Here's an easy-to-make vegan bar filled with chewy granola in a soft dough. It's a kind of a cross between a granola bar and a blondie bar. Perfect as a mid-afternoon snack with coffee or tea, an on-the-go breakfast, or to pack in the lunchbox. Adapted from The Vegetarian Family Cookbook.
Makes: 8 bars
- ¾ cup whole wheat pastry flour
- 2 tablespoons hemp seeds, ground flaxseeds, or wheat germ
- ½ teaspoon baking soda
- Pinch of salt
- ⅔ cup applesauce
- 1 heaping tablespoon nut butter, optional
- 1 cup granola of your choice (homemade or store bought)
- ½ cup raisins or currants
- ½ cup vegan chocolate chips
Preheat the oven to 350 degrees F.
Combine the first 4 (dry) ingredient in a mixing bowl and stir together.
Make a well in the center of the dry ingredients and pour in the applesauce and optional nut butter. Stir together until the wet and dry ingredients are completely mixed. It will be a stiff batter. Stir in the granola, raisins, and chocolate chips.
Pour the batter into a lightly oiled 9- by 9-inch pan. Bake for 20 to 25 minutes, or until a knife inserted into the center tests clean (aside from the melted chocolate). Let cool completely in the pan, then cut into 8 bars.
- Explore more of VegKitchen’s Vegan Cookies and Bars.
Jeannie Lee says
Love the healthy ideas
Nava says
Thank you, Jeannie!
irma evans says
Please put the Calories and fat content.
Mar says
when do you add the granola? it's listed in the ingredients but not in the directions.
Nava says
Mar, thanks for the catch. I corrected it.
Nava says
Irma, I don't normally have the stats on hand, but this recipe happens to be from one of my books, The Vegetarian Family Cookbook. Per bar, if divided into 8 bars, it's 175 calories and 6 grams of fat.
Jackie says
Any substitutes for the applesauce?
Nava says
Jackie, yogurt (preferably nondairy) would result in the same texture.
Kyla says
Can you put more of different types of seeds or raisins or maybe even ground oatmeal and still get the same texture?
Nava says
Kyla, that should work. Just make sure everything is moist, but not mushy!
Catherine says
I tried these and they are really good. Personally, I'd like them a tad sweeter so I might add a little bit of honey or maple syrup but that is, of course, personal taste. Thank you for the great recipe!