These 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 an on-the-go keto breakfast.
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 include ingredients like nuts, seeds, and sugar-free natural sweeteners. All of these are healthy wholesome ingredients with high nutrients properties.
Therefore, these no-bake granola bars are healthy granola bars for everyone. Whether you follow a low-carb keto diet or not, one of these 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!
How to make granola bars?
This is probably the easiest granola bar recipe you will make. No-bake recipes don’t require that much skill, only a good organization. First, you need to gather all your ingredients on the benchtop. As a general rule, measuring all your ingredients in small pots before you start ensures a no-fail recipe.
Next, prepare a large bowl for the dry ingredients and one bowl for the liquids. Finally, always combine liquid ingredients into dry ingredients. In this case, you need only 10 minutes and 10 ingredients to prepare this healthy gluten free granola bar recipe. See the list below.
Unsweetened shredded coconut
Sugar-free crystal sweetener – I love to use a brand in New Zealand that combines erythritol and stevia but you can use what is available in your countries like Swerve in the US, pure erythritol or monk fruit sugar. All of those are 100% sugar-free, keto-friendly, and low carb.
Natural Peanut butter. Yes, peanut butter is keto-friendly! Use it 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 instead, it has no coconut flavor.
These 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 defrost only a few hours before eating.
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Homemade granola bars to impress
Believe me, you will impress everyone with these homemade granola bars. They might be healthy, but they look like the real thing. Plus, the taste is absolutely amazing. If you love healthy chewy granola bars, you’re served! They are easy to carry in your bag and eat on the go.
It is a no-bake recipe so they tend to soften if they stay too long out of the fridge – especially on hot summer. I recommend you wrap them in plastic wrap or beeswax paper to make sure they stay fresh until I eat them.
Vegan breakfast bars with essential vitamins
Not only are these granola bars low-carb but they are also vegan, 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.
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Line 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 combines 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 prevent the mixture from sticking to the pan.
Stir in the sugar-free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol doesn'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 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 bar individually into plastic wrap or bee wax. Store in the fridge up to 8 days.
Sugar-free Sweetener: this recipe is 100% sugar and uses 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 doesn't dissolve very well in no-bake goods and it's ok. It adds some delicious crunchy sweetness to 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: the unrefined sugar I recommend is coconut sugar.