Easy No Bake Granola Bars

Vegan. Gluten Free. Raw. Delicious.

The granola bar has always been one of my quintessential comfort foods! It reminds me of my childhood and my grandparents specifically - my brother and I spent lots of time hiking and biking in the summers with them. We would always pack our day packs with a granola bar so that we'd have a great snack to enjoy when we reached the summit of whatever mountain we were climbing that day.  It always hit the spot and still does today because it satisfies that sweet tooth while providing ingredients that are nutrient dense and give you energy. 

This recipe is an easy and healthy way to satisfy your granola bar craving, you don't have to turn on your oven and the best part about this recipe is that's it completely customizable to whatever your likes and dislikes are. Don't like coconut? Use gogi berries, raisins, or craisins instead. No almonds on hand? Grab some sunflower or pumpkin seeds or a combination of the two. Check it out...

No Bake Granola Bars (PRINT RECIPE)
Makes 12-14 bars

Ingredients:
1 cup whole rolled oats/gluten free whole rolled oats
¼ cup ground flaxseed
1 cup sliced almonds (substitute sunflower or pumpkin seeds or a combination)
½ cup toasted coconut flakes (substitute another dried fruit like go-gi berries, raisins, or craisins)
½ cup cacao nibs or dark chocolate chips
2/3 cup raw almond butter or natural peanut butter
6 tablespoons honey or agave
1 teaspoon vanilla extract

Directions:

1. Line a small (9 x 9) rimmed baking sheet or dish with parchment paper and set aside.
2. Combine oats, flaxseed, sliced almonds, coconut flakes, and nibs or chips in a large bowl and mix well.
3. Whisk nut butter, honey or agave, and vanilla together in a smaller bowl until well combined. 
4. Pour wet ingredients into dry and mix thoroughly until ingredients are well incorporated. This mixture is thick and sticky, so you may need to use your hands to get it mixed well enough. 
5. Dump mixture onto the baking sheet or dish, lay a large piece of plastic wrap over it and use your hands and some muscle to firmly press mixture into the dish and distribute it evenly. 
6. Place in the refrigerator for 4 hours to harden and set, then cut into 12-14 bars. 

While these bars won't stand up well in the heat, they do stay very fresh for up to 10 days if they are wrapped in parchment paper and kept in an airtight container in the fridge. And they will do well at room temperature for up to a few hours.  

Happy Eating!
~Billie