Vegan Baked Granola Bars
Prep time
Cook time
Total time
These plant-based bars are jam-packed with whole grains and lightly sweetened with maple for a deliciously healthy breakfast or snack.
Recipe type: Breakfast
Cuisine: American
Serves: 16 bars
  • 3 cups rolled oats
  • 1 cup filtered water
  • ¼ cup flaxseeds, partially ground (just 1 to 2 pulses in the coffee grinder)
  • 2 tablespoon dry amaranth (see post above for subs)
  • ½ cup oat bran or wheat bran
  • ½ cup whole grain flour (your choice of type; see post above for suggestions)
  • ½ cup unsweetened shredded coconut or pumpkin seeds
  • ½ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ to ⅔ cup maple syrup, to taste
  • ½ cup olive oil
  • Zest of 1 orange
  1. Preheat your oven to 350°F.
  2. Spread the oats out on a baking sheet and toast them for 15 to 20 minutes, flipping the oats after 10 minutes to prevent browning.
  3. While the oats are toasting, put the water, flaxseed and amaranth in a small pot on the stove over high heat. Bring to a boil and then reduce heat to a simmer and cook for 8 minutes longer. Remove the pot from the heat.
  4. Remove the toasted oats from the oven and reduce the oven temperature to 325°F. Grease or line an 9x9-inch or 11x7-inch baking dish with parchment paper.
  5. In a large bowl, whisk together the toasted oats, bran, flour, coconut or seeds, berries, cinnamon and salt. Add the flax and amaranth mixture and stir to combine. Stir in the maple syrup and olive oil.
  6. Press the mixture into your prepared baking dish and score it into 16 squares or bars.
  7. Bake the granola bars for 30 minutes. Let them cool completely before cutting.
  8. Store the bars in an airtight container at room temperature for up to 4 days or in the freezer for longer storage.
Nutrition Information
Serving size: 1 bar or square Calories: 175 Fat: 9.6g Saturated fat: 2.5g Carbohydrates: 20.8g Sugar: 6.4g Sodium: 34mg Fiber: 3.6g Protein: 3.1g
Recipe by Go Dairy Free at