Paleo Granola Bar Recipe

Paleo Granola Bars are kid-friendly, can make a great Paleo breakfast and if you have them pre-made they are a great snack when you’re in a pinch.

I was initially inspired to make a paleo granola bar when I saw this post on Mark’s Daily Apple.

I created this recipe by going back and forth between Mark’s post and this one from Joyful Abode.

I played around a bit with the ingredients they used and the method and this recipe was my initial result.

Since the first time I made these, I have played around with the ingredients and the process a lot and I highly recommend you do so as well and make your own version. If you’re a fan of strawberries, you might want to check out my Strawberry Paleo Snack Bars.

The most recent version of these I made, I tested out reducing the honey by 50%, replacing the sunflower butter with coconut butter and then dehydrating them after 1 hour of resting in the fridge. They didn’t stay together as well as they did before but the dehydrator created a great granola that I then stored in a mason jar in my pantry.

If you don’t have a dehydrator, I totally understand because it’s not an everyday use product, and instead of using a dehydrator you can try baking them in the oven. I’ve yet to give it a try myself but I’ve seen other bloggers successfully experiment with it.

If you’re not a fan of granola bars, but used to be a cereal fan, you can easily turn this Paleo granola bar recipe into a Paleo cereal by breaking them up, throwing them into a bowl with some milk (coconut, almond or grass-fed milk) and shoveling it into your piehole by the spoonful for a tasty Paleo breakfast. :)

Paleo Granola Bars

Ingredients

3 cups of assorted nuts and seeds
(ideas: pepitas, slivered almonds, whole almonds, walnuts, sunflower seeds)
1 cup dried cranberries
2 cups unsweetened shredded coconut
1/4 cup coconut oil
1/2 cup sunflower seed butter
1/2 cup raw honey
1/4 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon

Directions

Pull out a 9x13 Pyrex Dish and throw down a layer of parchment paper. Set aside.
Pour assorted nuts and seeds into a large mixing bowl and combine.
Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces.
Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they're chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.
Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.
Add the dried cranberries to the mixture and stir to combine.
Add the shredded coconut to the bowl and again, stir to combine.
In a small saucepan add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon. (Maybe add a few more shakes of cinnamon while doing that too.) Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat.
Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.
Pour the nuts-and-honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Make sure, then double check, that everything is nicely packed together.
Let the mixture sit on the counter and settle for 2 hours.
Cover and put in the freezer for 1 hour, or longer.
Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice (not saw, otherwise they have a tendency to start to flake apart) the bars into whatever size pieces you'd like your granola bars to be. I did rectangular/squarish, palm size pieces.
Enjoy! :)

Paleo Granola Bars

Ingredients

Directions

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About the Author Marla Starr