Homemade granola bars have never been easier.  This no-bake recipe is a great option for a healthy and satisfying snack.  These bars offer whole grains, heart-healthy fiber, plant-based protein and the perfect touch of sweetness.  I’m a big fan of soft and chewy granola bars and lately I have been loving this combination.  You can even substitute mini vegan chocolate chips in place of the dried fruit for a different spin on the recipe.

Of course, these granola bars are gluten-free and vegan and I even made them nut-free since I have so many nut-free readers now.  You could certainly substitute nuts (walnuts, pecans, cashews, almonds) for the sunflower seeds if you prefer.  Just grind them up slightly in a food processor so the chunks aren’t so big.

To boost the nutrition in this recipe I added ground flaxseeds and flax oil which are rich in heart-healthy fiber, plant-based omega-3 fatty acids and lignans (an antioxidant-rich phytonutrient).  Since you aren’t supposed to bake with flax oil, I usually add it to my smoothies, dips or salad dressings.  With this no-bake recipe, I have found yet another way to incorporate this oil into my diet.  And great news!  I’m offering a giveaway to my followers.  One lucky reader will receive one 16 ounce bottle of Barlean’s Organic Fresh Flax Oil and a 16 ounce container of Barlean’s Forti-Flax (both used in this recipe).  All you have to do is like my Facebook page and comment on my Facebook post where I share this recipe.  I will randomly choose a follower who comments and contact them privately for shipping information.  This giveaway is open to US residents only.  Good luck!

My kids go crazy over these colorful bars.  They make the perfect after-school snack to tide kids over until dinner time.  On busy mornings I grab one from the freezer if I cannot make my morning smoothie right away.  I love how easy they are to make and they are always perfect for when you are in need of a speedy, nutrient-packed snack.

If you give this granola bar recipe a try, please let me know by leaving a comment and rating it! And don’t forget to take a picture and tag it @eatingbyelaine and #eatingbyelaine on Instagram so I can see your bars!

5 from 1 reviews
Super Seed No-Bake Chewy Granola Bars
 
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This easy, no-bake recipe is the perfect snack anytime of day. It is full of dietary fiber, plant-based protein and healthy fats.
Author:
Recipe type: Snack
Serves: 12
Ingredients
  • 1.5 cups old fashioned oats (gluten-free if desired)
  • 1 cup brown rice crisp cereal
  • ½ cup raw, unsalted sunflower seeds
  • ¼ cup ground flaxseed (I use Barlean's Forti-Flax)
  • ⅓ cup golden raisins, dried cranberries or dried cherries (or sub mini vegan chocolate chips)
  • 2 tablespoons white sesame seeds
  • ¼ teaspoon fine grain sea salt
  • ½ cup raw, unsalted, unsweetened creamy sunflower seed butter (or your favorite nut or seed butter)
  • ½ cup brown rice syrup*
  • 2 tablespoons flax oil (I use Barlean's Organic Fresh Flax Oil)
  • 1 teaspoon pure vanilla extract
Instructions
  1. Line a 9 inch square pan with parchment paper (two layers in either direction to cover both sides of the pan).
  2. In a medium bowl, combine all dry ingredients (oats, cereal, sunflower seeds, flaxseed, raisins, sesame seeds, salt) and then add the wet ingredients (sunflower seed butter, brown rice syrup, flax oil, vanilla extract).
  3. After mixing, transfer to the prepared baking dish and spread out to an even layer using a spatula or your wet fingers. If you have a pastry roller you can use that to press down firmly and achieve an even layer. I sometimes put a sheet of wax paper on top and roll a small glass on top to help flatten the mixture out evenly.
  4. Place in freezer for 40 minutes.
  5. Slice into 10-12 even bars.
  6. To store, individually wrap them in portions of the parchment paper (tape to keep together). Store in the freezer and allow to thaw out for a couple minutes at room temperature before enjoying. As they unfreeze they will get softer so don't wait too long to enjoy.
Notes
* In the pictures I used maple syrup instead of brown rice syrup which works but they will not stay together as well. After taking these pictures I retested the recipe with brown rice syrup and they held together SO much better. If you do not have brown rice syrup on hand you can use maple syrup. If you do use maple syrup, I recommend freezing for longer and enjoying them as soon as you remove them from the freezer. If you use the brown rice syrup you can let them stand at room temperature a bit longer which makes them great for travel and on-the-go.