HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These Vegan Lemon Bars with Graham Granola Crust will be your new favorite way to enjoy lemon bars! The vegan lemon curd filling is creamy and sits on an irresistible gluten-free graham-cracker style crust made with granola!
Here I am today with another way to use my delicious Easy Vegan Lemon Curd! And not that there’s anything wrong with the traditional shortbread crust that’s typically used in lemon bar recipes, but I would be so bold to say that I think you’re going to taste these lemon bars with a graham-cracker style granola crust and it’ll forever change your lemon bar world!
Now when I say graham-style granola crust, I’m not even using any graham crackers in this recipe, so you don’t have to worry about going on a hunt for gluten-free, vegan graham crackers. I modified the cookie crust recipe from my Vegan S’mores Cookie Cups ever so slightly to make the perfect base layer in these vegan lemon bars, and also to keep the sugar content in this dessert recipe on the lower side. Plus by using granola, particularly the Purely Elizabeth Original Granola I use in this recipe, you get some really great added nutrients. Her granola is pretty easy to find in stores these days, but you can always order it online too. If you can’t find it, I would imagine using your favorite neutral-flavored granola would work- just keep an eye on the sugar content if you’re being mindful of your sugar intake.
*not sponsored, just sharing the love!
The crust tastes just like graham crackers, and paired with the creamy lemon filling this dessert is a 10/10!
Use fresh juice. Store-bought bottles are convenient, but you will definitely taste the difference! Luckily you will only need about 3 lemons for this recipe so it’s totally do-able to use a hand-held lemon juicer (or even just your hands!). Just make sure you get 1/4 cup of fresh lemon juice and you’re good to go!
Use a glass baking dish. I learned this nifty trick from Sally’s Baking Addiction! To test it out, I made one batch in my metal baking pan and a second batch in my glass baking dish and it totally made a difference! Both in taste and how it baked up. If you don’t have a square baking dish, no worries, the metal one works just fine 😉
To bake or not to bake! I made these Vegan Lemon Bars twice (my family sure was happy! hehe)- the first batch I baked like you would traditional lemon bars, and the second batch I chose to just chill overnight and skipped the lemon filling baking part. Since this recipe is vegan and there aren’t any eggs used in this recipe, it could totally work, in theory. BUT, what I found was that the no-bake filling didn’t set up enough to be able to slice it into squares. SOOO, baking these lemon bars is the way to go. And then you’ll still have to chill them overnight like you would traditional lemon bars.
Crinkly wrinkly top. This might happen when you bake the lemon bars, and it’s quite alright. A nice dusting of powdered sugar will cover that right up and they still taste fantastic! That’s probably why it’s so common to dust lemon bars with powdered sugar to begin with! 😉 Sneaky cover-up, haha. The powdered sugar is optional, of course.
This recipe was so fun to make, take a peek at my Instagram Reel below!
I would love to hear what you think below in the comments section. If you’re a fan of this new-style lemon bar recipe and love it as much as I do, please give it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this healthy, vegan, naturally sweetened lemon bar alternative! Tag me on Instagram, Facebook, or Pinterest!
* I used Purely Elizabeth Original Granola in this recipe