No Bake Granola Bars Recipe

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These homemade granola bars are lightly sweet, satisfyingly crunchy-chewy, and easy to customize with your favorite mix-ins.

Course Snacks

Keyword Dairy-Free, Gluten-Free

Prep Time 10

Cook Time 5

Freezing Time 2

Total Time 2 15

Servings bars

Calories 329kcal

Author Heather Dessinger, FDN-P

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

Prep the pan: Line an 8x8-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.

Nutritional information estimate based on the use of coconut oil and dark chocolate chips.