Healthy Granola Bars


This recipe for Healthy Homemade Granola Bars is low sugar, preservative free, vegan and gluten free. They are super quick and easy to make, taste amazing and you can keep them in the fridge for up to a week and in the freezer for up to a month. They are perfect for a school snack, an afternoon work snack, "to-go" breakfast, sports snack and dessert! What can't this mighty bar do? ;-)



  • 2 cups gluten free oats
  • 2 cups brown rice crisps cereal
  • 1/4 cup hemp seeds
  • 1/4 cup pumpkin seeds
  • 1 Tbsp chia seeds
  • 1/3 cup roasted almond butter (I like the crunchy one)
  • 1/2 cup brown rice syrup*
  • 1 Tbsp pure maple syrup
  • 1/2 cup vegan dark chocolate chips
  • 1/2 tsp cinnamon
  • sprinkle of sea salt

Tips & Nutrition

These bars are loaded with protein, fibre, omegas, zinc, antioxidants and magnesium.

You can also make them nut-free by using sunflower seed butter instead of almond butter.

I like to make a big batch and keep some in the freezer. They are my absolute favourite "to go" snack.

*do not substitute the brown rice syrup as they will not turn out. You can buy it at your local health food store or at Whole Foods.


Line a 9x9 baking dish with two layers of parchment paper, large pieces so it is hanging out over the edges.

In a large bowl combine oats, brown rice crips, seeds, chocolate chips, cinnamon and sea salt.

In a small saucepan stir together the brown rice syrup, maple syrup and almond butter over medium heat until it is lightly bubbling and well combined. Remove from heat and let sit for a few minutes.

Pour the warm mixture over the dry mixture and stir to combine. It will get a bit tough to stir but make sure everything is well mixed together.

Pour the combined mixture into the baking dish and put hot water on your hands to press it into the dish. Be  firm and make sure that the mixture is pressed hard into the dish and into all the corners.

Put the dish in the freezer for 30 minutes.

Remove from the freezer and use the parchment paper to take the now hardened mixture out of the pan. Cut it into bars any size you like. Wrap each bar in plastic wrap to keep them fresh and easy to take with you.

Refrigerate for up to 1 week and freeze for up to 1 month.


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