Welcome! You’re currently on our Canadian site. Would you like to switch?


Welcome! You’re currently on our U.S. site. Would you like to switch?


Nut-Free Granola Bars

Serves 6 60 minute prep time

By on

Nut-Free Granola Bars

This recipe goes out to all the nut-sensitive Vega fans out there! These delicious nut-free granola bars use dates and banana as the primary binding ingredient, instead of relying on nut butter! The results are moist and make a perfect afternoon snack! Enjoy!


  • 2 cups old fashioned rolled oats
  • 1/2 cup coconut flakes
  • 1/2 cup dried apricots, chopped
  • 1/4 cup dates, soaked and drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 1/2 ripe banana
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon


  • Line an 8”x 8” pan with parchment paper and set aside.

  • In a medium bowl, mix together the oats, coconut flakes, and dried apricots.

  • In a food processor, combine dates, coconut oil, agave, banana, sea salt, vanilla and cinnamon. Purée until smooth.

  • Combine both mixtures together in bow and mix well.

  • Squeeze mixture together between two fingers. It should stick together. If it doesn’t, purée some more dates and add to mixture. If mixture is too moist, add in more oats.

  • Pour mixture into lined pan and press tightly.

  • Chill in fridge for at least 2 hours. Once chilled, cut into 10 bars, wrap individually and store in fridge.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

Try these next

Vanilla Protein Granola

Vanilla Protein Granola

Vanilla Oat Protein Balls from Jacked On the Beanstalk

Vanilla Oat Protein Balls from Jacked On the Beanstalk