Granola Bars made 12 Ways – Switch up your breakfast and snack lineup with these healthy homemade granola bars that are easy to make and perfect for on the go. They’re soft, chewy and simple to customize for school or work lunchboxes. Filled with protein, fiber, gluten free and includes nut free and keto options.
Pin HERE for later and follow my boards for more recipe ideas
Updated May 2019 from August 2018
With an active family on the go, having an arsenal of quick and healthy snacks are definitely the way to go, especially during the busy months of January and February.
Energy bites, breakfast cookies and granola bars are one of our favorite easy snacks to make when we’re meal prepping on Sunday.
Granola Bars
Today, we’re going to be focusing on homemade granola bars. My kids love helping me whip up their own batch for packing into their lunchboxes.
Here are 12 Healthy and Delicious Snack Bars that are easy to make in your home.
- 5 Ingredient with Chocolate Chips (No Bake)
- Apple Quinoa (Vegan) – recipe below
- Blueberry Almond (Vegan) – recipe below
- Chocolate Protein Bar (No Bake, Vegan) – recipe below
- Coconut Almond – (Low Carb / Keto)
- Cranberry Almond (No Bake)– recipe below
- Oatmeal Raisin – recipe below
- Chewy Peanut Butter Chocolate – recipe below
- Pistachio Dark Chocolate – recipe below
- Pumpkin
- Strawberry
- Tahini Maple Hemp Seed (Nut free, vegan) – recipe below
REASONS WE LOVE MAKING OUR OWN ENERGY BARS:
Chewy granola bars make a great breakfast for on the go or a delicious pre or post-workout snack. And they are especially perfect during back-to-school season when you’re packing lunchboxes for your little ones.
Plus, all of these homemade energy bars are:
- gluten free
- refined-sugar free
and I’ve even included versions that are:
- vegan, nut-free and
- low carb / sugar-free and keto friendly
INGREDIENTS YOU NEED TO MAKE THE BEST GRANOLA BARS:
So what are granola bars? They are a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown.
Typical snack bars all include some sort of combination of these ingredients that play a role in either texture or taste.
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter or nut butter
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
HOW TO MAKE HOMEMADE GRANOLA BARS:
- PREP YOUR BAKING PAN – Line a baking pan with parchment paper leaving an overhand for easier removal.
- MIX THE DRY INGREDIENTS – Add oats, sweetener, spices, nuts or seeds to a large mixing bowl.
- ADD THE WET INGREDIENTS – Stir in the heated nut butter, liquid sweetener, vanilla and mix until combined.
- TRANSFER TO BAKING PAN: Spread the batter evenly into the baking pan and press down firmly either with your hands over a parchment paper or a spatula.
- BAKE OR FREEZE: Depending on the recipe, bake at 350 for 15-20 minutes or chill in the freezer until set.
- CUT INTO SLICES: Using a sharp knife, cut into bars.
HELPFUL TIPS FOR SOFT AND CHEWY BARS:
- For easier removal: line the baking pan with parchment paper with a slight overhang
- Try NOT to go overboard with your mix-ins, otherwise, the granola bars will crumble and fall apart
- If granola bar mixture seems too dry, the trick is to add just enough warm water (1-2 teaspoons at a time) to the mixture to help the ingredients bind and stick.
- Other ingredients that help granola bars bind well: egg, flax egg, pureed banana, coconut oil
- Alternatively, if granola bar mixture seems too wet, experiment by adding some more oats, shredded coconut or ground flax-seeds, finely ground oats or almond flour to help everything bind.
- Another important step is to press the granola mixture down VERY tightly and firmly into the pan. Use a spatula or lay a piece of parchment paper over the mixture while pressing down very hard using your hands.
- If the recipe calls for baking – try not to overbake and allow to cool completely before slicing into bars
- Chill the pan in the fridge or freezer prior to cutting into bars for a cleaner slice.
DO I HAVE TO BAKE THEM?
During the summer, not everyone wants to heat up their house to bake granola bars.
Fear not, I’ve included a mix of no bake granola bars as well as baked protein bars in this collection.
As much as I love a good no bake recipe, popping the baking pan into the oven for just 15-20 minutes helps the granola bars hold together without crumbling apart at room temperature.
But if you’re trying to avoid turning on the oven, feel free to choose some of the delicious no bake granola bar recipes. But be sure to store them in the fridge until you’re ready to eat them so that they hold their shape and don’t fall apart.
IS EATING GRANOLA BARS HEALTHY FOR YOU?
Making your own homemade granola bars means you can skip the store-bought stuff. Many of these chewy granola bars have questionable ingredients with words you can’t even pronounce.
That’s why I love how simple these homemade granola bars are to customize. You can pack them with a ton of wholesome & feel good ingredients. These chewy granola bars are healthier, more delicious and take no time at all to make!
WHAT ARE THE HEALTHIEST GRANOLA BARS?
Homemade granola bars are the healthiest since you can control the ingredients but a few popular favorite granola bars that you can get at the store include:
RX Bars, Kind Bars and Lara Bars.
12 OF OUR FAVORITE GRANOLA BAR RECIPES:
1. No Bake 5 Ingredient with Chocolate Chips <— Click the link for recipe or see below
- 2/3 cup drippy unsalted almond butter or peanut butter (be sure to stir first and not use old near the bottom of the jar nut butter) , can sub with your favorite nut/seed butter - be sure to stir well before using
- 1/2 cup honey can substitute with coconut nectar, 2/3 cup date paste or brown rice syrup
- 1 tablespoon coconut oil , optional but recommended since it helps the bars hold better together
- 2 cups oats I used gluten free half rolled and half quick but use what you have on hand
- *2/3 cup almonds chopped (see notes)
- 2 Tablespoons whole almonds
- 1/3 cup unsweetened shredded coconut can substitute with crispy rice cereal
- pinch salt and ground cinnamon , optional, but helps to balance the sweetness & boosts flavor
- 1 teaspoon pure vanilla extract
- chocolate chips
- dried fruit
- flax seeds
- chia seeds
- sesame seeds
- pumpkin seeds
- Line an 8x8 inch pan with parchment paper and set aside.
In a large pot, melt almond butter, honey and coconut oil (if using) over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using).
Fold in oats, shredded coconut, and chopped almonds. reserving the whole almonds for topping.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.
Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
- Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
*can also use 1/2 cup of almond flour or oat flour instead of the 2/3 cup of chopped almonds
Bars are best enjoyed cooled straight from the fridge or freezer. When warmed they don't hold together as well.
2. Apple Quinoa Granola Bars
- 1/2 cup coconut oil
- 1/3 cup coconut nectar , can also sub with maple syrup or brown rice syrup
- 3 tablespoons coconut sugar packed
- 1 teaspoon vanilla extract
- 1/4 cup apple sauce or pureed apples
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1 3/4 cup old fashioned rolled oats , use gluten free as neeeded
- 1/2 cup chopped pecans OR walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup toasted uncooked quinoa OR puffed quinoa , leave out if preferred
- 2 tablespoons hemp seeds , optional
- 1/2 cup dried apples , chopped
Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper. Set aside.
In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove pot from heat. Stir in vanilla, apple sauce and salt until combined.
Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds. Fold in dried apples.
Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
4. Blueberry Almond
- 3 tablespoons coconut oil , melted
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar , can also sub with maple syrup, brown rice syrup or honey
- 1 teaspoon vanilla extract
- 2 cups gluten free old fashioned rolled oats
- 1/3 cup finely ground oat flour OR almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 3/4 cup freeze-dried OR dried blueberries
Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla. Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Fold in the blueberries.
- Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
5. Chocolate Protein Bar
- 1 cup walnuts
- 1 cup almonds and pecans
- 1 1/2 cups pitted dates soaked for 10 minutes in warm water then drained
- 1/3 cup cacao powder
- 1/2 cup vanilla protein powder , use your favorite brand
- 1/4 cup drippy almond butter
- 2 tablespoons maple syrup can also sub with coconut nectar or honey (if not vegan)
- 1 teaspoon vanilla extract
- 1 1/4 cup gluten free old fashioned rolled oats
- 1/3 cup shredded unsweetened coconut
- 1 tablespoon chia seeds , optional
Line an 8x8 inch pan with parchment paper, leaving a slight overhang. Set aside.
Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky.
Using a rubber spatula, fold in oats, shredded coconut and chia seeds (if using) while pressing and kneading the mixture together.
Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for 1-2 hours, or until set. Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.
5. Coconut Almond – Low Carb / Keto Granola Bars
These Keto Granola Bars are soft and chewy and made with no oats or flour. They're grain-free, sugar-free and are the perfect portable healthy snacks for on the go.
- 1/2 cup drippy almond butter , we usually use the unsalted Kirkland's one from Costco (not from the bottom of the jar or the texture will not be the same), [you can sub with other nut or seed butter you like]
- 1/4 cup coconut oil
- 1/4 cup golden monk fruit sweetener , you can sub with coconut sugar for strict paleo or other granulated sweetener of choice (golden Swerve, erythritol etc.)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan sea salt
- 1 teaspoon vanilla extract
- 1 large egg , beaten
- 1 1/4 cups unsweetened flaked coconut , we like the one from Bob's Red Mill for the best texture and shape
- 1 1/4 cups sliced almonds , roughly chopped
- 1/2 cup chopped pecans OR chopped walnuts
- 3 tablespoon sunflower seeds
- 1 tablespoon hemp seeds , optional
- 1 tablespoon water , as needed
- 1-2 tablespoons sugar-free vegan chocolate chips , we like Lily's or for strict Paleo you can use Hu's Gems, chopped
Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
Whisk in cinnamon, salt, vanilla and beaten egg.
Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
Recipe Video
Chewy Granola Bars with Almond & Cranberry - No Bake - a healthy, satisfying snack made all in one pot with NO butter, have no REFINED SUGAR added, and are VEGAN and GLUTEN FREE with certified gluten-free oats.
- 2 cups pitted dates
- 1/2 cup water
- 1/2 cup peanut butter or any nut butter of your choice; preferably creamy and unsalted
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 1/2 cup oat flour you can also make your own by blending rolled oats in a food processor
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon ground flaxseeds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt leave out the salt if your nut butter is salted
- 2 tablespoons raw almonds divided
- 1 tablespoons dried cranberries divided (use organic if needed)
- 1 tablespoon sunflower seeds
- dried organic fruit of your choice
- pepitas or pumpkin seeds
- chia Seeds
- dark chocolate chopped finely
- unsweetened all natural cocoa powder
- Line a 9x9 square pan (for thicker bars like in the pictures) or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.
- Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up. The dates should soften after about 3-5 minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use.
- Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot. Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted (about 1 minute). Remove from heat and stir in vanilla extract.
- Pour in the oat flour, shredded coconut, ground cinnamon and salt (if using) and mix in gently.
- Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries.
- Pour granola mixture into prepared pan.
- Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set.
- Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature.
**Use certified gluten-free oats if needed
**Use organic or sugar-free products as needed
- These bars aren't super sweet, so if you prefer something sweeter you can always add a touch of sweetener.
- I used a 9x9 square pan for the bars as pictured since I like them thicker. You can choose to use a 9x13 pan if you like thinner bars. I find the thicker bars hold up better.
- Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together.
- They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month.
7. Oatmeal Raisin – scroll down to the Recipe Card at the Bottom
- 3 tablespoons coconut oil , melted
- 1/2 cup drippy nut or seed butter
- 1/3 - 1/2 cup honey , can also sub with coconut nectar OR brown rice syrup
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 2 1/4 cups gluten free old fashioned rolled oats
- 1/3 cup finely ground oat flour OR almond flour
- 2 tablespoons ground flax seed meal , optional
- 3/4 cup raisins
- Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
- In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined. Use a rubber spatula to fold in oats, flour and flax seed meal (if using), pressing the mixture together until combined into a sticky dough. Fold in the raisins.
- Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
- Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. (For no-bake granola bars, chill until firm.) Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
8. Peanut Butter Chocolate
- 2/3 cup unsalted peanut butter
- 1/2 cup honey sub with coconut nectar, 2/3 cup date paste or brown rice syrup for vegan
- 1 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 cups gluten free rolled oats
- *2/3 cup almonds or pecans chopped
- 1 tablespoon ground flax seeds
- 1/3 cup unsweetened shredded coconut can substitute with crispy rice cereal
- 3 ounces 85% dark chocolate, chopped OR no sugar dark chocolate chips
- Coarse sea salt for sprinkling on top
- Line an 8x8 inch pan with parchment paper and set aside.
- Melt peanut butter, honey and coconut oil in a large saucepan over very low heat.
- Whisk until smooth and combined and allow to thicken and bubble for 1-2 minutes, while continuously stirring. Remove from heat. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.
- Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
- Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
- Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
9. Pistachio Dark Chocolate
- 3 tablespoons coconut oil
- 2/3 cup drippy almond butter can also sub with peanut butter OR your favorite nut or seed butter
- 1/3 - 1/2 cup coconut nectar , can also sub with sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey
- 1 teaspoon vanilla extract
- 2 cups gluten free old fashioned rolled oats , can sub with flaked coconut from Bob's Red Mill for low carb / paleo
- 1/3 cup finely ground oat flour OR superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1/2 cup pistachios , chopped
- 2 tablespoons mini chocolate chips , optional (use vegan or sugar free brand such as Lily's as needed)
- 1/2 tablespoon water
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt
until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the dark chocolate chips or drizzle with melted dark chocolate.
Place the pan in the freezer for 1 hour or until bars are set.
Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Bars get softer when left out at room temperature. Store leftovers in a clear resealable bag or container in the fridge or freezer.
Bake in preheated oven at 350 for 15-18 minutes, until edges are slightly brown.
Remove from oven and allow to cool completely.
Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Store leftovers in a clear resealable bag or container in the fridge or freezer.
10. Pumpkin
These Pumpkin Oatmeal Bars are easy to make with wholesome rolled oats, pure pumpkin, maple syrup and cozy fall spices. They're perfect for breakfast or a healthy grab-and-go snack for school or work lunches. Vegan, gluten free, dairy-free and refined sugar and easy to customize with your favorite add-ins.
- 2/3 cup creamy cashew butter , or nut or seed butter of your choice
- 1/2 cup coconut nectar , can also sub with another thick sticky sweetener such as brown rice syrup OR 2/3 cup of date paste. Maple syrup will work too but it will be thinner so you may have to use a little bit less. For low carb, sub with with Yacon syrup or sugar-free maple syrup and adjust the amounts according to your taste
- 2 tablespoons coconut oil
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice**
- 1 tablespoon canned or pure pumpkin puree , not pumpkin pie filling
- 2 cups gluten free oats , to make these grain-free / paleo - sub with 1 cup roughly chopped square coconut flakes (Bob's Red Mill) and roughly chopped sliced almonds
- 2/3 cup roughly chopped cashews , plus 2 tablespoons left whole and un-chopped
- 1/3 cup unsweetened shredded coconut , or crispy rice cereal
- - total 1/4 cup: dried blueberries, apricots, papaya, banana chips or any other fruit you like, pumpkin seeds, chocolate chips etc.
- Line an 8x8 inch pan with parchment paper and set aside.
Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.
Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.
Place in the freezer (or fridge) until hardened, about 1 hour.
Once the bars are set, use parchment paper to lift out from the pan. Slice into even bars.
- Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Bake granola bars in preheated oven at 325 F for 30-35 minutes, or until edges are golden brown.
**if you don't have pumpkin pie spice - sub in 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg
11. Strawberry
- 3 tablespoons coconut oil
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar , can also sub with sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey
- 1 teaspoon vanilla extract
- 2 cups gluten free old fashioned rolled oats , can sub with flaked coconut from Bob's Red Mill for low carb / paleo
- 1/3 cup finely ground oat flour OR superfine blanched almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1/2 tablespoon water
- 3/4 cup freeze-dried strawberries or dried strawberries
- 2 tablespoons mini chocolate chips , optional (use vegan or sugar free brand such as Lily's as needed)
Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt
until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add the water and fold in the strawberries.Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use
the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars.
12. Tahini Maple – scroll down to the Recipe Card at the Bottom
- 3 tablespoons coconut oil
- 3 cups gluten free rolled oats
- 2/3 cup tahini
- 1/3 cup maple syrup , can also sub with sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey
- 1 teaspoon vanilla extract
- 1/3 cup finely ground oat flour OR superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1/2 tablespoon water
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt
until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped nuts.Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
Place the pan in the freezer for 1 hour or until bars are set.
Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Bars get softer when left out at room temperature. Store leftovers in a clear resealable bag or container in the fridge or freezer.
Bake in preheated oven at 350 for 15-18 minutes, until edges are slightly brown.
Remove from oven and allow to cool completely.
Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Store leftovers in a clear resealable bag or container in the fridge or freezer.
More easy breakfast ideas:
- Overnight Oats (8 Ways)
- Breakfast Cookies – 12 Ways
- 9 Breakfast Egg Muffins
- Baked Oatmeal Cups (10 Ways)
- No Bake Energy Bites (12 Ways)
These easy homemade Granola Bars make healthy snacking more enjoyable than ever. With 12 irresistible flavors to choose from, you'll be making chewy, sweet and salty granola bars all the time!
- 2/3 cup unsalted creamy almond butter or sub with any seed butter for nut-free bars
- 1/2 cup honey or sub with 2/3 cup date paste OR brown rice syrup for vegan
- 1/3 cup coconut oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon optional but helps to balance the sweetness & boosts flavor
- 1/8 teaspoon sea salt optional but helps to balance the sweetness & boosts flavor
- 2 cups gluten free old-fashioned rolled oats or sub with flaked coconut from Bob's Red Mill for grain free/low carb/paleo
- 1.5 cups gluten free rice crisps or sub with a mix of sesame seeds and sunflower seeds for low carb/paleo
- 1/2 cup unsweetened shredded coconut or sub with ground flax seed
- 1/2 tablespoon water helps to bind everything together
- 1/2 cup almonds finely chopped, or sub with sunflower seeds for nut-free
- 2 tablespoons whole almonds or sub with pecans or walnuts - leave out for nut free
- chocolate chips
- dried fruit
- chia seeds
- sunflower seeds
- pumpkin seeds
- 2/3 cup drippy unsalted almond butter or peanut butter or another nut/seed butter of choice
- 1/2 cup honey or sub with coconut nectar, 2/3 cup date paste or brown rice syrup
- 1 tbsp coconut oil optional but recommended since it helps the bars hold together better
- 2 cups oats I used gluten-free half rolled and half quick, but use what you have on hand
- 2/3 cups chopped almonds or sub 1/2 cup of almond flour or oat flour
- 2 tbsp whole almonds
- 1/3 cup unsweetened shredded coconut or sub with crispy rice cereal
- pinch of salt and ground cinnamon optional, but helps to balance the sweetness & boosts flavor
- 1/2 cup coconut oil
- 1/3 cup coconut nectar or sub with maple syrup or brown rice syrup
- 3 tbsp coconut sugar packed
- 1 tsp vanilla extract
- 1/4 cup apple sauce or apple puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 3/4 cup old fashioned rolled oats use gluten free if needed
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup toasted uncooked quinoa or puffed quinoa, leave out if preferred
- 2 tbsp hemp seeds optional
- 1/2 cup dried apples chopped
- 3 tbsp coconut oil melted
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar or sub with maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats
- 1/3 cup finely ground oat flour or almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 3/4 cup freeze-dried blueberries or dried blueberries
- 1 cup walnuts
- 1 cup almonds and pecans
- 1 1/2 cups pitted dates soaked for 10 minutes in warm water, then drained
- 1/3 cup cacao powder
- 1/2 cup vanilla protein powder use your favorite brand
- 1/4 cup drippy almond butter
- 2 tbsp maple syrup you can sub with coconut nectar or honey if not vegan
- 1 tsp vanilla extract
- 1 1/4 cup gluten-free old-fashioned rolled oats
- 1/3 cup shredded unsweetened coconut
- 1 tbsp chia seeds optional
- 1/2 cup drippy almond butter we usually use the unsalted Kirkland's one from Costco
- 1/4 cup coconut oil
- 1/4 cup golden monk fruit sweetener or sub with coconut sugar for strict Paleo, or another granulated sweetener of choice
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan sea salt
- 1 tsp vanilla extract
- 1 large egg beaten
- 1 1/4 cups unsweetened flaked coconut we like the one from Bob's Red Mill for the best texture and shape
- 1 1/4 cups sliced almonds roughly chopped
- 1/2 cup chopped pecans or chopped walnuts
- 3 tbsp sunflower seeds
- 1 tbsp hemp seeds optional
- 1 tbsp water as needed
- 1-2 tbsp sugar-free vegan chocolate chips we like Lily's. For strict Paleo, you can use Hu's Gems, chopped
- 2 cups pitted dates for homemade date paste
- 1/2 cup water for homemade date paste
- 1/2 cup peanut butter or any nut butter of your choice; preferably creamy and unsalted
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract
- 2 cups rolled oats use certified gluten-free oats if needed
- 1/2 cup oat flour or make your own by blending rolled oats in a food processor
- 1/2 cup shredded unsweetened coconut
- 1 tsp ground flaxseeds
- 1/2 tsp ground cinnamon
- 1/8 tsp salt leave out if your nut butter is salted
- 2 tbsp raw almonds divided
- 1 tbsp dried cranberries divided, use organic if needed
- 1 tbsp sunflower seeds
- 3 tbsp coconut oil melted
- 1/2 cup drippy nut or seed butter
- 1/3 - 1/2 cup honey or sub with coconut nectar OR brown rice syrup
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 2 1/4 cups gluten-free old-fashioned rolled oats
- 1/3 cup finely ground oat flour or almond flour
- 2 tbsp ground flax seed meal optional
- 3/4 cup raisins
- 2/3 cup unsalted peanut butter
- 1/2 cup honey sub with coconut nectar, 2/3 cup date paste or brown rice syrup for vegan
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- 2 cups gluten-free rolled oats
- 2/3 cup almonds or pecans chopped
- 1 tbsp ground flax seeds
- 1/3 cup unsweetened shredded coconut or sub with crispy rice cereal
- 3 oz 85% dark chocolate chopped, or sugar-free dark chocolate chips. For the chocolate coating
- coarse sea salt to sprinkle on top
- 3 tbsp coconut oil
- 2/3 cup drippy almond butter or other nut/seed butter
- 1/3 - 1/2 cup coconut nectar or sub with sugar-free maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats sub with flaked coconut from Bob's Red Mill for low carb/paleo
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 cup pistachios chopped
- 2 tbsp mini chocolate chips optional
- 1/2 tbsp water
- 2/3 cup creamy cashew butter or other nut/seed butter
- 1/2 cup coconut nectar or sub with another thick, sticky sweetener like brown rice syrup or 2/3 cup date paste. For low carb, sub with with Yacon syrup or sugar-free maple syrup, to taste
- 2 tbsp coconut oil
- 1/2 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice or 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg
- 1 tbsp pumpkin puree canned or fresh, not pumpkin pie filling
- 2 cups gluten-free oats sub with 1 cup roughly chopped square coconut flakes (Bob's Red Mill) and roughly chopped sliced almonds for grain free/paleo
- 2/3 cup roughly chopped cashews plus 2 tablespoons left whole and un-chopped
- 1/3 cup unsweetened shredded coconut or crispy rice cereal
- 3 tbsp coconut oil
- 2/3 cup drippy almond butter
- 1/3 - 1/2 cup coconut nectar or sub with sugar-free maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 2 cups gluten-free old-fashioned rolled oats sub with flaked coconut from Bob's Red Mill for low carb/paleo
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/2 cup sliced almonds
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 tbsp water
- 3/4 cup freeze-dried strawberries or dried strawberries
- 2 tbsp mini chocolate chips optional
- 3 tbsp coconut oil
- 3 cups gluten-free rolled oats
- 2/3 cup tahini
- 1/3 cup maple syrup or sub with sugar-free maple syrup, brown rice syrup or honey
- 1 tsp vanilla extract
- 1/3 cup finely ground oat flour or superfine blanched almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink salt or sea salt
- 1/2 tbsp water
- Line an 8x8 inch pan with parchment paper and set aside.
In a large saucepan over medium heat, melt almond butter, honey and coconut oil together. Bring it to a gentle boil, while stirring, then allow to boil so the mixture thickens. Remove from heat. Stir in vanilla, cinnamon and salt (if using).
Stir in the oats, followed by the crisped rice cereal, the shredded coconut and finally the water and mix until everything is well combined.
Transfer the mixture into the prepared pan and using a flat spatula, press down very firmly to press and flatten, until tight and compressed. Press in the whole almonds and any optional add-ins.
Bake in preheated oven at 325°F for 21-25 minutes. Allow to cool completely at room temperature or chill in the freezer for 15-20 minutes.
Place in the freezer (or fridge) until hardened, about 1 hour.
Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Line an 8x8 inch pan with parchment paper and set aside. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
In a large pot, melt almond butter, honey and coconut oil (if using) over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using).
Fold in oats, shredded coconut, and chopped almonds. reserving the whole almonds for topping.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.
Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper. Set aside.
In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove pot from heat. Stir in vanilla, apple sauce and salt until combined.
Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds. Fold in dried apples.
Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla. Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Fold in the blueberries.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
Line an 8x8 inch pan with parchment paper, leaving a slight overhang. Set aside.
Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky.
Using a rubber spatula, fold in oats, shredded coconut and chia seeds (if using) while pressing and kneading the mixture together.
Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for 1-2 hours, or until set. Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.
Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
Whisk in cinnamon, salt, vanilla and beaten egg.
Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
Line a 9x9 square pan (for thicker bars like in the pictures) or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.
Make the Date Paste: Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up. The dates should soften after about 3-5 minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use.
Make the Granola Bars: Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot. Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted (about 1 minute). Remove from heat and stir in vanilla extract.
Pour in the oat flour, shredded coconut, ground cinnamon and salt (if using) and mix in gently.
Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries.
Pour granola mixture into prepared pan.
Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set.
Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.
Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature.
Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined. Use a rubber spatula to fold in oats, flour and flax seed meal (if using), pressing the mixture together until combined into a sticky dough. Fold in the raisins.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. (For no-bake granola bars, chill until firm.) Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.
Line an 8x8 inch pan with parchment paper and set aside.
Melt peanut butter, honey and coconut oil in a large saucepan over very low heat.
Whisk until smooth and combined and allow to thicken and bubble for 1-2 minutes, while continuously stirring. Remove from heat. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Make the Chocolate Layer: Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the dark chocolate chips or drizzle with melted dark chocolate.
For no-bake bars, place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake in a preheated oven at 350°F for 15-18 minutes, until edges are slightly brown. Let bars cool completely. Cut and serve.
Line an 8x8 inch pan with parchment paper and set aside.
Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.
Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.
Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.
Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.
For no-bake bars, place in the freezer (or fridge) until hardened, about 1 hour. Alternatively, bake at 325°F for 30-35 minutes, or until edges are golden brown. Let cool completely if baked, then cut and serve.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add the water and fold in the strawberries.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).
Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even bars.
Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat.
Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped nuts.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.
Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at 350° for 15-18 minutes, or until edges are slightly brown. Cool, cut and serve.
Nutrition facts apply to the granola bar base.
Did you try this recipe?
Brianna -
We tried a bunch of these and they are all winners. Thank you!
Cathy -
The recipes look fantastic. what can you substitute forvthe coconut products. Wechave a family me,bercwho is allergic to coconut.
ThAnk you
Kelly -
Thanks Cathy. You can simply leave out the coconut and add more oats, oat flour or ground flaxseeds.
Rita -
Yum, so many different options. We made a few and can’t wait to try all of them soon. Thank you for all the ideas!
Anna -
These homemade granola bars make me drool! They are super-duper-delicious! I can’t wait to try these marvelous bars. Mostly i like blueberry almond, cranberry almond, strawberry chocolate, and pumpkin cranberry. I’ll make hem first. What I like most about these bars that they are vegan or can be easily veganized.
Well, thank you for such a nice recipe of an everyday cooking meal. It’s a perfect snack for me and for my children. They can have a bite at school, and that will be a healthy snack!
I’m glad I came across your blog. Keep it up! It’s great! I hope I will see your new posts in 2020. Happy New Year, KelLy!