These no-bake oatmeal bars are easy to make in minutes with just 6 healthy ingredients and make a delicious homemade alternative to store-bought energy bars.

A stack of 4 energy bars on a counter with a few almonds scattered around them.

Looking for an easy and delicious alternative to store-bought energy bars? You’ll love these no-bake oatmeal bars with almonds and hemp seeds!

They’re so easy to make and taste so yummy, they never last long at my house. Enjoy them for a quick snack, breakfast on-the-go or even dessert.

Recipe Features

  • Dietary Features: Vegan, gluten-free, oil-free, no added sugar, can be nut-free.
  • High in protein with 8 grams of plant-based protein per bar.
  • Easy to whip up in a food processor with just 6 simple ingredients.
  • Great for kids!
  • Travel well for a healthy snack on-the-go.
  • Great introduction to homemade no-bake bars.

Ingredient Notes

Dates, almonds, peanut butter, maple syrup and oats labelled in small dishes.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Dates: Any variety works as long as they’re soft and moist, I like medjool or sayer dates.
  • 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.
  • Sweetener: Maple syrup works best but you could use agave syrup or honey (not vegan).

Step by Step Instructions

Step 1. Add the almonds and dates to a food processor and mix into a crumbly dough.

A crumbly blend of almonds and dates in a food processor.

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.

A crumbly dough blended up in a food processor.

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.

Energy bars in a parchment paper-lined loaf pan.

Place in the freezer for an hour, then lift out of the pan, cut into bars and enjoy!

Quick Note: 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.

6 energy bars on top of parchment paper with a few almonds scattered around them.

Tips and Notes

  • 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.
  • Peanut-Free Option: Sub almond butter, tahini or sunflower seed butter for the peanut butter.
  • For a nut-free energy bar, try my sunflower sesame bars or sunflower energy bites.
  • The dough can also be rolled into energy bites if you prefer!
  • Feel free to add 1/3 cup chocolate chips for a treat!
A pile of energy bars on a kitchen counter with a dish cloth beside them.

How to Store

  • 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.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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A stack of 4 energy bars on a counter with a few almonds scattered around them.

No-Bake Oatmeal Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 60 mins
  • Yield: 8
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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These no-bake oatmeal bars make an excellent healthy snack anytime of day. They’re chewy and just sweet enough with a hint of peanut butter and almonds. Store them in the fridge for a quick snack for busy days on the go, or anytime you need a little treat.



  1. Place the almonds and dates in a food processor or high-powered blender and mix until it forms a crumbly dough.
  2. 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.
  3. 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.
  4. Place in the freezer for about 1 hour to firm.
  5. 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.


Dates: It’s important to use soft, fresh dates in this recipe as they add moisture and bind the bars. If you don’t have soft dates, pour boiled water over dry dates and soak for 15 minutes then drain before using.

Nut-Free Option: These can be made nut-free by using sunflower seed butter or tahini instead of peanut butter and sunflower seeds instead of almonds.

Storage: Sealed container in the fridge for up to 2 weeks or freezer (recommended) for up to 3 months. Okay at room temperature for a day or two, keep cool if possible so they don’t get too soft.


  • Serving Size: 1 bar
  • Calories: 259 calories
  • Fat: 12 grams
  • Carbohydrates: 32 grams
  • Protein: 8 grams

Originally published February 20, 2013.