These irresistible, but healthy, no-bake zucchini granola bites are perfect curbing afternoon munchies or as a post-workout snack. They also happen to be gluten-free and vegan.

Multiple zucchini and oat granola bites on a baking sheet.

No-bake granola bites are regulars on my meal prep list. It's hard to choose between my Carrot Cake Granola Bites and these zucchini bread bites, so I typically rotate between the two from week to week. I've been making them for years and they always get rave reviews from both of my boys and their buddies.

These snacks or desserts (they could be either!) are gluten-free, though be sure to double check the oats label to confirm that they are made in gluten-free facilities. And, if you use agave nectar or maple syrup rather than honey, they are also vegan.

Tips for making this recipe

Grated zucchini holds a lot of moisture, which could make the granola bites soggy. Place it in a paper towel or towel, and twist it to squeeze out the moisture.
The easiest way to portion out the oat mixture is with a cookie scoop. This medium-sized cookie scoop holds 1 ½ tablespoons.
Lightly coat your hands with cooking spray to stop the mixture from sticking to your hands when rolling the bites.

Ingredients and substitution

Oats: Use old-fashioned oats, not quick cooking oats. Old-fashioned oats are a little heartier and hold up better in these bites. For gluten-free, double check that the oats are processed in a gluten-free facility.
Zucchini: Grate the zucchini, then squeeze out the extra moisture in a kitchen towel or paper towel.
Almond butter: Use smooth almond butter. If it's natural, stir well first. Smooth peanut butter can be substituted.
Nuts: I used sliced almonds, but chopped pecans work well, too.
Sweetener: Agave nectar, pure maple syrup or honey (not vegan) are all good options.
Chia seeds: Chia seeds can be found in most well-stocked grocery stores or online.
Cinnamon: Ground cinnamon. If you like, add a dash of grated nutmeg as well.

How to make granola bites

In a large bowl, mix together the oats, almonds and chia seeds.
Stir in the almond butter, agave nectar and cinnamon until well combined.
Place the grated zucchini on a sheet of paper towel and squeeze out the excess liquid. Add the zucchini to the oat mixture.
Using 1 ½ tablespoons (packed) of the mixture for each bite, roll the mixture into bite-sized balls. Using a medium-sized cookie scoop makes this process easier. Also, spray your hands with cooking spray to stop the mixture from sticking.
Place the granola bites on a baking sheet, cover and refrigerate for 1 hour. Serve.
Store the remaining granola bites in an airtight container in the refrigerator.

Oats, chia seeds and peanut butter in a metal bowl.

Zucchini granola bites on a baking sheet, being made in a cookie scoop.

Storage

Place any leftover zucchini granola bites in an airtight container. I use a large glass storage container like this one. Place parchment paper between layers.

The granola bites can be stored in the refrigerator for up to 1 week.

Zucchini granola bites on a baking sheet.

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No-Bake Zucchini Bread Granola Bites Recipe {Gluten-Free & Vegan}

These irresistible, but healthy, no-bake zucchini granola bites are perfect curbing the afternoon munchies.

4.72 from 7 votes

Print Pin Rate

Course: Breakfast, Desserts, Snacks

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Total Time: 15

Servings: Granola Bites

Calories: 106kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ cups old-fashioned oats
⅓ cups sliced almonds chopped
1 tablespoon chia seeds
¾ cup almond butter
2 tablespoons plus 1 teaspoons agave nectar or honey
¼ teaspoon ground cinnamon
¾ cup packed grated zucchini

Instructions

In a large bowl, mix together the oats, almonds and chia seeds.
Stir in the almond butter, agave nectar and cinnamon until well combined.
Place the grated zucchini on a sheet of paper towel and squeeze out the excess liquid. Add the zucchini to the oat mixture.
Using 1½ tablespoons (packed) of the mixture for each bite, roll the mixture into bite-sized balls. Using a medium-sized cookie scoop makes this process easier. Also, spray your hands with cooking spray to stop the mixture from sticking.
Place the granola bites on a baking sheet, cover and refrigerate for 1 hour. Serve.
Store the remaining granola bites in an airtight container in the refrigerator for up to 1 week.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on August 14, 2013 and updated on July 18, 2024.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.72 from 7 votes (4 ratings without comment)

Tips for making this recipe

Ingredients and substitution

How to make granola bites

Storage

Other healthy snack recipes