For months, maybe years, I’ve been making the same 5 Ingredient Adaptable Granola Bars (which I actually roll into balls and call energy bites). We absolutely love them and they make for the best snacks and healthy desserts. I don’t think there’s been a time in the past year or so when they haven’t been available in our fridge for easy snacking.
BUT I realized that I needed to come up with something new for Brett and I to snack on before we could never look at another energy bite again.
Insert Tahini Oatmeal Granola Bars!
These Tahini Oatmeal Granola Bars are also super adaptable as you can switch out the nuts/seeds you use and even the nut butter and sweetener. Tahini is the only natural nut/seed butter that I can find local in our city and it’s extremely cheap so I love using it for baking. Peanut butter would also be an amazing option because it’s fairly cheap and tastes amazing.
Oh, and did I mention these bars are also gluten-free?!
To make these bars you just have to toast the rolled oats and nuts and then mix them together with a few other ingredients. These bars require no baking and can be made into whatever shape you desire!
For sweeteners you definitely need to use a stickier sweetener such as rice syrup (which is what this recipe calls for) or honey, if not vegan. Maple syrup would probably be too runny and the bars wouldn’t hold together as well. As for how sweet these bars are, I think they’re perfect. Not overly sweet like some store bought bars, but just sweet enough to satisfy your sweet tooth.
Photos Of These Tahini Granola Bars
Please let me know if you give these simple, vegan and gluten-free Tahini Oatmeal Granola Bars a try and tell me what you think by rating and reviewing this recipe in the recipe card! I’d also love to know what add-ins, nut butter and sweetener you choose to make your own perfect combination. Take a photo and tag me #theconscientiouseater on Instagram so I can see your creation!
- Preheat your oven to 180C/350F.
- In a bowl, mix together the rolled oats and nuts/seeds.
- Spread the mixture out on a baking tray and bake for about 10 minutes, stirring half way through, until slightly toasted.
- Pour the oats and nuts back into the mixing bowl and add in the coconut chips and pinch of salt. Stir well.
- In a sauce pan heat up the 1 cup rice syrup until boiling and thin. Pour the tahini and warm rice syrup onto the oatmeal and mix everything until well combined and sticky. Allow the mixture to cool until safe to handle if necessary.
- Pour the sticky mixture onto some parchment paper or a silicone baking mat that has been place on a baking tray. Press the mixture down into a firm, large rectangle, or whatever shape you desire. You just want to make sure the mixture is firmly packed together.
- Place the tray into your refrigerator and allow the dough to chill for about 20-30 minutes.
- Remove the tray and cut the rectangle into whatever shape you want.
- These bars have the best texture when stored outside of the fridge in an airtight container. If you want them to last longer, store them in the fridge, but give them time to warm up before eating.
I used a combination of almonds and pumpkin seeds for this recipe, but feel free to use any nuts/seeds you desire. Just make sure your nuts are chopped up finely enough to allow the bars to stick together.
You can substitute the tahini for whatever nut butter you desire!
If you want to use another sweetener instead of rice syrup, make sure it's a thicker, stickier sweetener, such as honey.
Nutrition InformationYield 16 Serving Size 1 bar
Amount Per Serving Calories 262Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 2mgSodium 73mgCarbohydrates 24gNet Carbohydrates 0gFiber 3gSugar 4gSugar Alcohols 0gProtein 7g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.