Unjunk Your Granola Bars With These 10 Whole Food Recipes

Granola bars are an easy, go-to snack enjoyed by many around the world. This portable, pre-portioned snack is so popular that Allied Market Research estimates the global granola bar market will reach a total value of $9.9 billion by 2032. 

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Throughout the world, granola bars are also known as flapjacks, oat bars, cereal bars, and muesli bars. But despite their global popularity, North America is leading the commercial granola bar market. According to Allied Market Research, “rise in interest for ancient grains, convenience and portability, [and] dietary preferences and nutritional appeal” are the markets’ main drivers. 

Are granola bars healthy?

Over the years, granola bars have developed a reputation for being a healthy option come snack time. But according to nutrition experts, not all granola bars are built the same. 

Generally speaking, granola bars are made with oats, nuts, dried fruits, and seeds. When it comes to store-bought varieties, some companies choose to add ingredients such as chocolate chips and sweeteners. Dark chocolate, especially varieties high in cocoa, can add a depth of flavor to granola bars while also providing nutrients like fiber, iron, magnesium, copper, and manganese.

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And when it comes to added sweeteners in granola bars, options such as maple syrup and agave will yield healthier bars than those made using plain old white sugar. This is because both agave and maple syrup have a lower glycemic index than sugar, meaning they don’t spike blood sugar levels as much.

How to find healthy granola bars

When shopping for granola bars, you’ll want to read the ingredients label to help determine whether or not your selection is a healthy option. As mentioned, be on the lookout for added sugars. Opt for bars made with natural sweeteners (such as agave or maple syrup) in place of cane sugar. 

If available, bars that are naturally sweetened with just fruits are a superb option. 

“This not only reduces the added sugar … it can also help increase the fiber content in the bar,” writes EatingWell.  

Whole grains, such as oats, should also be included near the top of the ingredients list. Whole grains retain their full nutritional value because they are unprocessed, and as such, they pack granola bars with more fiber and protein. 

Overall, bars low in sugar that contain whole grains and pack adequate amounts of fiber and protein are some of the healthiest options. 

Are granola bars plant-based?

Not all granola bars are vegan by default. Honey is the main ingredient vegans should look out for when shopping for granola bars, as this is a common sweetener. That said, there are a number of bee-free options readily available at major retailers. 

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In chocolate-drizzled granola bars, keep an eye out for dairy. While less common, egg whites are another ingredient that have found their way into granola bars. As always, be sure to check the ingredients before purchasing.

10 granola bar recipes to make at home

Dreena Burton

1No-Bake Vegan Gluten-Free Chocolate Chip Granola Bars

Studded with dairy-free chocolate chips and sweetened with brown rice syrup, these gluten-free bars from the Plant-Powered Families cookbook are also nut-free, making them a school-friendly staple for your kids’ lunchboxes. 
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Mixed & Measured

2Vegan Chocolate Peanut Butter Granola Bars With Pretzels and Coconut

Worlds collide in these sweet-and-salty granola bars. Dates, maple syrup, and a chocolatey drizzle impart a touch of sweetness that’s balanced by salty pretzel bits. Creamy peanut butter adds a punch of protein and paris deliciously with the chocolate drizzle. 
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So Vegan

3Easy Vegan Banana Flapjack Bars

In the US, pancakes are synonymous with flapjacks. But in other parts of the world, including the UK, flapjacks refer to granola bars. This four-step recipe from the So Vegan in 5 cookbook calls for just five ingredients you already have in your pantry including bananas, old-fashioned oats, and maple syrup. Customize with your favorite mixed nuts.
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Luke Albert

4Vegan Pecan, Cinnamon, and Banana Oat Bars

For a hearty taste of fall, whip up these pecan-studded granola bars from Katy Beskow’s Five Ingredient Vegan cookbook. Make them school-friendly by swapping out the nuts for dried cranberries or freeze-dried apples.
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ToraFlora

5Vegan Chocolate-Dipped Raspberry Rose Oat Bars

These floral granola bars are almost too pretty to eat—keyword: almost. Made from a base of oats, cashews, and chia seeds, these bars are dipped in vegan chocolate and sprinkled with dried raspberries and dried rose petals for a truly one-of-a-kind bar.
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6Easy Vegan Blueberry-Coconut Oat Bars

These oat bars from the Vegan-Ease cookbook call for flaxseeds, which are rich in fiber and provide added protein. Blueberries add a punch of bright, fruity flavors while ripe bananas impart a sweet touch. This recipe also calls for brown sugar, but you can swap it out for dates, maple syrup, or up your bananas for even more fruity sweetness.  
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Allyson Kramer

7Gluten-Free Almond Date Granola Bars

Another gluten-free option, this recipe combines a plethora of good-for-you, whole-food ingredients such as chia seeds, kasha (toasted buckwheat groats), pumpkin seeds, and raw almonds—all of which are good sources of protein. 
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8Nutty Vegan Cinnamon Walnut-Pecan Granola 

If you prefer a handful of granola clusters in place of an on-the-go bar, this recipe from the Plants First cookbook is for you. Nutty, hearty, and lightly sweetened, keep a jar on hand for jazzing up smoothies and topping ice cream sundaes. 
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9Healthy Vegan Strawberry Chia Oat Bites

Sometimes, we’re in the mood for just a bite of granola. Instead of opening an entire bar, opt for these strawberry-granola bites made with bananas and applesauce for a touch of natural sweetness. For added decadence, dip them in dark chocolate for a treat reminiscent of chocolate-dipped strawberries.
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Jackie Sobon

10Vegan Lemon Quinoa Oat Bites

These bright and zesty oat bites from the Vegan Yack Attack’s Plant-Based Meal Prep cookbook get an added dose of protein and fiber from quinoa. 
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Jocelyn Martinez is an Associate Editor at VegNews living in Los Angeles, CA.