Grain Free Granola Bars with Dark Chocolate (Protein-Packed)
These grain free granola bars are loaded with protein and fiber from nuts and seeds, perfect for snacks, breakfast or even dessert. The bars are sturdy enough to toss in your gym bag or lunchbox thanks to a clever egg white binding trick, and they're topped with a thick cap of rich dark chocolate. Oh hell yes.
Table of Contents
Why You'll Love This Grain-Free Granola Bars Recipe
These homemade granola bars have become my family's favorite way to start the day (or power through that afternoon slump). Unlike store-bought versions that often contain preservatives and refined sugars, these bars are made with whole foods you can feel good about eating. My kids grab them on busy mornings, and I love to stash a few in my bag for an easy snack on the go.
What makes these bars special is their wonderful texture - they're crunchy yet tender, with an irresistible sweet-and-salty flavor. I've spent years testing different combinations, and the egg white creates a natural "glue" that holds everything together beautifully. Whether you're following a paleo, low-carb, or simply a wholesome eating approach, these bars deliver serious satisfaction without the grains.
If you love these bars, you'll also adore my Banana Breakfast Cookies for another grab-and-go breakfast option that will revolutionize your mornings.
Nicki's Tip: As I've started better listening to my body, I've come to realize that I sleep better with some food in my belly. I therefore love to have a snack before bed, something that several "experts" have advised against. While my mind wanted to resist this for a long time, these days I honor my nighttime hunger, regardless of what others say. Learn more about hunger and how to listen to your body in my newsletter. And watch how the bars come together in this video!
Ingredients You'll Need
Dry Ingredients:
- Mixed raw nuts: The foundation of our bars, providing protein, healthy fats, and that satisfying crunch. I recommend using at least three varieties, such as almonds, pecans, walnuts, cashews, and/or blanched hazelnuts.
- Unsweetened shredded coconut flakes: Adds natural sweetness and an irresistible tropical flavor.
- Flax seed meal: A nutritious option packed with omega-3 fatty acids and fiber.
- Chia seeds: These tiny seeds are loaded with nutrients and help bind the bars.
- Cinnamon: Adds warmth and complexity to the flavor profile.
- Fine sea salt: Balances the sweetness and enhances all the other flavors.
Wet Ingredients:
- Coconut oil: Helps bind the ingredients and adds richness.
- Nut butter: Creates a cohesive texture. You can use peanut butter, almond butter, or sunflower seed butter for a nut-free version.
- Monk fruit sweetener, date sugar, or organic cane sugar: Choose your preferred sweetener based on dietary needs. Maple syrup or agave nectar are also great alternatives.
- Vanilla extract: Enhances all the flavors.
- Egg white, beaten: The secret ingredient that gives these bars their structure!
For Finishing:
- Chocolate chips or chopped dark chocolate: Creates that irresistible chocolate topping.
- Flaky sea salt (optional): For an extra flavor dimension.
How to Make These Grain Free Granola Bars
Step 1: Preheat the oven to 325˚F (175˚C) with a rack in the center. Coat an 8×8-inch square pan with cooking spray (or rub it with oil), then line it crosswise with parchment paper, leaving a 2-inch overhang for easy removal later. In a food processor, combine the nuts, coconut, flaxseed meal, chia seeds, cinnamon, and salt. Pulse until the nuts are coarsely chopped, about 10 pulses.
Step 2: In a small microwave-safe bowl (or small saucepan), stir together the coconut oil, nut butter, sweetener, and vanilla extract. Microwave for 30-60 seconds (or cook over medium heat), stirring occasionally, until evenly combined-the mixture will be quite thick.
Step 3: Scrape the mixture over the dry ingredients in the food processor and pulse until damp, about 10 pulses.
Step 4: Turn the food processor on and immediately pour the beaten egg white through the feed tube. Process for 5 seconds, or until everything is evenly incorporated.
Step 5: Scrape the nut mixture into the prepared pan and spread it evenly over the bottom. Using your hands or the bottom of a flat cup, press the granola firmly into a compact, even layer. Bake the bars until the top is deep golden brown, rotating the pan halfway through, about 20 minutes.
Step 6: Sprinkle the chocolate chips or chopped chocolate evenly over the top of the hot bars. Slide the pan back into the oven for 1 minute, or just until the chocolate is softened. Using an offset spatula, spread the (now melted!) chocolate evenly over the bars. If you're a salt fan, you can sprinkle the top with flaky sea salt.
Step 7: Transfer the pan to a rack and let it cool completely (you can pop the pan into the refrigerator for 1 hour to cool it faster). Once cooled, run a thin, sharp knife along the edges of the pan, then use the parchment handles to transfer the granola to a cutting board. Cut into bars or squares.
Recipe Tips
- I tested these bars in a metal baking pan. If using glass, check the bars a few minutes early.
- These granola bars rely on an egg white to make them sturdy enough to hold. If you have an egg allergy I suggest making these vegan granola clusters instead.
- You can use monk fruit sweetener (which is sugar free), date sugar (which is a natural sweetener) or regular sugar in these bars.
- You can use any mix of raw nuts you like (I suggest using at least 3 kinds), such as almonds, walnuts, pecans, cashews, and/or blanched hazelnuts. I haven't tried the recipe using peanuts yet, but I bet they would be delicious as well.
- Any kind of chocolate chips or chopped chocolate will work (for a sugar-free version, try Lily's brand).
- The bars are made in a food processor, which is key, as it allows the ingredients to fully incorporate and stick together.
Storage Tips
These wholesome snacks will keep in an airtight container at room temperature for up to 3 weeks, or they can be frozen for up to 3 months. During warmer months, I recommend keeping them refrigerated until you're ready to eat them, as the natural oils can soften at room temperature.
Recipe FAQs
While I haven't tested a completely nut-free version, you could try replacing the nuts with a mix of sunflower seeds, pumpkin seeds, and hemp hearts. Just note that you might need to adjust the baking time slightly.
The most common challenge with homemade grain-free bars is binding! The egg white is crucial here - it acts as the "glue" that holds everything together when baked. Make sure you're processing everything thoroughly in the food processor and pressing the mixture very firmly into the pan before baking. That compression step is key for bars that hold their shape instead of crumbling. If you're still having trouble, try chilling the mixture for 15 minutes before baking.
Absolutely! Dried fruits make a great addition. Add about ⅓ cup of your favorite dried fruits (chopped if large) to the food processor with the dry ingredients. Cherries, cranberries, and apricots work beautifully.
If you're not a chocolate fan, you could drizzle the bars with a mixture of almond butter thinned with a little coconut oil and sweetened with a couple of teaspoons of maple syrup or honey.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Give These Bars A Try!
Whether you enjoy them for breakfast, as a snack, as dessert, or as a before-bed nibble like I do, these grain free granola bars are sure to become a staple in your kitchen. The best part is how customizable they are-each batch can be a new adventure depending on what's in your pantry.
I'd love to hear which combination of nuts, seeds, and dried fruits becomes your family's favorite! Leave a comment below or tag me on Instagram when you make your first (or second batch).
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Grain-Free Granola Bars with Dark Chocolate (Protein-Packed)
Ingredients
- Cooking spray or oil (for pan)
- Dry ingredients
- 1 ½ cups mixed raw nuts (such as almonds, pecans, walnuts, cashews and/or blanched hazelnuts-I like to do a mix of at least three)
- ⅓ cup unsweetened shredded coconut
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- Wet ingredients
- 2 tablespoons coconut oil
- 2 tablespoons nut butter (such as peanut butter or almond butter)
- ⅓ cup monk fruit sweetener (such as Lakanto sweetener) date sugar or organic cane sugar
- 1 teaspoon vanilla extract
- 1 large egg white beaten with a fork until bubbly
For finishing
- ¾ cup or (1 cup, if you're a chocolate lover) chocolate chips or chopped dark chocolate
- Flaky sea salt optional
Instructions
- Preheat the oven to 325˚F (175˚C) with a rack in the center. Coat an 8x8-inch baking pan with cooking spray (or rub it with oil), then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make it easy to pull the bars out after they're cooked).
Combine the dry ingredients
- In a food processor, combine the nuts, coconut, flaxseed meal, chiaseeds, cinnamon and salt. Pulse until the nuts are coarsely chopped, about 10 pulses.
Combine the wet ingredients
- In a small microwave safe bowl (or small saucepan), stir together the coconut oil, nut butter, monk fruit sweetener (or sugar) and vanilla extract. Microwave for 30-60 seconds (or cook over medium heat), stirring occasionally, until evenly combined-the mixture will be quite thick. Scrape the mixture over the dry ingredients in the food processor and pulse until damp, about 10 pulses.
- Turn the food processor on and immediately pour the egg white through the feed tube. Process for 5 seconds, or until everything is evenly incorporated.
Bake
- Scrape the nut mixture into the prepared pan and spread it evenly over the bottom. Using your hands or the bottom of a flat cup, press the granola firmly into a compact, even layer. Bake the bars until the top is deep golden brown, rotating the pan halfway through, about 20 minutes.
- Sprinkle the chocolate chips or chopped chocolate evenly over the top of the hot bars. Slide the pan back into the oven for 1 minute, or just until the chocolate is softened. Using an off-set spatula, spread the (now melted!) chocolate evenly over the bars. If you're a salt fan, you can sprinkle the top with flaky sea salt.
- Transfer the pan to a rack and let it cool completely (you can pop the pan into the fridge for 1 hour to cool it faster). Once cooled, run a thin, sharp knife along the edges of the pan, then use the parchment handles to transfer the granola to a cutting board. Cut it into bars or into squares.
- Storage: The granola bars can be stored in an airtight container at room temperature for up to 3 weeks, or they can be frozen for up to 3 months.
Notes
- I tested these bars in a metal baking pan. If using glass, check the bars a few minutes early.
- These granola bars rely on an egg white to make them sturdy enough to hold. If you have an egg allergy I suggest making these vegan granola clusters instead.
- You can use monk fruit sweetener (which is sugar free), date sugar (which is a natural sweetener) or regular sugar in these bars.
- You can use any mix of raw nuts you like (I suggest using at least 3 kinds), such as almonds, walnuts, pecans, cashews, and/or blanched hazelnuts. I haven't tried the recipe using peanuts yet, but I bet they would be delicious as well.
- Any kind of chocolate chips or chopped chocolate will work (for a sugar-free granola bar, try Lily's brand).
- The bars are made in a food processor, which is key, as it allows the ingredients to fully incorporate and stick together.
