No-Bake Nut and Seed Bars
These no-bake nut and seed bars feature quinoa, dried fruit, nuts and seeds and are completely vegan, gluten-free and oil-free.
Today I thought it would be fun to share a no-bake granola bar recipe that’s simple and easy to make. You know the oh-so popular fruit and nut bars that you buy at the grocery store that are usually oh-so not healthy for you even though they’re advertised as healthy?
Yeah. Sorry to say. But have no fear! These granola bars taste just as good if not better than the store-bought ones, and you know you’re only eating the good stuff because you’ll know what’s in them. And, you can totally customize them with whatever dried fruits, nuts, and seeds you love.
I happen to be a fan of dried apricots, walnuts, almonds, sunflower and pumpkin seeds. But you could easily use pecans, Brazil nuts, hemp seeds, raisins and cranberries or whatever you love the most.
Next we have natural peanut butter (or your favourite nut butter), maple syrup, and calcium rich molasses. These help bring everything together.
These bars pack a mean crunch thanks to the addition of toasted quinoa! They’re a super simple and healthy go-to snack. It takes about 10 minutes to mix everything together and although it’s not required…just highly recommended…the dark chocolate topping is the perfect little addition that makes theses granola bars out-of-this-world. Plus, they’re chock-full of protein, fiber, and healthy fats.
Vegan Nut and Seed Bars Recipe
These amazing vegan granola bars feature wholesome ingredients like nuts, quinoa, oats, seeds, peanut butter and dried fruit. Top them with chocolate for special treat!
More No-Bake Bar Recipes
Loving these nut and seed bars? Check these out too:
- No-Bake Peanut Butter Bars
- No-Bake Oatmeal Bars
- No-Bake Sunflower Sesame Bars
- Chocolate Chip No-Bake Granola Bars
- ½ cup uncooked quinoa, rinsed
- ½ cup walnuts
- ½ cup raw almonds
- ½ cup rolled oats
- ½ cup raw pumpkin seeds or pepitas
- ½ cup raw sunflower seeds
- ½ cup mixed dried fruits (I used chopped apricots)
- 1 tsp ground cinnamon
- 1 cup nut butter (I used peanut butter)
- 2 tbsp unsulphured molasses
- 2 tbsp maple syrup
- pinch sea salt
- ¼ cup (40 g) dairy-free chocolate or chocolate chips, optional for the topping
- Toast your quinoa in a 350˚F degree oven for 10-15 minutes or until slightly golden brown. Remove from oven and set aside.
- In a food processor, add walnuts and almonds, and pulse on low until they are roughly chopped.
- Add rolled oats and pumpkin seeds and pulse just until the oats and seeds are broken up.
- Transfer the mixture into a large bowl and add the toasted quinoa and remaining ingredients (from sunflower seeds to sea salt). Stir until well combined.
- Once thoroughly mixed, transfer to an 8×8 inch dish lined with parchment paper so they lift out easily when ready to cut. Press the mixture down firmly into the pan, spreading out evenly to the edges. Refrigerate for at least 2 hours before slicing into 10 bars.
- Melt the dark chocolate in a small heatproof bowl set over a pot of water on low heat, or in the microwave. Dip the top of each bar into the melted chocolate and place on a parchment lined cookie sheet. Freeze 15-20 minutes for the chocolate to harden. Store bars in the fridge in an airtight container.
Feel free to mix and match dried fruits, nuts and seeds to your liking.
Keywords: quinoa granola bars, plant-based, dried fruit, oil-free, refined sugar-free