These Chewy No Bake Granola Bars are an easy, healthy snack. They’re packed with oats, nuts, pepitas, and hemp hearts for added fiber, plant protein, and healthy fats. Plus, they’re vegan, lower in sugar than most homemade granola bars, and made without added oil.
Sweetened with brown rice syrup (also known as rice malt syrup), these bars are a great option for low-FODMAP diets. There’s no baking required – just a quick toasting of the oats, nuts, and seeds to enhance their nutty flavor. You can skip this step if you prefer a faster version.
Health benefits of these homemade granola bars
These healthy homemade granola bars are packed with nutrient-dense ingredients that offer a variety of health benefits:
- Fiber and beta-glucan from oats: Rolled oats are a rich source of soluble fiber, especially beta-glucan, which supports heart health, helps regulate blood sugar levels, and promotes a feeling of fullness.
- Plant-based protein from hemp hearts: Hemp hearts (also known as hulled hemp seeds) provide plant-based protein, making these bars more satisfying and supportive of muscle repair and energy.
- Healthy fats from nuts and seeds: A mix of raw nuts and pepitas provides heart-healthy fats, including omega-3 fatty acids, which support brain function and overall well-being.
- Low-fructose sweetener: These bars are lightly sweetened with brown rice syrup, which is low in fructose. It’s a good option for those with fructose intolerance or following a low-FODMAP diet.
Ingredients for chewy no bake granola bars
- Rolled oats – The base of these bars, providing fiber and texture. Use old-fashioned rolled oats, not quick oats, for the best chewy consistency.
- Raw nuts – You can use any combination of raw nuts that you like. Almonds, walnuts, cashew nuts, pecans, pistachios, macadamia nuts, and peanuts are all great choices. Chop the nuts for a more even texture in the bars.
- Pepitas (pumpkin seeds) – These small green seeds add crunch, healthy fats, and minerals like zinc and magnesium.
- Hemp hearts (hulled hemp seeds) – Soft and nutty, hemp hearts add a boost of plant-based protein and omega-3 fatty acids.
- Dried cranberries – For a touch of sweetness and chewy texture.
- Almond butter – Acts as a binder and adds creamy texture. Make sure to use unsweetened, smooth almond butter for best results.
- Brown rice syrup (rice malt syrup) – A thick, sticky sweetener that holds the bars together. It’s low in fructose and suitable for low-FODMAP diets.
- Cinnamon – Adds warm, subtle spice that enhances the flavor of the oats and nuts.
- Fine salt – A small amount balances the sweetness and brings out the flavor of the other ingredients.
- Dark chocolate – Optional, but delicious to drizzle on top of the bars for extra indulgence.
Substitutions and variations
You can easily customize these homemade granola bars based on what you have in your pantry or your dietary needs. Here are some simple ingredient swaps and variations to try:
- Hemp hearts: You can substitute hemp hearts with chia seeds, sunflower seeds, ground flaxseed, sesame seeds, or leave them out entirely.
- Dried fruit: Swap dried cranberries for raisins, dried apricots, dates, figs, or dried cherries. For larger fruits, chop them into smaller pieces to ensure even distribution throughout the bars.
- Nut butter: Smooth, unsweetened almond butter gives a neutral flavor and works well in these healthy granola bars. You can also use peanut butter, cashew butter, or sunflower seed butter for a different twist.
- Sweetener: Brown rice syrup helps bind the bars thanks to its thick, sticky consistency. You can substitute with honey if you prefer a sweeter taste. Avoid maple syrup – it’s too thin and won’t hold the bars together properly.
- Spices: In addition to cinnamon, try warm spices like ginger, allspice, pumpkin pie spice, or British mixed spice. A dash of vanilla extract adds a lovely depth of flavor.
- Chocolate drizzle: Swap dark chocolate for milk chocolate, white chocolate, or even peanut butter chips. You can also skip it entirely for a more natural, lower-sugar version.
Looking for low-FODMAP ingredient swaps? See How to make low FODMAP granola bars below for specific tips on nuts, dried fruit, and sweeteners.
How to make low FODMAP granola bars
To make low-FODMAP granola bars, it’s important to choose your nuts, dried fruit and sweetener carefully.
Nuts: Use a combination of low-FODMAP nuts and watch portion sizes to stay within safe limits:
- Walnuts, macadamia nuts, peanuts, and pecans are all low FODMAP in moderate servings.
- Almonds and hazelnuts can also be enjoyed in small portions (about 10 to 12 nuts, or 12 to 15 grams).
- Avoid cashews and pistachios, as they are high in FODMAPs and may cause digestive discomfort.
Dried fruit: A small serving of dried cranberries (about 1 tablespoon or 13 to 15 grams) is considered low FODMAP. This homemade granola bar recipe contains about 5 to 6 grams of cranberries per bar, making them suitable for a low-FODMAP diet.
If you prefer, you can skip the cranberries entirely and add more low-FODMAP nuts or seeds instead. This not only keeps the bars low FODMAP but also reduces the overall sugar content.
Sweetener: These granola bars are sweetened with brown rice syrup, which is low in fructose and considered low FODMAP. Avoid using honey if you’re following a low-FODMAP diet, as it’s high in fructose and may trigger symptoms in sensitive individuals.
Toasting for flavor in no bake granola bars
When making no-bake granola bars, briefly toasting the oats, nuts, and seeds adds a deeper, richer flavor. A quick toast in the oven for 6 to 8 minutes brings out their natural nuttiness without compromising the chewy texture.
This simple step enhances the overall taste of these homemade granola bars – while still keeping them soft and satisfying.
Tip: Don’t overdo it – over-toasting can lead to a slightly bitter taste and dry texture. Keep a close eye on the mixture and remove it once it’s fragrant, but before it starts to brown.
Storage tips for homemade granola bars
These healthy homemade granola bars are great for meal prep or grab-and-go snacking. Here’s how to store them to keep them fresh:
- Room temperature: Store the bars in an airtight container in a cool, dry place. They’ll stay fresh for 1 to 2 days. However, for the best shelf life and to preserve the healthy fats from the nuts and seeds, refrigeration is recommended.
- Refrigerator: Keep the bars in an airtight container in the fridge for up to 1 week. They’ll firm up when chilled, so if you prefer a softer texture, let them sit at room temperature for a few minutes before eating.
- Freezing: For longer storage, freeze these homemade granola bars for up to 1 month. Use an airtight container and place parchment paper between each bar for easy separation, or individually wrap each one in cling film or wax paper.
- Defrosting: To defrost, let the bars sit at room temperature for 15 to 20 minutes. Alternatively, thaw them in the fridge overnight for a slower defrost.
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Frequently asked questions
Granola bars get their chewy texture from a combination of rolled oats, nut butter, and a sticky syrup binder. Instead of baking – which produces a crunchier result – the mixture is pressed firmly into a pan and chilled to set, preserving moisture and softness.
You can use quick oats in place of rolled oats, but the texture of the granola bars will be softer and less chewy. For the best structure and chewiness, it’s ideal to use old-fashioned rolled oats.
To make granola bars stick together better, press the mixture very firmly into the pan and let it chill completely before slicing. Ensuring you have enough sticky binder – like brown rice syrup and almond butter – also helps the bars stay cohesive.
To prevent granola bars from becoming too sticky, it’s important to measure the wet ingredients accurately. Too much syrup or nut butter can make them overly soft. If that happens, simply add more dry ingredients, like oats, to firm up the texture.
Yes. These granola bars can be suitable for a low-FODMAP diet. They’re sweetened with brown rice syrup, which is low in fructose and considered low FODMAP. Plus, they include portion-controlled dried cranberries and low-FODMAP nuts like walnuts, macadamias, or peanuts.
Yes. You can make vegan granola bars with this recipe. These chewy no-bake bars are naturally vegan because they contain no dairy, eggs, or honey. Use brown rice syrup as the sweetener, and choose a vegan-friendly dark chocolate if you’re adding a drizzle on top.
Homemade granola bars should be stored in an airtight container. They keep for 1 to 2 days at room temperature, up to 1 week in the fridge, and 1 month in the freezer. Let them come to room temperature before serving for a softer texture.
Recipe video
Watch the recipe video to see how to make Chewy No Bake Granola Bars.
Chewy No Bake Granola Bar Recipe
Recipe video above. These chewy no-bake granola bars are a healthy homemade snack that’s lower in sugar, naturally vegan, and made without added oil. They’re easy, satisfying, and full of nutrient-rich ingredients. Plus, they’re suitable for low-FODMAP diets.
- Serves: 12 bars
- Prep time: 15 mins
- Cook time: 8 mins toasting + 30 mins chilling
Ingredients
Dry ingredients
- 1 3/4 cups (158 g) rolled oats (see Note 1)
- 3/4 cup (90 g) raw nuts, chopped (see Note 2)
- 1/4 cup (40 g) pepitas (pumpkin seeds)
- 1 tsp cinnamon powder
- 1/4 tsp fine salt
- 1/2 cup (65 g) dried cranberries
- 1/4 cup (30 g) hemp hearts (hulled hemp seeds)
Wet ingredients
- 1/3 cup (80 g) almond butter
- 1/3 cup (115 g) brown rice syrup (see Note 3)
Topping
- 1.4 oz (40 g) dark chocolate
Instructions
- Toast oats, nuts, and pepitas
Preheat your oven to 350°F (175°C) conventional. Spread the oats, chopped nuts, and pepitas in an even layer on a large baking sheet. Toast for 6 to 8 minutes, stirring halfway through, until fragrant. Be sure not to brown them to avoid bitterness (see Note 4).
- Warm wet ingredients
In a large microwave-safe bowl, combine the almond butter and brown rice syrup. Microwave in 10 to 15 second bursts, stirring between each, until the mixture is warm and smooth, but not too hot. It should be pourable but not scalding.
- Add dry ingredients
Stir the cinnamon and salt into the warmed wet ingredients until well combined. Add the toasted oats, nuts, pepitas, cranberries, and hemp hearts. Stir until everything is evenly coated and sticky.
- Press into pan
Line an 8×8 inch (20×20 cm) square pan with parchment paper. Transfer the mixture into the pan and press it down firmly into an even layer. Use a flat-bottomed object (like a glass or measuring cup) to compact the mixture tightly. Chill in the freezer for 10 minutes to firm up.
- Melt and drizzle chocolate
Melt the dark chocolate in the microwave, stirring every 20 seconds until smooth. Lift the chilled slab out of the pan using the parchment paper and place it on a flat surface like a cutting board. Drizzle the chocolate evenly over the slab. Transfer to the fridge for 20 minutes or until the chocolate is set.
- Cut into bars
Once the chocolate has set, use a sharp knife to cut the slab into 12 bars.
Notes
- Oats – Oats are naturally gluten free but often contain traces of gluten due to processing. Use certified gluten-free oats if needed.
- Nuts – I use a mix of almonds and walnuts. Pecans and macadamia nuts also work well. Use your favorites or a combination, and make sure they’re fresh – they should taste mild and nutty, not bitter or sharp. For low-FODMAP nut options, see How to make low FODMAP granola bars above.
- Brown rice syrup – Also known as rice malt syrup, this sticky sweetener adds a mild sweetness and helps bind the bars together. It’s a good option for people with fructose intolerance or those following a low-FODMAP diet. For a sweeter bar, you can substitute with honey. Avoid maple syrup – it’s too thin and won’t hold the bars together properly.
- Toasting the oats, nuts, and pepitas – This step is optional but recommended. Toasting enhances the nutty flavor and aroma without compromising the chewy texture. If you’re short on time or don’t want to turn on the oven, feel free to skip it.
- Substitutions and variations – For more ingredient swaps, see Substitutions and variations above.
- Storage – Store the bars in an airtight container in the fridge for up to 1 week. Let them sit at room temperature before eating if you prefer a softer texture. For longer storage, freeze for up to 1 month. You can also store them at room temperature in a cool, dry place for 1 to 2 days.
