All you need to make these vegan gluten-free NO Bake Chocolate Granola Bites is just 30 minutes and 6 main ingredients!! Almond or sunflower flour, flaxseeds, instant oats, maple syrup, almond butter, chocolate chips and salt!
NO BAKE CHOCOLATE GRANOLA BITES
I whipped these up this week when I was craving a healthier snack option than crackers or chips, but a sweet treat. They come together so fast and are so delicious and have a fudgy chocolate texture, thanks to the melted chocolate chips.
I love me some no bake treats, like these pecan pie bars and these cinnamon roll spice bars.
If you are nut-free, then you can sub the almond flour with sunflower flour. You make this by grinding up raw sunflower kernels and then measure out the 1/2 cup.
My daughter loved these too and I think all kids and adults will love these vegan snacks!
These are no-bake granola bites, however I also tested them as baked and they are just as delicious! I’ve provided instructions on that below as well.
INGREDIENTS NEEDED
(full measurements are on the recipe card below)
- Instant oats: The reason I use instant oats is because they have been pre-cooked and they are smaller and more moist, so they dissolve better into the bites. This is important because these are no bake. Using regular rolled oats into no-bake recipes don’t taste very good because they are very dry and fibrous and larger so they don’t soak up as much moisture.
- Almond flour or sunflower flour
- Ground flaxseed
- Almond butter or nut butter of choice
- Pure maple syrup
- Semi-sweet dairy-free chocolate chips
HOW TO MAKE NO BAKE CHOCOLATE GRANOLA BITES
Step 1. Add the dry ingredients to a bowl and whisk well. Stir in the chocolate chips.
Step 2. Heat the syrup and almond butter over the stove over medium heat and whisk for 3 minutes.
Step 3. Pour over the dry ingredients and stir until mixed. The heated liquids will melt the chocolate chips and create the most fudgy taste and texture.
Step 4. Add 2 tablespoons worth of the batter to 12 liners and with damp fingers, press the mixture down flat and even. Place in the freezer for 30 minutes to set. Store them in the fridge.
MORE GRANOLA RECIPES
No Bake Chocolate Granola Bites
Ingredients
- 3 tablespoons (24g) ground flaxseed
- 1/2 cup (56g) blanched almond flour (see NOTES below for nut-free)
- 1 cup (100g) QUICK/INSTANT cooking oats (NOT regular, see Notes)
- 1/4 teaspoon fine sea salt
- 1/3 cup (75g) semi-sweet dairy-free chocolate chips
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 3 tablespoons (48g) roasted almond butter or sunbutter for nut-free
NOTE
- I always recommend to use a scale for accuracy when with my recipes, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and reduces room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Add the flaxseed, almond, flour, oats, and salt to a bowl and whisk well. Stir in the chocolate chips. Set aside.
- Add the syrup and almond butter to a medium pot and whisk until smooth. Add to the stove over medium heat and bring to a simmer. Once simmering, whisk constantly for three minutes and remove from the heat.
- Pour the syrup mixture over the dry ingredients and stir to combine all the ingredients. The hot liquids will melt the chocolate and turn the mixture into a delicious, fudgy, chocolatey batter.
- Add 12 nonstick liners to a muffin pan. At about 2 tablespoons worth of the batter to each muffin liner. Dip your fingertips in water and press down the batter, making each top even and flat. The batter will be too sticky to use your dry fingers. Repeat this to all 12 bites.
- Place the pan in the freezer for just 30 minutes. You can enjoy them now and store any leftovers in the fridge, as they will soften too much at room temperature
- TO BAKE: If you would like to bake these, they are VERY delicious this way, too. And then they don't need to be stored in the fridge. To bake, add the bites in the muffin pan to the oven and bake at 350°F (177°C) for 20 minutes. Cool 10 minutes to firm up before eating.
Notes
- Sub the almond flour with sunflower flour. You make this by grinding up raw sunflower kernels and then measure out the 1/2 cup (56g). Sub the almond butter with sunbutter.
- The reason I use instant oats it’s because they have been pre-cooked and they are smaller and more moist, so they dissolve better into the bites. This is important because these are no bake. Using regular rolled oats into no-bake recipes don’t taste very good because they are very dry and fibrous and larger so they don’t soak up as much moisture.
Hello,
I just joined your emailing list.
Can you tell me what dairy free chocolate chips you recommend? I am WFPB and get cnfused with the ingredients in darify-free chocolate chips.
Thank you for your help. Your recipes sound delicisious and I can’t wait to dive in.
Best,
Eileen
Thank you so much Eileen! I use the Enjoy Life brand chocolate chips. Or the HEB brand here in Texas. There are many dairy-free vegan chocolate chips these days. Just double check the ingredients to make sure there is no milk. All real chocolate chips have cocoa butter in them. That is what makes them chocolate. So there is no getting around that. There are other carob chips but they taste nothing like chocolate and aren’t true chocolate.
Love these Brandi! BTW, I added walnuts, bc, u know, I’m nuts about nuts! (Added these after mixing everything). I opted to bake them and they turned out perfect, just the right amount of crunch and they taste great!
Perfection in a tiny paper cup.
This is so fabulous! Easy to make and they are a perfect snack.
I slightly decreased the chocolate chips and added some crushed up walnuts.
I am so happy to hear you loved these Shelley! Thank you for the fabulous review!
Oops, sorry, never mind! Just found the answer on the oven temp.. Thanks
No worries!
What temp oven do you use to bake them at, if you’re baking them?
Hi Nancy, see step 6, the baking instructions are there, it is at 350°F 🙂 Refresh your browser if it’s not there.