These three granola bars are free of added salt, oil, and sugar and are made with whole food plant-based ingredients. Jump directly to the written recipes using the links below, or watch the YouTube video to see how to make them!
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Chocolate Cherry Granola Bars
Makes 16-20 bars
Ingredients
- 2 cups pitted dates
- 1¼ cups water
- 4 cups rolled oats
- 1 teaspoon vanilla bean powder
- ¼ cup carob powder (or cocoa powder)
- ¾ to 1 cup chopped dried cherries (or other dried fruit)
- 1 tablespoon tahini* (optional)
Directions
- Preheat oven to 250 degrees Fahrenheit.
- Soak the dates in the water for about 10 minutes.
- Meanwhile stir together the oats, vanilla bean powder, carob powder, and cherries in a large mixing bowl and set aside.
- Once the dates have soaked, add them with the soaking water and the tahini (if using) to a high speed blender or a food processor, and blend until a paste forms.
- Add the date paste to the mixing bowl with the oats, and stir to combine really well.
- Press the mixture into a silicone or parchment-lined baking dish that is about 8 by 12 inches (or larger depending on how thick or thin you want your granola bars).
- Bake for about an hour or until the granola bars no longer feel sticky on top.
- Allow the granola bars to cool and then slice into whatever shape you like. Store in the fridge for up to 4 or 5 days or in the freezer for weeks.
Notes:
- You can either omit the tahini or swap it with another nut or seed butter.
- Chocolate lovers may like to add chocolate chips on top before baking, and after baking spread the melted chocolate into an even layer. Or melt some chocolate and drizzle on top after baking.
Pumpkin Pie Granola Bars
Makes 16-20 bars
Ingredients
- 1 cup pitted dates
- ¾ cup water
- 15 ounce can pumpkin puree
- 4 cups rolled oats
- 1 teaspoon vanilla bean powder
- 2 teaspoons pumpkin pie spice
- ½ cup chopped pecans*
Directions
- Preheat oven to 250 degrees Fahrenheit.
- Soak the dates in the water for about 10 minutes.
- Meanwhile stir together the oats, vanilla bean powder, and pumpkin pie spice in a large mixing bowl and set aside.
- Once the dates have soaked, add them with the soaking water and the pumpkin to a high speed blender or a food processor, and blend until a paste forms. Depending on the size of the blender, you may need a tamper, or to stop and scrape the sides a few times.
- Add the pumpkin date paste to the mixing bowl with the oats, and stir to combine really well.
- Press the mixture into a silicone or parchment-lined baking dish that is about 8 by 12 inches (or larger depending on how thick or thin you want your granola bars).
- Bake for about an hour or until the granola bars no longer feel sticky on top.
- Allow the granola bars to cool and then slice into whatever shape you like. Store in the fridge for up to 4 or 5 days or in the freezer for weeks.
Notes:
- For a lower fat and nut-free option, feel free to swap the ½ cup of pecans for ½ cup of additional rolled oats.
- This recipe only has a very subtle sweetness. If you’d like it sweeter, add some date syrup or maple syrup. Start with a couple teaspoons and add more to taste.
PB&J Granola Bars
Makes 16-20 bars
Ingredients
- 1 cup pitted dates
- 1 cup raisins
- 1¼ cups water
- 3½ cups rolled oats
- 1 teaspoon vanilla bean powder (optional)
- 1 cup dry roasted peanuts
Directions
- Preheat oven to 250 degrees Fahrenheit.
- Soak the dates and raisins in the water for about 10 minutes.
- Meanwhile stir together the oats and vanilla bean powder (if using) in a large mixing bowl and set aside.
- Once the dates and raisins have soaked, add them with the soaking water and the peanuts to a high speed blender or a food processor, and blend until a paste forms.
- Add the peanut date paste to the mixing bowl with the oats, and stir to combine really well.
- Press the mixture into a silicone or parchment-lined baking dish that is about 8 by 12 inches (or larger depending on how thick or thin you want your granola bars).
- Bake for about an hour or until the granola bars no longer feel sticky on top.
- Allow the granola bars to cool and then slice into whatever shape you like. Store in the fridge for up to 4 or 5 days or in the freezer for weeks.
Notes:
- Chocolate lovers may like to add chocolate chips on top before baking, and after baking spread the melted chocolate into an even layer. Or melt some chocolate and drizzle on top after baking.
If you liked these…
Try my original Granola Bar Recipe!
