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.

Ingredients:

 

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.

Comments

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!

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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!

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