I’ve grown to love making granola almost as much as baking cookies. It’s quick, simple, and endlessly adaptable. These almond butter granola bars combine oats, sliced almonds, almond butter and cocoa for a chewy, slightly crunchy snack that works for breakfast, lunchboxes or an anytime treat.
These bars are packed with wholesome ingredients—rolled oats, almonds, almond butter and a touch of honey or maple syrup—plus cocoa for a chocolatey finish. They’re naturally vegan when you choose maple syrup, and they’re easy to make gluten-free if you use certified gluten-free oats.
Inspired by a simple peanut butter bar recipe, these almond butter bars deliver good fats, fibre and protein without being overly sweet. They’re delicious on their own, but a drizzle of peanut butter or a sprinkle of sea salt elevates them into a moreish snack that will disappear fast.
Crunchy around the edges, chewy in the centre, and lightly sweetened with honey or maple syrup, these bars travel well and keep at room temperature for several days. They’re ideal for packed snacks, hiking, or just stashing in your pantry for quick energy between meals.
This recipe is fast to put together: mix, press, bake, cool, slice. No complicated steps, no special equipment, and absolutely beginner-friendly. Make a batch today and enjoy a healthier homemade alternative to store-bought bars.
Almond Butter Granola Bars (Vegan, GF)
10 mins
25 mins
35 mins
16 bars
Ingredients
- 2 cups rolled oats
- 3/4 cup sliced almonds
- 1 tsp ground cinnamon
- 1 tbsp cocoa powder
- 1/2 cup unsweetened almond butter
- 1 tbsp olive oil or coconut oil
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
Instructions
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Grease an 8″ (20 cm) square baking pan and line it with baking paper, leaving an overhang so you can lift the finished slab out. Preheat the oven to 175°C (350°F).
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In a large bowl, combine the rolled oats, sliced almonds, cinnamon and cocoa powder. Stir until evenly mixed.
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In a separate bowl, whisk together the almond butter, oil, honey or maple syrup and vanilla until smooth. The mixture will be thick but pourable.
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Pour the almond butter mixture over the oat mixture and stir to combine. A silicone spatula works well, but using your hands (clean) makes it easier to press and fully coat the oats.
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Press the mixture firmly and evenly into the prepared pan. Compacting it well helps the bars hold together after baking.
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Bake for 20 minutes, then check and bake an additional 5 to 10 minutes depending on how brown you like the top. Rotate the pan halfway through to ensure even baking. The edges should be lightly darkened and pulling away from the sides when done; the centre may still feel slightly soft but will firm up as it cools.
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Use the baking paper overhang to lift the slab onto a wire rack and cool completely. Peel away the paper and slice into 16 squares or 8 larger bars.
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Store bars in an airtight container at room temperature for up to several days, or refrigerate for longer freshness. Enjoy as a quick breakfast, pre- or post-workout snack, or a grab-and-go treat.
Notes
* Rolled oats give the best texture, but quick oats can be used in a pinch—expect a slightly softer bar.
* To make the bars fully vegan, swap honey for maple syrup. For a nut-free version, try sunflower seed butter and pumpkin seeds instead of almonds.
* Add-ins such as dark chocolate chips, dried fruit or a handful of seeds can be mixed in before pressing into the pan. Sprinkle sea salt on top after baking for a sweet-and-salty contrast.
* Pressing the mixture firmly into the pan is key to bars that hold together. If your mixture feels too dry, add an extra tablespoon of almond butter or a splash of oil; if too wet, add a little more oats.
Shop this recipe! These bars use simple pantry staples—oats, almond butter, sliced almonds, cocoa and a liquid sweetener—so you likely have most ingredients on hand. A small offset spatula and an 8″ square pan make assembly easier.