These chewy granola bars are a sweet yet healthy vegan breakfast bar or snack! Made with just 7 wholesome and simple ingredients, you'll know exactly what you're feeding yourself or your family.
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Granola bars have always been one of my favorite snacks.
I always have them on hand for myself and the kids, and it's not unusual for us to have both store-bought and homemade granola bars hanging around. I shared my nutty granola bars with you recently, but this is the ultimate chewy option for younger kids or anyone who appreciates a softer texture.
Why you'll love these chewy granola bars
Homemade chewy granola bars make a quick grab-and-go breakfast or lunch box addition. They're pretty easy to throw together, and could be considered no-bake if you don't count toasting the oats to safeguard against bacteria.
They also taste amazing, with just the right amount of sweetness from the maple syrup and dates. I like the combination of peanut butter and cashews, but feel free to use your own favorite nut combo!
Ingredients
- Old fashioned oats
- Medjool dates
- Raw cashews
- Maple syrup
- Natural creamy peanut butter
- Pure vanilla extract
- Salt
- Dark chocolate
How to make vegan chewy granola bars
- Preheat the oven to 350ºF. Line an 8x8 baking dish with parchment paper. Set aside.
- Spread oats evenly on a rimmed baking sheet and toast in the oven 10-15 minutes. When done toasting, transfer the oats to a medium bowl.
- Place dates in a food processor and process until well chopped and dough-like (about 1 minute).
- Add dates to the oats in the bowl along with cashews, maple syrup, peanut butter, vanilla, and salt. Mix thoroughly, breaking up the dates until well incorporated throughout the mixture.
- Transfer the mixture to the prepared baking dish and press down until evenly flattened.
- In a small bowl, melt chocolate carefully in the microwave. Drizzle over the top of the bars. Transfer the bars to the freezer for 10 minutes to set.
- Use the parchment to lift the bars out of the pan, then cut into 10 even bars.
Top tips
Use pure maple syrup
Make sure you use 100% pure maple syrup and not artificial sugar syrup for this recipe. They are very different, and will cause a very different outcome in cooking.
How to pit dates
Dates have a very hard pit in the center that needs to be removed before sending through the food processor or eating. It is pretty easy to find pitted dates so you don't need to do this yourself (check the baking aisle of the grocery store, near the raisins), however it is also easy to do at home.
Pitting dates yourself will result in the freshest date possible, making your homemade granola bars softer and more rich tasting. To remove the pit, use a small knife to make a slit in the side of the date, then use your fingers to pull it out.
If the dates are very fresh you can also push them out with just your fingers. If you start to run your dates through the food processor and you hear a loud clicking sound, check to see if you missed a pit. It will probably be stuck to the food processor blade.
Press the bars down firmly
Since we're not baking these bars, it's important to press down firmly when fitting them in the pan so they'll hold together. You can use your hands, the bottom of a sturdy measuring cup, or a wooden spoon to do this.
How to store
Homemade granola bars will keep in an airtight container at room temperature for up to 5 days. I like to keep them in the freezer, where they will stay fresh for up to 3 months.
Tips for customizing
- Swap some of the oats for crisp rice cereal, chex cereal, or more finely chopped nuts
- Use certified gluten-free oats to make these gluten-free granola bars
- Swap the peanut butter for almond butter, cashew butter, or sunflower seed butter
- Mix in up to ⅓ cup of mini chocolate chips, peanut butter chips, raisins, or your other favorite mix-in
- Leave off the chocolate entirely
- Substitute agave, brown rice syrup, or honey (not vegan) for the maple syrup
FAQ
Medjool dates are a large, sweet type of date. They're very sticky, making them great for holding together your homemade granola bars. If you can't find medjool dates, another variety will work.
Toasting the oats will improve the flavor of the granola bars, but more importantly it will kill any bacteria that may be present on the raw oats. There has been an increase of infections from raw oats in the last few years, and toasting them is the best way to ensure they're safe to eat.
That being said, it is ultimately up to you if you decide to toast your oats or not. This recipe will work with both toasted and untoasted oats.
This chewy granola bar recipe freezes great. In fact, I will often make a double batch so I can keep them in the freezer for longer.
Keep the bars in a zip top freezer bag in the freezer for up to 3 months. To thaw, let the bars sit at room temperature for 10 minutes, or microwave for 15 seconds.
More snack recipes
- Cashew Butter Granola Bars
- Cashew Cookie Larabars
- Pecan Pie Larabars
- Peanut Butter Larabars
- Larabar Chocolate Brownie Bites
- Peanut Butter Cookie Dough Bites
- Lemon Poppyseed Protein Balls
- Gingerbread Energy Balls
- Cardamom Rose Energy Balls
- Chocolate Peanut Butter Protein Balls
- Healthy Peanut Butter Breakfast Bars
- Peanut Butter Oatmeal Energy Bites
- Vegan Chocolate Chip Granola Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Chewy Granola Bar Recipe
Ingredients
- 2 cups old fashioned oats
- 1 cup firmly packed pitted medjool dates
- ½ cup raw cashews
- ¼ cup maple syrup
- ¼ cup natural creamy peanut butter
- ½ teaspoon pure vanilla extract
- Pinch of salt
- 2 ounces dark chocolate
Instructions
- Preheat the oven to 350ºF. Line an 8x8 baking dish with parchment paper. Set aside.
- Spread oats evenly on a rimmed baking sheet and toast in the oven 10-15 minutes or until slightly golden brown. When done toasting, transfer the oats to a medium bowl.
- Place dates in a food processor and process until well chopped and dough-like (about 1 minute).
- Add dates to the oats in the bowl along with cashews, maple syrup, peanut butter, vanilla, and salt. Mix thoroughly, breaking up the dates until well incorporated throughout the mixture. If it becomes difficult to mix, use your hands.
- Transfer the mixture to the prepared baking dish and press down until evenly flattened.
- In a small bowl, melt chocolate carefully in the microwave. Drizzle over the top of the bars. Transfer the bars to the freezer for 10 minutes to set.
- Use the parchment to lift the bars out of the pan, then cut into 10 even bars. Store in an airtight container for up to 5 days, or in the freezer for up to 3 months.
Kendra says
Pasta - I know I could make it but it takes SOOOOOOOOOOOOOO long to do. And I may try these - we go through granola bars like crazy!
Samantha says
Thank you for this beautiful recipe. They are so delicious! <3
Lindsay Moe says
I'm glad you liked them!
Mary Byrne says
I'm looking up different store-bought stuff I can make homemade and these bars look delicious! I'm going to try and do this recipe substituting prunes for dates.
Mary Byrne says
How long do you think these would last unrefridgerated or not in the freezer? I want to make vegan granola bars and snacks for an overnight trip and my friend is vegan. the trip is 2 nights.
Lindsay Moe says
I think they would be ok for 2 nights. They would probably last 3-4 days out of the refrigerator if kept in a cool, dry place in an airtight container.
taylor @ greens & chocolate says
Umm, YES! I am making these as soon as I am able to get my hands on some dates. These look delicious!
Harriet Emily says
I love granola bars! These look delicious and so much better than any store bought ones!