No-Bake Granola Bars Recipe

5 from 3 votes

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.

Prep Time10

Chill Time1

Total Time1 10

Course: Snack

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 cups soft, moist thompson raisins 340 g
3 tbsp maple syrup 45 mL
1/2 cup tahini 120 g
2 cups rolled or quick oats 100 g
1 cup raw sunflower seeds 140 g
1/2 cup dairy-free chocolate chips 85 g
1/2 tsp cinnamon optional

Instructions

Place the raisins in a food processor and mix until they start to break down into a crumbly, sticky mixture.
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.
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.
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.
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.

Nutrition