These easy Granola Bars make healthy snacking for on the go more enjoyable than ever. With 12 irresistible flavors to choose from, you can switch up your snack and breakfast lineup by making these healthy homemade granola bars all the time! Filled with protein, fiber, gluten-free, refined sugar-free, dairy-free with grain-free, nut-free, vegan, paleo, low carb and keto options.
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.
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.
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, tahini and sweetener over low-heat until the mixture is slightly thickened, about 1 minute. Remove pot from heat.
Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, hemp seeds, sesame seeds, cinnamon and salt, Add water as needed and stir until the mixture is combined.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at 325F for 15-18 minutes, or until edges are slightly brown. Cool, cut and serve.
Nutrition facts apply to the granola bar base.
How to Store
Store your granola bars in an airtight container in the fridge or freezer rather than at room temperature. This will keep them firm and chewy. For the best results, take them out right before serving.
Refrigerated bars stay fresh for a week, and frozen bars should be enjoyed within 3 months. Note that the cranberry almond version lasts for up to 1 month in the freezer.
How to freeze:
Place the bars on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze. Then, transfer the bars to freezer-friendly bags, squeeze out all the air and seal. Freeze for up to 3 months and thaw overnight in the fridge before enjoying.