You’ll never buy them from the store again when you try these homemade granola bars ! Chewy, delicious, and easy to make with your own favorite mix-ins.
Homemade granola bars are a fantastic option for anyone looking to control the ingredients in their snacks. There’s no high-fructose corn syrup or fillers when you make them yourself! These chewy granola bars are perfect for on-the-go breakfasts, midday snacks to power you through to dinnertime, or a healthy treat after a workout. Kids love them too!
(Looking for more recipes with oats? Try my Instant Pot steel-cut oats , peanut butter banana oatmeal cookies , or vegan baked oats next!)
Why You’ll Love Homemade Granola Bars
- Tastier than store-bought . I love that homemade granola bars taste so much fresher than their packaged counterparts. There’s really no comparison!
- Customizable . Whether you have dietary restrictions or simply prefer certain mix-ins over others, making your own granola bars allows for endless customization.
- Easy and convenient . Homemade granola bars are a cinch to make and ideal quick, easy snacks. You can make a big batch ahead of time and store them in the fridge or freezer so you always have them on hand!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pitted dates – Dates aren’t just for sweetness here! They also help bind these homemade granola bars together.
- Dried apricots
- Agave nectar – Date syrup is another option to try.
- Sunflower butter – Or another nut butter you like. Any will work here!
- Cinnamon
- Roasted cashews – You can swap in another chopped nut or use a mix.
- Coconut flakes
- Quick oats – Be sure to use gluten-free certified oats if you want your granola bars to be gluten-free.
Can I Use Old-Fashioned Oats for This Recipe?
You can, but I recommend giving them a quick blitz in the food processor first to chop them up. This will help the bars hold together better.
How to Make Homemade Granola Bars
- Chop. Pulse the dates and apricots in your food processor.
- Finish the binder. Add the agave, sunflower butter, and cinnamon and process until well-combined.
- Add the mix-ins. Transfer the binder mixture to a mixing bowl and stir in the remaining ingredients.
- Chill. Pour the granola bar mixture into a parchment-lined loaf pan. Press firmly and chill for an hour.
- Finish. Slice into 8 to 10 bars and enjoy or refrigerate for later.
Tips for Success
- Stir well . Make sure all of the dry ingredients are evenly coated with the binder so everything sticks together.
- Press Firmly. When pressing the granola mixture into the pan, make sure to press it down firmly to help it stick together. You can use the back of a spoon or even a flat-bottomed glass to compact the mixture evenly.
- Chill Thoroughly. Allowing the mixture to chill in the fridge for at least an hour is crucial for the bars to firm up properly. If you’re in a hurry, you can place them in the freezer for about 30 minutes.
More Mix-In Ideas
As long as you keep the ratios the same, you can switch out the cashews and coconut flakes with any of these:
- Dried cranberries . These add a tart flavor that balances the sweetness from the dates and agave.
- Seeds . If you have a nut allergy, try pepitas or sunflower seeds for crunch.
- Chia or hemp . Chia and hemp seeds don’t have the flavour and texture of pepitas or sunflower seeds, but they’re packed with protein.
- Chocolate . For a sweeter treat, add mini chocolate chips or chopped chocolate.
How to Store
Refrigerate homemade granola bars in an airtight container or wrap them individually in plastic wrap, parchment paper, or wax paper. They’ll keep for up to 2 weeks.
Can I Freeze This Recipe?
For longer storage, you can freeze these homemade granola bars. Wrap each bar individually, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
More Vegan Snack Ideas
- Sweet Potato Chips
- Vegan Spinach Artichoke Dip
- Pumpkin Chia Pudding
- Pretzel Bites
- Perfect Homemade Hummus
Ingredients
- 1 cup pitted dates , 155 grams
- ½ cup dried apricots , 82 grams
- ¼ cup agave nectar , 84 grams
- ⅓ cup sunflower butter , 90 grams
- ½ teaspoon cinnamon , 1.3 grams
- ¾ cup roasted cashews , roughly chopped 94 grams
- ½ cup coconut flakes , 30 grams
- 1 ½ cup quick oats , 120 grams
Instructions
- Add the dates and apricots to a food processor and pulse until chopped.
- Add the agave, sunflower butter, and cinnamon to the food processor and pulse until well combined.
- Transfer the contents of the food processor to a large mixing bowl and pour in the cashews, coconut flakes, and oats. Stir until everything is well combined. I actually used my hands to massage everything together.
- Line a loaf pan with parchment paper and press the granola bar mixture firmly into the bottom of the pan to create an even layer. Chill in the fridge for one hour.
- Slice the granola bars into 8-10 pieces and enjoy.
Notes
Homemade Granola Bars
Ingredients
- 1 cup pitted dates 155 grams
- ½ cup dried apricots 82 grams
- ¼ cup agave nectar 84 grams
- ⅓ cup sunflower butter 90 grams
- ½ teaspoon cinnamon 1.3 grams
- ¾ cup roasted cashews roughly chopped 94 grams
- ½ cup coconut flakes 30 grams
- 1 ½ cup quick oats 120 grams
Instructions
- Add the dates and apricots to a food processor and pulse until chopped.
- Add the agave, sunflower butter, and cinnamon to the food processor and pulse until well combined.
- Transfer the contents of the food processor to a large mixing bowl and pour in the cashews, coconut flakes, and oats. Stir until everything is well combined. I actually used my hands to massage everything together.
- Line a loaf pan with parchment paper and press the granola bar mixture firmly into the bottom of the pan to create an even layer. Chill in the fridge for one hour.
- Slice the granola bars into 8-10 pieces and enjoy.
Notes
Nutrition
Homemade Granola Bars https://jessicainthekitchen.com/homemade-granola-bars/ July 8, 2024
This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables!
I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta , vegan poke bowls , or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together!
As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms , and fluffy quinoa. There are surprisingly few ingredients, but they come together to produce big flavours and contrasting textures.
Why You’ll Love This Quinoa Recipe
- Protein and veggies together . Quinoa is an excellent source of protein, and the addition of mushrooms and spinach make this recipe a complete meal.
- Quick and easy to make . In just 30 minutes, you can have these delicious and nutritious meal bowls on the table ready to eat! This is a recipe perfect for busy weeknights.
- Great for meal prep . Like many quinoa recipes, this is one that’s ideal for meal prepping. Scale it up and portion it out for a week of healthy plant-based lunches.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quinoa – Here’s how to cook quinoa .
- Garlic – You’ll need some for the quinoa and some for the mushrooms.
- Olive oil
- Mushrooms – White mushrooms and cremini are the most common and affordable, but you can use a wild mushroom mix or any variety you like.
- Salt and pepper
- Raw spinach
- Coconut milk – For the richest flavour and creamiest texture, choose full-fat coconut milk.
- Lime – A squeeze of juice brightens up the flavour and brings everything together.
How to Make Coconut Creamy Spinach and Mushroom Quinoa
- Make the quinoa . Cook the quinoa according to the package instructions, but add a clove of garlic for flavour.
- Cook the mushrooms . Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 10 minutes.
- Make them garlicky . Reduce the heat to medium and stir in the garlic. Cook for another 5 minutes.
- Add the spinach and coconut milk . Stir them in and cover for 3 minutes, or until the spinach wilts. Season to taste.
- Finish . Stir in the quinoa and divide into bowls. Serve with lime wedges.
Tips for Success
- Make sure the quinoa isn’t soggy . You should cook it until the liquid is all absorbed or cooked off. If there’s a lot of liquid left behind, the flavours in this recipe will be watered down.
- Bulk up the veggies . You can add even more spinach and mushrooms if you’d like a higher veggie-to-quinoa ratio.
- Rinse the quinoa thoroughly . Although many brands of quinoa are now pre-rinsed, it doesn’t hurt to give it a quick rinse under cold water to remove any residual bitterness from the saponin coating.
Variations
- Add some extra protein . Chickpeas, marinated tofu , vegan chicken , or white beans can all be added to this dish for a boost of protein.
- Try different vegetables . This recipe is versatile and can be customized with your favourite vegetables, greens, or whatever is in season. Try bell peppers, zucchini, kale, or chard.
- Use it as a base . To stretch this meal a bit further, use it as a base for a bigger meal bowl with add-ons like balsamic roasted vegetables , lemon pepper tofu , and tahini sauce.
How to Store Leftovers
Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
Can I Freeze This Recipe?
Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
More Quinoa Recipes
- Quinoa Pizza Bites
- 30-Minute Quinoa Enchilada Skillet
- Crispy Quinoa Patties With Creamy Tahini Sauce
- Quinoa Burgers (30 Minutes & Vegan)
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Ingredients
- 3 cups cooked quinoa
- 1 clove garlic , minced
- 1 tablespoon olive oil
- 2 cup chopped raw mushrooms
- Salt & Pepper to taste
- 3 cloves garlic , minced
- 3 cups raw spinach
- 2 tablespoons coconut milk
- Lime , for squeeze over
Instructions
- Cook quinoa, adding one clove of the garlic to the mixture.
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.
- Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.
- Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.
- Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.
- Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.
- Add the quinoa to the pan and stir everything together until combined.
- Serve immediately with a wedge of lime to squeeze over the top. Enjoy!
Notes
- You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.
- To store : Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
- To freeze : Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
