There’s something so satisfying about having a homemade snack ready to grab when you’re on the go. These no-bake superfood granola bars are one of my favorites because they’re simple to make, full of wholesome ingredients, and actually taste like a treat rather than “health food.” Think chewy, crunchy, sweet, and a little bit of chocolatey goodness in every bite.
I started making these when I wanted a quick breakfast option that wasn’t just a piece of toast or something packaged. The beauty is you can adapt them to what you already have in your pantry. Once you try them, you’ll wonder why you ever bought granola bars at the store.
Ingredients You’ll Need
225 g (2 cups) rolled oats
70 g (½ cup) pumpkin seeds (pepitas)
40 g (¼ cup) golden flaxseed
60 g (2 cups) puffed brown rice cereal
75 g (½ cup) whole raw almonds
40 g (¼ cup) chia seeds
70 g (½ cup) dried cranberries
85 g (½ cup) chopped dried apricots
30 g (¼ cup) goji berries
100 g (3.5 oz) coconut oil (or butter)
100 g (3.5 oz) soft brown sugar
150 g (5.3 oz) liquid honey (or brown rice syrup if vegan)
¼ teaspoon salt
1 teaspoon cinnamon
75 g (2.65 oz) chopped dark chocolate
Tip: Feel free to swap the dried fruits for whatever you like best — raisins, dried blueberries, or even dates all work beautifully.
Step-by-Step Instructions
Begin by preheating your oven to 180°C and spreading the oats, pumpkin seeds, and flaxseed on a baking tray. Toast them for 8–10 minutes until golden and fragrant, then let them cool. Line a 26 cm square pan with parchment paper, leaving some overhang to make lifting the bars out easier later.
In a large bowl, combine the toasted oats and seeds with the puffed rice, almonds, chia, cranberries, apricots, and goji berries. In a saucepan, gently heat the coconut oil, sugar, and honey until the sugar has fully dissolved. Let it come to a boil for one minute, then remove it from the heat. Stir in the cinnamon and salt, then pour the mixture over the dry ingredients and mix well. Allow it to cool for about 10 minutes so the chocolate won’t melt completely when you add it.
Stir in the chopped dark chocolate, then transfer everything into the prepared pan. Use the bottom of a glass to press it down firmly — this step is key if you want neat, sturdy bars that don’t crumble. Refrigerate for 1 hour until fully set. Lift the mixture out of the pan using the parchment paper, then cut into 12 bars with a sharp knife. Wrap each bar in plastic wrap for easy grab-and-go storage.
Why You’ll Love These Bars
They’re the perfect mix of wholesome and indulgent. You get the energy boost from oats, seeds, and dried fruit, plus a little sweetness from the honey and chocolate to keep things fun. They’re also versatile: keep them plain, drizzle with extra melted chocolate, or even add a spoonful of nut butter into the mix for a richer flavor.
Practical tip: If you prefer a chewier texture, don’t over-toast the oats and seeds. For a crunchier bite, let them get nicely golden before mixing everything together.
Storage and Serving
These bars will keep at room temperature for up to two weeks, but if you prefer them firmer, store them in the fridge where they’ll last up to a month. They’re perfect for quick breakfasts, school lunchboxes, or that mid-afternoon snack when you need a little pick-me-up.