Homemade Chewy Granola Bars
This easy no-bake recipe for homemade chewy granola bars is going to be your new favorite breakfast or sweet snack. The prep takes less than 10 minutes, and you get 24 delicious nutritious plant-based granola bars.
If you’re not the type to cook an elaborate breakfast, this is the perfect recipe for you. With only a handful of accessible and affordable ingredients, you can enjoy these homemade chewy granola bars all week.
Why You’ll Love This Recipe
- These chewy granola bars are no-bake. Ideal for those who don’t have an oven, or don’t want to run it in hot weather.
- Oats make this recipe accessible for people with allergies and low budget cooks.
- Chocolate and strawberries are a match made in heaven! And they’re both present in these yummy homemade chewy granola bars.
- The recipe yields 24 servings, which is incredible for meal prep. Whatever you don’t use in a week, you can freeze for the future.
- Minimal experience, minimal equipment, and only a few ingredients. Virtually anyone can make this!
Key Ingredients
- Oats are an excellent base for granola bars. They are naturally gluten-free (when not exposed to cross-contamination), which makes this recipe allergen-friendly.
- Flax adds a mild, earthy flavor and a slight boost of fiber and omega-3 fatty acids.
- Peanut butter acts as a binding agent in this recipe. Additionally, nut butter is a dense source of fat and even some plant-based protein.
- Maple syrup is my favorite way to sweeten any dish (I am Canadian, after all). It further helps to bind the ingredients to create a sweet, sticky “batter”.
- Chocolate chips and freeze-dried strawberries provide extra flavor and crunch.
Hack It!
- If you’re allergic to gluten, use certified gluten-free oats, free from cross-contamination.
- You can use any nut butter of choice. If you have a nut allergy, try this recipe with seed butter (pumpkin or sunflower seed).
- These homemade chewy granola bars can act like a base recipe. Once you’re comfortable with the process, you can experiment with additives (e.g. raisins and chopped nuts instead of chocolate chips).
- For a large household, you can easily double or triple this recipe to make a bigger batch.
- On the other hand, if you don’t think you can eat all of these bars in a week, you can freeze the rest and enjoy them later.
- If you love strawberries, you can inject even more flavor by using my zero waste strawberry syrup instead of maple syrup.
How to Make Handmade Chewy Granola Bars
Step 1: To a bowl, add the oats and flaxmeal, and stir until combined. Next, add the peanut butter and maple syrup.
Step 2: Stir until you have a thick “batter”. It will take some work, but make sure there are no dry oats in the mixture.
Step 3: Gently fold in the chocolate chips and freeze-dried strawberries.
Step 4: Line a baking sheet with parchment paper. Transfer the mixture and level it down until completely firm and evenly dispersed in the pan.
Step 5: Refrigerate for one hour to set. Once set, remove from the pan with the parchment paper, and slice into 24 pieces.
Step 6: Enjoy as a ready-to-go breakfast or a sweet snack.
Frequently Asked Questions
Store the bars in a sealed container in the fridge for up to 5-7 days. For longer storage, separate the bars with parchment or silicone paper and freeze for up to a month.
It’s up to you how you cut the set mixture. You can make the bars smaller or bigger, square or rectangular. You can even use a cookie cutter to make fun shapes for the kids.
More Plant-Based Breakfast Recipes
- Fresh Fruit Salad
- Mango Chia Pudding
- Easy Homemade Granola
- Healthy Blueberry Jam (No Pectin)
- Juice Pulp Muffins
Although the WFPB diet is a great way to support your well-being, it doesn’t protect you from deficiencies. I have recently collaborated with Complement to release an all-in-one multi-nutrient supplement for plant-based and plant-centric eaters.
The Recipe: Homemade Chewy Granola Bars
Ingredients
- 5 cups oats, rolled or instant
- 4 tbsp ground flax
- 2 cups smooth peanut butter, or nut butter of choice
- 1¼ cups maple syrup
- ⅔ cup mini chocolate chips, dark, plant-based
- ⅔ cup freeze dried strawberries, chopped
- sprinkle salt, to taste
Equipment
- Parchment Paper
Instructions
- To a bowl, add the oats and flaxmeal, and stir until combined. Next, add the peanut butter and maple syrup. Stir until a thick "batter" is formed.
- Gently stir in the chocolate chips and freeze dried strawberries.
- Line a baking sheet with parchment paper, and transfer the batter to it. Using the bottom of a mug or another pan, pat the batter down until completely firm and evenly dispersed in the pan.
- Refrigerate for one hour to set. Once set, remove from the pan with the parchment paper, and slice into 24 pieces. Store the bars in a sealed container in the fridge for up to 5 days or longer.
Notes
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- Use certified gluten-free oats, free from cross-contamination if you have a gluten allergy.
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- You can use any nut butter or seed butter of choice.
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- Once you’re comfortable with the process, you can experiment with additives (e.g. raisins and chopped nuts instead of chocolate chips).
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- You can easily double or triple this recipe to make a bigger batch.
