No Bake Granola Cakes

Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans.

February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting.

A couple days ago I decided I needed to switch things up, I needed to ask for help. [Something I dislike doing, but need to realize that it’s okay to get a hand with things and let people in]

I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan.

First thing I told myself: it’s okay to be nervous and a bit overwhelmed.

Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight.

Second thing I told myself: holy moly, I’m actually going to do this!

Then I had a granola cake. Good nutrients give courage, no?


No Bake Granola Cakes
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cakes
All the granola taste and texture in a convenient cake! These no bake cakes are perfect for after the gym with a plate of carrot sticks, or can double as a unique dessert for a dinner party.
  • ½ cup smooth almond butter
  • 2 3 tablespoon brown rice syrup, maple syrup, or honey – if honey is used, the recipe is no longer vegan*
  • 2 teaspoon pure vanilla extract
  • 3 tablespoon coconut oil
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ¼ cup almonds, chopped
  • ¼ cup walnuts, chopped
  • ¼ cup sunflower seeds
  • ¼ cup unsweetened shredded coconut + extra for sprinkling
  • ⅓ cup quinoa flakes
  • 3 tablespoon ground flax seed
  • ½ teaspoon ground cinnamon
  • pinch nutmeg
  1. Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Heat on medium low and simmer for 5 minutes, or until drippy/liquidy stirring every minute or so. Be sure it doesn’t burn!
  2. Meanwhile, combine remaining ingredients in a large bowl.
  3. Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated.
  4. Spoon mixture into large muffin liners or muffin tin [the mixture will be very clumpy and you will doubt that it will all hold together, but don’t worry… it will!], pressing down firmly on each one and flattening with hands.
  5. Sprinkle with coconut and place in the freezer for 30 minutes to firm up.
This recipe can be made sweetener free by removing the brown rice syrup completely and replacing it with extra almond butter. I made a batch with no sweetener and it tasted fantastic!

Are you more in the mood for a cookie? No problem! Add:

1/4 cup unsweetened apple sauce
To the mixture above.

Form into cookies, sprinkle with coconut and bake at 350F for 15-18 minutes.
Allow to cool for 10 minutes before eating.
Makes 12 cookies.

View Nutritional Information (once on page scroll down)

When was the last time you were overwhelmed with something?

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Comments | Leave Your Comment

  1. I found your site a few weeks ago and have been making a few of your recipes a week. I made these last night and they are so yummy!!!! Only problem is, I don’t see how I can just eat one at a time. :-)

    I bagged up two for hubby to take to work this morning, and he just emailed me saying, “Those non-bake things you gave me are amazing.”

    • Wow, so awesome! Haha those cakes don’t last long in our house, either. I’m so very happy that you and your hubby liked them! Have a great weekend, Kim.

  2. Holy cow these are amazing! I was out of almond butter, so I used peanut butter. So good! I also used a mixture of nuts such as cashews and pecans. Great job! I love your work!

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