This super crunchy vegan oil free granola is the best snack you will ever make. It can be made nut free with just a few easy swaps. It’s also very simple to customize with the seeds and nuts you probably have on hand.
Whether you are looking for a healthy breakfast or just a crunchy snack any time of day–this granola will fit the bill. I love mixing it with some of my homemade Instant Pot soy yogurt (just 2 ingredients) and topped with lots of fresh berries. If you need an afternoon chocolate fix, this is the one for you!
I’ve made it so easy for you to quickly download and print a PDF version of this recipe for your files.
I hope you try this one out! It is definitely at the top of my favorites list! Tag me on IG @heidicookplants and show me your granola. I’d love to see it.
Gluten Free, WFPB, Refined Sugar Free and Oil Free
Granola really should be its own food group. Don’t you agree? For my loyal followers (yes, mom and Darcy, I’m talking to you), I believe I have FINALLY found the crispiest, crunchiest version of my beloved granola. I am here to share it with you and every granola lover out there. My super secret ingredient (aquafaba) gives it the crunch that we all crave.
This version starts with a base of both rolled oats, millet and (optional) walnuts. For a nut free option, you could certainly switch to sunflower seeds or pumpkin seeds. I sweetened this with a date puree made with medjool dates. I prefer the sweetness and the texture of the medjool dates, but if you are unable to find them, try deglet noor dates. You will need to double the amount of deglet if you go that route.
I made this batch with the standard raisins, but I have experimented with dried blueberries and some lemon zest and that makes a wonderful alternative.
This granola is great for just snacking on its own or added to some plant based yogurt and fruit for a breakfast sundae. It is delicious combined with hot steel cut oats or try decorating your smoothie bowl with a few handfuls. There are no wrong ways to enjoy this treat!
I hope you give this a try. Tag me @heidicooksplants with your photo and leave me a comment!
I am constantly on the hunt for a healthy and delicious snack bar that is nutrient dense and isn’t overly sweet. I have always loved the Glo Bars from Angela Liddon’s “Oh She Glows” Cookbook. Her book was one of my first experiences with vegan cooking and I have learned a lot from her cooking style, but I find that now her bars are just too sweet for me with the brown rice syrup in her recipe.
In the last few weeks, I have played around with ingredients and I have finally come up with my own Easy No Bake Snack Bar. It is chock full of nutrient goodness—you’ve got whole grains, fiber and protein from the hemp hearts and chia seeds as well as a powerhouse of vitamins coming from the raw sunflower and pumpkin seeds. I sweeten these with medjool dates and just a little coconut nectar, some natural nut butter (can use peanut for a nut free version) and just a little chocolate (unsweetened).Because, let’s face it…ya gotta have some chocolate in a snack bar!
I found that the coconut nectar, because it is very very sticky, is the perfect “glue” that holds these bars together. Just a touch of water also helps. I added about a tablespoon, but you can start with a half tablespoon and see if that’s enough.
Place the rice cakes in a bowl of a food processor pulse to crush
Add in the oats and cinnamon and pulse to combine
Add the dates, coconut nectar and nut butter and process so the mixture is well combined
Add the water to the feed tube and pulse to incorporate
Add in the hemp hearts and blend
Add in the remaining “add ins” seed and cacao chips and pulse to combine
Pour the mixture into an 8 inch square pan that has been lined with parchment
Cover with another sheet of parchment and pack down the mixture as hard as you can
Refrigerate for at least 30 minutes. Cut into bars and enjoy!
Keep refrigerated as they will be very fragile!
I can’t stop eating these!!!
These are so delish! My No Bake Snack bars are plant based, vegan, dairy free, gluten free and nut free (optional) and the perfect addition to a lunch box or your afternoon snack. I keep them stored in a sealed glass dish in my fridge and I hope they will last me through the week. Please tag me @heidicooksplants when you make these and leave me a comment below.
Thanks so much and see you in the kitchen soon,
Heidi
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