Why are my homemade granola bars falling apart?

There are two big secrets: don't skip the ground flax or substitute the brown rice syrup, and really pack that mixture into the pan . I place parchment over the top and use the bottom of a small container or measuring cup to press it down firmly. Chilling overnight also gives the flax and oats time to absorb moisture and really helps the bars firm up.

Can I use all maple syrup instead of brown rice syrup?

I don't recommend it. I tested a batch using all maple syrup and while they tasted delicious, they fell apart immediately. The thick, sticky brown rice syrup is an important part of what helps hold these bars together.

Can I freeze homemade granola bars?

Absolutely! Freeze them individually wrapped in a freezer-safe container or bag. They thaw in just a few minutes. You can also pop them in a lunch box straight from the freezer.

Are these granola bars nut-free?

Yes! They're made with SunButter, sunflower seeds and pepitas instead of nuts. Always check individual ingredient labels if you're serving someone with an allergy.

Triple Berry Granola Bars (No Bake & Nut Free)- Fresh Fun Flavor

Description

These easy Triple Berry Granola Bars are chewy, fruity, sweet and salty, and loaded with oats, seeds and dried berries. Made in one bowl with no baking required, they're a delicious snack perfect for lunchboxes or grab-and-go days.

Ingredients

Units Scale

1 1/2 cups rolled oats
1/4 cup raw sunflower seeds
1/4 cup raw pepitas
1/4 cup unsweetened shredded or flaked coconut
1/4 cup ground flaxseed
1/4 cup raisins
1/4 cup dried blueberries
1/4 cup dried cranberries
1/3 cup SunButter, no added sugar
1/4 cup pure maple syrup
1/4 cup brown rice syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt

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Instructions

Combine the dry ingredients. Add the oats, sunflower seeds, pepitas, coconut, ground flax, raisins, blueberries, cranberries, cinnamon, and salt to a large bowl. Stir to combine.
Add the wet ingredients. Add the SunButter, maple syrup, and brown rice syrup. Stir until everything is evenly coated and the mixture is thick and sticky.
Press into the dish. Transfer the mixture to a parchment-lined 8x8-inch baking dish and spread evenly.
Pack it down. Place a piece of parchment over the mixture and use the bottom of a small container, jar, or measuring cup to press it very firmly into the pan.
Chill. Refrigerate for at least 6 hours, or overnight for the firmest, chewiest bars. They can be enjoyed sooner but will be softer and more delicate.
Slice and enjoy. Lift the chilled mixture from the dish using the parchment and cut into 8 bars. Store refrigerated.

Equipment

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Notes

Press firmly: Really compact the mixture into the pan. This is key to bars that hold together.
Don’t substitute the syrups: The combination of maple syrup and thick, sticky brown rice syrup helps create the chewy texture and keeps the bars together.
Don’t skip the flax: Ground flax absorbs moisture as the bars chill and helps bind everything together.
Keep refrigerated: These bars soften at room temperature, so store them in the refrigerator for up to 2 weeks or freeze for longer storage.

Prep Time: 10 minutes
Chill Time: 6 hours
Category: Snack, Snacks
Method: No Bake
Cuisine: American