I'm not vegan. These granola bars just happened to turn out that way.
Quite frankly, it's nice to take a break from dairy and animal products once in awhile, I just wish I had the willpower to avoid that giant hunk of Humboldt Fog cheese in my fridge...
I really like these bars because they're quite easy to prepare, only about 20 minutes from bowl to mouth. My kind of recipe. I can wrap them up and throw them into the lunch boxes without feeling guilty about giving the kids a sweet treat for lunch. However, I do feel guilty about the day the cupboards were completely bare and I packed my kids a handful of shriveled up grapes and some steamed brussels sprouts.
This recipe can be switched up to fit your taste. Do you like pistachios? Go ahead and add them. Dried apples? Throw them in. Fancy a chocolate covered ant?
Then I might judge you.
I added chia seeds to this recipe because I have a bag in the freezer that I use when I bake raisin bread - this ingredient is optional, but I just put two and two together and realized that Chia Pet I owned as a kid was totally edible.
NO-BAKE VEGAN GRANOLA BARS
makes 16 bars
- 1 1/4 c rolled oats
- 1 1/4 c puffed brown rice cereal
- 1/4 c chopped dried apricots
- 1/4 dried cranberries
- 1/2 c unsweetened flaked coconut
- 1/3 c shelled unsalted pumpkin seeds
- 1/2 c semi-sweet chocolate chunks
- 1/2 c chopped toasted unsalted cashews
- 2 tbs chia seeds
- pinch of sea salt
- 1 tbs ground cinnamon
- 1 c agave nectar
- 3/4 c creamy unsalted almond butter
- coconut oil spray for pan
In an upright mixer fitted with the paddle attachment add the dry ingredients. Add agave nectar and almond butter until thoroughly combined. Mixture should be very sticky and hold together when rolled into a ball. If it's too dry add more of the agave syrup.
You can also mix by hand in a large bowl with a rubber spatula. Hint: For sticky ingredients, spray measuring cups with coconut oil for easier release.
Press mixture into an 8 x 8 inch dish or pan lined with parchment, wax paper or foil. Refrigerate for 10-20 minutes. Remove bars from pan and cut into desired sized squares. They will keep in the fridge for a week or two or in the freezer for one month.