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.
I was initially inspired to make a Primal granola bar when I saw this post on Mark’s Daily Apple.
I created this recipe by going back and forth between Mark’s post and this one from Joyful Abode.
I played around a bit with the ingredients they used and the method and this recipe was my initial result.
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.
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.
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.
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
- 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
- Pull out a 9x13in Pyrex dish and throw down a layer of parchment paper. Set aside.
- Pour assorted nuts and seeds into a large mixing bowl and combine.
- 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.
- 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.
- Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.
- Add the dried cranberries to the mixture and stir to combine.
- Add the shredded coconut to the bowl and again, stir to combine.
- 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.
- Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.
- 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.
- Let the mixture sit on the counter and settle for 2 hours.
- Cover and put in the freezer for 1 hour, or longer.
- 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.
- Enjoy! :)