Paleo Chewy Granola Bars

January 6, 2012 in Categories: , by

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I have played with homemade chewy granola bar recipes for about a year.  I never did master my oat-based recipe, so I didn’t have the best of starting points for a paleo version.  Very few of my recipes have required this many iterations to perfect.  But I desperately needed to create a granola bar recipe for my kids.  Granola bars are our “go-to” travel food, perfect for a drive during snack time or a picnic. But granola bars are a very lofty goal for the paleo baker.  They have to have the right chewy with some crunch texture, hold together, travel well, and taste great!  I finally got it right and am happy to share the very successful recipe with you!

Note:  This recipe is very sensitive to small changes in the wet to dry ingredient ratio.  Please measure carefully.



1.    Preheat oven to 325F.  Grease a 9”x13” baking pan with coconut oil.
2.    Mix ground flax seed with water and let sit for 3-4 minutes.
3.    Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds.
4.    Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.
5.    Add almond flour and baking soda and stir to combine.
6.    Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit.  Stir to combine.
7.    Spoon batter into prepared baking pan.  Spread out and flatten well with your hand or the back of a spatula.
8.    Bake for 22-23 minutes, until golden brown.  They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat).
9.    Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting).  Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional).  I prefer to store these in the refrigerator.

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


Great recipe! Thank you for sharing the results of your granola bar trials. Made these and they turned out great. (Did not process the sunflower seeds – didn’t seem to affect things. Oh yes and I added 2t cinnamon and some salt). Next time I’ll use a real egg but otherwise I wouldn’t change a thing. Love the toasted coconut flavor!

I’ve made these several times, and used an egg rather than flax/water. I also use 1/2 the amount of coconut and use gf oats for the other half. They’re wonderful!!

I made these paleo chewy granola bars. They taste great but would like to know how to make them so they are not so crumbly . It would be nice if the held together better and a little more crunchy.

I make paleo bars that hold together pretty well … better if you add a little extra almond butter, or get extra glue (and protein) with a tablespoon or two of chia seeds

I was wondering whether there is any way to work around the fact that I don’t own an oven. Could I maybe microwave it?

I’m not sure. You definitely wouldn’t get that crispy browning on the outside, a toaster oven would be a better bet. Let us know how it comes out if you try it! – Christina, Sarah’s assistant

This made a lot! I’d love to save them for a day we didn’t have something on hand. Will these save if you freeze them? Thanks!

[…] Paleo Chewy Granola Bars » The Paleo Mom – January 6, 2012 in Categories: Snack Bars, Snacks … Almond Coconut Bars Paleo Snickerdoodles Almond Butter Chocolate Chip Cookies Carrot-Parsnip Muffins Holiday Trifle, … head-to-toe understanding of autoimmunity and its relationship to diet. […]

I’ve made these twice now and can’t get them to hold together! I even tried more of the egg/chia seed substitute. Blerg! I read through the comments and I see refrigerating them over night works wonders. I’ll try this next time. Maybe third’s a charm?

I make a batch every week……..once baked, I leave it in the oven for 10 more min. When cold, I put the tray in the fridge for a few hrs at least (overnight works wonders). They are the yummiest!

I am also looking for this answer re:coconut, though mine is a taste issue since I use coconut oil, but have a fierce hatred for actual coconut.

I have everything on hand except pepitas and brown sesame seeds. Any subs you’d suggest? Also, what to do instead of honey? Trying to avoid sugar. Thanks for your help!

My son is allergic to nuts (peanuts and tree nuts). What would you recommend I use instead of the sliced almonds? I can use sunbutter instead of almond butter.

I made these today and they are very tasty! I added cinnamon and sprinkled sea salt on top – I’m not sure I notice the cinnamon but the salt is a great addition. I had mixed success getting them cut into bar form. I didn’t have time to refrigerate overnight as some posters suggested. I’ll try that next time but I did let them cool and finished the cooling in the refrigerator — about 1/3 of it was very crumbly. The rest made bars but some are likely to be difficult to eat. In any case – this will be a yummy addition to our travel options this week and the crumbled bowl of granola tastes just as good as the bars. :)

These look great, eager to try them, but I was just wondering whether blanched almond flour is necessary? Would there be any difference in using almond meal? thanks! Love your site.

would you please make these with every other combination that has ever been thought up by 30 million people around the globe and some they haven’t thought of, and post the results for all of them so nobody else has to experiment or waste THEIR precious ingredients, and Please keep the length of the post down to a quick read so everybody can find their own particular choice, and if possible tell everybody how to make it all work for their body? gee we know you don’t have a life and wouldn’t mind doing all this for us.

So true…. Enjoyed your comment! People need to realize the recipe is as written, and if they want to experiment, it’s on their time / their dime!! Give the author a break people!

I made these this morning after finding the recipe yesterday. Based on the comments about them crumbing, I reduced the almond flour to 1/2 cup and added 1 cup of rolled oats. I thought this would help them hold together and would also make my boyfriend happy. It worked perfectly on both levels. Thanks for the recipe. I look forward to trying your cookies!

P.S. I also used parchment paper in the bottom of the pan.


Hi Mechel,
I’m a little confused by your comment. The recipe calls for 1/2 cup of Almond flour and you said you decreased it to 1/2 Cup and added 1 cup of Oats. Did you mean you cut out the Almond Flour and used 1 cup rolled oats instead?

I’ve made these many times and we all love them! The last time I made them I added a pinch of kosher salt. What a difference! Delicious!

Made these last night with one change and they turned out great! Based on the crumbling warnings, I added 1 medium sized egg at the time of adding the coconut oil and all the other wet ingredients. They were chewy but with a browned, crunch on the top and bottom.

I am trying to understand how this recipe works. when I made crunch granola, to make it is easy to swap things to make new flavour variations, I grouped things as: crunchy ingredients, sticky ingredients, oil, sweetener, and rolled grain. obviously grain is out now. but other than that these look very similar so I can’t figure out which ingredient(s) make them chewy? the leavening? the eggs some people are adding?

also wanted to share if this helps others whose bars are incoherent: put a flexible cutting board on top of the filled pan and roll, with a solid rolling pin (the kind with handles will bend or break, oops) leaning as hard as you can, to compress them before baking. though even with that I have never able to get a recipe that was much less than 5% honey (by volume) to stick together. maybe the eggs will help. or chia. tasty experiments ahead. at least with bars most failures are perfectly good granola! :)

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