No-Bake Granola Bars

May 18, 2010

These gluten-free no-bake granola bars are amazing. Just mix in the food processor and set in the fridge to set.

No-Bake Granola Bars

These no bake granola bars come from one of my all-time favorite cooking shows in Australia, The Cook and The Chef.

Maggie Beer and Simon Bryant celebrated fresh Australian produce, and entertained people in South Australia’s Barossa Valley. This show centered around the power of food to bring people together in community.

These no bake granola bars were one of Simon’s favorite recipes. When I contacted the ABC network to gain permission to post Simon’s recipe, they kindly forwarded me onto his agent who forwarding my request to Simon, who generously offered to test my gluten free adaptation in order to make sure it would work well for you!

I was blown away by his generosity of spirit. Recipes are meant to be shared; and they are so much sweeter when they are handed on with such love and kindness.

I almost didn’t want to admit that I had trialed my adaptation of these no bake granola bars with great success and didn’t need to take him up on his offer. I’m sure he would have added a little something extra. But honesty prevailed, and I politely declined. But wow, did it restore my faith in the kindness of strangers, and enhanced my admiration for him.

What Simon was concerned about was the fact that these granola bars often don’t set completely.

He offered this disclaimer: using good quality fresh almonds is really critical or the mixture will be too sloppy and will not bind. Bad almonds only absorb half the liquid. I’ve never had a problem with this recipe if you use quality ingredients and measure exact quantities.

Play around and you will perfect these no-bake granola bars. They’re awesome.

Other Breakfast Recipes

Chocolate Chip Buckwheat Oatmeal Bars
Dehydrated Beet Hemp Granola
Grain-Free Granola
Vegan Breakfast Parfait
Savory Granola

Let me know what you think of these no-bake granola bars in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


No-Bake Granola Bars

These gluten-free no-bake granola bars are amazing. Just mix in the food processor and set in the fridge to set. 

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 20 squares
Author Tess Masters



  1. Throw the rolled oats, sesame seeds, shredded coconut, hazelnuts, apricots, dates, almonds, and pumpkin seeds into a food processor fitted with the s blade, and pulse until the nuts and dried fruit are broken up but still rustic. 
  2. In a small bowl, mix the tahini and maple syrup together until well combined. 
  3. In a mixing bowl, stir the tahini mixture through the nut/fruit mixture until well combined. Gradually add just as much LSA is needed to bind the mixture together. (The amount needed will vary according to how thirsty your nuts are. But, you don't want the mixture too wet and sloppy or it won't set.)
  4. Grease an 8-inch by 8-inch square baking dish with a bit of coconut oil, and press the mixture into the dish until even. Chill in the fridge for about an hour, or until set. 
  5. In a small saucepan over medium heat, bring 2 cups of water to a high heat, then place a glass or ceramic bowl over the top of the pot. Break the chocolate into pieces and place in the bowl. With a wooden spoon, gentle stir the chocolate until just melted.
  6. Pour the melted chocolate over the slice, until evenly covered, and place in the fridge to set. 
  7. Cut into equal equal square pieces, and store in a sealed container in the fridge.

Recipe Notes

Recipe published here with permission from Simon Bryant


Comments 19

  1. 5 stars
    These are really delicious and so healthy. I love the story about Simon Bryant too! I really loved that show. It is nice to know that he really is that nice.

  2. Thanks for sharing. My kids loves bars so all recepies are appreciated. Bars are easy to make, do in advance and freeze them. Easy to take to the school, tour and you know that your child has everything it needs during the day. Try this one: It is of course good to replace walnuts with other nuts such as peanuts, pecans or cashews. It is also possible to replace the dried fruit against other dried fruit. I sometimes have in dried cranberries, banana chips or raisins. 10 bits 1 1/2 cup peanut butter (200 g) 2 cup dark syrup ½ cup brown sugar 3 cups lightly crushed whole grain cereal 1 cup coconut flakes 1 cup walnuts, coarsely chopped 1 cup sunflower seeds 1 cup pumpkin seeds 1 cup dried apricots, chopped 1 cup prunes, chopped Grease an oblong or small rectangular baking pan. Heat the peanut butter, syrup and brown sugar over low heat, stirring until everything has melted together. Stir together the dry ingredients. Mix together the syrup while the batter is still hot. Pour the mixture into the pan. Let cool in the refrigerator for about 20 minutes or until the mixture has set. Turn the cake onto a cutting board and cut into squares.

  3. Thanks for the recipe, these taste so delicious and its nice to actually taste the ingredients unlike with the store bought products. It wasn’t until I came to use this recipe for the second time that I realised your website name sounded familiar. I have worked with your sister and she was talking about how fantastic your site was 🙂 Ill be sure to try some more recipes you have posted.

    1. Sorry, I don’t have nutritional info for the recipes on this site yet. I will have it done later this year as I get asked so much. Until then, plug the recipe into third-party software like cronometer or nutrition data.

  4. Wow! This is just what I was looking for when I searched the net today!! And how exciting that you are in Australia!! as that is where I grew up! My mentor, Tony Samara, is always espousing the virtues of the nutrient dense seeds and nuts…and I look forward to trial this recipe out on the kids this weekend! Could you clarify please, then the quantity of Molasses, if including alongside honey?…seeing as the quantities are vital for the right consistency. Wishing you a beautiful day from Europe!!

  5. Thank you so much for such a nutritious and tasty snack. Both my vegan son and hard working husband enjoy these after a meal, for morning tea, desert, you name it . They are hooked! I don’t eat many sweet treats as I never have refined sugar, but I do enjoy a little slice occasionally.

  6. These are so great, I will be using this recipe at a bake sale at a holistic health school next week, thanks for the delicious treat.

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