Paleo Chewy Granola Bars

posted in: Recipes | 22

These Paleo Chewy Granola Bars are a great grab and go breakfast. Easy to make and so delicious! They are gluten free, dairy free, and sweetened only with honey. You will love them!

Paleo Chewy Granola Bars made with Golden Barrel Coconut Oil

These bars are so easy to make and come together quickly. The most time consuming part is chopping the nuts and that’s not too bad. I used pecans and almonds, but you can use whatever nuts you have on hand. I was thinking how good these would be with cashews! Once they are baked they are thick, chewy, and just so good!

Paleo Chewy Granola Bars

 

Paleo Chewy Granola Bars

These are so soft and chewy. One important tip is to pack them tightly- press them down in the pan before baking, after baking, and even press them together after cutting if needed. This helps ensure they stay together if you’re carrying them around.

Paleo Chewy Granola Bars

The chocolate drizzle is optional, but makes it look so pretty. They’re definitely sweeter that way and more dessert-like. These are so good on their own though! Packed with chopped nuts, coconut, and honey they are a great snack that will satisfy your hunger and are sweet, but just the right amount of sweetness 🙂

Paleo Chewy Granola Bars

I want to answer a couple questions I may get. If you do have any others, let me know in the comments section below.

Can I replace the honey with another sweetener?

-Unfortunately, no. The stickiness of the honey is needed to help hold these bars together.

Can they be made egg free?

-Possibly. I haven’t tried it myself, but a flax or chia egg may work.

Can I use different nuts/nut butter?

-Yes! Just make sure the measurements are the same and it should work great.

What is the calorie count per bar?

-I don’t know because I don’t count calories or fat or carbs. There are many places online you can calculate that if needed.

Paleo Chewy Granola Bars

Click here to order Golden Barrel Coconut Oil. 

Paleo Chewy Granola Bars
Print Recipe
Servings Prep Time
10 bars 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 bars 15 minutes
Cook Time
30 minutes
Paleo Chewy Granola Bars
Print Recipe
Servings Prep Time
10 bars 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 bars 15 minutes
Cook Time
30 minutes
Ingredients
Servings: bars
Instructions
  1. Preheat the oven to 350° and line a 8x8 pan with parchment paper. Set aside.
  2. In a large bowl, combine nuts, coconut, cinnamon, salt, and almond flour.
  3. In a small bowl, mix together coconut oil, honey, and almond butter. Microwave for 10-20 seconds if needed to get smooth.
  4. Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.
  5. Dump mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.
  6. Bake for 30-32 minutes, the edges will be slightly brown.
  7. Once removed from the oven, press down again using a spatula.
  8. Once cool, cut into 10 bars.Melt chocolate chips in the microwave in 10 second intervals until smooth and drizzle over bars if desired.
  9. Store covered at room temperature.
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Jessica DeMay

Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

22 Responses

  1. I read and re-read the instructions and I could not find where the egg was added in.

    • Jessica DeMay

      I’m sorry Lisa! I forgot to include it, but it’s fixed now and added to step 4. Thanks for pointing it out so I could fix it! I hope you enjoy!

  2. Do you have the nutritional breakdown per bar?

  3. Hi there! Do you have to use the unsweetened coconut? I really don’t like the taste of it very much. I’ve made non paleo granola bars before and omitted it but since this recipe calls for a lot of it, I am not sure how it will effect the recipe..thanks!

    • Jessica DeMay

      Hi Debra- it is a key ingredient. You may be able to substitute it with almond flour or something like that with similar texture. I hope that helps and let me know if you try them 🙂

  4. can I use regular flour? don’t need them to gf

  5. just made them, soooo good!! thank you

  6. If I cut the recipe in half, do I need to adjust the baking time?

    • Jessica DeMay

      Hi Lauren- if you want to half it I would suggest using a loaf pan and keeping the bake time the same. I hope you enjoy!

      • Thank you. These turned out great. I love them. What is the best way to store them so that they last the longest? It’s only me eating them, so a whole batch will take me a while to get through. I’ve been keeping them refrigerated because I love the flavor of coconut this way. How long will they last in the fridge if they are in an airtight container? Is freezing better if it is for several weeks? Thanks so much!

        • Jessica DeMay

          You’re welcome, Lauren! I’m so glad you like them! Refrigerating is best- I think they’ll last a couple weeks that way. I don’t think freezing is necessary. Thanks for the feedback 🙂

  7. Brenda Russell

    Jessica,
    Loved it!! Thank u!! I substuited half cup rasins and half cup shredded carrot, for one of the cups of nuts. It turned out great!! I just wanted to share! It was a little less expensive then 2 cups nuts.?Brenda

  8. Hi,
    I was wondering if I could substitute Sukrin gold fiber syrup for some or all of the honey ? I know the honey thickness & stickiness is needed to hold them together… I appreciate any advise you can give me.
    Thanks

    • Jessica DeMay

      Hi Abby- I’m not super familiar with Sukrin gold fiber syrup, but according to their website it can be replaced 1:1. Is it as sticky as honey? You may know that better than me. I say try it and the worst that could happen is they don’t hold together and it’s more of a granola. Hope that helps!

  9. Angela Z

    I tried this recipe and it was DELICIOUS! My boyfriend even thought so! I made a double batch the 2nd time and will continue to make these!

  10. How would it be like if I substitute Almond butter with sugar-free peanut butter spread?

    • Jessica DeMay

      Hi Merna- Yes, that would definitely work! I’d use a natural unsweetened kind since that’s what almond butter I used. It would be the closest. Hope you enjoy!

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