Whether a mid morning or afternoon school lunch snacks, a little special something in the lunch box, an after dinner nibble, or an on-the-go-bite, these granola bars are such a win. Perfected on the second batch these babies are so full of healthy fats, protein, and just enough honey to sweeten it up. Kind of makes me feel like a kid on the playground when I come up with something like this.
And, like any good batter in the bowl, these almost didn’t make it to the Pyrex for chilling!
These are fantastic when cold, so I pack them in lunches next to the ice pack so they stay chilled as they get soft at room temperature, however, that soft granola bar is a tasty morsel to stir into yogurt or a vanilla smoothie.
I can see these packaged in pretty parchment paper with a twine ribbon tied around them and left out as a holiday token for your household utility peeps: mail, UPS, waste pick up, or recycling company IF you don’t eat them first.
I double batched these in a 9×13 Pyrex pan so I could cut them into longer granola bars and so I could instantly freeze half of these or they’d be gone in two days.
The chocolate chip grain-free granola bars are easy to make with no grains because I processed the nuts in my Blend-Tec just enough to make them partially chopped and partially nut-flour-like. The honey binds them together and it’s a win-win for every ingredient happily partnered in this combination.
I highly recommend roasting your own almonds for this recipe. It adds so much extra.
Chocolate Chip Grain-Free Granola Bar
- 1 cup almonds
- 1 cup cashews
- 1 cup sunflower seeds
- 1/2 tsp pink himalayan sea salt
- 1/2 cup shredded coconut
- 1/4 cup coconut oil
- 1/2 cup sunbutter
- 1/2 cup honey
- 1 tsp vanilla
- 1 cup Enjoy Life chocolate chips gluten free, dairy free, soy free
- On low heat in a small saucepan, melt the coconut oil, sun butter, honey, and vanilla together. While this is heating, prep the dry ingredients.
- In your food processor or high powered blender, pulse the nuts and seeds ( I put all of mine in together) until desired consistency. I like the partially chopped, partially nut-flour-likeness of it.
- Pour into mixing bowl, adding salt and shredded coconut. Use hands or wooden spoon to swoop it all together.
- Turn heat off of stove and stir together the melted ingredients, pouring into dry ingredients in mixing bowl. Stir until well combined. It does get thick and will fall into one ball into your Pyrex 9x13. This is the perfect size for just the right bite into your granola bar. I get my hand slightly damp and pat and push the batter into place, keeping it uniform in thickness.
- I set it in the fridge for an hour or two so they firm up, though they are delish (and soft) right from the pan as is.