No Bake Oatmeal Raisin Granola Bars (V+GF): Soft and chewy granola bars that taste just like an oatmeal raisin cookie. An easy Vegan and Gluten Free recipe made with whole ingredients.
Oh life, how did we get here? What culinary sorcery has led to these No Bake Oatmeal Raisin Granola Bars?
Well, there’s a story. Isn’t there always a story? 😉
Confession time: When I was a little kid, I thought oatmeal raisin cookies were made to trick us kids into eating healthy foods. In my young mind, these cookies were the equivalent of spinach muffins or, worse… carrot cake. Just–I know, I know, I was also wrong about the carrot cake. But, come on! If the word “carrot” was in there, how could it be a real dessert?
Anyway, it was during elementary school field trips that I was forced to encounter these so-called trick cookies. The teachers would get all of us kids lined up in a row, then point us towards a huge spread of semi-mysterious, crinkly brown paper bags that we were to choose from.
All I knew was that I really, really hoped I would get the “good” bag, which was filled with Cheetos, a grilled cheese sandwich and a chocolate chip cookie. I just hoped and wished as hard as I could that I wouldn’t get the “bad” bag, which was filled with apple chips, a veggie sandwich and, wait for it…
An oatmeal cookie.
Guuuurl, those were the un-fun bags. The kind adults wanted to pick.
Yuck!
Well, one fateful day, I got stuck with one of these Healthy But Totally Gross lunch bags.
Sighing, but dutifully resigned, I sat down with one of these bags, pushed my sleeves up and wiped my fingers over my glasses to clear them out. After all, this was business. Healthy, non-fun business.
I ate the sando, because, well, what choice did I really have? I munched on the apple chips… which were surprisingly good (make that Item #3 on the list of Foods I Was Wrong About). And then, it was time for The Oatmeal Cookie.
As I peeled the wax paper sleeve open, I caught a big whiff of something homey, something sweet.
The cookie stared at me. And I stared at the cookie.
I thought, why not? Kids like me were supposed to go on adventures and take big risks. What bigger risk could I take than to eat this trick cookie?
I took a bite. And immediately, the cinnamon, the sugar and all of those juicy raisins brought happiness to my mouth. With every chew, I became convinced that the real trick these adults were trying to pull was letting us kids believe these cookies weren’t good. How rude! How deceiving! (I was not a trusting child.)
Well, I knew better now.
And to this day, I first decline, then double-back whenever I’m offered an oatmeal raisin cookie. After all, I’m a savvy adult now. I finally know better. 😉
When you bite into one of these no bake oatmeal raisin granola bars, you’ll know immediately how incredibly wrong I was about those oatmeal raisin cookies. In fact, you probably already knew that, you smart cookie, you.
Now, don’t tell any of the kids in your vicinity, but *whispers* I actually made this guy nice and healthy. But, shhhh! Let’s not scare them off! After all, it’s our duty as adults to trick them into eating better. Right?
Let me *quietly* tell you all about them. These No Bake Oatmeal Raisin Granola Bars are:
- soft and chewy like a trick cookie an oatmeal raisin cookie
- so incredibly easy to make
- made with simple, whole ingredients
- vegan and gluten free
- nutritiously packed with protein and vitamins
- a super convenient snack
If you already love oatmeal raisin cookies, you’re probably already drooling over these. If you’re like the little beaming baker, prepare to be blown away.
After all, who doesn’t need a bit of culinary adventure in their lives?
- 1 ½ cups gluten free rolled oats
- ½ cup homemade gluten free oat flour*
- ½ cup unsweetened, shredded coconut
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 15 mins)
- ¼ cup melted coconut oil
- ½ cup natural, unsalted almond butter or peanut butter
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ¾ cup raisins
- ½ cup chopped walnuts (optional, or other toppings)
- Line a 9x9 baking pan with parchment paper or wax paper. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut butter, maple syrup and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in raisins and walnuts.
- Pour into the prepared baking pan. Spread granola bar mixture into an even layer, pressing down until tightly packed and smooth.
- Place baking pan in freezer for 15-20 minutes, or in the refrigerator for 1 hour.
- Remove from the freezer/refrigerator. Grab the paper liner and lift the bars out of the baking pan. Set onto an even surface and slice into 18 bars. Enjoy!
- Storing at room temperature: These bars will be slightly soft, but still firm at room temperature. If you’re bringing these as a snack, make sure to store them in a hard container, like a Tupperware.
- *To make homemade oat flour: place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.
- Adapted from my Good Morning Breakfast Cookies.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoy the ingredients in these no bake oatmeal raisin granola bars, you just might love my Good Morning Breakfast Cookies (Vegan + Gluten Free).
What better way to channel your inner kid than with this Protein-Rich Strawberry Peanut Butter Smoothie? 🙂
Question of the Day
What food did you dislike as a kid, but find yourself enjoying as an adult?
I can’t wait to hear your responses.
You had me at no bake! I am not a good baker, so this is right up my alley! I love granola bars, but the store bought kind can not compare to homemade. The addition of raisins sounds delicious, but the best part is that you made it CHEWY! Who wants a hard granola bar? LOVE THIS!
Oh, haha. But I seriously doubt that you’re not a good baker. Come on, Amanda! 😉 So true on the chewy factor. Thanks so much for stopping by!
I make a lot of breakfast bars and I wanted to tell you that these are the best ones I have ever made. I am looking forward to eating them everyday this week! And I am sure again next week 🙂
That’s so wonderful to hear Ali! 🙂 Thank you so much for taking the time to let me know how you enjoyed them. –> Enjoyed being the operative word! Yay!! Yup, these really do keep well throughout the week–they’re a big hit in my family. I made a chocolate chip version too. Hope to see you again soon! 🙂
Could I sub in sunflower butter instead of almond or peanut butter? My girls aren’t allowed to habe any nuts/nut butters at school.
Hi Elisa, sunflower butter should work. I’ve never tried it myself, but this recipe is somewhat flexible. After you’ve made the batter, if it’s too dry, you can add in more sunflower butter or maple syrup. Let me know how it turns out! Thanks for stopping by!
i felt the same way about “healthy” cookies and muffins when i was a kid lol
these look great! thanks for sharing 🙂
I made these and they are very good but I am concerned about the raw eggs in this recipe?
Hi Jackie, I’m so happy you enjoyed these! As for the raw eggs, my recipe calls for 2 flax eggs. There’s nothing to worry about when you whip these up–they’re made of ground flaxseed and water. Hope this helps! 🙂
I apologize but I am not familiar with flax eggs I used 2 eggs wisked together with the ground flax and warm water -is that not the same thing?
There’s no need to apologize at all, Jackie! I’m sorry that you had to go through this experience. In vegan baking, flax “eggs” are used as a substitute for chicken eggs. So, any time a recipe calls for “flax eggs”, it means you’ll be whisking together warm water and ground flaxseeds to create an egg-like mixture. The flax “eggs” are used as a great binding ingredient in vegan baking–so as to avoid the use of chicken eggs. So sorry for the misunderstanding, Jackie. Hopefully you’ll be able to give this recipe another try without the eggs. 😉
You can be I will be making these for our camping trip this weekend!
Awesome! Gotta love bringing no bake on a camping trip. Have lots of fun and enjoy! 🙂
I love these bars but I am wondering if they would still work if I left the honey out? Thanks
Hi Ali, I’d recommend making a batch with less sweetener and more nut butter. You can try those out and see how you like the taste and texture. If that works, you can try making another batch with even less sweetener and more nut butter. Test until the recipe fits your liking. 😉 Hope this helps!
These are a HUGE hit with my 3 yr old! I subbed maple syrup for the honey (reduced quantity slightly) and quick oats for the oat flour. Deeeeelicious. They freeze really well too.
That’s when you know it’s good–it’s kid-tested and approved! 😉 I’m so happy your little one enjoyed this, Holly. Thank you so much for taking the time to let me know about your substitutes and awesome feedback! 🙂 Now I’ve got to try them frozen!
So happy I stumbled upon your blog! I just started a low FODMaP diet and I’ve been looking for snacks to make, these fit the bill perfectly! I did end up subbing tapioca flour, since I had it on hand, for the oat flour. I used 10.5 tablespoons to equal your 1/2 cup of flour. These are delicious and I love that they last longer than a few days. Thank you again, I will be sure to check out the rest of your Recipes
That’s so wonderful to hear! I’m so happy to have you here, Alesha. 🙂 Such a great idea to sub tapioca flour! Long-lasting snacks are so much better, right? Who has time to constantly make new batches? 😉 Can’t wait to hear what you think of the rest! 🙂
I don’t have flax – could I use physullum husk instead ? They sound so yummy
Hi Lara, hmm… I’m not totally sure since I haven’t used it in this recipe before. But since it’s an alternative egg substitute, it might just work! Try using it in a 1:1 ratio for the ground flax. Can’t wait to hear how it turns out! 🙂
SO. good. I used whole flake coconut and cranberries. I sprinkled them with sesame seed and hemp seeds. A not too sweet treat and will be good for breakfast on the go with fruit.
That’s what I love to hear! 🙂 Love the sound of cranberries and seeds in this! Enjoy. 🙂
I omitted the flax eggs and replaced the coconut oil with an extra 1/4 cup peanut butter. They were awesome!!
Oh yum!! That extra peanut butter must’ve given it a tasty kick! Thanks for sharing your sub notes. 😉 Enjoy!
what could you use to substitute instead of using coconut
Hi Shirley, you can use more oats (maybe even a little less than 1:1 since oats are so absorbent). Enjoy! 🙂
Making some of these right now!!! I’m afraid I’ve always been a big eater. But as a child i disliked only Celery and seafood in shells!!! I will now eat celery in recipes (chopped finely) but the shellfish is still yukky!!
Haha isn’t it funny how we decide what things we do and don’t like as kids? ???? Hope you’re enjoying the bars Rebecca, thanks for stopping by!