LIVE

If you are trying to avoid certain grains and processed sugars, this is an excellent substitute for the traditional granola bar. After trying these, my husband refuses to eat traditional granola bars and begs me to keep them in stock in our freezer. This is also wonderful on top of ice cream or baked apples.

Gallery

Recipe Summary

prep:
10 mins
cook:
3 mins
additional:
2 hrs
total:
2 hrs 13 mins
Servings:
20
Yield:
20 bars
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined.

    Advertisement
  • Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.

  • Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute.

  • Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart.

  • Cool until granola has hardened, 2 to 3 hours. Cut into bars.

Cook's Notes:

Any assorted nuts of your choice can be substituted for the almonds and sunflower seeds.

Any preferred dried fruit can substituted for the dried apricots.

If you prefer a crunchy granola bar over a soft chewy one, cook the coconut oil mixture longer.

When placing the granola bars into the baking sheet, you may either use elbow grease to press the mixture until it is packed nice and tightly, or you can use a secondary cookie pan instead.

Placing the granola in the freezer for 20 minutes can be substituted for sitting out for 2 to 3 hours.

Nutrition Facts

352 calories; protein 4.7g; carbohydrates 17.9g; fat 31.5g; sodium 63.6mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2017
I have an oat sensitivity so I was excited to find these! Im trying to stay away from refined sugars (including honey) so I replaced the honey by taking a cup of chopped dates and a cup of water & simmering until it was a paste (used an emersion blender to help it along). I also added a dash of cardamom and used raw pumpkin seeds in place of sunflower seeds. These basically taste like a really healthy dessert and I keep them in my freezer! So excited to find these and will continue to change up the recipe :) Read More
(8)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2017
I have an oat sensitivity so I was excited to find these! Im trying to stay away from refined sugars (including honey) so I replaced the honey by taking a cup of chopped dates and a cup of water & simmering until it was a paste (used an emersion blender to help it along). I also added a dash of cardamom and used raw pumpkin seeds in place of sunflower seeds. These basically taste like a really healthy dessert and I keep them in my freezer! So excited to find these and will continue to change up the recipe :) Read More
(8)
Rating: 4 stars
07/01/2016
I like the idea of an oat-free granola seeing that I'm allergic to oats. This recipe won't let you down as far as taste goes. There is a bit too much oil and cinnamon for us so next time I will certainly reduce those amounts. It makes a very large batch keep that in mind. After two hours on the counter it had hardened into a loose granola. I ate that with a banana and some milk like a cereal and loved the taste. and crunch. After freezing it I was able to cut it into bars but they melt quickly. It is summer so it is ok. A nice cool healthy treat is not a problem. I don't know how well this will travel; but on top of cereal ice cream yogurt etc. this is very good. Read the notes first for some good tips. I used dried cranberries instead of apricots. Thank you for the recipe. Read More
(5)
Rating: 5 stars
04/11/2020
5 stars for taste! I deviated by using cashews, walnuts and chopped raisins. You can do a lot with this basic recipe. I will use only one cup of coconut oil, and 1/4 cup honey next time though. Before I froze the concoction, wrapped up in parchment paper, I was worried it was too runny, but after freezing it hardened into a pleasant "candy bar" texture. Once frozen and cut into squares, it was amazing, very rich, sweet and nutty. Read More
Advertisement
Rating: 5 stars
04/14/2019
Delicious frozen treat! I wasn't sure about the taste at first but once they were completely frozen I became addicted! These are great when you are craving something sweet but want a to stick with a clean and healthy snack. The only change I will make for my next batch will be to reduce the coconut oil by about 1/4 cup. Thanks for the great recipe princessgertie! Read More