</p>

Have you been looking for grain-free granola bars that are also sugar-free? What about a grain-free granola bars?

EASY blender recipe AND only 2.4g net carbs!

There is even an option to make them nut-free too (see below).

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grain-free granola bars wrapped in baking paper stacked on a wooden chopping board

Sugar-Free Granola Bars (a healthy kids snack)

banner showing kids cooking healthy meals and grain-free granola bars

Do you still rely on muesli/granola bars for school lunches?

Once you understand most regular granola bars (cereal bars) are packed with sugar, you may be looking for a healthier granola bar option.

Try these which are free of sugar, grains, wheat, and naturally gluten-free. They are packed with seeds and nuts and a hint of cinnamon and vanilla.

How Much Sugar Is in A Regular Granola Bar?

banner showing sugar falling from a spoon in granola bars

Store-bought muesli bars appear to be healthy but contain an astounding amount of sugar, and in addition, there are the oats and grains which your body will also convert into blood glucose also.

TOP TIP: Avoid bars that contain dried fruit, they’re sugar dense and have very little nutrition.

It is so easy to overdo dried fruit thinking it is the healthier option. Dried fruit is a concentrated source of sugar and is often referred to as ‘nature’s candy’. 

Eating a handful of grapes is far better than eating a few raisins. Whole fruits will still have fiber, nutrition, and water. Always try to choose low-carb fruits.

sugar blocks representing how much sugar is in a box of dried raisins

Take a look at the nutrition label for oatmeal granola/muesli bars. Not only does each bar contain a whopping 19g of sugar (that’s almost 5 teaspoons), it also contains over 30 ingredients. Sugars are listed as brown sugar, high fructose corn syrup, sugar, glycerin, and corn syrup.

19g of sugar is almost double the World Health Organisation is recommending 10g of sugar per DAY. There are 43g carbs/60g bar = 72%. To make things even worse, they contain hydrogenated soybean oils and cottonseed oils. Not one ingredient here makes me want to buy these, let alone feed them to my children.

Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

Instructions

This recipe is so easy, it’s a great recipe to allow your kids to be involved in.

Add all the ingredients from the recipe card below, using your favorite selection of nuts and seeds. This is a very adaptable recipe so you may choose which must and seeds your child can tolerate and which nuts and seeds they are permitted to bring to school.

Simply pulse with the blade attachment until the seeds and nuts are completely ground but you can still see little fragments.

Press firmly into a lined baking tray.

Bake as per recipe until golden.

mixed nuts and seeds in a blender to  make grain-free granola bars
Throw Everything In The Blender – Pulse A Few Times

Is Sugar Bad for Our Bodies?

There are so many reasons why sugar is bad for us. I talk about 30 different reasons why this is the case, but let’s look at the top 10 reasons in this infographic.

list of 10 reasons why sugar is bad for us infographic for grain-free granola bars

When it comes down to it, it’s all about choice. That’s why by incorporating sugar-free recipes like this granola bar, we can slowly replace store-bought items over time. Finding low-carb snacks will really help you give up sugar and sugar cravings.

Healthy Lower Carb (And Lower Sugar) Lunch Boxes

The best 21 easy healthy school lunchbox recipes showing grain-free granola bars, ham cups, kebabs and a packed green lunchbox

Now you have discovered how easy it is to replace those ghastly granola bars with this easy blender grain-free granola bar instead, you might want to start thinking about other healthier options for your lunch boxes and after-school snacks.

Recipe FAQ

How much sugar is there in a granola bar?

Too much. Period. Most regular traditional muesli bars/granola bars have added sugar, honey, maple syrup, dried fruit, and other creative ways to market and rename sugar.

Are granola bars healthy?

Regular granola bars (muesli bars) are often packed with added sugars, preservatives, dried fruit, wheat, gluten, and chemical flavors.

Are keto bars healthy?

Store-bought ones MAY be healthy BUT you HAVE to check your nutrition label for added maltitol. It is a sweetener (sugar replacement) that raises blood glucose. It’s best to make homemade granola bars.

Can I swap the nuts? I have an allergy.

Yes, you can use any variety of seeds that you can tolerate. I also have a chocolate granola Paleo seed bar you may like.

How do I get my homemade granola bar to stick together?

The trick is to grind the nuts and seeds together and the fine powder that it creates will help stick with the coconut oil. Press the granola bar mix firmly into your prepared baking tray that has been lined with baking parchment paper.

How do I stop my granola bars from falling apart?

Press firmly into your baking dish. This really helps squish everything together and will bake to be a firm solid sturdy muesli bar.

More sugar-free granola recipes

When you want a quick and easy breakfast on the go, you’ll love Paleo seed chocolate bars, and a basic homemade granola recipe served in a travel mug with yogurt and berries.

NOTE: If you would like to make these nut-free, simply omit the nuts and use a combination of seeds that you like, and can tolerate.

grain-free granola bars wrapped in baking paper and placed on a wooden chopping board

Grain-Free Granola Bars Recipe

Easy blender recipe for grain-free granola bars – 2.4g net carbs! Just throw everything in the blender. They are the perfect after school snack.
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Cuisine: Dairy Free, Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Grain-free granola, Graon-free granola bars
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14
Calories: 234kcal
Author: Thinlicious.com
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Equipment

  • Measuring cups and spoons
  • Baking sheets – non stick
  • Food processor

Ingredients
 
 

  • 350 g mixed nuts and seeds your choice
  • 50 g desiccated/shredded coconut unsweetened
  • 2 tbsp cacao nibs
  • 50 g coconut oil melted
  • 4 tbsp tahini or nut butter
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • +/- salt and pepper
  • 3 tbsp granulated sweetener of choice or more, to your taste
  • 2 eggs – medium

Instructions

  • Place all the ingredients in the blender.
  • Pulse a few times until combined and little pieces of nuts and seeds can be seen.
  • Place in a greased and lined 18cmx27cm / 7×10 inch baking dish. Press firmly into the lined baking dish. If you bake it in a larger dish, it will turn thin and crispy which can be really nice also.
  • Bake at 180C/350F for 20 minutes or until golden, not burnt.
  • May be drizzled with 90% chocolate.

Notes

  • I used a mixture of almonds, sunflower seeds, pumpkin seeds. sesame and linseed.
  • Nutritional values will vary according to what/how much you use.

Nutrition

Serving: 1granola bar (makes 14)Calories: 234kcalCarbohydrates: 6.9gProtein: 7gFat: 20.5gFiber: 4.5gSugar: 0.9g

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185 Comments

  1. Looks great!! Was looking for something just like this yesterday. Do you think this would be chewable for a toddler (18 months) with 1 molar in each quadrant? Or too crunchy? Thanks!

    1. I would do a small bowl of nut butter mixed with chopped nuts and coconut and see how he/she does. You can a small amt of nuts in to try first time. Dip celery slices in it or cucumber spears or even sliced fruit. Giving a toddler a granola bar in their carseat cuz theyre whiny is asking for trouble lol I always filled kids up 1st and then brought water bottles for car rides. I did notice these are are crumbly even for an older child or adult fyi

  2. these mite be just wat the doctor ordered for my kids! they are hungry hungry hungry lately and driving me nuts lol
    i fed them buttered toast and pecans later after dinner tonite cuz i cudnt take it. the usual rule is no food after dinner. Im going to slather these with coconut oil wen i serve them too i think! ~argh~

    1. I’m trying to understand why a parent would deny their children food if they’re hungry?? especially from dinner till the next day, making them be hungry for many hours till the next day…

      1. I think everyone parents different. My children are not allowed to eat between meals and snacks, because i want them to eat their meals. If they have been snacking they will not be hungry. If they are hungry before bed or after dinner they can either A. have more dinner or B. have a fruit or glass of milk. My sister in law can be making a dinner and if one of her kids say they are hungry, she will stop what she is doing and get them a snack. Then she wonders why they will not eat their dinner. I think you do works well for your family. But i know my kids are feed well.

        1. I totally agree. Personally I think too many picky eaters are fed too much in between meals and I always advise to stop or cut back on their snacks so they are hungry and eat their meals that are nutritious rather than snacks. I have never made special meals for my 3. I can’t understand why so many do this.

          1. Andrea Dugger says:

            AMEN, my kids it all kinds of food. This is had they grew up. My middle child (10 yr) did not eat dinner for almost 1 year around the age of 2 yr because he did not want to eat what I made. He now eats everything I make — in fact he is starting to cook dinners with me — we eat Indian, Thai, etc. It amazes me when friends come over and so many haven’t eaten most of the veggies I serve. (I ask all guest to try one bit of everything–gotten some kids to realize they like veggies.)

    2. I tried these today, modifying somewhat–doubled, cooked on a jellyroll pan so they were thin, used as much coconut oil as nut butter, no cacao nibs, used 1c coconut flakes, no shreds at all, added sliced almonds etc (very flexible recipe as you know). AND used erythritol and stevia glycerite–my kids like stuff made with these. They didnt rly like these bars tho. I tried some and it’s just not sweet enough. Anddddd they rly miss the honey taste of my homemade granola. So I think next time I’ll use 1/4c real honey and some stevia glycerite. They were oozing with oil while baking LOL. No need to slather with coconut oil when serving! FYI the oil went right back in as they cooled so it’s not a greasy bar at all. And the kids asked for them for a snack this afternoon with their apples.
      Cuz, yeah I DO feed my kids A.L.O.T. of food lol I honestly laughed when I read that comment worrying about them not being fed. My kids eat more than some grown men sometimes! My older 3 kids always astounded ppl with the amt of food they put away, esp as they were slim. I have active kiddies 🙂

      1. So glad to know you liked them and made your own version. Sweetness is such a personal thing which is why I always add “or sweetener of choice, to taste” at the end of each recipe because everyone is so different. You could even spread them with more nut butter and a few apple slices once they’re cooked – triple yum!
        Yeah i’m not too sure where that comment came from, I have never said don’t feed your children. Mine have fabulous well regulated appetites, eat when they’re hungry and some days don’t eat much at all, whereas I would eat regardless of hunger (not any more). Thanks Helene 🙂

      2. Hi Helene, just in case you may not have had an opportunity to try Nature’s Hollow sugar free honey, could be a good alternative for you in the bas. Their products amaze me with the FABULOUS taste. Just a thought from a lchf foodie 🙂

  3. Kelly Seach says:

    Any thoughts on modifying this to be egg-free?

    1. Try adding more nut butters to make the mixture wet and hold together. Even psyllium husk would also hold it together. You may have to play around with adding more coconut oil too.

        1. Hey Kelly! Did you have any luck? I have an egg allergy and am thinking about making these with flax eggs — don’t know if that’ll work though. I like Libby’s suggestion of adding nut butter, that might help. Would love to hear if you were successful!

  4. OMG! I am loving this recipe!! I have been searching high and low for a low carb granola bar that doesn’t need to stay in the fridge. Thank you!!

  5. These look great. If my nine-year-old likes them, I might try making them nut-free too so he can have them in his lunch box. Really bugs me that I can’t give him anything nutty for school – really does cut down on the options for nutritional snacks!

  6. I made these today – but must have gone wrong somewhere. They taste really good but not holding together very well. Got about 6 ‘bars’ but the rest just crumbled. Will still have as cereal though! Any ideas where I went wrong?

    1. Each batch is so variable depending on what mix of seeds and nuts you use, you have to play around with how much coconut oil and nut butter you use to hold it all together. Maybe next time add a bit more coconut oil. Also pressing it into the baking dish helps keep the granola bars firm, and cutting them while they are still warm can help too. At least it never goes to waste, perfect idea to use as cereal instead 🙂

  7. maria Schwarz says:

    Cocoa nibs a must? Husband gets migraine from chocolate

    1. No. This recipe is incredibly adaptable. You can use just whatever suits you and whatever mix of seeds and nuts that are in your pantry.

  8. I absolutely LOVE this recipe. Once cooled ice thinly with a mixture of melted very dark chocolate with some coconut oil mixed into it. Once set I cut into bars. Keep the awesome recipes coming – they are appreciated!!!!!

  9. Anna-Lena says:

    Hello,
    I would like to know how long I can store those Bars?
    And should I keep them in the fridge?

    Thank you in advance! 🙂

    1. Mine have only survived for a couple of days before they were all eaten 🙂 They should last up to a week in a cool place. No need to refrigerate unless it is summer and too warm in the pantry. Keep in an airtight container to remain crisp.

  10. Love your recipes and website. Could you do this with butter instead of coconut oil?

      1. Good going to give it a try, I always make a triple batch at a time. I live in South America and coconut oil is outrageously expensive, a 500 ml jar is almost $20. Thanks much Libby

  11. Ooooo wow these look great… Ill have to give them a go!

  12. just made these and not great at all, lots of oil on the top when cooking and just didn’t taste good, Very disappointed

    1. Boy that’s disappointing. Did you grind up the nuts and seeds enough? If they are ground down they absorb quite a lot of the oil, and again once they cool. Did you add the correct amount of cinnamon? Was it in date? Lets see if we can figure this problem out for you as they have become a staple in our house.

  13. If I wanted oats instead of nuts, how much would I need?

    1. That’s hard to say as oats will swell and absorb some liquid so may not hold well together once baked. Oats are incredibly high in carbs, but if you really like them, maybe find a regular granola bar recipe which is sugar free (or replace with your sweetener of choice) and wheat free to make it as low carb as possible. Add lots of seeds and nuts to add as much nutrition as possible. 🙂

  14. These are gorgeous – thank you!!! My first attempt and I will definitely be making these again. I used the following.. 350g seed and nut mix: 20g Chia, 70g sunflower seeds, 200g almonds, 60g Linseed, then crunchy Meridian Peanut Butter used as the nut butter.
    I’ve just finished my second; does it still count as low carb if you have 4….? :-/

  15. These are great. I used sugar free chocolate drops as I didn’t have cocoa nibs and they turned out very tasty. My husband is enjoying these as his afternoon snack at work.

  16. These have become our go-to snack for the week. I typically enjoy a small one mid morning with some coffee to push through the morning fog at work and then another one just before I head to my Samba class in the evening for a bit of fuel.

    I use a raw nut combo that I found at Whole Foods, add in the cocoa nibs cinnamon and real Mexican vanilla. SUPER yummy! I do find at time the coconut oil can be a bit too much but once out of the oven I just dab with some paper towels.

    Thanks for an awesome recipe!

  17. These look good, definitely going to give them a try. Just wondering whether anyone hash tried them without the sweetener? I try to avoid using any sweeteners if possible. Thanks

  18. Hi I love the sound of these bars and am wondering if I could use honey for sweetness and would that change the bar from turning out crisp and ccrunchy thanks Diddy 🙂

    1. Sure if honey is your sweetener of choice it would work in this recipe. You might have to be careful not to allow the sugar in the honey to burn.

  19. just made these for me and the husband. I’m 95% LCHF and slowly working on getting him into it too. He likes to snack after dinner so this will be a perfect wee snack for him. I used a couple of tablespoons of honey, but will try to get my hands on some stevia soon-ish and use that next time.

    PS love your blog/website. I linked here from the facebook group 🙂

  20. Just came across this recipe. I made it using cashews, almonds and sunflower seeds. I didn’t melt the coconut oil because i thought it’d blend better. Was left with chunks of coconut oil in the mixture, but i’m ok with that. I did add a heaping Tbsp of honey for sweetener as well as a half scoop of organic protein powder. It’s in the oven now. The batter did taste delicious all by itself. Even a bit too sweet. I bet I could reduce the honey by half for sure. Looking forward to the treat!

    1. Oh, also omitted the cocoa nibs and put in about 1.5Tbsp of cocoa powder instead 🙂

    2. Penny I love it when my recipes are adapted and you can find new ways to make it your way. Your version sounds amazing. Post a picture on Facebook, Instagram or Pinterest and I can repost it. Everyone loves seeing readers cooking 🙂

    3. I think I’ll add some Nature’s Hollow sugar-free honey to them. Keeping it low-carb as possible…

  21. I have these in the oven now 🙂 Yum! I used Pumpkin Seeds, Peanuts, Chia Seeds, Ground Flax and a few Almonds. I did not add any sweetener. I tasted the batter and it was so good and had a mild salty flavour (peanuts I used were roasted/salted) I wanted this as a salty snack not sweet and I think it tastes great! 8 more minutes til they are ready. Thank you. I am looking so forward to a snack with my afternoon coffee 🙂

  22. Hkwdesign says:

    Would love for you to do a post on healthy sugar substitutes. I recently stumbled upon some I didn’t know of; Wholesome and Swerve are brands I found at Whole foods Market, but don’t know much about. I have high insulin

      1. Hkwdesign says:

        Thanks, I’m new to this…anyone have issues with Stevia? I’m not sure but my belly was grumbling in a new weird way, and i felt a bit dehydrated w/a sweet taste in my mouth???

    1. I have been having great success with Zsweet. It is all natural, has -0- impact glycemic index and -0- net carbs. I’ve really enjoyed making low-carb cheesecakes with it. Measures cup for cup like sugar and tastes really good. Reviews I’ve read say most folks like it better than Swerve.
      Now for my coffee and iced tea, I prefer Trader Joe’s Organic Stevia. It’s super concentrated and the small bottle lasts a long time. Both of these can be found on Amazon.

  23. I made this a few nights ago – it is totally delicious! I even have one of my colleagues snacking on it this morning (he told me I am the best office colleague ever because I bring such healthy yummy stuff to work)…the only thing is that the bars broke up as soon as I tried to cut them, so I tipped it into a tub and am treating is more like a cereal/popcorn type snack instead…doesnt make it any less delicious though 🙂

    1. Mine turn out differently every time depending on the nuts and seeds I have used. I also bake them quite thin somedays, then use a pizza cutter while it is still warm, that seems to help them stay intact. I love your idea of cereal/popcorn like snack. Or how about melting some high % chocolate and adding it to the ‘bits’ and turning them into clusters? Add some orange zest too? So many possibilities.

  24. Wow, these look great! I’m going to check my supplies and make these ASAP.

  25. Absolutely love these, great with yoghurt for breakfast or an evening treat amd so adaptable..

  26. I bought raw seeds and nuts to make these. Do I need to toast the seeds and nuts first or use the raw?

  27. Super easy and yum! Just made these and substituted a flax “egg” and added 4 dates instead of stevia. (I am not a fan of fake sugars, even though dates are high carb.) They held together pretty well. I used almond butter, but next time will use coconut butter and less coconut oil. Thanks for a great recipe!!

  28. Oh these look wonderful. Will have to try. I don’t think I will need a sweetener at all. I find the taste of coconut oil and nut butters sweet, if I add cocoa nib, well I will be over the top! 🙂
    You mentioned a blend of stevia and erythritol, and said it normally doesn’t have negative effects on the tummy. Eryhtritol is often can be a problem for people with IBS. I don’t know if you have heard of FODMAPs, but they are things that often affect people with IBS…it’s an accronym for some very long words..ha… If I ate Erythritol I would blow up and have awful GI problems. If I used strait stevia, I would be ok. Just food for thought….hee hee, I made a pun.

    I’m new to this diet, really looking forward to trying it. I am already gluten free, and very low sugar. I do ear rice and GF pasta…mainly because hubby does. I will find it harder to give up potatoes, and such. I can’t eat honey, I don’t understand why people can sweeten things with it?

    Thanks for this.

    1. Lucas Alshouse says:

      Erythritol is not a FODMAP. In fact it is the only sugar alcohol that is completely resistant to fermentation. You may be having an allergic reaction or you not drinking enough water with it. Don’t blame the erythritol, it’s the only thing people with SIBO, IBS, or other gastrointestinal problems are able to handle.

  29. Hi can these be frozen? Thanks

    1. Probably not. I suspect they will fall apart when defrosted. There is no sugar or gluten to hold them together so may be a little fragile if frozen.

      1. I freeze these all the time and they hold up great (and can even be eaten straight from the freezer as they don’t freeze solid).

      2. I also freeze ours. Toss them in the lunch box frozen and they hold together just fine. My 12 year old boy LOVES them.

  30. purpleorc says:

    Made these this week, They were hubby approved as well. I omitted the cocoa nibs as I didn’t have any in my pantry and omitted the 2 tsp dried cinnamon as I am not a lover of this spice. I used about half a teaspoon of dried ginger instead. I have really enjoyed them and have been asked to make them again. They are great to go with the mid morning drink as a pick me up till lunch. thanks for a great recipe.

  31. redsnapperuk2014 says:

    Just whipped up a batch which included some tigernuts! They are cooling now and can’t wait to try them! Thanks muchly for sharing!

  32. Can I ask if the 6.9 carbs are net carbs or if they include the fibre? I still have to count pretty religiously…

    1. All my values are total carbs, just deduct the fibre to get net. My nutrition panels are a guide only, if you are counting precisely when you start low carb (I don’t count anything any more) then I always say to be completely accurate, calculate using your own brands you have used as they vary so widely. After a while you will instinctively know what to eat, what to avoid an dhow much. Good luck. Libby.

  33. Love these!!!! Thank you! I’m a Type 1 diabetic and have been looking for low carb meals and snacks and I love these bars! They have no impact on my blood sugar which is awesome!

  34. These are SO delicious!!!!
    My adaptation of the recipe is 1/2 cup pumpkin and sunflower seeds and 1 cup almonds or peanuts (then use the related nut butter).

    I also use dairy & sugar free chocolate chips instead of the cocoa nibs. And then use vegan margarine instead of coconut oil.

    They make a great breakfast, snack and even satisfy the craving for a sweet treat.

    Thanks for sharing this recipe 🙂

  35. Ciar Langford says:

    I’m going to make these on the weekend how long do they last for?

    1. Claudinia says:

      I would like to know this too, please, Libby?

  36. is there anything that can be substituted for eggs? Typically I use oil, water, baking powder, and flour as a substitute that works well. This is for an egg allergy.

  37. Jacolette Jansen says:

    This is a great recipe – Thanks! Made it for the first time yesterday and will do so again.

  38. Catherine says:

    Thanx this is a Lovely recipie. Would be really nice as a base for cheesecake too ?

  39. Diane Harroff says:

    This looks wonderful, but my family hates shredded coconut. Would these fall apart without it, or do you have suggestions for a substitute? Thanks.

    1. You could add a mixture of some nut flours or seed flours. The coconut is quite a large part of this recipe so I can’t guarantee how it would turn out. I’m sure a it of trial and error would be needed.

    2. I just made these for the 2nd time and accidentally left the coconut out this time. They turned out fine, still held together:)

  40. Genneille Efram says:

    Just made a triple batch of your chocolate granola, then used a portion of that to make these (with some dried apricot added). My girls ADORE them! Also, I was fearful of scorching since the granola was already “cooked,” but there wasn’t any issue at all! Thank you for your amazing recipes. My oldest has behavioral issues which are exacerbated by many foods, and she’s a picky eater to boot; this blog has made transitioning to a grain-free, sugar-free household nearly seamless!!

    1. Wow Genneille, that is fabulous. I love the fact your children love my recipes but what I love more is how they are helping you transition to low carb way of eating. I truly want to show it isn’t that difficult as long as you keep it simple. Thank you for your wonderful comment, Libby.

      1. Since my original posting, I have made the granola bars three more times – right now, a batch of chocolate peanut butter ones are in the oven! My girls have either a bowl of grain-free granola or a bar EVERY. DAY. Thank you again, I direct people to your site all the time!

        1. Thank you and how lovely that your girls are enjoying the grain free granola and bars so much. It makes me smile and happy. Thank you for taking the time to leave your wonderful review.

  41. If I have to choose, I will say that this is my favorite recipe from your blog. Thank you Libby, I make this all the time. We all love it 🙂

  42. Thanks for sharing a low carb/low sugar granola recipe!! Mine were a success and I even wrapped mine as beautifully as yours with parchment paper 😉 Lord willing, I can’t wait to try them for breakfast with kefir. My husband commented on several occasions about the fragrant aroma wafting, while the granola bars were baking. You rock Libby. God bless you!

    1. Aw thank you Julia, your husband is a lucky man to have you cook these for you both. Try them drizzle with a little dark chocolate too – amazing. Libby x

  43. Looking forward to making these. Can I use peanut butter?

      1. Hi..I want to make this recipe, but I’m staying away from chocolate?(my stomach doesn’t like it). What can I use in place of chocolate? I was thinking honey? Don’t want to make it too sweet etc..
        Thanks!

        1. Also, can you tell me if you always use unsweetened coconut in these recipes(grain free granola, the Keri waffles)etc..I don’t know how to know when to use sweetened coconut vs unsweetened coconut. Thanks again!

        2. You don’t need to use chocolate at all in this recipe. I only drizzle with dark chocolate to make them look special. This recipe is so adaptable, add whatever you have at hand from your pantry.

  44. Did you use liquid coconut oil? I could only find solid, and let’s just say the bars did not do well in the oven. Please let me know!

    1. I use the solid coconut oil (which is liquid in the summer here). These granola bars tend to crisp up as they cook and the oil sometimes appears to come out of the bars but it is absorbed back into the bars as they cool.

      1. That’s exactly what happened with mine!! I freaked out and started pouring it off, so my bars ended up really dry. Thanks for letting me know!!

        1. This happened to me too! I did the same with the oil and they were also dry. I’m going to have to try this again tomorrow and leave the oil there : )

  45. T. Bastress says:

    I really like these. I followed the recipe as stated and they are moist and so versatile. This am. I put some apricot preserves on top. So yummy. Thank you !

  46. These are amazing! I undercook them just a little and cut them as soon as they are out of the oven… no cracking or crumbling. I do freeze them, and most of the time do not wait for them to thaw to eat. Thanks for all the recipes and tips… definitely a big help in my transition to low carb eating!

  47. Just made my second batch of these, and they were awesome! Instead of cocoa nibs, I added 1/2 c. extra dark chocolate chips (next time I will use Lily sugar-free choc chips), nut butter= unsweetened peanut butter, instead of cinnamon I added 1/4 c. cocoa powder, and sweetened with 1/2 c. powdered Swerve. I also added a little bit extra coconut oil to offset the extra dry ingredients. These are SO good! They taste like a candy bar.
    Next time I will try almond butter, choc chips, and fresh cherries, or almond butter, orange zest, and fresh cranberries or blueberries. Thank you so much for this recipe!

  48. how many pieces do you cut the batch into…to get the nutrition count you gave?

  49. Do these keep well? I am going hiking and wanted to take along some bars. Also, are the eggs necessary? I am allergic. I usually can tolerate them if they are very well incorporated into something, but I avoid them mostly.

    1. Are you allergic or intolerant? If you are allergic then you must avoid eggs completely. The egg does mix in extremely well and it holds and binds all the nuts and seeds together nicely. You might like to try substituting the egg for ground chia seeds and psyllium husk. They both swell and create a nice texture. That would be another recipe entirely though that maybe I could develop in the future. If you try and are successful, come back and let us know. Enjoy the hiking 🙂

  50. Yes! I’m so excited to have found a grain free recipe that contains no added sugar. I”m on a restrictive diet at the moment so these granola bars sweeten with stevia are a godsend! Thank-you for posting this!

  51. Sandy Brudner says:

    This receipe calls for 90 % chocolate. It doesnt have sugar?

  52. Could I use raw buckwheat in this recipe too?

  53. I just made my second batch of these, they’re a lifesaver! I make mine with pecans, walnuts, almonds, chia seeds, and pumpkin seeds! They’re such an easy recipe, they’re portable for when you need a keto meal on the go, and they’re tasty! Thanks so much!

  54. When you say 12 oz of nuts, would that be in weight, which equals 3 cups of nuts, or volumn which would be 1 1/2 cups of nuts. I’m thinking the first since it seems to make more sense with the number of servings this recipe makes but can you clarify just to be sure. Thanks!

      1. I would LOVE to try this recipe. I don’t have a scale and am confused about the amt. of the listed ingredients: Is 12 oz. of nuts and seeds,,,1 1/2cups? What is another way to measure the 1.8oz of shredded coconut and the 1.8oz of coconut oil? I’m sorry I’ve just never come across amts. listed this way. Thank you very much.

        1. I bake by weight rather than volume as cup measurements are so inaccurate and there are US and UK cups which complicates it further as I have a world-wide audience. I add the ounces for my American followers who are still using this type of measurement (hence the grams/ounces). Baking by weight is so easy and avoids all that washing up, and is so easy to measure ingredients such as coconut oil, butter and cream cheese. Once you get used to it, there is no going back. Just press ZERO in between each addition before adding the next ingredient.

      2. Brilliant!!!!! Can’t wait to try this… thanks

    1. Ok. I don’t have a scale so I was trying to figure the correct measurements another way.

  55. Made these yesterday for my partners tea break at work. He loved them. They hold together well. Very easy to mix them in the Thermomix in about 5 secs. I used mixed raw nuts and macadamias, sunflower seeds and pipitas as well as the tahini. Nice texture. Drizzle of 85% dark Aldi choc

  56. Michelle Korff says:

    Hi there – i want to replace the Stevia with xylitol but how much should i use? I’m a bit confused with this as stevia is much more concentrated. Thanks – can’t wait to make these!

    1. Michelle.. If you do use that XYLITOL… DO NOT give any of what you make to your pets if you have any… It could kill them

  57. These are PERFECT for a ketogenic diet snack!! I make them with 4oz almonds, 4oz walnuts, and 4oz cashews. I omit the cocoa nibs, and sprinkle sea salt on top. Totally delicious, totally easy to make. I cut them into large bars and take them with me to go, so I know I have a meal when I need it.

  58. Michele Hobby says:

    Just love these. I had made your fennel granola so just put that it as the seed/nut mixture. It is so yummy I’m probably nibbling at it too much!. My familym love it as well. My 20 month old granddaughter, when she comes to my place, loves it and holds out out her dish for “more”. I took it on a long road trip recently and it travelled well and fed me well. Thanks for the recipe Libby.

  59. Love these!! Thank you. How do you wrap them? I’m using parchment paper held together with a piece of hockey tape…not the prettiest. Any other ideas?

      1. Claudinia says:

        Are they pretty crumbly, that they need to be wrapped? I’m thinking of making these for my toddler but if they fall apart and mess all over it may not be the right recipe for that.

        1. They stick together well as long as you press it firmly into the baking dish. It may be slightly more crumbly than you are used to with a regular granola bar because there isn’t the sticky sugar and flour to hold them together. If mine ever does crumble, I pop the pieces into a little pot so my children can eat it with their fingers 🙂

          1. Claudinia says:

            Great idea. thanks, Libby!

    1. Use parchment paper and tie with a cute string

  60. These are so much better than shop bought bars – and i love the fact you can add/remove different nuts and seeds – thanks for sharing

  61. Gorgeous! I’m eating one right now 😉
    I made them with brazils, hazelnuts, almonds and walnuts, with a mix of sunflower, pumpkin, sesame and flax seeds. I also added cacao nibs and coconut chips I don’t have a blender so I used an electric grinder to grind the seed and nut mixture, then mixed all the dry ingredients together in one bowl and the wet ingredients in another and mixed the two together.
    They smelt heavenly while they were cooking and I’m really happy with the results. I ground a bit of pink Himalayan salt on them as soon as they came out of the oven and then drizzled some 85% dark chocolate over them.
    I think I could be making these regularly, they’re perfect for work. Thanks for a terrific recipe Libby x

    1. What a brilliant result! I love it when readers play around with recipes and adapt them to what they have in their cupboards and pantry. I also adore the idea of salting them then drizzling chocolate. I am trying that next time.

      1. Made these and they are amazing! I topped mine with a sugar glaze that I normally use to make candied pecans. Used a small sheet pan so they were thinner than yours . Got 16 nice size bars at about 2 net each. I used a combination of hazelnuts, pecans and pumpkin seeds.

    2. I made these tonight. Yum! How many bars did you get out of this recipe?

  62. I’m allergic to tree nuts so I made these today with all seeds and some peanuts and they turned out nice, but I accidentally forgot the sweetener! The combination of seeds I used are a bit too bitter without the sweetener. I will try drizzling melted dark chocolate sweetened with stevia over them later, perhaps that will give them the sweetness they need! Any other sugar-free suggestions to fix this?

  63. I’m really intolerant to xylitol, natvia, swerve etc, it just upsets my tummy however little I consume. I’ve been reading about rice malt syrup. Do you have experience of it in your recipes calling for sweetener?

    1. Rise malt syrup is still sugar, in fact it is high in glucose and maltose – I would avoid! It also has a high GI of 98 which is higher than table sugar AND can contain high amounts of arsenic.

    2. Google date paste…you can make this for your sweetener and experiment …I have no idea how much to use, but have been seeing references to using this for sweetener lately.

      1. Linda Kelly says:

        I combine 1 cup of chopped dates and 1 cup of water and cook in small saucepan over medium heat until (stir occasionally) until mixture forms a paste. Remove from heat and set aside until you want to add it to your recipe for these granola bars.

  64. I may be late to the party but these look amazing. Bars are such an easy fast treat but it’s SO hard to find healthy ones. This recipe seems super easy and versatile!

  65. I don’t think the nutritionnal fact given for this receipe is accurate. This has more carbohydrates than proteins and is full of fatty. Nuts are by nature full of fatty components and most of them contain more carbs than proteins. Plus, coconut productS are full of fat too.
    I used almonds, sunflower seeds, pumpkin seeds, cashews, flaxseeds, pecan + all the other ingredients for the total amount of 267,1 grams of fat, 70,07 grams of proteins and 98,6 grams of carbohydrates. This means than for each piece i’m taking, there is more carbohydrate and fat than proteins. So if you’re looking for your macros, don’t trust the nutrional facts on this one. Your are not ditching the carbs with this one!
    The receipe tastes good although.

    1. Jane Chambers says:

      Hi, just wondering – did you take the fibre out of the carbs figure to give Net as opposed to Total carbs?

  66. Would these be ok without sweetener? I have a bad case of SIBO and my doctor wants me to avoid all sweetener, even natural ones

    1. Yes, depending on your sweet tooth. Many readers bake my recipes without any sweeteners at all, I haven’t gone quite that far yet, I may have a rebellion on my hands from my children, but I do use the minimum amount.

  67. how do you store these? Do they sit on the counter in a air tight container or do I need to put them in the fridge?
    Thank you! I want to make a couple batches but not if they will go bad!

    1. I store them in an airtight container. In the summer, I store them in the fridge, and in winter, in my pantry. I made a batch a couple of weeks ago and added some orange peel – wow, they were so good.

      1. I make myself a similar granola since I don’t have added sweeteners(the granola bars are for my daughter). I just use 2.5c of nuts/seeds, 1/2c coconut flakes,1/3c coconut oil,1/4tsp orange extract-or the zest of 1 orange, and 2 tbsp. of cinnamon! Sooo good! I soak my nuts overnight also before making. put in the oven at the lowest setting for 2.5 hours and stir every 15 min! I miss cereal so this is perfect for me with a little bit of unsweetened original almond milk! My daughter likes it as well!
        Recipe is from The Wahls Protocol-Terry Wahls, MD!

        1. two tbsp of cinamon sounds a lot?

  68. Hi- Your recipe looks great. I am researching for making xmas gifts for my dad and other guy relatives not so into ‘sweet’. My dad is diabetic. I am wanting to try my hand at making some savory flavored granola bars. My question to you is what do you advise as binders. I have made some before all ones I know use honey, maple, or nut butters. Ive NEVER seen any mention flours of any kind as you mention. I have flax seed meal BUT everytime I bake anything with it it seems apt to burn and give that flavor. IVe never made granola bars w eggs I assume that would help. I also think tahini is good too as it can go savory..coconut gives a sweet flavor so id like to avoid that. SO using your egg, tahini what could I add to that to make the binding of a granola bar? I figure coconut oil plays a part In this recipe since it solidifies on cooling. ANy help you could share would be appreciated. thanks.

    1. Hmm, a savoury flavoured granola bar – this could be a tough one! Firstly you would want to omit the vanilla, cacao nibs, cinnamon and sweetener. Next, you would have to play around with which savoury flavours work well with coconut and nuts. As for the binders, the nuts and seeds when crushed in the food processor almost turn into nut butter which helps bind the bars, but as you guessed, the real binder is the egg and coconut oil.

      1. Joy Freeman says:

        Ooh, I know this is an old comment, but I just saw this and had an idea. Trader Joe’s sells Everything-Bagel-seasoned nuts. Either using their EB nuts or using an EB seasoning with your own nuts and seeds would probably make for a great savory bar.

    2. Lily Marnell says:

      5 stars
      Olives
      Sun dried tomatoes
      Mushrooms
      Rosemary
      Liquid or powdered natural smoke flavor

  69. Hi, I know I’m a bit late to the party, but I’ve been desperately looking for an “on the go breakfast” (meaning I’m walking out the door with by BPC and am STARVING.) I found your recipe and, while I’m not convinced of the whole “net carbs” concept, I decided to try it. I made 2 batches, (one for me, one for a friend of mine) and I used my silicone baking molds for them. I found with the second batch that if you use Coconut Manna and throw them in the fridge (still in the mold) after they get to room temperature they hold together pretty darn well. They kind of remind me of those baked granola breakfast bars – which is exactly what I was looking for! (I think that yes, there is a thing such as “too much bacon!”) Thank you for the recipe.

    1. Awesome!!! Have you tried it yet with dark chocolate drizzled over the top or a little orange zest in the mix – ah-mazing way to start your day with a grab’n’go healthy breakfast.

  70. Tried these today and they came out ok. But I think they could be better because of things I did. I used nuts that had been in my cupboard since Christmas 2017 so I think making w fresh nuts would taste better. I used walnuts, almonds and pumpkin seeds. They also probably cooked a couple minutes too long as I used a 9×9 since I didn’t have anything close to a 10×7. I’m not a fan of cacao nibs so I used just a few dark chocolate chips. Thinking next time to use a shaved high quality chocolate bar. And I like the idea of adding orange zest so I will do that too. AI haven’t put chocolate on top of these but I will try that on a few.

    One question, when I took them out of the oven they had, for lack of a better explanation, a foam bubbling on top that gradually stopped over about 30 seconds. Is this from the coconut oil? Maybe I used too much? I packed my measuring cup and then melted. Maybe I just packed it too hard. I did it like you would have done brown sugar for a cookie recipe.

    Anyway definitely trying these again. Thanks for the many great recipes. I’ve tried several and will keep on doing so.

    1. Wow, I’m glad these turned out great despite using old ingredients from the pantry 😉 and the addition of quality dark chocolate would be lovely. And yes, that bubbling does happen as the oil is liquid then ad it cools, it is drawn and absorbed back into the granola bars, which is why they are yummy and not dry. Marsha, I am so glad you loved these.

      1. 5 stars
        If I form them into balls, what temperature would be appropriate for baking them?

        1. 5 stars
          You can bake them at the same temperature, but the baking time will depend on the size and thickness of the granola balls you make.

  71. Alliebellie says:

    Can these Ben made nut free? Rule at preschool is no nuts but very keen to swap out the brought Muslie bars for these! Thanks 🙂

  72. 5 stars
    Hi Libby, I thought it was about time I left a review for this recipe as I have been making it on a weekly basis for about a year now! Our whole family loves them, my husband has one every day for breakfast, the kids take them in their lunchbox and I have them as a snack… I love that they are so easy to make and the recipe is adaptable to what’s in the pantry. Love your work Libby!

    1. Melanie, you deserve a long-term-service award! I’m so glad you have enjoyed these for over a year. Thank you for coming back and leaving a recipe review. I really appreciate it.

  73. I have not made it yet, so cannot offer a rating. Not sure I want eggs in my granola bars. Can you suggest another binder that is also sugar free?

  74. When is the best time to cut them? Mine were completely cooled and have almost completely fallen apart. It’s practically granola… Any tips on why this happened? Thanks so much!

  75. 5 stars
    Made these again w all fresh ingredients and they are yummy. Turned out kind of soft so they sometimes fall apart. Might have to cook a few minutes more. Love how versatile these are and it can be a different bar each time based on ingredients used. I used Lily’s mini baking chips. Forgot the orange zest that another person suggested but remembered before the pan was full so I laid down half the mixture then added the zest across the loaf pan then topped w the remaining mix. Might add another tbsp of chocolate chips this way next time. Great addition to lunch or dinner to help me meet my calorie goals since they are a higher calorie treat. Thanks for another great recipe!!

  76. Hi! Everything looks great. Do you put eggs in the blender with other ingredients or later?

  77. Libby, do you think these will keep well on a two day car ride to where we will be vacationing? I’ll want these for snacks during the ride and vacation. Thanks!

  78. Leonie Johnston says:

    5 stars
    Would these work in the mini loaf pans, that you use for your mini cheese loaves, or would they be too thick? I have 2 pans of 6 mini loaves. I assume I’d have to reduce the ingredients or would thicker be ok?

    1. 5 stars
      Using mini loaf pans Leonie, would be a great experiment. I would guess that you should add enough granola bar mixture into each mini loaf pan for a regular granola bar, then press the mixture firmly into the pan with the back of a spoon or a small measuring cup. Bake then allow the granola bar to cool completely before removing. Please come back and let me know what the results are. I love this idea.

  79. Anne Kahlbaugh says:

    5 stars
    Great grain-free granola bars! Thanks for whipping up all these recipes. Your website is my go to as we follow a Keto diet with intermittent fasting. I will add the orange zest next time too! 🙂

  80. 5 stars
    Love this recipe. Love the fact you can just put everything into the blender all at once. Too easy. Thank you for another delicious recipe.

  81. 5 stars
    Amazing! I made them in a silicone bun pan. They came out perfect! I feel like the variations of these are really going to work for us! We kayak a lot and need travel food. This is the perfect thing! Thank you!!

  82. Where is the recipe? 🙄