Granola Crunch Bars - Bravabod
Recipes

Granola Crunch Bars

Valentina

Everyone who tastes these healthy bars immediately asks for the recipe (literally, it's almost comical). Rather than relying on dates, refined sugars, or grains - these bars are made of just nuts, seeds, a bit of cinnamon and coconut oil, and a smidge of natural sweetener to bind. They make the perfect low sugar, low carbohydrate snack or quick breakfast. Be warned: they disappear quickly!

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 2 weeks refrigerated


Shopping List
  • 1 1/4 cup raw almonds
  • 3/4 cup pecans
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons unsweetened shredded coconut flakes
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 (8 in. x 8 in.) pan

Instructions
  1. Step 1: Preheat the oven to 320°F. Line the 8 in. x 8 in. pan(s) with parchment paper, letting some excess hang over the sides.
  2. Step 2: Place the almonds, pecans, shredded coconut, cinnamon, salt, and pumpkin seeds in a food processor. Pulse until the mixture is coarse and the nuts have broken down into small pieces and there is some blitzed nut powder in the bowl (see images). This will take around 10 to 20 seconds, depending on your processor. Pour all of the nut mixture into a large bowl.
  3. Step 3: In a microwave-safe bowl, combine the honey, syrup, and oil. Microwave for 30 seconds, or until the oil has fully melted and the honey becomes quite runny. Add in the vanilla and stir. You could also follow the same steps in a small saucepan over medium heat.
  4. Step 4: Pour the honey mixture into the pulsed nuts. Stir everything with a spoon, making sure everything is coated in the honey mixture. It will look like there is not enough wet ingredients to hold a bar shape, but trust me, there is. 
  5. Step 5: Scoop the bar mixture into the lined pan. Use the back of a spoon to firmly press down the nuts evenly. Pack everything tightly together so that no loose areas remain. It helps to use another sheet of parchment paper on top to do this, pressing down where needed.
  6. Step 6: Bake the bars in the oven for 18 to 20 minutes, until golden. If your oven runs hot, keep an eye on them to avoid burning. Once cooked, place the pan on a wire rack to cool.
  7. Serve: Once cooled, use the parchment flaps to lift the bars out of the pan. Set on a cutting board and use a sharp knife to slice. Store in an airtight container on the counter or store several months in the freezer.

Recipe Notes

Note 1: I do not recommend substituting the honey for more maple syrup, as it will not hold the bars as well.

Nutrition

Everyone who tastes these healthy bars immediately asks for the recipe (literally, it's almost comical). Rather than relying on dates, refined sugars, or grains - these bars are made of just nuts, seeds, a bit of cinnamon and coconut oil, and a smidge of natural sweetener to bind. They make the perfect low sugar, low carbohydrate snack or quick breakfast. Be warned: they disappear quickly!

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 2 weeks refrigerated


Shopping List
  • 1 1/4 cup raw almonds
  • 3/4 cup pecans
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons unsweetened shredded coconut flakes
  • 2 tablespoons maple syrup
  • 1 tablespoon brown rice syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 (8 in. x 8 in.) pan

Instructions
  1. Step 1: Preheat the oven to 320°F. Line the 8 in. x 8 in. pan(s) with parchment paper, letting some excess hang over the sides.
  2. Step 2: Place the almonds, pecans, shredded coconut, cinnamon, salt, and pumpkin seeds in a food processor. Pulse until the mixture is coarse and the nuts have broken down into small pieces and there is some blitzed nut powder in the bowl (see images). This will take around 10 to 20 seconds, depending on your processor. Pour all of the nut mixture into a large bowl.
  3. Step 3: In a microwave-safe bowl, combine the brown rice syrup, maple syrup, and oil. Microwave for 30 seconds, or until the oil has fully melted and the syrups becomes quite runny. Add in the vanilla and stir. You could also follow the same steps in a small saucepan over medium heat.
  4. Step 4: Pour the syrup mixture into the pulsed nuts. Stir everything with a spoon, making sure everything is coated in the honey mixture. It will look like there is not enough wet ingredients to hold a bar shape, but trust me, there is. 
  5. Step 5: Scoop the bar mixture into the lined pan. Use the back of a spoon to firmly press down the nuts evenly. Pack everything tightly together so that no loose areas remain. It helps to use another sheet of parchment paper on top to do this, pressing down where needed.
  6. Step 6: Bake the bars in the oven for 18 to 20 minutes, until golden. If your oven runs hot, keep an eye on them to avoid burning. Once cooked, place the pan on a wire rack to cool.
  7. Serve: Once cooled, use the parchment flaps to lift the bars out of the pan. Set on a cutting board and use a sharp knife to slice. Store in an airtight container on the counter or store several months in the freezer.

Recipe Notes

Note 1: I do not recommend substituting the brown rice syrup for more maple syrup, as it will not hold the bars as well.

Nutrition

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Granola Crunch Bars

PT30M 1 1/4 cup raw almonds 3/4 cup pecans 2 tablespoons pumpkin seeds 2 tablespoons unsweetened shredded coconut flakes 2 tablespoons maple syrup 1 tablespoon honey 1 tablespoon coconut oil 1 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt 1 (8 in. x 8 in.) pan Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Bars

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