Wholesome Cinnamon Raisin Granola Bars
Wholesome, chewy, and naturally sweet, these No-Bake Cinnamon Raisin Granola Bars are a healthy snack option that’s vegan, gluten-free, nut-free, and refined sugar-free. Made with puffed grains, buckwheat, raisins, and sunflower seed butter, they’re perfect for meal prep and keep well in the fridge for up to two weeks.
Equipment
- 1 × 13×9 inch baking pan
- 1 × Large mixing bowl
- 1 × Medium saucepan
- 1 × Spatula
- 1 × Measuring cups and spoons
Ingredients
- 2 ⅓ cups puffed amaranth puffed millet, or puffed quinoa
- 1 cup raw buckwheat groats untoasted
- ½ cup raisins
- 2 tablespoons ground flaxseed
- 2 tablespoons ground cinnamon
- ½ cup coconut nectar or similar liquid sweetener
- ½ cup sunflower seed butter store-bought or homemade
Instructions
- Prepare the Pan: Lightly grease a 13×9 inch baking pan with a small amount of coconut oil. You don’t need much—just enough to keep the mixture from sticking. Spread the oil evenly across the bottom and along the sides using a pastry brush, paper towel, or even clean fingertips. Once greased, set the pan aside. Preparing the pan first makes the later steps faster and ensures your granola bars set properly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the puffed grains (amaranth, millet, or quinoa), raw buckwheat groats, raisins, ground flaxseed, and ground cinnamon. Use a large spoon or spatula to toss everything together until the ingredients are evenly distributed. This step is important to ensure every bite has the perfect balance of chewy raisins, light puffed grains, and warm cinnamon flavor.
- Heat the Binding Mixture: Place a medium-sized saucepan on the stove and add the coconut nectar and sunflower seed butter. Turn the heat to medium and stir continuously with a spatula or wooden spoon. As the mixture warms up, it will start to blend into a thick, glossy syrup. Keep stirring until small bubbles form across the surface—this should take about 2–3 minutes. Once bubbling, allow it to cook for an additional 2 minutes while stirring constantly to prevent scorching. This step is key because it creates the sticky base that holds your bars together.
- Combine Wet and Dry Mixtures: Carefully pour the hot sunflower butter mixture over the bowl of dry ingredients. Immediately begin mixing with a sturdy spoon or spatula, making sure the liquid coats all of the grains, raisins, and seeds. Rotate the mixture from the bottom up, pressing and folding until no dry pockets remain. This step may require a little arm strength, but the more evenly everything is combined, the better your bars will hold their shape.
- Press Mixture into Pan: Transfer the sticky granola mixture into your prepared baking pan. Using the back of a spatula or clean, slightly damp hands, press the mixture down firmly and evenly into the pan. Apply as much pressure as possible—the tighter you press, the denser and sturdier the bars will be once set. Pay special attention to the corners and edges so they don’t end up thinner than the middle.
- Chill to Set: Place the pan in the refrigerator for at least 1 hour to allow the bars to firm up completely. This cooling period is essential because it helps the coconut nectar and sunflower seed butter solidify, binding all the ingredients together. If you’re in a rush, you can speed things up slightly by placing the pan in the freezer for about 25–30 minutes, but chilling in the fridge gives the best texture.
- Slice and Serve: After chilling, remove the pan from the refrigerator. Use a sharp knife to cut the mixture into 16 evenly sized bars (or smaller bite-sized squares if you prefer). Lift them carefully from the pan and place them on a serving plate. These bars can be eaten straight from the fridge for a firm, chewy texture or served at room temperature for a softer bite.
- Store for Freshness: Any leftover bars should be stored in an airtight container in the refrigerator, where they will stay fresh for up to 2 weeks. If stacking them, place parchment paper between layers to prevent sticking. These bars also hold up well in lunchboxes or travel containers, making them perfect for grab-and-go snacks, meal prep, or healthy dessert alternatives.
Notes
- Press firmly: The harder you press the mixture into the pan, the better the bars will hold together.
- Sweetener swaps: Coconut nectar works best, but you can substitute with brown rice syrup or maple syrup for a slightly different flavor and texture.
- Nut-free guarantee: Sunflower seed butter keeps this recipe safe for nut allergies, but pumpkin seed butter can also be used.
- Texture balance: Puffed grains keep the bars light, while buckwheat groats add crunch—don’t skip either for the best bite.
- Make-ahead friendly: These bars last up to 2 weeks in the fridge, making them perfect for meal prep.
