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    Home » Recipes » Low-Carb Healthy Lunch Box Recipes (Gluten-Free)

    Grain-Free Granola Bars (Blender Recipe)

    Published: Jul 22, 2020· Modified: May 5, 2022· By Libby Jenkinson May contain affiliate links.

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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    Grain free granola bars wrapped in baking paper
    Granola bars wrapped and stacked on a bread board
    grain-free granola bars wrapped in baking paper and placed on a wooden chopping board
    sugar-free granola bars wrapped in baking paper stacked on a wooden chopping board

    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).

    grain-free granola bars wrapped in baking paper stacked on a wooden chopping board
    Jump to:
    • Sugar-Free Granola Bars (a healthy kids snack)
    • How Much Sugar Is in A Regular Granola Bar?
    • Instructions
    • Healthy Lower Carb (And Lower Sugar) Lunch Boxes
    • Recipe FAQ
    • More sugar-free granola recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Sugars In Granola Bars. | ditchthecarbs.com
    See how much sugars and other ingredients are in 'healthy' granola bars. Some have more sugar than chocolate. | ditchthecarbs.com

    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.

    • Sugar Free Coconut Ice Recipe (Dairy Free)
    • 9 Best Sugar-Free Homemade Granola Recipes (Kids Will Eat)
    • Sugar-Free Chocolate Bars (Nut-Free Dairy-Free)
    • Quick Chocolate Keto Granola (Sugar-Free)
    • Keto Peanut Butter Granola Bars (no-bake dairy-free)
    • No bake peanut butter granola bars
    • Sugar free chocolate paleo seed bars on a plate
      Chocolate seed bars
    • collage of granola breakfast dishes
      Best homemade granola recipes

    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.

    📖 Recipe

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

    Grain-Free Granola Bars Recipe

    Please rate this recipe.

    3.9 from 146 votes
    Servings: 14
    NET carbs: 2.4g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Category: Cakes and desserts. Lunch. Lunch boxes. Snacks
    Diet: Diabetic. Gluten Free
    Dairy Free. Gluten Free. Grain free. LCHF. Low Carb. No Sugars. Paleo. Wheat Free
    Print
    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.

    Calculate ingredients

    Adjust servings: 14
    Prevent your screen from going dark

    Ingredients

    • 350 g (3 cups) mixed nuts and seeds your choice
    • 50 g (½ cup) desiccated/shredded coconut unsweetened
    • 2 tablespoon cacao nibs
    • 50 g (¼ cup) coconut oil melted
    • 4 tablespoon tahini or nut butter
    • 1 teaspoon vanilla extract
    • 2 teaspoon ground cinnamon
    • +/- salt to taste
    • 3 tablespoon granulated sweetener of choice or more, to your taste
    • 2 eggs - medium

    Equipment

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

    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 / 7x10 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.
    © Copyright Ditch The Carbs

    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 Facts
    Grain-Free Granola Bars Recipe
    Serving Size
     
    1 granola bar (makes 14)
    Amount per Serving
    NET carbs
     
    2.4
    g
    Total Carbohydrates
     
    6.9
    g
    2
    %
    Fiber
     
    4.5
    g
    19
    %
    Sugar
     
    0.9
    g
    1
    %
    Protein
     
    7
    g
    14
    %
    Fat
     
    20.5
    g
    32
    %
    % Daily Value*
    -
    Calories
    234
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Anne Kahlbaugh

      March 02, 2022 at 5:43 am

      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! 🙂

      Reply
    2. Leonie Johnston

      November 12, 2021 at 9:23 pm

      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?

      Reply
      • Libby Jenkinson

        November 18, 2021 at 8:10 pm

        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.

        Reply
    3. Camilla

      June 02, 2019 at 5:57 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        June 03, 2019 at 1:39 pm

        Sure thing! I keep these I an airtight container for up to 3-days. My kids did eat some after that and still survived to be here 😉

        Reply
    4. Suncica

      May 04, 2019 at 9:01 pm

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

      Reply
      • Libby www.ditchthecarbs.com

        May 07, 2019 at 1:45 pm

        Great question, I throw all the ingredients in one go, then blitz them up together - real food, real easy 🙂

        Reply
    5. Marsha

      April 07, 2019 at 7:22 am

      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!!

      Reply
    6. Sara

      March 13, 2019 at 10:55 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        March 14, 2019 at 8:09 pm

        I cut them when they are warm and firm, not cold and crunchy 🙂

        Reply
    7. Cattoo

      March 05, 2019 at 6:11 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        March 06, 2019 at 2:48 pm

        Sorry, but that would be another recipe entirely. The egg binds beautifully and gives extra protein - yay!

        Reply
    8. Melanie

      February 22, 2019 at 4:48 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        February 25, 2019 at 8:59 pm

        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.

        Reply
    9. Alliebellie

      February 05, 2019 at 4:44 pm

      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 🙂

      Reply
      • Libby www.ditchthecarbs.com

        February 07, 2019 at 10:58 am

        Why not try my seed bars 🙂 YUMMMO

        Reply
    10. Marsha

      February 04, 2019 at 2:37 pm

      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 9x9 since I didn't have anything close to a 10x7. 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.

      Reply
      • Libby www.ditchthecarbs.com

        February 07, 2019 at 11:10 am

        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.

        Reply
    11. CGraham

      December 31, 2018 at 5:29 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        January 01, 2019 at 10:07 pm

        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.

        Reply
    12. kim

      October 05, 2018 at 6:03 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        October 12, 2018 at 3:12 pm

        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.

        Reply
        • Joy Freeman

          July 24, 2021 at 8:12 am

          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.

          Reply
      • Lily Marnell

        January 02, 2022 at 12:47 pm

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

        Reply
    13. deena

      September 20, 2018 at 5:49 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        September 20, 2018 at 8:10 am

        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.

        Reply
        • deena

          September 22, 2018 at 8:07 am

          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!

          Reply
          • rodger

            January 23, 2019 at 11:06 am

            two tbsp of cinamon sounds a lot?

            Reply
    14. Jennifer

      August 05, 2018 at 4:48 pm

      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

      Reply
      • Libby www.ditchthecarbs.com

        August 06, 2018 at 1:22 pm

        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.

        Reply
    15. Lee

      April 06, 2018 at 12:39 pm

      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.

      Reply
      • Jane Chambers

        October 30, 2018 at 8:51 pm

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

        Reply
    16. ProBAKE

      March 22, 2018 at 6:40 am

      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!

      Reply
    17. Zoe

      November 11, 2017 at 3:31 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        November 13, 2017 at 12:55 pm

        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.

        Reply
      • BJ

        December 14, 2017 at 6:23 am

        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.

        Reply
        • Linda Kelly

          April 17, 2018 at 8:15 am

          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.

          Reply
    18. mel

      August 20, 2017 at 4:42 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        August 20, 2017 at 10:35 am

        Oops, how about coating them in sugar free chocolate or dark chocolate?

        Reply
    19. Shaunagh

      April 23, 2017 at 2:43 am

      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

      Reply
      • Libby www.ditchthecarbs.com

        April 24, 2017 at 10:47 am

        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.

        Reply
        • Felicia

          May 14, 2017 at 4:45 am

          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.

          Reply
      • Bethanne

        July 19, 2017 at 2:01 pm

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

        Reply
    20. Angela

      February 20, 2017 at 10:28 pm

      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

      Reply
    21. Leah

      January 15, 2017 at 5:11 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        January 16, 2017 at 10:53 am

        Either tin/aluminium foil or cling/plastic wrap or the zip lock bags all work depending on what you feel happy using.

        Reply
        • Claudinia

          October 09, 2017 at 6:32 pm

          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.

          Reply
          • Libby www.ditchthecarbs.com

            October 15, 2017 at 1:15 pm

            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 🙂

            Reply
            • Claudinia

              November 20, 2017 at 11:54 pm

              Great idea. thanks, Libby!

      • Katie

        August 12, 2017 at 3:22 am

        Use parchment paper and tie with a cute string

        Reply
    22. Michele Hobby

      January 14, 2017 at 11:33 am

      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.

      Reply
    23. Oakley

      January 12, 2017 at 5:29 pm

      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.

      Reply
    24. Michelle Korff

      December 29, 2016 at 1:59 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        December 29, 2016 at 2:23 pm

        Hi Michelle, all the sweeteners I use (stevia or erythritol) are granulated and measure spoon for spoon in place of sugar. I also advise that everyone needs to adjust the sweetness to their taste. We all enjoy different sweetness depending on how long you have been sugar free for.

        Reply
      • george

        January 02, 2018 at 10:34 am

        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

        Reply
    25. alien

      November 13, 2016 at 11:50 pm

      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

      Reply
    26. Carrie

      November 01, 2016 at 7:06 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        November 01, 2016 at 9:37 am

        By weight. I just throw the bowl on the scales, zero then add each ingredient one by one. No fiddly cups to measure and wash up 🙂

        Reply
        • Jane

          November 18, 2016 at 4:19 am

          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.

          Reply
          • Libby www.ditchthecarbs.com

            November 21, 2016 at 12:10 pm

            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.

            Reply
        • Pat

          November 30, 2016 at 6:26 am

          Brilliant!!!!! Can't wait to try this... thanks

          Reply
      • Carrie

        November 04, 2016 at 9:20 am

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

        Reply
    27. Oakley

      October 20, 2016 at 1:33 pm

      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!

      Reply
    28. Laura

      October 18, 2016 at 11:29 am

      Could I use raw buckwheat in this recipe too?

      Reply
    29. Sandy Brudner

      September 13, 2016 at 5:55 pm

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

      Reply
      • Libby www.ditchthecarbs.com

        September 14, 2016 at 12:41 pm

        Yes but in very small amounts and it's optional.

        Reply
    30. Emily

      August 28, 2016 at 2:51 pm

      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!

      Reply
    31. Marquita

      August 13, 2016 at 6:18 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        August 15, 2016 at 2:42 pm

        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 🙂

        Reply
    32. Tina

      August 08, 2016 at 1:10 am

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

      Reply
      • Libby www.ditchthecarbs.com

        August 08, 2016 at 1:44 pm

        The recipe states serves 14. Mine bake quite thinly so they are crisp, then I use a pizza cutter when warm to divide it up.

        Reply
    33. Vicki

      August 04, 2016 at 11:16 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        August 04, 2016 at 1:00 pm

        What a fabulous recipe review, thank you. Libby.

        Reply
    34. Sharon

      July 17, 2016 at 11:01 pm

      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!

      Reply
    35. T. Bastress

      July 02, 2016 at 1:35 am

      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 !

      Reply
    36. Colleen

      June 09, 2016 at 2:01 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        June 10, 2016 at 10:49 am

        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.

        Reply
        • Colleen

          June 11, 2016 at 12:20 am

          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!!

          Reply
          • kathryn

            November 29, 2016 at 3:20 pm

            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 : )

            Reply
    37. Angela

      May 30, 2016 at 8:36 am

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

      Reply
      • Libby www.ditchthecarbs.com

        May 30, 2016 at 12:59 pm

        Sure! Any nut butter would be fine in this recipe.

        Reply
        • Jill

          June 03, 2016 at 2:50 am

          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!

          Reply
          • Jill

            June 03, 2016 at 3:15 am

            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!

            Reply
            • Libby www.ditchthecarbs.com

              June 03, 2016 at 11:45 am

              I always use unsweetened coconut in my recipes.

          • Libby www.ditchthecarbs.com

            June 03, 2016 at 11:47 am

            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.

            Reply
    38. Julia

      May 21, 2016 at 2:01 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        May 23, 2016 at 12:16 pm

        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

        Reply
    39. Marija

      May 17, 2016 at 10:37 pm

      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 🙂

      Reply
      • Libby www.ditchthecarbs.com

        May 18, 2016 at 11:34 am

        How lovely, thank you 🙂

        Reply
    40. Genneille Efram

      May 14, 2016 at 3:40 pm

      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!!

      Reply
      • Libby www.ditchthecarbs.com

        May 16, 2016 at 10:18 am

        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.

        Reply
        • newleafmomma

          July 13, 2016 at 1:27 pm

          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!

          Reply
          • Libby www.ditchthecarbs.com

            July 15, 2016 at 5:08 pm

            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.

            Reply
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