These bars were inspired by one of my childhood favorites, Quaker Chewy Bars, but better 😉 I wanted to not only create a fully vegan version of the bars, but I also wanted to make sure it was gluten-free and as easy as possible to prepare.
Here’s what you’ll need to make these granola bars:
Vegan Graham Crackers: These typically contain honey so keep your eyes peeled when you are shopping. We like to use Kinnickinick for a gluten-free option, or the red Nabisco box (accidentally vegan) which is not gluten-free.
Vanilla Extract and Salt: Works to enhance the flavors and balance everything out.
Vegan Butter: If you’re looking for a good option, we like to use Country Crock Plant Butter. Coconut oil also works well in its place!
Mini Vegan Marshmallows: Regular marshmallows typically contain gelatin, so for a vegan option check out Dandies or the Trader Joe’s marshmallows.
Vegan Honey: Believe it or not, this exists and it works just as honey would in this recipe. Maple syrup is a good alternative, although it will alter the texture of the final bars.
Mini Chocolate Chips: Mini is key here are the regular-sized will be too big for the perfect bite! If you can’t find any near you, chopping up your favorite vegan chocolate bar also works well.
A few quick notes before we get started:
I used an 8×8-inch baking dish for this and cut 12 rectangular bars, but you can cut the bars in whatever amount and shape you’d like, depending on your preference and your baking dish.
Chilling this recipe is necessary for the bars to set: I know you will be tempted to dig in right away but skipping out on this step will result in crumbly bars.
Don’t stir the chopped marshmallows and vegan chocolate chips into the bars until you have incorporated the wet mixture! If you mix them in too early they will start to melt.
Be sure to check out One Degree Organics and their amazing products, which always use organic ingredients that are sourced from farmers who use sustainable, plant-based farming methods! You can even get to know the farmers where the ingredients are sourced from by scanning the QR code on the package.
Spray an 8 by 8-inch baking dish with cooking spray or line it with parchment paper and set it aside.
In a large bowl, add in the rolled oats, brown rice crisps, vegan graham crackers, and salt. Mix until uniform and set aside.
Take 2/3 cup of the vegan marshmallows and cut them in half. Set aside.
In a small pot over medium-low heat, melt the vegan butter. Once melted, add in the vegan honey and the remaining uncut vegan marshmallows. Continue cooking, stirring often, until the marshmallows are fully melted. Remove the pot from heat and stir in the vanilla.
Pour the marshmallow mixture into the large bowl and mix until uniform. Add in the cut marshmallows as well as the mini chocolate chips and stir until combined.
Transfer the mixture to the prepared baking dish and evenly distribute it, pressing it down gently with a spatula.
Place the baking dish in the refrigerator to chill for 2 hours.
Remove from the refrigerator. Gently remove the bars from the baking dish and cut it into 12 long bars, or as many bars in whatever shape that you’d like.
Store in an airtight container in the refrigerator for up to two weeks.
If you make this recipe, please tag @sweetsimplevegan and #sweetsimplevegan, we love to see your recreations!
Disclaimer: This post is sponsored by One Degree Organics, but all opinions remain our own. This post may also contain affiliate links, which means we earn a small commission through your purchase(s), but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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