The Best Ever Grain Free Granola Bars
When we first found Paleo, which now feels like a century ago, we worked really hard to figure out how this lifestyle would work for us. I was working mostly from home so we were cooking virtually every single meal and snack there. As time passed, our lives got busier and I was dealing with a longer commute to work, we started taking more short cuts when it came to snacks and started purchasing Paleo-approved ones from the store. We started buying Larabars and then when they came out, RXBars, my preferred brand of protein/snack bar. The convenience of these are amazing, but constantly picking up RXBars whenever you need something to tide you over can get costly. Plus, I feel like they are always getting stuck in my teeth. Anyone else have that issue or is it just me?
We've been trying to get back to being more hands-on when it comes to snacks at home, so I've started making them more and more. The other week, Kyle looked at me and said "do you remember those granola bars we used to make when we first started Paleo? Those were so delicious." Know my answer? Hell yes I remember those granola bars, they were amazing. Here's the issue. I remember those granola bars, but I have no fricking clue where I got the recipe for them. I've searched notes. I've searched emails. I've googled. No. Fricking. Idea.
Since my attempts to find that recipe failed on an epic scale, I decided to just make my own. And I'm going to be honest, I'm positive that they are the best granola bars on the planet.My first order of business for these Paleo granola bars was choosing my nut variety. I did a mix of mostly almonds, pistachios, walnuts & macadamia nuts. Having almonds make up the majority of the bar kept the cost down, which is always clutch. The granola bars get some additional texture from shredded coconut and some chewiness from raisins mixed throughout. Oh, and to set these Paleo granola bars apart a little bit more from all the other options out there, I made them even better for you! I added Perfect Supplements collagen to the mix to boost the protein. It's entirely optional for you to add it. It doesn't alter the flavor or add any weird texture to it so whether you do or don't use it, they'll taste just as good. Which is pretty damn good.
When I make a batch of these up, I like to store them in the fridge. They keep better that way and personally, I like mine a bit chilled! You can also make a big batch & freeze them in individual servings so you have some for emergency snack situations. Or just for normal snack situations because they are the best granola bars of all time. I'm bias, obviously. But I'm pretty sure you'll agree.
Sweet Potato Breakfast Stacks
Active Time: 10 mins
Inactive Time: 1 hour
Yields: 14 bars
2 ½ cups mixed nuts, chopped (I used almonds, pistachios, walnuts + macadamias)
½ cup shredded coconut
½ cup raisins or other dried fruit
1-2 scoops of collagen (I used Perfect Supplements)
⅓ cup coconut oil
¼ cup honey
1 tsp vanilla
dash of salt
1 tbsp cinnamon
1 tbsp coconut sugar
- Chop your nuts in a food processor in three different batches to get varying sizes of pieces. Pour each batch into a large glass bowl.
- Mix in shredded coconut, collagen and raisins to the bowl with your nuts.
- In a small sauce pan on low add in your coconut oil and honey. Allow to gradually melt over the heat while stirring frequently. Once they have melted, add in vanilla, salt, cinnamon & coconut sugar. Stir over heat until it is well mixed and the coconut sugar has combined with the liquid.
- Remove from heat and pour over the nut mixture. Use a spoon or spatula to stir until it is all well combined.
- Use a baking sheet lined with parchment paper (my preferred way) or a baking dish to form your granola into a giant square or rectangle. Dump the mixture onto the bottom and using your hands, press it down until desired thickness. You can use another sheet of parchment paper as a barrier between the granola and your hands to prevent any sticking.
- Place in the fridge to set for about an hour. Then take out and slice into your preferred bar size. It will help keep the shape if you press down firmly with a knife along your line rather than to try and slice.
- Store in an airtight container in the fridge or freezer.