These vegan, protein-packed granola bars are great for snacking and lunch boxing!

I love snacks! Typically I'll have some baby carrots with hummus but when I'm out and about I like to carry some trail mix or a granola bar for easy eating. Trail mix and granola bars make a great snack because they're perfectly balanced with protein, carbs, and "good" fats. When it comes to having a yummy granola bar, I'm not worried about making sure it has the perfect ratio of protein, carbs and fat; rather, I care that it tastes good and that every bite satisfy me.  

I haven’t quite found a vegan-friendly granola bar that is flavorful, has a fair amount of protein, uses wholesome ingredients, is healthy and not too sweet. If you have, please send a recommendation my way! 

With that in mind, I’ve been playing around with ingredients I could find in my pantry to create a granola bar that fit all those desires of mine and included one of my favorite indulgence: peanut butter. And….I finally found one! 

These flavorful munchies not only provide a fair amount of plant protein but also “good” fats. Between the peanut butter, pumpkin seeds, and chia seeds these granola bars are a nutritional powerhouse. And best of all, they don’t require an oven! Making these vegan bars a perfect recipe all year round.

They also have just the right hint of sweetness. With just 2 tablespoons of agave and some dried cranberries, these snack bars don't need any other sweeteners. I added a dash of cinnamon to mine because I've noticed in other foods I make at home that cinnamon really highlights those sweet notes. 

I’ve really enjoyed making delicious treats. They’re super easy to make and the perfect item to grab for a snack while I'm out and about or simply working from home. The recipe makes about 7 bars – one for each day of the week – or 14 squares if bars cut in half.

No Bake Nut & Seed Granola Bars (Vegan)

Serves: 7 bars or 14 square bites
Total Time: 10 - 15 min (prep); 45 min - 4 hours (to set)

Ingredients

• 2 tablespoons agave
• 1 tablespoon coconut oil, melted
• ¼ cup creamy peanut butter
• ½ cup chopped almonds or pecans (or combination)
• 3 tablespoons pumpkin seeds
• 1.5 tablespoons chia seeds
• 1 cup old fashioned oats
• Dash of cinnamon (optional)

Directions

1. In a medium bowl, whisk together agave, coconut oil, and peanut butter until smooth.
2. Then add the remaining ingredients: chopped nuts (I used ¼ cup of pecans and ¼ cup of almonds), pumpkin seeds, chia seeds, oats, and cinnamon (optional). Mix well until combined.
3. Transfer mixture to a lined baking dish with parchment paper and press down firmly to pack in mixture.
4. Place uncovered in freezer for about 45 minutes (or in the refrigerator for 3 – 4 hours) to set. Then cut into bars or square bites. The longer they are allowed to set, the easier they will be to cut and be more intact. 
5. Bars last about one week in the refrigerator in a sealed container.