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Amazing, 3-ingredient grain-free granola bars that are vegan, a cinch to make, and have endless options for variation! I even have an easy keto-friendly option.
I am who I am because of granola bars.
Really, I’m serious. Granola bars have fueled me, and my various activities, all my life. Portable food is definitely my thing.
I am not opposed to buying granola bars, but I especially like to make them from scratch. Call me picky. And frugal. Whimsical, too; I like adding a bit of chocolate one day, lemon and ginger the next, and a crazy mix of everything when I am in the mood for, well, everything.
I’ve conjured a new granola bar recipe, fit for styling any which way you like. If you are picky, frugal, and whimsical about your cooking, baking and eating, too, I think you’ll love it as much as I do.
It’s my 3-Ingredient Grain-Free Granola Bars.
These bars are:
*Vegan
*Grain-free
*Gluten-free
*Paleo
*Oil-free
*Low-sugar (sweetened with 2 tablespoons maple syrup)
*A perfect balance of crunchy & chewy
I also have a simple adaptation in the recipe notes for making the bars keto-friendly.
The bars begin with 3 basic ingredients: 1 cup blanched almond flour, 1/3 cup pepitas (green pumpkin seeds), and 2 tablespoons maple syrup. I added a small amount of salt, too, but it is always optional.
To maximize the flavor and crunch in these minimalist bars, it is important to toast the pepitas. Don’t worry, it literally takes seconds to complete this step.
Heat a large skillet (I recommend cast iron, if you have it) over medium-high heat. Add the pepitas and immediately shake the pan. Within 30 seconds (or less) the pepitas will begin to brown at the edges. They will also puff up and make a popping sound; the two halves of the pepitas are pulling apart, which makes for a texture similar to toasted oats (but better!) in the bars.
Immediately transfer the pepitas to a bowl or plate to stop the cooking and cool.
In a medium bowl, stir together the almond flour and maple syrup (salt, too, if you are using it). The batter will be very stiff and sticky; keep stirring (or use your fingers). Trust me, it comes together! Now add the pepitas, mixing until they are incorporated.
Press the dough into a 9×5-inch loaf pan (lined with parchment paper, for easy removal) and bake in a 325F oven for 17 to 20 minutes until the edges of the bars are golden brown.
That’s it! Just be careful about overbaking: the centers will be very light brown and will still look soft after 17-20 minutes, but the bars are ready! The centers will become firmer as the bars cool. Remove the bars from the pan (using the parchment paper) and cool completely before cutting into bars.
Hello, delicious.
The bars are faintly sweet, crispy at the edges, and chewy once completely cooled.
Consider this your granola bar template. Add dried fruit, try other toasted seeds and nuts in combination (or as a replacement) for the pepitas, spice or zest things up with cinnamon, ginger, or citrus zests, or take a turn towards chocolate with chocolate or cacao nibs in the dough (or a drizzle of melted chocolate on top). The world is your granola bar.
It should go without saying, but I will say it anyway: these bars are great on the go, whether for breakfast on the run or for fuel before or after a run.
It is so easy to make a batch, you’ll undoubtedly want to share the bars with friends, too!
Happy baking!
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3-Ingredient Grain-Free Granola Bars {Vegan, Paleo, Keto Option}
Amazing, 3-ingredient granola bars that are grain-free, vegan, a cinch to make, and have endless options for variation! I even have an easy keto-friendly option.
Ingredients
- 1/3 cup raw pepitas
- 1 cup blanched almond flour
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt (optional, use more or less to taste)
Instructions
- Preheat oven to 325F. Line a 9x5-inch loaf pan with parchment paper; spray or greased exposed sides.
- Heat a large skillet over medium high heat (I used cast iron) for 2 to 3 minutes until hot. Add the pepitas; shake the pan for 30 to 90 seconds until the pepitas begin to turn brown at the edges, puff up, and make a popping sound. Immediately transfer to a bowl to cool.
- In a medium bowl, combine the almond flour, maple syrup and (optional) salt, stirring until combined (it will be very stiff--keep stirring!). Mix in the cooled pepitas (I used my fingers).
- Press the dough evenly into he prepared pan.
- Bake in the preheated oven for 17 to 20 minutes until golden brown at edges (the center area will still look somewhat soft; it will harden as it cools).
- Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan; cool completely on rack.
- Cut into 6 equal bars.
Notes
Storage: Individually wrap the cooled bars and store in an airtight container at (cool) room temperature for 1 week, the refrigerator for 1 month, or the freezer for 6 months.
Keto Option: Prepare as directed but replace the maple syrup with 2 tablespoons melted coconut oil and 2 tablespoons of keto-friendly granulated sweetener.
Nutrition Information
Serving Size 1 barAmount Per Serving Calories 155Total Fat 12gSaturated Fat 0.7gCholesterol 0mgSodium 97.3mgCarbohydrates 9.5gFiber 2.2gSugar 5.1gProtein 4g
Pretty decadent for a bar–yum!!! Are you really able to eat just one?
Thanks for another delicious and easy recipe Camilla!
You are very welcome, Diane, glad you like them!
HI, can I use something in place of the pepitas? I love your recipes! I just can’t eat pepitas. Thanks!
Hi Clara! Yes, use any nut or seed you prefer in place of the pepitas. For example, sunflower seed kernels, almonds, walnuts, peanuts, cashews, you name it 🙂
These bars are a big hit! i even add dried cranberries sometimes,i think a drizzle of dark chocolate would bE good too!
Oh good, Betty! Dried cranberries are always a favorite of mine, too, and an extra thumbs up for the chocolate drizzle!
We have an almond allergy in the house. Would other ground nut meals work for this (or for other recipes?)
Hi Molly,
I should think that would work for this recipe. Nut and seed meals are not always interchangeable with blanched almond flour, but the heaviness for the skins of nuts and seeds should be fine (and good!) for a granola bar like this. I would suggest grinding as finely as you can (e.g., in a high speed blender, if possible).
A suggestion: I have been finely grinding hemp hearts lately and adding several tablespoons in place of almond flour in some of my existing recipes, to add extra nutrition and it has worked really well. It might work well to d a combination of seeds or other nuts with some hemp hearts for your almond flour substition.
You list 4 grams of Cholesterol from what? Only animal products.
I made them tonight I did one half sunflower seeds with the pumpkin. sunflower brown fast. No salt.
2tbs real maple and 1tbs coconut oil. came out great. I might ditch the syrup for less sugar, try soy milk and peanut butter to boost the protien.
Your right forsure on lots of variation. Has anyone used soymilk and peanut butter and or all coconut oil.
Thanks
Hi! Oh, your variations sound great! I appreciate your sharing.
As or the 4 grams: that amount is for the protein, not the cholesterol (amount follows the item). The cholesterol is 0 mg 🙂
Sodium: 97.3 mg Fiber: 2.2 g Protein: 4 g Cholesterol: 0 mg
I ‘d like to try making these. Does the maple syrup really provide enough liquid?
HI Thomas,
Yes, it works, I have made these a half dozen times 🙂 It will look like there is not enough when you first start stirring, but keep at it, it comes together (moist fingers help to mix, as the mixture is stiff and sticky). Let me know if you give them a try!
Hi Camilla,
I made these today and they turned out great! Thank you for providing the recipe and such logical and detailed instructions. [I’m not that experienced in the kitchen but was able to gain a lot of confidence after seeing how these turned out.] You were exactly right regarding the use of just 2 tablespoons of maple syrup and moistened fingers to make it all come together. Next week I will try your chickpea biscuits. They sound good and healthy
I am so glad to hear that they turned out for you, Thomas! We have really been enjoying them at our house. I made a batch with some finely chopped dried cherries the other day that were a delicious variation 🙂 I hope you enjoy the biscuits, too!
Can I use super fine almond flour instead of blanched almond flour?
That should work great, Carolann!