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Those no bake granola bars are the healthy granola bars recipe you want to try for breakfast. Just as regular granola bars without baking time, no sugar, no gluten or dairy and ready in 30 minutes. The best low carb granola bars for a on-the-go keto breakfast.

no bake granola bars

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No bake granola bars – healthy granola bars recipe

You know how much I love low-carb sweet breakfast, right? The truth is, you can enjoy sweet food on a low-carb diet. It is all about using the right ingredients. Generally, the best low carb breakfast recipes includes ingredients like nuts, seeds and sugar-free natural sweeteners. All of those are healthy wholesome ingredients with high nutrients properties. Consequently, those no bake granola bars are healthy granola bars for everyone. Whatever you follow a low-carb keto diet or not, one of those no bake bars gives your body healthy unsaturated fat, plant-based protein and fiber. Because those healthy granola bars have no eggs or dairy they are perfect vegan granola bars too !

low carb granola bars

How to make granola bars ?

This is probably the easiest granola bar recipe you will make. No bake recipes doesn’t required too much skills, only a good organisation. First, you need to gather all your ingredients on the bench top. As a general rule, measuring all your ingredients in small pots before you starts ensure a no fail recipe. Next, prepare a large bowl for the dry ingredients and one bowl for the liquid. Finally, always combine liquid ingredients into dry ingredients. In this case you need only 10 minutes and 10 ingredients to prepare this healthy granola bar recipe. See list below.

  • Sliced almonds
  • Flax seed meal
  • Chia seeds
  • Pumpkin seeds
  • Unsweetened shredded coconut
  • Cinnamon
  • Sugar free crystal sweetener – I love to use a brand in New Zealand that combine erythritol and stevia but use what is available in your country like swerve in Us, pure erythritol or monk fruit sugar. A ll of those are 100% sugar free, keto approved and low carb
  • Peanut butter or any nut butter you love like almond butter or cashew butter. Make sure it is fresh from the jar, smooth and no sugar added.
  • Coconut oil – I love to use unrefined coconut oil because I enjoy coconut flavor. If you don’t use refined coconut oil, it has no coconut flavor.
  • Sugar free dark chocolate chips or either use stevia sweetened dark chocolate or 90% cocoa chocolate if you are ok with some bitter cocoa flavor.

low carb granola bars

How to store no bake goods ?

Those no bake granola bars are softer than traditional granola bars. That is why I recommend freezing the bars for 20 minutes to set them quickly. Next, you can cut the block into bars and store the bars in the fridge or in the freezer. No bake goods freeze really well and can be defrost only few hours before eating.

low carb granola bars

Homemade granola bars to impress

Believe me you will impress everyone with those homemade granola bars. They might be healthy granola bars but they look like the real thing. Plus, the taste is absolutely amazing. If love an healthy chewy granola bars here you go! They are easy bars to carry in your bag and eat on the go. It is a no bake recipe so those low carb granola bars tend to soften if they stay too long out of the fridge – specially on hot summer. I recommend you wrap them in plastic wrap or beewax paper to make sure they stay fresh until I eat them.

low carb granola bars

Vegan breakfast bars with essential vitamins

Not only those are low carb granola bars but also vegan granola bars packed with nutrients, minerals and vitamins from flaxseeds, chia seed and nuts. It is a delicious melt-in-your mouth bar with crunchy pieces of nuts and seeds to keep you full until lunchtime.

low carb granola bars

XOXO Carine.
low carb breakfast bars

no bake granola bars peanut butter

No bake granola bars peanut butter, easy healthy granola bars, NO baking ! Creamy peanut butter, flaxseed meal, chia seeds, almonds, coconut and more! 100% Sugar free, gluten free paleo breakfast or snacks. 
Prep Time: 10 mins
resting time 20 mins
Total Time: 10 mins
Author: Carine
8 breakfast bars
Leave A Review Print The Recipe

Ingredients

Wet ingredients

Dry ingredients

Chocolate drizzle

Instructions

  • Line a a loaf pan, size 9 inches x 5 inches, with parchment paper. Set aside.
  • In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil and vanilla. 
  • Microwave by 30 seconds burst, stir and repeat until  the coconut oil is fully melted and combine with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, stirring often to avoid the mixture to stick to the pan.
  • Stir in the sugar free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol don't dissolve very well but it will give some delicious sweet crunch into your bars or see paleo note. 
  • In a large mixing bowl, add all the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut and cinnamon. Stir to combine.
  • Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
  • Transfer the mixture into the prepared loaf pan. Press evenly the mixture with your hand to leave no air. Flatten the surface with a spatula. 
  • Freeze for 20 minutes until the breakfast bars are hard and set.
  • Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top. 
  • In  a small bowl, microwave the sugar free dark chocolate and coconut oil until fully melted. 
  • Drizzle the melted chocolate on top of the bar, return into the freezer 1-3 minutes until the chocolate is set. 
  • Cut into 8 breakfast bars. 
  • Wrap each bars individually into plastic wrap or bee wax. Store in the fridge up to 8 days. 
Sugar free Sweetener: this recipe is 100% sugar and use sugar free crystal sweetener. I recommend erythritol or monk fruit sugar. Both are zero carbs, zero sugar and natural. Note that sugar free crystal sweetener don't dissolve very well in no bake goods and it is ok. It adds some delicious crunchy sweetness in the bars.
Nut butter: I recommend smooth almond butter or smooth peanut butter, no sugar added. Nut free options are sunflower seed butter.
Paleo sweetener: unrefined sugar I recommend is coconut sugar. 
Nutrition Facts
no bake granola bars peanut butter
Amount Per Serving (1 bar)
Calories 306 Calories from Fat 253
% Daily Value*
Fat 28.1g43%
Carbohydrates 9.6g3%
Fiber 6.8g28%
Sugar 1.4g2%
Protein 7.9g16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition panel is for one low cab breakfast bars. 2.8 g Net Carbs

low carb breakfast bars
low carb breakfast bars
low carb breakfast bars

KETO GRANOLA BARS

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    93 comments

  1. Made your no bake granola bars and OMG they are AMAZING!!!!! Totally moorish! Only problem is EVERYONE loves them and wants more lol

    • That is a great news! More work for you in the kitchen but you can make a big batch, they freeze very well too. Enjoy the blog recipes. XOXO Carine.

    • I am glad you like them! I am not sure what you mean by thick soup ? Do you mean you can’t shape bars? The recipe must be freeze 20 minute for the coconut oil to solidify and hold the batter into bars. The only think that can make the bars too liquid is either you did not use coconut oil or you did not freeze the bars for the time required. Let me know! Happy to help. XOXO Carine.

      • I used liquid coconut oil and mine are soupy. I froze them longer than stated. By the time I cut them all they were turning into soup. Bummer

        • This is very strange, coconut oil solidify under 20 C so it is barely possible that it won’t freeze and solidify after 20 minutes in the freezer. Their might be something wrong with your oil if it doesn’t solidify or did you add liquid sweetener instead of the sugar free crystal sweetener?

    • Hello! You can add any others seeeds line sunflower seeds, sesame seeds or simply more sliced almond instead. Enjoy the bars! XOXO Carine.


  2. Oh my goodness! These are absolutely scrumptious!!!! I just made these, and I tried one of the bars…and oh heaven! oh bliss! What a life saver for a little treat with such low net carbs! Thank you for this wonderful recipe!


  3. Hi. I love these bars, but I have a question. I bought Whole Earth stevia and monk fruit zero calorie sweetener. Carb ManGer says it has zero carbs in 1/3 cup, which is required in the recipe. My concern is that on the jar, it says HALF a TEASPOON has 2 grams of carbs. Am I using the correct product? Thanks.

    • I am not familiar with this product brand but usually a stevia Monk fruit blend has no carbs. You should contact the manufacturer if you are not sure about their nutrition panel. Enjoy the recipe, XOXO Carine.


  4. Hi Carine, I am on East Coast USA near DC. I’ve made these three times now they are so filling and good. First batch I cut into 8 I had one then left for work when I got home my husband had eaten three!
    Anyway mine seem to fall apart and melt easy. I tried using a little less coconut oil and more flaxseed meal but it made them even more crumbly. I’m wondering if it’s the almond butter, I could only find the organic and of course when you open it the oil is sitting on the top and you have to mix it in. Do you have any suggestions?

    Thanks
    Sue

    • Hello from NZ Sue! Do you mean they fall apart when you cut them? If so, it can happen because they get very hard after they come out of the freezer. Warm the knife blade under a your cooktop flame. The knife will smoothly come through the bars not breaking it at all. Also, store them in the fridge to keep them harder. It is cold here in New Zealand so I don’t have this problem as much 🙂 Last tip, try to use peanut butter or cashew butter or sunflower seed butter. I agree that almond butter always have oil sitting on top and make it more difficult to measure. Enjoy the low carb recipes on the blog Sue, XOXO Carine.

  5. Do you think these will hold up ok for a school lunch snack? Worried they might be melted before the kids can get to them.


  6. Hello from Vancouver, Canada. These have a delicious flavor. I have made them with pecans and with almonds and both are great. I use Lakanto monkfruit sweetener and Lily’s chocolate chips. Thank you for your recipes.

  7. Any chance you can covert to grams for us in the UK. I tried and made them but they were awful and I’m convinced they should be lovely!! Thanks

    • I am sorry to hear that ! I will try to convert more and more recipes in grams but I like to share the unit I test in my own kitchen for precision. You can find cups for cheap on amazon it is really helpful ! Enjoy the blog recipes. XOXO Carine.

    • Thank YOU for this amazing feedback. I am so happy that you love the granola bars as much as I do. Enjoy all the recipes on the blog. XOXO Carine.

  8. What would be the best way to add more protein to these do that I could use them as a meal substitute? I need between 10 -30 grams. Thank you.

    • You can usually replace almond meal by oat flour with a 1:1 ratio but it won’t be low carb anymore. You can add hemp powder for the extra powder but it will dry out the recipe. Enjoy ! XOXO Carine.

    • Yes sure you can ! I should not impact the whole recipe texture. It will simply be no sweet at all. Enjoy the lovely granola bars and all the low carb sugar free recipes on the blog. XOXO Carine.

  9. Wondering whether you can substitute honey instead of the sugar substitute? This recipe sounds so good….can’t wait to try it!


  10. Hi Carine!

    Im from South Africa 🙂 I’m loving the flavour of the bars!!! I used xylotil as my sweetener but when I cut my bars they crumbled, any idea as how I could improve?
    Anna

    • Hi Anna, I would leave them only 20 minutes in the freezer, they need to be cold to solidify enough to harden but if you over freeze it will be hard to cut as it will form a rock of nuts and nut butter. Another tip, warm the knife blade on the stove flame, the knife will go through the bar easily, melting the nut butter and coconut oil as you push the blade through without adding too much pressure on the whole bunch. It should avoid the bar to crumble hopefully. Thanks for trying my recipes, Have a lovely day, XOXO, Carine.

  11. Hi I’m from Napier NZ!!! Just wondering what brand of sweetener do you use? Also what do you use as a replacement for powdered sweetener?????
    This looks amazing and will be making them this week!
    Thanks Heather

    • Hello! Welcome on the blog Heather. In NZ I love to use Natvia as a sugar free crystal sweetener, they also do sugar free powdered sweetener. Enjoy the recipe. XOXO Carine


  12. Hi, I loved your bars. They were delicious. I started to cut down my carbs to lose weight for my son’s wedding. I lost 6 pounds. I was just wondering if 300 calories was too much for breakfast? Or the calories don’t matter. Or is this something you can eat after you have lost the weight you want to lose. Help!

    • On low carb I don’t watch my calories but my macro, making sure that my fat, protein and carbs re within the boundaries. This said 300 calories for a breakfast is totally acceptable, it is what most regular breakfast calls for except here you have lots of fibre to keep you full for longer ! Well down on the weight lose and happy wedding to your son ! XOXO Carine.

    • I am so glad you love the bars too! Thanks so much for making my recipe and sharing your nice feedback here. Really appreciated. Enjoy the blog recipes. XOXO Carine.


  13. I made it today and it is so good. I skipped the last step and just added one tablespoon of cocoa to the mix. It is amazing. Thanks for the recipe
    When I was cutting them they broke in pieces but still I am happy with the recipe.

    • The chocolate drizzle on top really help the bar to hold together or maybe wait 10 minutes after they have been freeze to cut them. They will be softer and easier to cut. Enjoy the recipes on the blog and thanks for trying them. XOXO Carine.

      • This is very helpful. Freezing them for 1-3 minutes and then cutting into individual bars seems to lead to the chocolate topping separating/falling off from the bars when cutting. I will let them sit out longer before cutting in the future.


  14. These are yummy. I modified ’em slightly by adding cocoa powder to the nut butter and an extra squirt of chocolate flavored Stevia. So good. I’m an American currently living in Italy, and they melt for me, too, so I’ll keep ’em in the freezer until I’m ready to eat one. Of course, no central heat or air here, so the house is usually pretty warm except for rooms I turn on an air conditioner in.

    Thanks again! Quick and easy!


  15. Hi Carine, I am also an expat (from UK) living in NZ 🙂 I have recently found your website and loving the look of your recipes, all sound so delicious! I am new to the low carb/ sugarfree lifestyle and trying to get supplies together for my pantry. What sweetener and sugarfree chocolate do you prefer to use and where do you purchase them in NZ? I am struggling to find a sugarfree chocolate to use, or find the swerve that you mention. I would be so grateful for any advice as I can’t wait to start making your delicious looking recipes! Many thanks, Becca

    • Hello! I am so happy to have more NZ based people on my blog! We can’t find swerve in NZ. However, we have great sugar free crystal sweetener that you can shop in the baking aisle of Countdown or Pak n save (I shop all my ingredients from them!). I recommend Natvia as a sugar free crystal sweetener (australian brand). They also make sugar free icing sugar, cocoa powder and Nutvia – a sugar free chocolate spread 99% sugar free with no palm oil. It is natural, low carb and low calories. For chocolate, you have got different options. If you are new to sugar free, using 85% cocoa chocolate is a good start, I love Lindt. If I want 100% sugar free I buy the chocolate bits from Healtheries – often sold in the organic aisle of supermarket. It exist in milk or dark chocolate flavors. Finally, sugar free chocolate bars I snack on are from Well Naturally ( my favorite as it sweetened with stevia, no maltitol – the previous brand use maltitol and it upset my stomach if eat too much). If you follow me on instagram, I often show what I eat in my live story. I hope this help you start your low carb diet easily ! Have a lovely time on the blog. XOXO Carine.

      • Thank you so much for your super detailed and helpful reply – I am so grateful for the tips! I can’t wait to get started with your recipes. I have just started following you on Instagram – your page makes my mouth water 🙂

    • Yes of course. If you intend to store them for a while – few weeks, I recommend to store the in Ziploc bag. Defrost an hour before eating. Enjoy the recipe and all the healthy treats on the blog. XOXO Carine.

    • Yes sure, scroll down after the recipe box to see the full nutrition panel and breakdown. Enjoy the recipe and all the healthy recipes on the blog. XOXO Carine.

    • Thank you so much for this lovely comment. I am really happy that you love them. Enjoy the blog recipes. XOXO Carine.


  16. omg just made these they are the best thank you so much. taste like peanut slab which I miss alot

    going to double recipe next time

    from levin new zealand

    • Yeah! I am so happy to have some New Zealand readers on this little blog! And this is the comment I love to read in the morning. It makes me so happy to know how much you love those bars too. Enjoy all the low carb recipes on the blog. XOXO Carine.


  17. Made them and fell in love !! They are amazing !! Brought some to work to share.. My coworkers love them too.. thank you for the recipe!!

    • That is wht I love to read in the morning! Happy comment makes my day better. Thanks so much for trying those granola bar recipe and sharing with your colleague too! Think about taking me on instagram with your lovely creation that everyone can see it too! I love to see what you made. Have a lovely time on the blog and thanks again for being here! XOXO Carine.


  18. I made your granola bars recently and they are delicious.Thanks you for sharing the recipe. I look forward to making some of your other recipes.Thanks again Chris

    • I am so happy to read your beautiful comment about those bar! Enjoy the recipes on the blog Chris. Talk to you soon. XOXO Carine.


  19. Hi Carine! I’ve made these twice now and followed exactly except for the chocolate drizzle. First time, perfect and I cut into ‘bites’ as I don’t always need that much so it gave me 28 pieces. I loved it. Made it again today and added a 1/4c cacao nibs for a bit of a chocolate kick, cut into bites and they are wonderful. Thank you from Canada! 🙂

    • Hi Canada friend! I wish I will visit your country someday!!! Thanks for your lovely comment too, I will try to add the cocoa nibs next time as it sounds wonderful. Enjoy the blog and thanks again for trying those granola bars and sharing this lovely comment. Love it ! XOXO Carine, French expat in New Zealand


  20. Hello Carine, these are great. We are on a low carb keto diet to hopefully improve memory loss. These bar help survive without the usual treats. We are in the far north of the north island of NZ. Thanks 🙂
    Daphne

    • Kia Ora Daphne! So nice to have more Kiwi on this little blog. I am so happy you find me and you enjoyed this recipe. You will find lts of lowcarb keto friendly recipe on my place, specially sweet as I am a sweet tooth. Enjoy them! Bye from Auckland, XOXO Carine.

  21. Hello,
    These look amazing but I can’t have coconut oil, do you think it can be replaced with something else?

    • Hello my friend! Coconut oil is very important in this recipe because coconut oil harden <23C. So it is what make the bars hold together, harden in the freezer. If you use butter or any other oil it will be uper soft and never hold as a bar. I am SO sorry ! I wish you could find coconut oil at some stage cause this recipe is so easy and good! Thanks for reading the blog, XOXO Carine.

      • Maybe you could put in xanthum gum to hold it together, but I don’t know how much guessing 1/2 to 1 tsp. It would require experimentation along with some olive oil . Purpose of xanthum gum is to keep baked goods from crumbling. Don’t blame me if this doesn’t work. Lol

        • Thanks for the lovely idea. It is a no bake recipe so I won’t recommend adding xanthum gum, it is better to keep this for baked goods. Enjoy the recipes on the blog, XOXO Carine.


      • I made them with melted cocoa butter instead of coconut oil and they hardened up and stuck together very well! So yummy! I’ve made these 4 times now.

          • Hello! I am not using coco butter in this recipe but coconut oil as mentioned in the recipe card. I am not sure I understand what you are looking for but I am happy to help you so let me know ! XOXO Carine

        • Yum!I love cocoa butter as well it must taste like white chocolate! I will give it a go next time I make my bars. Thanks so much for sharing your idea, I love trying new things. Enjoy the blog recipes. XOXO Carine.


  22. I made these today in the summer in America, and they did not melt! This is good. They are delicios. Thanks for sharing your redipe with the world! I am enjoying reading your blog.

    • Yeah! I am so happy to hear that ! Thanks so much for trying my recipes. Enjoy the blog. I am so glad you find me, XOOX Carine.

    • It must be really hot where you live if they melt 🙂 But I agree, they are getting softer when out of the fridge for a bit but it is winter here in New Zealand so it is ok, will test them in summer soon ! Thanks for reading the blog and for your lovely comment. Enjoy the recipes around here! XOXO Carine.


  23. I just made these and they are delicious! It was so easy too! I can’t eat chocolate, so I skipped the drizzle. My 3 year old loved them too. Thanks for the great recipe!

    • I am so happy to read your beautiful comment! My kids are big fans of those bars too. Enjoy the bars and all the recipe on the blog. XOXO Carine.


  24. I can’t believe it was so easy to make ! I freeze the bar as you said to set it fast. I am eating one now it so good, crunchy and delicious. I used monk fruit sugar, I can feel the crunch but love it


  25. Merci beaucoup! I am in France, I bought cups to make your lovely recipes that I am sad are not shared in grams. But those bars are absolutely delicious! I won’t buy any from the supermarket from now on. Thanks Carine. A bientot.

    • Oh thank you ! you made my day 🙂 So glad you enjoy the bars and happy to have more French people reading me too. Bises de Nouvelle Zealande. Carine.