Paleo Granola Bars
Marla Sarris

Paleo Granola Bar Recipe

Paleo Granola Bars are kid-friendly, can make a great Paleo breakfast and if you have them pre-made they are a great snack when you’re in a pinch.

Paleo Granola Bars

I was initially inspired to make a Primal granola bar when I saw this post on Mark’s Daily Apple.

Paleo Granola Bars

I created this recipe by going back and forth between Mark’s post and this one from Joyful Abode.

Paleo Granola Bars

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I played around a bit with the ingredients they used and the method and this recipe was my initial result.

Paleo Granola Bars

Since the first time I made these, I have played around with the ingredients and the process a lot and I highly recommend you do so as well and make your own version. If you’re a fan of strawberries, you might want to check out my Strawberry Paleo Snack Bars.

Paleo Granola Bars

The most recent version of these I made, I tested out reducing the honey by 50%, replacing the sunflower butter with coconut butter and then dehydrating them after 1 hour of resting in the fridge. They didn’t stay together as well as they did before but the dehydrator created a great granola that I then stored in a mason jar in my pantry.

Paleo Granola Bars

If you don’t have a dehydrator, I totally understand because it’s not an everyday use product, and instead of using a dehydrator you can try baking them in the oven. I’ve yet to give it a try myself but I’ve seen other bloggers successfully experiment with it.

Paleo Granola Bars

If you’re not a fan of granola bars, but used to be a cereal fan, you can easily turn this Paleo granola bar recipe into a Paleo cereal by breaking them up, throwing them into a bowl with some milk (coconut, almond or grass-fed milk) and shoveling it into your piehole by the spoonful for a tasty Paleo breakfast. :)

Paleo Granola Bar Recipe

Ingredients

  • 3 cups of assorted nuts and seeds
    (ideas: pepitas, slivered almonds, whole almonds, walnuts, sunflower seeds)
  • 1 cup dried cranberries
  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil
  • 1/2 cup sunflower seed butter
  • 1/2 cup raw honey
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon

Directions

  1. Pull out a 9x13in Pyrex dish and throw down a layer of parchment paper. Set aside.
  2. Pour assorted nuts and seeds into a large mixing bowl and combine.
  3. Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces.
  4. Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they’re chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.
  5. Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.
  6. Add the dried cranberries to the mixture and stir to combine.
  7. Add the shredded coconut to the bowl and again, stir to combine.
  8. In a small saucepan add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon. (Maybe add a few more shakes of cinnamon while doing that too.) Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat.
  9. Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.
  10. Pour the nuts-and-honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Make sure, then double check, that everything is nicely packed together.
  11. Let the mixture sit on the counter and settle for 2 hours.
  12. Cover and put in the freezer for 1 hour, or longer.
  13. Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice (not saw, otherwise they have a tendency to start to flake apart) the bars into whatever size pieces you’d like your granola bars to be. I did rectangular/squarish, palm size pieces.
  14. Enjoy! :)

More Grab & Go Paleo Snacks

Comments

  1. I made these yesterday and they are to-die-for! Tanks for sharing and look forward to more recipes!

  2. Love the ingredients in this recipe, but my bars are greasy as well. Not sure what I did wrong but I may try baking them.

  3. I’ve just discovered your lovely website! I want to try this but live in South Africa where nuts are very expensive and I can’t get sunflower butter. I can get sunflower seeds and can whizz them a bit to make a flour. Could I use that instead of the butter? And how many servings does this make as I have to work the nuts into my budget?

    • You can certainly make your own sunflower butter! If you process the sunflowers into a flour and keep it going (and add any nut oil – macadamia, hazelnut, etc. or even avocado or light olive oil) continue to add a drizzle while processing and your nut meal will become nut butter and you’re good to go. If you use just the nut meal it won’t help to bind the ingredients together. So you could probably use it but it would become more of a granola rather than a bar. As for servings that depends on the size you cut them. I can tell you it fills my 9×13 baking dish but I make them shallow, so they maybe come up to half the height of the dish. Thanks for stopping by…hugs to South Africa! :)

  4. Marla, these granola bars saved my life! They were one of the first paleo recipes I made after I found out that I couldn’t eat grain or starch. They are so satisfying and easy to make.
    I’ve made them so many times that I started to experiment with the recipe. I wanted all the ingredients to remain raw, so I added the wet ingredients without heating them and they mixed in just as well.
    I added your recipe to my blog: gskfree.blogspot.com but tweaked it a little bit. I’m still giving you full credit though! :)
    Best, Alexa

  5. I’ve made 3 batches of these so far, & they all turned out different. I mixed up the seeds & nuts each time, but added raisins cause these are softer. I also used almond butter instead cause that’s what I had on hand. The flavor was amazing, & the first batch came out perfect, firm and not greasy, but the last 2 fell apart. Dont know what I did wrong, but they were still quite tasty & we just put them in a bowl & ate with a spoon!

  6. I would love to make these but my husband is highly allergic to coconut (all forms). Any recommendations on what to use instead?

    • Hey Denise! You can easily remove the shredded coconut, no problem. As for the coconut oil, you can replace that with some melted grassfed butter (I use Kerrygold) or ghee or even try removing the fat ingredient altogether. If you do, you may want to add a little more sunflower butter and honey, just to have enough to mix everything together still. Those are just a few thoughts off the top of my head. Hope that helps! :)

  7. Great recipe! Made these yesterday to start off my New Year’s resolution to change up my diet. I have got to have something on hand to grab in a hurry. I made my own sunflower butter with toasted seeds & coconut oil. Next time I would make in a larger pan and cut back a bit on the honey . . . a bit too sweet for me. I do think I’ll try baking them & see what happens! I love that you can switch up the ingredients with whatever suits my fancy.

    • That’s awesome Kathy…Happy New Year! Let me know if you bake them how it goes. I got a dehydrator for Christmas so at some point I’m going to test that out this year. :)

  8. These are amazing and my 6 yr old loves them as well! Do you know the calorie count on these?

    • Winning the kids over…SCORE! :)

      We don’t track calories, since that’s not the focus of Paleo, but there are a lot of good online calculators you could input everything into to find that out.

  9. I made these the other night and they turned out great! I used the ingredients exactly as described above, but with a little less honey.

    I baked mine at 350 for 25 minutes, then let them cool for over an hour.

    They stay together as bars, but fall apart just a little when eaten. The crunch of the nuts/coconut though is amazing and it made my whole house smell delicious.

  10. Hi Marla how long and on which heat did you put it in the dehydrator?

    • Hey Doro! You can dry the granola anywhere between 90-105F and I started checking after 12 hours. Depending on the consistency you prefer, it could take up to 24 hours :)

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