Healthy Granola Bars (Sugar-Free, Grain-Free)
Save RecipeMy Healthy Granola Bars recipe combines slivered almonds, my favorite nuts, seeds, flax, and sugar-free chocolate to make a granola bar that can be enjoyed by anyone!
Hi Bold Bakers!
I’m Liv, Bigger Bolder Baking‘s resident alternative baker. After the success of Gemma’s Homemade Granola Bars recipe, I wanted to follow up with a granola bar featuring all the best bits of granola but no grain or sugar. While I love oats, anyone that is trying out a lower-carb lifestyle might not be eating them. My Healthy Granola Bars recipe combines slivered almonds, my favorite nuts, seeds, flax, and sugar-free chocolate to make a granola bar that can be enjoyed by anyone!
Are these granola bars good for diabetics?
My recipe for Healthy Granola Bars has zero refined sugar. Baking without sugar or grain is my specialty, and while this might sound impossible there are so many products and ingredients out there that make healthy baking accessible. My recipe uses one of my favorite liquid sweetener alternatives: monkfruit maple syrup. This maple syrup is zero glycemic so it is great for diabetics or people that want to keep their blood sugar nice and even.
The nuts and seeds then add fat and fiber that will keep you full and satisfied, and the coconut and chocolate make this a true treat!
Why won’t my granola bars hold their shape?
If for some reason you feel like your granola bars are going to crumble, I suggest you make sure they have been baked for the full time and are fully golden brown across the whole sheet of granola, not just the edges. Evenly baking these bars is what really helps all the ingredients adhere to each other. The monkfruit maple syrup and the coconut oil in these bars act like a glue holding everything together, so you shouldn’t have to worry about these bars holding their shape!
Can I add to my granola bars?
What I love about my Healthy Granola Bars recipe is that it’s what I like to call a “kitchen sink recipe.” It has EVERYTHING I keep in my cupboard, and for this reason, it’s super adaptable. Feel free to add in dried fruits, dates, or even switch up the combination of nuts depending on your taste.
Can I use different nuts?
I used my personal favorite mix of nuts in this recipe, but aside from the slivered almonds, the nuts and seeds can be switched out for whatever you have on hand. These would be just as awesome with a mix of cashews, pistachios, and hazelnuts, YUM!
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My Healthy Granola Bars recipe combines slivered almonds, my favorite nuts, seeds, flax, and sugar-free chocolate to make a granola bar that can be enjoyed by anyone!
- 2 cups (10oz/184g) slivered almonds
- 1/2 cup (2 ½oz/71g) walnuts, roughly chopped
- 1/2 cup (2 ½oz/71g) pecans, roughly chopped
- 1/3 cup (1oz/28g) shredded coconut, unsweetened
- 1/3 cup (1 ½oz/43g) pumpkin seeds
- 1/3 cup (1 ½oz/43g) sunflower seeds
- 1/4 cup (1 ½oz/43g) ground flax
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger, optional
- 1/2 teaspoon salt
- 3 tablespoons coconut oil, butter or ghee, melted
- 1/4 cup (2oz/57g) Swerve, Lakanto sugar, or coconut sugar
- 2 teaspoons vanilla, optional
- 1/3 cup (2 ½ floz/71ml) Lakanto maple syrup, date syrup, or honey
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Pre-heat your oven to 350°F (180°C) then line a 13 x 9-inch baking tray with parchment paper, set aside.
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In a large bowl combine all the nuts, seeds, coconut, flax, spices, and salt. Stir to combine.
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Next, add in the coconut oil and Swerve and toss until the mixture is fully coated and shiny.
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Lastly, add in the Lakanto maple syrup and vanilla and mix until the mixture is evenly coated. It will not be super sticky at this point but everything should be evenly coated in the syrup.
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Transfer the granola mixture to the prepared baking tray and spread it out evenly using the back of your spatula to compact it.
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Bake the granola bars for 25 - 30 minutes, or until the top is nice and golden brown.
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Allow to cool before removing the entire sheet from the baking tray and cut into 16 bars.
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Store in an airtight container at room temperature for up to 5 days. Enjoy!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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I have tried making these a number of times. Very tasty!!! BUT, I can’t get them to stick together…they always end up being eaten with a spoon…
Hi
Will you be making a video of this recipe pleeeaaassse☺️☺️☺️
I’ll let Olivia know you want to see a video 🙂
Stay Tuned!
Gemma.
Hi Gemma…. can oats be added to this recipe?
Hi Mary,
Yes they can but then you will have to reduce the other ingredients like seeds and nuts. Then you can replace that amount with the oats.
Hope this helps,
Gemma.
Gemma,
You mention sugar-free chocolate in your descriptions but I can’t find any in the recipe. What am I missing?
Cooler by the Lake
Hi there, this is the brand of sugar free chocolate i use – https://www.amazon.com/s?k=lilys+choclate&hvadid=224053692852&hvdev=c&hvlocphy=9031039&hvnetw=g&hvpos=1t3&hvqmt=e&hvrand=18052693579857678936&hvtargid=aud-646118600766%3Akwd-369156187331&tag=googhydr-20&ref=pd_sl_4pzbpq0ovz_e
Where do you put it?? Its NOT in the recipe directions.
Oh thank you for letting me know, it goes in with the syrup.
Oh, that would be great! Add amount as well. They tasted fine without it 😊
Hi Gemma i previously tried your wholewheat bran cereals and loved it so much ! I’ve been eating it for breakfast as it makes going to toilet easier😁. Now imma try this awesome granola bars !
I’m delighted to heart that! Please do let me know what you think 😀
I loveeed it ! Just finish making it today its so crunchy and flavourful everyone should definitely give it a try. Thanks Gemma!
It’s my pleasure!
Hi Gemma. Thanks for this bars. Want to find out if I can use your simple syrup recipe instead of maple syrup?
Thanks.
Hi Deborah,
I think it will not hold them together in the same way unless it is reduced to make it almost a caramel, that is a thick syrup, at the soft ball stage of caramel making. Then it would work as it would continue to caramelize in the bake. Try it! Start making the simple syrup, continue to simmer it until the bubbles ‘tighten’ that is they become small and busy! Drop a touch on to a cool plate, allow it to cool, and feel it with your finger, it should feel sticky.
Honey too would be lovely in this recipe, a light runny honey will work well for you,
Gemma 😉
What can I use instead of nuts as school is nut free., and can I use rice malt syrup instead of honey
Hi, you can use more coconut and dried fruit!
What can I use instead of nuts as school is nut free. Also can you use rice malt syrup instead of honey.
Hi, you can use rice malt syrup here and just omit the nuts. Enjoy!
Hi Gemma, I have been a huge fan of you and your website I think you are so creative and fun to bake with!! However lately I find it very frustrating to use your website at anytime because you now have so many pop up ads it’s not fun anymore! Must you have so many ads? Wish you did not, you never use to! Recipes were easier to follow before! Wish it could go back without so many ads! Thanks much 😊😊
Hi Debra,
I hear you. Here at BBB we have a number of people who are part of our production, me, Kevin, Ira our videographer, Olivia or alternative baker and the tech people who keep things running smoothly, the website up to date, etc. Without the advertising we cannot do this. We bring the content to you free of charge, and the advertising allows us to do this.
I hope you will stay with us. We are currently working on the website once again, to make it easier for the bold bakers to navigate, you will see that soon.
Thank you for being in touch,
Gemma 🙂