No-Bake Granola Bars (Nut-Free)
Soft and chewy chocolate chip no-bake granola bars that are easy to make with just 6 simple ingredients.
Recipe Introduction
If you’re looking for a healthy and satisfying snack, these yummy no-bake granola bars are a great option!
You’ll love the soft and chewy texture, and even better, you’ll only need a few basic and inexpensive ingredients to make them.
These bars are perfect for dessert, energy on-the-go, or as a pre-workout snack. Additionally, they are vegan, gluten-free, and nut-free, making them suitable for those with dietary restrictions.
For more nut-free snacks, you can also try Nut-Free Energy Bars and Sunflower Seed Energy Balls. For bite-sized snacks without nuts or seeds, you can try these Carrot Cake Energy Balls or Cinnamon Energy Balls.
Grab your food processor and give these wholesome bars a try! They’re sure to be a hit with the whole family.
Ingredients & Substitutions
The full ingredient list with measurements is located in the recipe card at the end of the post.
- Sunflower Seeds: Use raw sunflower seeds or substitute any nut such as almonds, cashews or walnuts. You could also do half sunflower seeds and half pumpkin seeds.
- Oats: Use rolled oats or quick oats.
- Tahini: Tahini is used for a nut-free option. Sunflower seed butter also works or you can use any nut butter.
- Maple Syrup: Agave syrup or honey are suitable substitutions.
- Raisins: Use any variety of raisins though if they’re very dry, you’ll need to soak them in hot water before use. You can substitute dates here.
- Chocolate Chips: Use any dairy-free chocolate chips such as Enjoy Life or Camino. You can also use chopped dark chocolate. You can omit the chocolate or substitute cacao nibs for a lower-sugar, healthier bar.
Add-Ins & Swaps
- You can swap up the raisins for other dried fruit like dates, dried cranberries, apricots or cherries. Just keep in mind if the fruit is quite dry, you’ll need to soak it first. If you’re unsure, soaking doesn’t hurt.
- For add-ins, try up to 1/2 cup shredded coconut or nuts.
- Cinnamon is an optional ingredient, add up to 1 tsp to taste. A pinch of ground ginger or nutmeg would also be yummy.
Step-by-Step Method
Step 1: Blend Raisins
First, add the raisins to the food processor and process them for a bit until they break down into a crumbly, sticky consistency.
If your raisins are overly dry, you can soak them in hot water for 15 minutes and then drain them before using them in this recipe.
Step 2: Blend Remaining Ingredients
Next, add all the remaining ingredients except for the chocolate chips and blend until it forms a thick, sticky dough. If the mixture is too crumbly to press together, add 1 tbsp warm water and mix again.
Then, add the chocolate chips and pulse a few times to mix them in.
Step 3: Press Bars
Line a 7-8 inch square baking pan with parchment paper so that it sticks out over the edges of the pan, and firmly press the dough into the pan.
Take a few minutes to really press the dough in, especially working it into the corners, to ensure a firm and solid bar.
Place the entire pan in the freezer for about an hour until firm.
Step 4: Slice Bars
Remove from the freezer, lift out the pan, slice into bars and enjoy!
Recipe FAQs
Yes. The bars are gluten-free as written though make sure you use gluten-free certified oats if cross-contamination is a concern.
Not necessarily but it does help to bind the bars and adds a additional sweetness. You can leave it out, reduce the amount to 1-2 tbsp or substitute agave syrup or honey.
If you omit it, blend the dough then add 1-2 tbsp water if the dough is too crumbly.
Expert Tips
- Make sure your raisins are soft and moist as they help to bind everything together. If they’re dry or you’re unsure, soak them in hot water for 10 minutes then drain well before use.
- Use a good-quality tahini for the best flavour and texture. Good tahini is smooth, drippy and not overly bitter.
- If the mixture is too crumbly after blending, add 1 tbsp maple syrup, tahini or water and blend again.
Storing
- Fridge: In an airtight container for up to 2 weeks.
- Freezer: In an airtight container for freezer-safe bag for up to 3 months.
- Room Temperature: I recommend storing the fridge or freezer, however, they’re ok at room temp for a few days if needed ie. in a lunchbox, camping, hiking, road trips. Keep cool if possible.
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
No-Bake Granola Bars REcipe
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 10
- Category: Snack
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
These soft and chewy, no-bake granola bars are made with just basic, inexpensive ingredients. Perfect for dessert, energy on the go or a pre-workout snack.
Ingredients
- 2 cups (340 g) soft, moist thompson raisins
- 3 tbsp (45 mL) maple syrup
- 1/2 cup (120 g) tahini
- 2 cups (100 g) rolled or quick oats (use gluten-free if needed)
- 1 cup (140 g) raw sunflower seeds
- 1/2 cup (85 g) dairy-free chocolate chips
- 1/2 tsp cinnamon, optional
Instructions
- Blend Raisins: Place the raisins in a food processor and mix until they start to break down into a crumbly, sticky mixture.
- Blend Remaining Ingredients: Add everything else, except the chocolate chips and mix until it forms a thick, sticky dough. If the mixture seems to dry or crumbly, add 1 tbsp of water or an extra tablespoon of maple syrup or tahini and blend again. Add the chocolate chips and pulse a few times to mix them in.
- Press Bars: Line a 7-8 inch square baking pan with parchment paper or saran wrap so it sticks out over the edges of the pan. Press the dough into the pan until flat, spending a few minutes to firmly press it down and work it into the corners.
- Chill: Place in the fridge or freezer for about an hour to firm. This is not required but will help the bars firm and bind together.
- Slice Bars: Use the parchment paper to lift the bars out the pan. Slice into 10 bars.
Notes
Raisins: If raisins are overly dry, soak in hot water for 15 minutes then drain well before use.
Substitutions: Tahini can be substituted with almond butter, sunflower seed butter or peanut butter. Sunflower seeds can be substituted with almonds, cashews or walnuts. Raisins can be substituted with soft, pitted dates.
Storing: In an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months. I recommend storing the fridge or freezer, however, they’re ok at room temp for a few days if needed ie. in a lunchbox, camping, hiking, road trips. Keep cool if possible.
Keywords: no-bake granola bars, nut-free granola bars
These are lush but how long will they keep in the fridge for?
★★★★★
Up to 2 weeks but you can also freeze for 3 months and enjoy straight from the freezer.
I love this recipe! I didn’t have raw sunflower seeds, but did have some unsalted roasted sunflower seeds which I used. I also added 1/2 C. unsweetened coconut shreds, and it was great!
Hi! Looks great! Could I use steel cut oats?
Not in this recipe, no. You can use quick oats, rolled/old fashioned oats or large flake oats.
I did not use tahini but the peanut putter I had (creamy jiffy) and these are amazing!! So simple to put together and they not only taste great but fill you up. My 2 year old loves them ans soon my 8 year old will too!
Awesome! They’re great with PB! So happy to hear you enjoyed them. Thanks for the message!