Vegan Granola Millionaire Bars

Oh what a treat these are.

It’s fair to say that I am obsessed with these vegan granola millionaire bars. Granola bar on the bottom, then a layer of the easiest vegan caramel sauce, and finally dark chocolate with sea salt flakes. They’re easier to make than you think and just involve some pantry staples that you probably already have. I love to bring these on hikes, road trips & give them to friends.

Vegan granola millionaire bars
Vegan granola millionaire bars

Vegan Granola Millionaire Bars

Prep Time30 mins
Cook Time20 mins
Course: Dessert, Snack
Servings: 16 squares


Granola base

  • 2 cups rolled oats
  • 1 tbsp cinnamon
  • ½ cup almonds – chopped
  • 1 tsp flax meal
  • ¼ cup peanut butter
  • ¼ cup maple syrup
  • 1 tsp vanilla extract or paste

Vegan caramel

  • ½ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup nut butter
  • ¼ tsp salt


  • 1 bar dark vegan chocolate
  • ½ tsp flakey salt


  • Start by heating your oven to 350 degrees Fahrenheit. To make the granola base, combine the rolled oats, cinnamon, almond & flax meal in a large bowl. In another bowl mix together the peanut butter, maple syrup and vanilla. Pour the liquid mixture into the dry mixture and combine well. Transfer to a lined baking dish (I used a 9×9, but it's fine if it's a bit bigger). Press the mixture so it's even and compact. Bake for 20 minutes.
  • While that's baking, make the vegan caramel. Combine all of the ingredients in a microwave safe container & microwave for 30 seconds at a time, until the coconut oil is melted. Combine well & set aside.
  • Once the granola base is done baking, let cool completely.
  • Once the granola base is cool, pour the caramel mixture over the granola base. Make sure it's spread evenly, then place the whole thing in the freezer for 10-20 minutes (or until the caramel is firm).
  • For the chocolate layer, break up your chocolate bar into small pieces & melt (either in the microwave in 30 second intervals or in a double boiler). Once melted pour the chocolate over the frozen caramel layer & spread it out evenly. Sprinkle the wet chocolate with sea salt flakes. Freeze again until the chocolate is set.
  • Pop the frozen bar out of the tin & cut into small squares. I used a hot knife (just dip it in boiling water & dry off) to cut through the chocolate to avoid the chocolate cracking. Store these in the refrigerator if you live in a warm climate & enjoy!

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