My Healthy Granola Bars are sugar-free, grain-free, and oat-free, made with nuts, seeds, flax, and chocolate for a low-carb, satisfying snack.
- 2 cups (10 oz/184 g) slivered almonds
- ½ cup (2 ½ oz/71 g) walnuts , roughly chopped
- ½ cup (2 ½ oz/71 g) pecans , roughly chopped
- ⅓ cup (2 oz/57 g) sugar free chocolate , chopped
- ⅓ cup (1 ½ oz/43 g) pumpkin seeds
- ⅓ cup (1 ½ oz/43 g) sunflower seeds
- ⅓ cup (1 oz/28 g) shredded coconut , unsweetened
- ¼ cup (1 oz/28 g) ground flax
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 tablespoons coconut oil , melted
- ¼ cup (2 oz/57 g) coconut sugar (or monk fruit sugar)
- ¼ cup (2 ½ fl oz/71 ml) maple syrup (or honey)
- 2 teaspoons vanilla extract
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Pre-heat your oven to 350°F (180°C) then line a 13 x 9-inch (23 x 33cm) baking tray with parchment paper, set aside.
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In a large bowl add the almonds, walnuts, pecans, chocolate, pumpkin seeds, sunflower seeds, shredded coconut, flax, cinnamon and salt. Stir to combine.
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Add in the coconut oil, coconut sugar, maple syrup and vanilla and toss until the mixture is fully 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 for 25 - 30 minutes, or until the top is golden brown.
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Allow to fully cool in the baking tray. Then cut into 16 bars.
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Enjoy with a cup of tea! Store any leftovers in an airtight container at room temperature for up to 5 days.
- Evenly Bake for Structure: Make sure the bars are golden brown across the entire tray, not just the edges. This ensures all ingredients bind together and the bars hold their shape.
- Press Firmly: Use the back of your spatula to compact the mixture firmly in the tray before baking. This prevents crumbling and gives clean, uniform bars.
- Cool Completely: Allow the bars to cool fully in the tray before slicing. Cutting too early can make them fall apart.
- Customize Your Mix: Swap nuts, seeds, or add dried fruits to suit your taste. The recipe is highly adaptable, so get creative with flavors.
- Sweetener Choices: If using allulose instead of coconut sugar, note that it browns differently. Keep an eye on baking time to prevent over-browning.
- Chocolate Tips: Fold in chocolate after mixing wet and dry ingredients. This prevents it from melting too much and keeps chunks intact in the bars.
- Nut & Seed Swaps: Feel free to substitute nuts and seeds with alternatives like cashews, pistachios, or hemp seeds depending on availability or preference.
- Adding Dried Fruit: Dried fruits like cranberries, raisins, or chopped dates work well, but slightly reduce the syrup to prevent stickiness.
- Vegan Tip: Use maple syrup instead of honey and dairy-free chocolate to make the bars fully vegan.
- Using Allulose: Allulose works well as a sugar substitute, but remember it browns differently than sugar, so monitor baking closely.