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Posted by on Jul 23, 2013 in Clean Eating, Recipes | 1 comment

Organic Grain-Free Granola Bar Recipe

As I limit the number of additives in my food, I have actually expanded my go-to meals and snacks.

My homemade granola recipes have evolved… I first started making granola with Organic Steel-cut oats, then I switched to Bob’s Organic Gluten-Free Oats (which just means it is not processed on machines that also process gluten) and recently, I switched to grain-free granola and found this AMAZING recipe for grain-free granola bars! Once you start making these, you won’t want to buy those store bought ones ever again!

And before you stop reading, I promise- these are EASY to make and so tasty! Plus, once you buy the (quality) ingredients, you will have them on hand to make these granola bars again and again. And, you can use the ingredients separately in other recipes.

Even if you you do not have any gluten-sensitives, it is nice to have a grain-free option that is not only easy to make, but actually is delicious.

Grain-Free Granola Bar Recipe via Joyful Abode:


  • 2.5 cups assorted nuts and seeds (I used almonds, walnuts, pistachios, pumpkin & hemp seeds. Pecans would be good too).
  • 1 cup dried fruit (I usually do NOT add dried fruit but if you do, look for the type that doesn’t have added sugar or oils)
  • 2 cups shredded coconut
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • splash of vanilla extract
  • 1/2 teaspoon salt
  • generous sprinkle of cinnamon (I didn’t add cinnamon)
  • You could also add a small handful of raw cacao nibs, chopped, to add a little chocolate.


  • Roughly chop 1 cup of the nuts and seeds. Place in a bowl.
  • Use your food processor to pulse the other 1.5 cups of nuts and seeds into a finer “chop.” Add to the bowl.
  • Add your fruit (optional)
  • Stir in the dried coconut (and cacao nibs. both optional)
  • In a saucepan over medium-low heat, combine coconut oil, honey, vanilla, salt, and cinnamon. Cook until the mixture bubbles, then pour over the fruit/nut mixture.
  • Stir to combine completely. Using your hands is sticky but very effective to coat the mixture.

Press your mixture into a parchment-lined pan of some sort. Press HARD.

Cool 2-3 hours, then remove from the pan and cut into bars.

I first cut them in half, horizontally. Then, vertically to make individual bars.

Some tips:

  • Try to buy the raw, organic version of the nut(s). Or make sure they are unsalted. Trader Joe’s sells bags of Raw, Organic Almonds for $5.99
  • Make sure you soak your nuts. Why? Because it helps with digestion. How?

I found this easy explanation from Rawmazing: Nuts and seeds have enzyme inhibitors such as phytic acid, that can put a strain on your digestive system. The reason these enzyme inhibitors are there in the first place is to make sure the nuts and seeds don’t prematurely sprout. Makes sense. They need to be in the right environment for their life giving properties to be activated. The plus for you? Soaking not only releases the enzyme inhibitors, it starts the germination process which releases the good enzymes and nutrients! If you soak your nuts, they are much easier to digest and their nutrients are easier to assimilate. With a little advanced effort, you can unlock the all of the wonderful gifts nuts an seeds have to offer.

  • How long do you soak them? Some say for a minimum of 20 minutes, up to 24 hours. I bought some glass, airtight containers to store them in fridge. Pour nuts in, completely cover with filtered water, seal lid and place in fridge. The next day, rinse and discard soaking water. Use as needed. Someone told me the best place to store the unused nuts is in the freezer. You could put them back into fridge, and cover them with water again, but then you have to make sure you are changing the water daily…
  • Also, upon soaking, if you see any floating on the top, I was told to discard the floaters (bad nut). Usually it is only a few in each batch.

*I usually repeat this process often so I always have some soaked nuts on hand, especially since I now make my own almond milk.

  • I think an 8 x8 pan would work well, I just don’t have that size. So, I had to use the glass one that I have that has rounded corners. That worked fine, just the end pieces were rounded.
  • You may notice the bars in this photo look a tad white. Well, that is because I measured the coconut oil when it was it was solid (not in its liquid form) so therefore I probably used too much. They still were tasty, but next time I will either reduce amount or measure it as a liquid.
  • I wrap mine in parchment (non-bleached) paper and place inside an airtight container. Since they are bound with honey and coconut oil, you should store in the fridge. If you are traveling or hitting the road and want to snack on these later, you could also store them in the freezer to ensure they stay together. I usually just store mine in the freezer.
  • Remember, there are NO additives, fillers or unnecessary binders- and that is a GREAT thing, but that being said, they are perishable and can’t sit in a cupboard for weeks. But, they are so delicious, you probably will eat them up quickly anyway.
  • Eat alone, chop into pieces and add to some Greek yogurt. Top a green smoothie with some granola for a little crunch.
  • Make these often and switch up the type of nuts you use and the fruits that you add to them.


Homemade Granola Bars


Seriously, you will LOVE these! Enjoy.

1 Comment

  1. These were a huge hit! I used dried pineapple as the fruit and that really made a difference. The mixture of pineapple and coconut is amazing.

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