Every November, my kids ask for a “backup pecan pie” – you know, for pie emergencies. I always make the pie and we never have an emergency, but they seem determined to always be prepared.
Super sweet desserts are not something I make often, but I’ve learned something very important from our little Thanksgiving tradition – some treats are even better straight out of the freezer.
These granola bars are high on that list, right next to the backup pie. Unlike these healthy granola bars, they don’t require baking, which makes them quick to whip up.
They’re lightly sweet, satisfyingly crunchy-chewy, and easy to customize with your favorite mix-ins – chocolate chips, dried cranberries, apricots, or whatever you have on hand.
Unlike most homemade granola bars, these are made entirely without rolled oats. Many of you have shared that oats don’t sit well with you, so I created a version that leans on nuts and seeds as the cornerstone ingredients. The result is a bar packed with healthy fats and protein . . . and I added in some collagen for good measure. 🙂
My kids love grabbing one during afternoon study breaks, and I keep a few tucked in the back of the freezer to refuel after an afternoon ruck session.
This recipe is customizable, too – toss in chocolate chips, dried cranberries, apricots, dried blueberries or whatever mix-ins you have on hand. I haven’t tested it yet, but I think they’d also work well with a variety of nut butters.
No Bake Granola Bars Recipe
Equipment
Ingredients
Dry Ingredients
- ¾ cup raw sunflower seeds roughly chopped or pulsed a few times in a food processor
- ½ cup raw almonds roughly chopped
- ½ cup unsweetened shredded coconut
- ⅓ cup pumpkin seeds whole
- 2 tbsp collagen peptides optional
- ⅓ cup cup dried fruit or dark chocolate chips dried cranberries, cherries, and 70% chocolate pair nicely
- 2 tbsp ground flaxseed helps hold everything together
- 1 tbsp chia seeds helps hold everything together
- ⅛ tsp sea salt
Wet Ingredients
- ½ cup smooth almond butter, raw or roasted
- ¼ cup coconut oil or butter
- 2 tbsp honey
- 1 tsp vanilla extract how to make your own
Instructions
- Prep the pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix dry ingredients: In a large bowl, combine sunflower seeds, almonds, coconut, pumpkin seeds, flaxseed, chia seeds, collagen (if using), and dried fruit or chocolate.
- Make the binder: In a small saucepan, gently warm the almond/sunflower butter, coconut oil, and honey over low heat. Stir until smooth and well combined. Remove from heat and stir in vanilla.
- Combine: Pour the warm binder mixture over the dry ingredients. Stir thoroughly until everything is coated and slightly sticky.
- Press firmly: Transfer mixture to the prepared pan. Use the back of a spatula or the bottom of a glass to press down very firmly into an even, compact layer.
- Freeze & cut: Freeze for at least 2–3 hours. Lift parchment to remove block from the pan. Let sit at room temp for 5 minutes, then cut into bars with a sharp knife. I cut mine down the middle and then cut each half into five pieces.
- Store: Keep bars in an airtight container in the freezer (for a crunchier texture) or the fridge (for a chewier texture). Separate bars with layers with parchment if stacking.
Notes
Nutrition
More Healthy Snack Recipes
Mango Chia Seed Pudding – This yummy mango pudding supports hormone health, satiety, gut integrity, and blood sugar balance.
Homemade Coconut Yogurt – This creamy, thick coconut yogurt recipe is an easy way to support immunity with probiotics, and you probably have everything you need to make it right now.
