Granola Bars

Step 1

Line an 8x8 inch pan with parchment paper and set aside.

Step 2

In a large saucepan over medium heat, melt almond butter, honey and coconut oil together. Bring it to a gentle boil, while stirring, then allow to boil so the mixture thickens. Remove from heat. Stir in vanilla, cinnamon and salt (if using).

Step 3

Stir in the oats, followed by the crisped rice cereal, the shredded coconut and finally the water and mix until everything is well combined.

Step 4

Transfer the mixture into the prepared pan and using a flat spatula, press down very firmly to press and flatten, until tight and compressed. Press in the whole almonds and any optional add-ins.

Step 5

Bake in preheated oven at 325°F for 21-25 minutes. Allow to cool completely at room temperature or chill in the freezer for 15-20 minutes.

Step 6

Place in the freezer (or fridge) until hardened, about 1 hour.

Step 7

Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.

Step 8

Line an 8x8 inch pan with parchment paper and set aside. Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.

Step 9

In a large pot, melt almond butter, honey and coconut oil (if using) over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using).

Step 10

Fold in oats, shredded coconut, and chopped almonds. reserving the whole almonds for topping.

Step 11

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.

Step 12

Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.

Step 13

Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.

Step 14

Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper. Set aside.

Step 15

In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove pot from heat. Stir in vanilla, apple sauce and salt until combined.

Step 16

Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds. Fold in dried apples.

Step 17

Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly.

Step 18

Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).

Step 19

Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.

Step 20

Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.

Step 21

In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla. Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Fold in the blueberries.

Step 22

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

Step 23

Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.

Step 24

Line an 8x8 inch pan with parchment paper, leaving a slight overhang. Set aside.

Step 25

Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky.

Step 26

Using a rubber spatula, fold in oats, shredded coconut and chia seeds (if using) while pressing and kneading the mixture together.

Step 27

Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for 1-2 hours, or until set. Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.

Step 28

Preheat oven to 350°F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.

Step 29

In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.

Step 30

Whisk in cinnamon, salt, vanilla and beaten egg.

Step 31

Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.

Step 32

Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.

Step 33

Bake in preheated oven for 15-18 minutes, until edges are slightly brown.

Step 34

Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.

Step 35

Line a 9x9 square pan (for thicker bars like in the pictures) or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.

Step 36

Make the Date Paste: Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up. The dates should soften after about 3-5 minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use.

Step 37

Make the Granola Bars: Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot. Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted (about 1 minute). Remove from heat and stir in vanilla extract.

Step 38

Pour in the oat flour, shredded coconut, ground cinnamon and salt (if using) and mix in gently.

Step 39

Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries.

Step 40

Pour granola mixture into prepared pan.

Step 41

Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set.

Step 42

Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles.

Step 43

Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature.

Step 44

Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month.

Step 45

Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.

Step 46

In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined. Use a rubber spatula to fold in oats, flour and flax seed meal (if using), pressing the mixture together until combined into a sticky dough. Fold in the raisins.

Step 47

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

Step 48

Bake in preheated oven for 15-18 minutes or until the granola bars are golden brown. Remove from oven and allow to cool. (For no-bake granola bars, chill until firm.) Once the bars are set, use the parchment paper to lift bars from the pan. Slice into even bars.

Step 49

Line an 8x8 inch pan with parchment paper and set aside.

Step 50

Melt peanut butter, honey and coconut oil in a large saucepan over very low heat.

Step 51

Whisk until smooth and combined and allow to thicken and bubble for 1-2 minutes, while continuously stirring. Remove from heat. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.

Step 52

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

Step 53

Make the Chocolate Layer: Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.

Step 54

Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.

Step 55

Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.

Step 56

Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.

Step 57

In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.

Step 58

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the dark chocolate chips or drizzle with melted dark chocolate.

Step 59

For no-bake bars, place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake in a preheated oven at 350°F for 15-18 minutes, until edges are slightly brown. Let bars cool completely. Cut and serve.

Step 60

Line an 8x8 inch pan with parchment paper and set aside.

Step 61

Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.

Step 62

Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring (to avoid burning and sticking). If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.

Step 63

Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.

Step 64

Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed. Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.

Step 65

For no-bake bars, place in the freezer (or fridge) until hardened, about 1 hour. Alternatively, bake at 325°F for 30-35 minutes, or until edges are golden brown. Let cool completely if baked, then cut and serve.

Step 66

Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.

Step 67

In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1-2 minutes. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Add the water and fold in the strawberries.

Step 68

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press in the optional chocolate chips.

Step 69

Bake in preheated oven for 15-18 minutes, until edges are slightly brown. (For no bake granola bars - freeze pan for 1 hour, or until bars are set).

Step 70

Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even bars.

Step 71

Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.

Step 72

In a large pot, heat coconut oil, tahini and sweetener over low-heat until the mixture is slightly thickened, about 1 minute. Remove pot from heat.

Step 73

Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, sesame seeds, cinnamon and salt, Add water as needed and stir until the mixture is combined.

Step 74

Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

Step 75

Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at 325F for 15-18 minutes, or until edges are slightly brown. Cool, cut and serve.