Nutritious No-Bake Trail Mix Granola Bars

Rolled oats provide a source of whole grain, complex carbohydrates rich in fiber. Oats are also an excellent source of micronutrients like:

• manganese
• phosphorus
• magnesium
• copper
• iron
• zinc
• thiamin
• folate
• pantothenic acid

Nuts and seeds provide a source of heart-healthy fats, protein, and fiber, all of which help to keep you full and lessen any spikes in blood sugar.

While the nutrition profiles of nuts and seeds vary, they are generally good sources of micronutrients like:

• vitamin E
• magnesium
• phosphorus
• copper
• manganese
• selenium

All you need to make this recipe are the following simple, nutritious ingredients:

• oats (rolled or quick)
• almonds
• pecans
• sunflower seeds
• pumpkin seeds (pepitas)
• hemp seeds
• dried cranberries
• dark chocolate chips
• almond butter
• coconut oil
• cinnamon
• maple syrup
• vanilla extract
• salt

Full ingredient measurements + detailed recipe instructions are in the recipe card below!

Here are some ideas for how to modify this recipe. Just be sure to keep the ingredient proportions the same as the original!

• swap almond butter with peanut butter or sunflower seed butter
• try different types of nuts, like walnuts, pistachios, or cashews
• try raisins instead of dried cranberries

Another note – you can double up the portions of a single seed or nut. For instance:

• if you only have pumpkin seeds, just use twice the amount in place of sunflower seeds (and vice versa)
• if you only have almonds, replace the serving of pecans with the same amount of almonds (and vice versa)

Making these no-bake granola bars is super easy!

Start by lining a 8×8 inch square baking pan with parchment paper that goes over the sides of the pan. This helps lift the bar mixture out later.

Then, mix together all the wet ingredients into a large mixing bowl.

Then, mix the dry ingredients together in a separate bowl. Add the dry to the wet and stir until the ingredients are well-combined and sticking together.

TIP: it’s a lot easier to pour the dry ingredients into the bowl of the wet ingredients, than the other way around! This helps prevent any loss of the wet ingredients and is all around less messy 🙂

Once the ingredients are mixed together, transfer them into the parchment-lined baking pan.

Spread everything out with a spoon, then use something with a hard flat surface to REALLY push the ingredients down well. I like to use the back side of a rectangular glass storage container with a bit of parchment underneath.

Transfer the baking pan to the fridge for a minimum of 2 hours – or even better, overnight!

When ready, carefully pull the mixture out of the baking dish using the sides of parchment paper. Place on a cutting board, and use a sharp chef’s knife to cut into bars!

These bars will keep in the fridge for up to a week. Store them in an airtight container, with a piece of parchment between each layer (just fold or cut up the one you used to make the recipe).

If you’d like to freeze these bars, you can wrap them individually in parchment or wax paper, before transferring to a freezer-safe container or bag. Be sure to thaw before eating!