Chewy Vegan Granola Bars


"I started experimenting with making my own granola bars because the store-bought bars were too sugary. I wanted a mildly sweet, vegan, chewy granola bar that doesn't crumble and this is it! As you can see, the ingredients are flexible to adapt to your taste, and as long as you don't exceed the amounts and press the mixture well into the pan, you'll have a yummy snack that doesn't fall apart! The sweetness comes from the dried fruit and brown rice syrup, which makes this recipe unique among others that use additional brown or white sugar and butter."
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1 h 22 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Spread pumpkin seeds, walnuts, almonds, oats, coconut, cacao nibs, and flaxseed meal in a single layer on the baking sheet.
  3. Bake pumpkin seed mixture in the preheated oven until toasted and fragrant, 10 to 12 minutes. Let cool completely, about 15 minutes.
  4. Lower oven temperature 325 degrees F (165 degrees C). Spray a 9x12-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper with cooking spray.
  5. Mix cooled pumpkin seed mixture, dried fruit, mini chocolate chips, and cinnamon together in a large bowl. Pour in brown rice syrup; mix well to combine. Pour into the prepared pan and press into an even layer with the back of a spoon or a small piece of parchment paper.
  6. Bake in the preheated oven until lightly browned on the edges, 17 to 20 minutes. Cool on a baking rack for 20 minutes. Slice into bars.


  • Cook's Notes:
  • Use 3 cups of chopped raw nuts and seeds of your choice.
  • Store at room temperature for 1 week, in the refrigerator for 2 weeks, or freeze for later.


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