These Homemade Granola Bars are vegan, gluten-free, kid-friendly and so easy to make with simple pantry staples! Bake them for Crunchy Granola Bars or enjoy them chewy as a no-bake option. Add your favorite dried fruits, nuts, or even chocolate, you’ll have delicious oat bars for breakfast or any time when you need a quick healthy muesli snack!
Preheat the oven to 338°F/170°C (fan 302°F/150°C). Line an 8x8-inch (20x20-cm) baking dish with parchment paper, leaving an overhang on the sides.
Add the oats, almonds, and walnuts into the bowl of a food processor. Process until finely chopped, then transfer the mixture into a large bowl.
Chop the dried goji berries and cranberries with a sharp knife. Then add to the oat nut mixture along with the chia seeds, and cinnamon. Set aside.
Heat the coconut oil and maple syrup in a saucepan and simmer for 1-2 minutes. Stir in the nut butter (if using), salt, and vanilla extract to combine. Then pour it over the dry ingredients and mix everything well together. (If it's a bit too dry, you can add 1 or 2 tbsp of hot water).
Transfer the mixture into the prepared baking dish. Place a piece of parchment paper on top and press firmly into an even layer, using the bottom of another square baking dish (see photo above) or measuring cup or bowl. The firmer you press, the better the bars will stick together!
Bake for 20-25 minutes in the preheated oven (or refrigerate until set for a no-bake option). If the top gets too brown during baking, cover loosely with a piece of parchment paper.
Allow to cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours. Then lift out of the baking pan using the parchment overhang and slice into bars using a sharp knife. (You can also cut the bars before chilling if that's easier for you. Just keep in mind that they get harder as they cool).
Enjoy immediately or store in the refrigerator for up to a week or freeze for up to 3 months.
Nuts: You can also use other nuts, such as hazelnuts, cashews, pecans, pistachios, or whatever you have on hand.
Nut-free: Use sunflower seeds or pepitas or hulled hemp seeds.
Dried fruit: I prefer tart and sour berries as they are rich in vitamin c and balance out the sweetness of the syrup. However, feel free to use your favorite dried fruits, such as cherries, raisins, figs, apricots, dates, plums, etc. Just make sure to chop them finely with a sharp knife.
Coconut oil: You can substitute the coconut oil with vegan butter or with ½ cup (125 g) unsweetened apple sauce or 1 large mashed banana. Then bake and allow to cool as instructed. (But I find the coconut oil version better).
Please read my blog post for further information and tips on making the perfect granola bars!