Vegan Salted Caramel Granola Bars

Salted Caramel Granola Bar Recipe

These salty-sweet granola bars might taste decadent, but they’re made with wholesome ingredients. Caramel adapted from Nutrition Stripped’s Raw Caramel with Apples.



  • 1/2 cup maple syrup (use Grade B if you have it)
  • 1/3 cup unsweetened almond butter
  • 3 tbsp coconut oil (solid, not melted)
  • 2 Medjool dates, pitted and quartered
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup coarsely chopped raw almonds
  • 1/4 cup chia seeds, hemp hearts, mini chocolate chips, sunflower seeds, coconut flakes, or other add-ins
  • 1 tsp fleur de sel


  1. Combine the maple syrup, almond butter, coconut oil, dates, and vanilla extract in the small bowl of a food processor. Process until completely smooth; the mixture should resemble caramel when it’s finished.
  2. Stir together the remaining ingredients in a medium bowl. Pour the caramel mixture over the top and use a wooden spoon (or your hands) to combine.
  3. Grease a small square baking dish with coconut oil. Press the granola bar mixture into the dish and cover it with plastic wrap or foil. Refrigerate the granola bars for about 2 hours, or until set. Once set, cut the bars into 12 equal pieces. Store the bars in the refrigerator for up to a week or freeze them for up to 2 months.


If you’re using a different type of salt, start with a smaller amount and add more to taste. Because fleur de sel flakes are larger than table salt crystals, using table salt will result in a much saltier granola bar.

You can use a combination of different ingredients for the 1/4 cup of add-ins. I’ve made these with 2 tablespoons of hemp seeds and 2 tablespoons of chia seeds, and also with 1/4 cup of sunflower seeds. As long as the amount totals 1/4 cup, you’re good.

Because these bars are held together with caramel, they need to be stored in the refrigerator or freezer so they don’t fall apart.