We love granola bars around here. I mean, really love them. Dave buys those Odwalla bars by the box, so he’ll have a quickie breakfast when he’s running late in the mornings, and we always pack granola bars when we hit the road. As you probably have figured out, we are on the road a lot these days, and this granola bar thing was getting a little bit pricey. The thing is, I’ve made granola before, but bars are a whole different story.
So many granola bar recipes call for eggs, and replacing eggs in baking can be kind of tricky, especially since I don’t like using egg replacer if I can avoid it. Not that there’s anything inherently wrong with egg replacer, but I like my recipes to show that you can cook and bake vegan food without lots of expensive ingredients, and egg replacers like EnerG are pretty pricey.
Well! I finally bit the bullet, and after hunting around found a vegan granola bar recipe that didn’t call for egg replacer. I’m never one to leave well enough alone, so the recipe below is adapted from this granola bar recipe over at Savory Simple.
Vegan Granola Bars
Yield: 12 bars
- 1 2/3c rolled oats
- 1/2c brown sugar (you can use less, if you don’t like your bars as sweet, but I’d use at least 1/4c)
- 1/3c oat flour*
- 1/4c flax meal (optional)
- 1/2t salt
- 1/4t cinnamon
- 1/2c dried fruit, chopped (I used dried cherries!)
- 1/2c nuts, chopped (I used cashews)
- 1/3c tahini or nut butter
- 1t vanilla
- 1/3c olive oil
- 1/4c your favorite liquid sweetener
- 1T water
- natural wax paper
- Preheat oven to 350 and line your pan with the wax paper.
- In a large bowl, combine all dry ingredients.
- In a smaller bowl, combine wet ingredients.
- Combine the wet ingredients into the dry, and stir well.
- Pour the dough into your baking pan, pressing it down well.
- Bake for 30-40 minutes, or until it browns slightly at the edges.
- Once the bars are completely cooled, chill in the fridge for an hour, then pop them out of the pan, slice them up and store.
*Making Oat Flour
If you’ve never made oat flour before, don’t be intimidated! Here’s how you do it:
- Measure your oats into your food processor.
- Process until it looks like flour.
No, really. That’s all you need to do!
These bars are really versatile! I think next time I make them, I’ll cut down on the sugar and use preserves as my liquid sweetener. Won’t that be delicious?
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!