No Added Sugar Granola Bars Recipes

NO BAKE GRANOLA BARS

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

CHEWY NO BAKE GRANOLA BARS

Steps:

• Grease a 9x13-inch baking dish.
• Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
• Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
• Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour.

CRUNCHY SUGAR-FREE GRANOLA

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat in vanilla extract. Fold egg whites into the oat mixture. Spread on the prepared baking sheet.
• Bake in the preheated oven, stirring every 20 minutes, until granola is crispy, about 1 hour.

NO SUGAR ADDED GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Chop almonds and walnuts to desired size.
• Mix dry ingredients in a mixing bowl, then mix in milk and eggs.
• Pour ingredients into an oiled 11x7-inch baking pan.
• Bake for 25 minutes.

PERFECT NO-BAKE GRANOLA BARS

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

NO FLOUR NO SUGAR GRANOLA BARS

Steps:

• Preheat the oven to 350°F Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
• Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry, and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
• Bake the bars for 30 to 40 minutes, until they're brown around the edges - don't be afraid to get a little color on the tops too. They'll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they'll set completely once completely cool.
• Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment "sling" to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.).
• Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the "glue", then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it's best to store bars in the refrigerator. They also freeze well.

NO ADDED SUGAR GRANOLA BARS

Steps:

• Melt honey, peanut butter and oil into pan - do not let it boil
• Add oats and the cup of your own mix into a large bowl
• Add melted mixture to dry mix and stir until fully covered
• Line slab tin / cake tin / whatever you have with baking paper, poor mixture into the tin and level out ( making them as thick/thin as you like. Chill in fridge for several hours before cutting and wrapping each individual bar in cling film.