No Bake Trail Mix Granola Bars (Paleo Vegan)
These No-Bake Trail Mix Granola Bars are loaded with nuts, coconut, and dried fruit for a filling and delicious snack that will fill you up and satisfy your tastebuds! These Paleo + vegan granola bars are the perfect thing to keep on hand for when hunger hits.
Are you a homemade granola bar person, or more of a grab-and-go from the box type? To be honest, I haven’t been the biggest granola bar person in general for most of my life – I just prefer to sit down and eat a real meal than something on the go.
But, as we all know, sometimes grab and go has got to do. For those times, I loooove having a batch of homemade granola bars on hand, and I usually have a healthy, homemade bar of some sort hanging out in my fridge or freezer for those times.
These Dried Cherry, Almond + Chocolate Granola Bars are a big favorite (I love switching up the dried fruit + nuts in there for variety, too) and when I want something chewy, these Homemade Apple Pie Larabars or these Pecan Pie Protein Bars do the trick.
A new favorite has arrived on the block though…these No-Bake Trail Mix Granola Bars 😍😍😍 (if you hadn’t guessed that already).
I wanted to create a Paleo-friendly granola bar that required no baking and wasn’t date-based. I wanted crunch, not chew, and these trail mix granola bars have definitely got that crunch I was looking for.
They’re loaded with nuts, seeds, flaked coconut, and dried fruit. I kept the recipe a little bit vague in terms of nuts and fruit, because these are super versatile, and I want you to use whichever your favorite trail mix add-ins are when you make these yourself. No need to use exactly what I used (though it was a delicious combo).
Mine were loaded up with a collection of fruits, nuts and seeds from my pantry: I threw in pecans, sliced almonds, sunflower seeds, dried blueberries, and dried cherries. Swoon-worthy! I also couldn’t resist adding a little bit of cinnamon – I love the touch of warmth it adds.
To hold these granola bars together, I used a mixture of almond butter, maple syrup, and coconut oil. The coconut oil helps firm everything up and hold them together. Make sure you press them into the pan super tight to make sure it all holds together!
After given some time to set up, just slice ’em up and package however you’d like. I just put them sealed tight in a plastic bag and keep them in my fridge, but you can also individually wrap them in plastic wrap to make them easier to grab and go.
These No-Bake Trail Mix Granola Bars are so simple to make, crunchy, a little bit chewy, and super filling and satisfying – like your favorite trail mix, in portable bar form. This versatile recipe is one I hope you’ll love, and make again and again. Enjoy!
Remember to #bakerita if you try the recipe!
- 1 ½ cups nuts & seeds of choice (I used ½ cup each of chopped pecans, sliced almonds, and sunflower seeds)
- ½ cup flaked coconut, toasted
- ½ cup dried fruit of choice (I used dried blueberries + cherries)
- 1 tablespoon chia seeds
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ cup creamy almond butter (any nut butter you like would work)
- ⅓ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Line an 8x8” square pan with parchment paper and lightly grease with coconut oil. Set aside.
- In a large mixing bowl, stir together the nuts and seeds, flaked coconut, dried fruit, chia seeds, kosher salt, and cinnamon.
- Stir together the almond butter, maple syrup, and coconut oil in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds - it should be hot and pour easily. Stir in the vanilla extract.
- Pour the almond butter/maple syrup mixture over the dry ingredients and stir until all of the dry ingredients are coated.
- Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars - the longer you let them set, the less crumbly they'll be when you cut into them.
- After the bars are cut, combine the dark chocolate and coconut oil in a small microwave safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock bag and snip the corner to drizzle over the bars.
- Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks or in the freezer for a few months.