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vegan granola bars

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 9 bars


  • 2 cup oats
  • 1/2 cup almonds (or nut of choice)
  • 1/2 cup pumpkin seeds (or seeds of choice)
  • 1 cup medjool dates (pits removed)
  • 4 tbsp hot water
  • 1/3 cup almond butter
  • 1 tsp vanilla
  • 1/3 cup coconut flakes
  • 1/4 cup dried blueberries
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tbsp chia seeds


  • Preheat the oven to 300°F. Add the oats, almonds and pumpkin seeds to a baking sheet and toast for 10 minutes in the oven. Let cool.
  • Add the oats and the pumpkin seeds to a bowl. Chop your toasted almonds as desired, then add to the bowl.
  • Add your dates to a food processor or blender (make sure the pits are removed). Process and then add 4 tablespoons of hot water, so that more of a date paste forms.
  • Add all the other dry ingredients to the bowl. Lastly, add the date paste, almond butter, and vanilla. Mix until a sticky batter forms. I ended up mixing it with my hands to really combine all the ingredients.
  • Line a baking sheet with parchment paper and add the granola to it. The granola bar mixture should only take up about half of the space on the baking sheet. Form your desired thickness with your hands. Pop in the freezer for one hour.
  • Cut these yummy blueberry granola bars, and then store in an airtight container in the fridge or freezer. Best eaten right out of the freezer/fridge. But they do travel ok if they are eaten that day.