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Nut-Free Granola Bars

Serves 6 60 minute prep time

By on

Nut-Free Granola Bars

This recipe goes out to all the nut-sensitive Vega fans out there! These delicious nut-free granola bars use dates and banana as the primary binding ingredient, instead of relying on nut butter! The results are moist and make a perfect afternoon snack! Enjoy!

Ingredients

  • 2 cups old fashioned rolled oats
  • 1/2 cup coconut flakes
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dates, soaked and drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 1/2 ripe banana
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Preparation

  • Line an 8”x 8” pan with parchment paper and set aside.

  • In a medium bowl, mix together the oats, coconut flakes, and dried apricots.

  • In a food processor, combine dates, coconut oil, agave, banana, sea salt, vanilla and cinnamon. Purée until smooth.

  • Combine both mixtures together in bow and mix well.

  • Squeeze mixture together between two fingers. It should stick together. If it doesn’t, purée some more dates and add to mixture. If mixture is too moist, add in more oats.

  • Pour mixture into lined pan and press tightly.

  • Chill in fridge for at least 2 hours. Once chilled, cut into 10 bars, wrap individually and store in fridge.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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