No-Bake Granola Bars

No-Bake Granola Bars (Vegan, Gluten-Free)

No-Bake Granola Bars (Vegan, Gluten-Free)

If you’re anything like me, snack-time is a non-negotiable part of your day. However, reaching for a chocolate bar or a bag of crisps won’t fill you up – and will leave you with a sugar crash later on. I try to choose healthy options, and have found that the best way to ensure this is to make them myself, like this Quinoa Almond Brittle, these Macadamia Energy Balls or veggies dipped in Homemade Hummus – or my latest creation: these Granola Bars!

By now, you’ve probably noticed that I’m ever-so-slightly obsessed with granola, especially when it’s homemade, like this Chocolate Chip Quinoa Granola, this Pecan Pie Granola or this Almond Butter Coconut Granola. But the great thing about the recipe for these No-Bake Bars is that they don’t even require an oven!

I love how versatile these are – they work with whatever ingredients you have lying around at home! For example, you could swap the walnuts for pistachios, the almond butter for peanut/cashew butter and the dates for any other dried fruit.

Chewy yet crunchy, these bars will fill you up and offer a good dose of fibre and protein too! Add them to your packed lunch box for a delicious treat, or why not make them as a gift for a friend?

No-Bake Granola Bars (Vegan, Gluten-Free)

No-Bake Granola Bars


Makes 9 bars

  • 1/2 cup jumbo oats
  • 1/2 cup brazil nuts, chopped (or other nut)
  • 1/2 cup walnuts, chopped (or other nut)
  • 1/4 cup pecans, chopped (or other nut)
  • 1/2 cup toasted coconut flakes
  • 1/2 cup dates, chopped
  • 1/4 cup raisins
  • 1/3 cup smooth almond butter
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 tsp sea salt


  1. Line a square pan with greaseproof paper and a light greasing of coconut oil, so that the bars lift out easily.
  2. In a large mixing bowl, stir together the oats, nuts, toasted coconut, dates, raisins, cinnamon, ginger and salt.
  3. In a saucepan over a low heat, melt together the coconut oil, almond butter and maple syrup, stirring consistently for about 2 minutes. Remove from the heat and stir in the vanilla extract.
  4. Pour the liquid mixture over the dry ingredients and stir until thorough
  5. ly combined.
  6. Transfer to the greased tin and use the back of a spoon to press down very firmly. Cover with cling film and refrigerate for at least 2 hours before cutting into 9 square granola bars.
  7. Store in an airtight container in the fridge for 1-2 weeks, or freeze for later!

If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

Check out all my granola recipes below:


No-Bake Granola Bars (Vegan, Gluten-Free)


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