Looking at the calendar and seeing January 1st always makes me happy. A new year feels like a clean slate and a chance to start fresh. I enjoy pencilling in new plans and setting gentle goals. Instead of strict resolutions about immediate weight loss or extreme exercise targets, I choose a relaxed approach. I check my favourite pants — if they fit, great; if not, that’s okay. Days lengthen, spring approaches, and outdoor activities naturally encourage healthier routines. Meanwhile I stick to wholesome, delicious breakfasts that set the tone for the day.
These no-bake breakfast bars with cranberries are one of my favourite ways to use leftover ingredients from holiday baking. They’re easy, satisfying and adaptable. I recommend trying the recipe as written first to get the chewy texture right, then experiment with swapping nuts and seeds if you wish. Keep the ratios similar — changing proportions can alter the texture significantly. I’ve balanced the ingredients so the bars turn out chewy and delicious every time.
I usually make a large batch and freeze them in airtight containers. They soften quickly at room temperature, but because of their fat content they never become rock hard — you can even bite them straight from the freezer if you like cold snacks. They’re great for travel as emergency snacks, but they also work well for entertaining. Their colour and flavour make them popular at gatherings: stack them on a cake stand and scatter extra seeds and nuts around them for a pretty display. They rarely last long once people try them.
How are you planning your goals this year? For me, a schedule always helps. I’m old-fashioned: I like taking out a planner, writing the week ahead with pen and paper, and using highlighters or sticky notes. That tactile process helps me commit to plans. If you prefer digital tools, that’s brilliant — whatever helps you stay organised is the right choice.
I’m not ready to switch to digital notes for recipe development yet. I like scribbling little changes without worrying about smudging a screen with melted peanut butter — which, by the way, is a highlight of making these bars. Heating the dates and peanut butter just until they combine releases a wonderful, comforting aroma.
There’s something reassuring about making these bars: they’re forgiving and easy to adapt. Have you ever made breakfast bars? If you try this recipe, I’d love to hear about it. Leave a comment, rate the recipe, and tag your versions on Instagram with #gloriathegreedyvegan so I can find them.
Oh, how I wish I could let you grab one of these!
Happy New Year!
Love, Gloria.
No Bake Breakfast Bars with Cranberries and Seeds
The Greedy Vegan
Pin Recipe
5
5
10
16 bars
249 kcal
Ingredients
For the bars:
- 300 g tightly packed pitted dates*
- 125 ml water*
- 50 g coconut oil
- 125 g peanut butter
- 175 g rolled oats
- 100 g ground walnuts
- 35 g roughly chopped walnuts
- 20 g sunflower seeds
- 20 g pumpkin seeds
- 30 g cranberries
- 1 teaspoon vanilla essence or 2 scraped vanilla beans
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
For the topping:
- 8 whole walnuts
- 2 tablespoons cranberries
- 1 tablespoon pumpkin seeds
Instructions
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300 g pitted dates, 125 ml water, 50 g coconut oil, 125 g peanut butterProcess the dates and water in a blender or food processor until smooth. Add the date paste to a saucepan with the coconut oil and peanut butter and heat gently, stirring until evenly combined.
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175 g rolled oats, 100 g ground walnuts, 35 g roughly chopped walnuts, 20 g sunflower seeds, 20 g pumpkin seeds, 30 g cranberries, 1 teaspoon vanilla, 1 teaspoon cinnamon, ⅛ teaspoon saltCombine the date-peanut paste with the dry ingredients and add the vanilla, cinnamon and salt. Mix thoroughly by hand or with a mixer using dough hooks.
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Press the mixture firmly into a lined 20 x 20 cm (8 x 8 inch) square tin. Press down as hard as you can to avoid trapped air, which can make the bars crumble. Cover the top with baking paper and smooth the surface.
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8 whole walnuts, 2 tablespoons cranberries, 1 tablespoon pumpkin seedsIf desired, scatter the topping over the surface and press the nuts and seeds gently into the mixture. Cover with baking paper and chill in the fridge for a few hours, preferably overnight, before slicing into bars.
Notes
** Calories were calculated including the optional topping.
Nutrition
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Let us know how it was!