Whether you’re watching your pennies, have some cupboard food to use up, want healthier snacks, or simply prefer the fresh taste of homemade, these vegan baked granola bars are for you! The recipe includes some nutritious twists, and is completely whole grain and plant based for a nutritious breakfast or bite on the go. It’s also nut-free and soy-free, for a school-safe snack.
Vegan Baked Granola Bars made with Plant-Based, Nut-Free Ingredients
This recipe for vegan baked granola bars was shared with us many, many years ago by holistic nutritionist jae steele, back when she kept the vegan blog Domestic Affair. We’ve since updated the recipe, added options, and even have a few tips!
- Sweetener – Maple syrup prices can vary quite a bit. If you’re on a budget, you can substitute your liquid sweetener of choice or availability.
- Amaranth Subs – She uses amaranth, which is a tiny seed that cooks up a bit sticky. In a pinch, you can use polenta / corn grits, millet, or quinoa. If you prefer not to precook, chia seeds might work in place of the millet. Just let the flax-chia-water mixture sit for 15 minutes to gel. But please note that we haven’t tested this option!
- Mix it Up – jae sometimes makes this recipe with rye flakes or kamut flakes instead of oats. Likewise, you can use whole wheat flour, kamut flour, spelt flour, or oat flour (certified gluten-free, if needed) for the whole grain flour.
- Alternate Add-Ins – Don’t hesitate to substitute your favorite seeds, chopped nuts (not nut-free!) or dried fruit for the coconut or pumpkin seeds and dried cranberries.
- Storage – These vegan baked granola bars don’t keep as well in the fridge, due to their moisture level. Their best enjoyed at room temperature for up to a few days, and then frozen. You can enjoy one straight from the freezer, or let it defrost first.
Special Diet Notes: Vegan Baked Granola Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. For gluten-free, be sure to use certified gluten-free oats and oat bran, and gluten-free flour.
- 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
- Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- Press the mixture into your prepared baking dish and score it into 16 squares or bars.
- Bake the granola bars for 30 minutes. Let them cool completely before cutting.
- Store the bars in an airtight container at room temperature for up to 4 days or in the freezer for longer storage.
More Great Vegan Recipes for Granola Fans
Kim’s Vegan Granola Cookies
Basic Homemade Granola
The Best Chewy No Bake Granola Bars
