice)
- 1 ½ cup pistachios (chopped)
- 1 cup gluten free quick oats
- ¾-1 tsp coarse sea salt
- ¾ cup (vegan) dark chocolate (chopped)
Instructions
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
Place oats, pistachios, dark chocolate and salt in a large mixing bowl. Set aside. - Add nut butter and agave nectar to a sauce pan over low heat. Stir well and pour over oat mixture and then mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Remove bars from the fridge/freezer. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
No bake pecan orange granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baking pan
- sauce pan
Ingredients
- ½ cup honey (or maple syrup if vegan)
- ½ cup nut butter (I used almond butter)
- 1 cup pecans (chopped)
- 1 ¼ cup gluten free rolled oats
- 1/4 cup oat flour (or almond flour)
- 2 tbsp orange zest
- ½ cup dried canberries
- ½ tsp fine grain sea salt
- 1 tsp vanilla extract (optional)
Instructions
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
Place oats, oat flour, almond flour, pecans, cranberries and salt in a large mixing bowl. Set aside. - Add nut butter, honey or maple syrup and vanilla extract to a sauce pan over low heat. Stir well and pour over oat mixture and then mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Cover with parchment paper and refrigerate or freeze for 30 minute until firm enough to slice.
- Remove bars from the fridge/freezer. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Baked oatmeal raisin granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baking pan
- sauce pan
Ingredients
- 3 tbsp coconut oil
- ½ cup peanut butter (or other nut butter of choice)
- ⅓ cup maple syrup (or agave nectar or honey if not vegan)
- 1 ½ tsp ground cinnamon
- ¼ tsp fine grain sea salt
- 1 ¼ cup gluten free rolled oats
- 1 cup quick oats
- ⅓ cup oat flour
- ¾ cup raisins
- 1 ½ tsp vanilla extract (optional)
Instructions
- Preheat oven to 350F/175C.
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
Place oats, oat flour, raisins and salt in a large mixing bowl. Set aside. - Add peanut butter, maple syrup, vanilla extract and coconut oil to a sauce pan over low heat. Stir well and pour over oat mixture and then mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Bake for 15-18 minutes.
- Remove bars from the oven and let cool completely. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Baked almond cranberry granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baing pan
- sauce pan
Ingredients
- 3 tbsp coconut oil
- ½ cup almonds butter (or other nut butter of choice)
- ⅓ cup honey (or maple syrup if vegan)
- 1 ¼ cup gluten free rolled oats
- 1 cup raw almonds (chopped and quickly toasted on the stovetop)
- ⅓ cup almond flour (or almond meal, which will give it more texture)
- ¼ tsp fine grain sea salt
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350F/175C.
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
- Place oats, almonds almond flour, cranberries and salt in a large mixing bowl. Set aside.
- Add nut butter, honey or maple syrup and coconut oil to a sauce pan over low heat. Stir well and pour over oat mixture and then mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Bake for 15-18 minutes.
- Remove bars from the oven and let cool completely. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Baked chocolate chip granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 inch baking pan
- sauce pan
Ingredients
- 3 tbsp coconut oil
- 1/3 cup maple syrup (or honey if not vegan)
- 1/2 cup creamy peanut butter (or other nut butter)
- 1 1/2 cup quick oats
- 3/4 cup oat flour
- 1/3 cup almond flour (or almond meal, which will give more texture)
- 1/2 tsp fine grain sea salt
- 3/4 cup chocolate chips (which ever type you prefer)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350F/175C
- Prepare a 8×8 inch baking dish by lining it with parchment paper leaving an overhang for easy removal.
- Place oats, oat flour, almond flour, chocolate chips and salt in a large mixing bowl. Set aside.
- Add nut butter, maple syrup, vanilla extract and coconut oil to a sauce pan over low heat. Stir well and pour over oat mixture and then mix.
- Once thoroughly mixed, transfer to the prepared baking dish and press down firmly until uniformly flattened using your hands or a spatula. You really have to pack the bars to help hold them together.
- Bake for 15-18 minutes.
- Remove bars from the oven and let cool completely. Remove from the pan by lifting up the overhanging parchment paper and slice into 12 even bars.
- Eat immediately or individually wrap them in parchment paper, place them in an airtight container in the fridge or freezer for future use.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
No bake apricot hazelnut granola bars
Healthy, vegan and gluten free energy bars that will keep you going for hours.
Equipment
- 8×8 baking tin
- food processor or high speed blender
Ingredients
- 1 cup dried apricots (plus a few extra to press into the bars for decoration)
- 4 tbsp maple syrup
- ½ cup coconut oil (melted/liquid)
- 2½ cups rolled oats/ gluten free oats
- 2 tbsp fresh ginger (grated or finely chopped)
- ½ cup hazelnuts (roughly chopped)
- ¼ cup almond (roughly chopped)
- ½ cup pumpkin seeds/ pepitas
- ½ tsp fine sea salt
- ⅔ cup dark chocolate (melted, to dip the bars in)
Instructions
- Soak the apricots in hot water for 5 minutes. Drain and add to the food processor.
- Add maple syrup and coconut oil to the apricots in the food processor and blend untilfinely chopped.
- Add oats and ginger to the food processor and pulse until combined. Transfer mixture to a large mixing bowl.
- Add salt, nuts and seeds to the mixing bowl. With a large wooden spoon mix everything together.
- Line a 8×8 square baking tin with parchment paper. Spread out the mixture evenly in the tin, pressing it down with the wooden spoon until compacted. Press a few whole apricots in it (for decoration, optional).
- Refrigerator for 30 minutes or freeze for 20 minutes. Once hardened, cut into bars.
- Melt the dark chocolate (in a double broiler or in the microwave) and dip the bars halfway into it. Refrigerate again until the chocolate has set.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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