No-Bake Oatmeal Energy Bars
on Aug 11, 2020, Updated Nov 03, 2025
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These no-bake oatmeal energy bars with almonds and hemp seeds are easy to make in minutes with just 6 wholesome ingredients.
Why You’ll Love Oatmeal Energy Bars
These bars make an easy and delicious alternative to store-bought energy bars. They’re vegan, gluten-free, oil-free, have no added sugar and have 8 grams protein per bar.
They’re so easy to make and taste so yummy, they never last long at my house. They store and travel well so they’re perfect for hiking, camping, road trips and lunch boxes or you can freeze a bunch so you’ve got a healthy snack or dessert anytime.
These make a great introduction to homemade bars. If you’re ready for more, try these No-Bake Granola Bars, Nut-Free Energy Bars or No-Bake Lemon Pie Bars.
Ingredients
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Dates: Any variety works as long as they’re soft and moist, I like medjool or sayer dates. Be sure to use soft, moist dates. If your dates are overly dry, soak them in hot water for 15 minutes then drain well before using.
- Almonds: Use plain, raw almonds with no added oil or salt. Substitute pecans, walnuts or cashews.
- Oats: You can use rolled oats or quick oats.
- Hemp Seeds: May be labelled hemp seeds or hemp hearts in stores. These are fairly common in well-stocked grocery stores or can be found online.
- Peanut Butter: You can substitute any other nut or seed butter. Sub almond butter, tahini or sunflower seed butter for the peanut butter.
- Sweetener: Maple syrup works best but you could use agave syrup or honey (not vegan).
How to Make Oatmeal Energy Bars
Step 1. Add the almonds and dates to a food processor and mix into a crumbly dough.
Step 2. Add the oats, hemp seeds, peanut butter and maple syrup and process until you have a thick, sticky dough you can press together between your fingers.
Quick Tip: If the dough seems too dry (this can happen if your dates were too dry), add 1-2 tbsp warm water and process again.
Step 3. Line a standard-sized loaf pan with parchment paper then use your hands to firmly press the dough into the pan until flat, working it down into all the corners and edges.
Quick Tip: This recipe makes a small batch of just 6 bars but you can always double it an make it in an 8×8-inch square pan.
Place in the freezer for an hour, then lift out of the pan, cut into bars and enjoy! Technically you don’t have to wait for them to firm up. If you want you can pull them from the pan, cut and enjoy right away but I prefer to chill them so they’re a bit firmer.
Storing
- Fridge: Store in a sealed container for up to 2 weeks.
- Freezer (Recommended): Store in a sealed container or freezer-safe bag for up to 3 months. Can be enjoyed straight from the freezer as they don’t freeze solid.
- Room Temperature: If taking the bars to-go, they’re fine out of the fridge but will start to get soft. For best results, freeze before hand and try to keep in a cool place if possible.
If you try these oatmeal energy bars or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
More Recipes to Try!
Energy Bars
No-Bake Chocolate Chia Energy Bars
Energy Bars
Chia Seed Granola Bars
Desserts
Tahini Hemp Seed Bars
No-Bake Oatmeal Bars
Ingredients
- 1 cup packed, pitted soft dates, 225 g
- 1/2 cup almonds, 75 g
- 3/4 cup oats, 75 g
- 1/4 cup hemp seeds, 40 g
- 1/4 cup natural peanut butter (or other nut or seed butter), 70 g
- 1 tbsp maple syrup, 15 ml
- pinch of salt, optional
Instructions
- Place the almonds and dates in a food processor or high-powered blender and mix until it forms a crumbly dough.
- Add the oats, hemp seeds, peanut butter and maple syrup and process until it forms a thick dough you can squeeze into a small ball.
- Line a standard-sized loaf pan with parchment paper then firmly press the dough into the pan. Spend a few minutes pressing it in to the corners and flattening the surface. Place in the freezer for about 1 hour to firm.
- Use the parchment paper to lift the bars out of the pan then cut into 8 squares or 6 bars and store in the fridge in an air-tight container.
Video
Notes
Nutrition
Originally published February 20, 2013.
Made these for my weekly breakfasts. My husband couldn’t believe they were vegan. So simple, but tasty!
Can I substitute the maple syrup with stevia?
You can just leave it out if you like. Enjoy!
I am thinking of making these this week but I only have Jiff peanut butter and no dates. Should I be ok to forego the dates and use the processed pb? Thank you!!
Hi Maddie, processed peanut butter would probably be fine but unfortunately you can’t leave the dates out of this recipe. They’re needed to hold everything together!