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These Paleo Chewy Granola Bars are a great grab and go breakfast. Easy to make and so delicious! They are gluten free, dairy free, and sweetened only with honey. You will love them!
These bars are so easy to make and come together quickly. The most time consuming part is chopping the nuts and that’s not too bad. I used pecans and almonds, but you can use whatever nuts you have on hand. I was thinking how good these would be with cashews! Once they are baked they are thick, chewy, and just so good!
These are so soft and chewy. One important tip is to pack them tightly- press them down in the pan before baking, after baking, and even press them together after cutting if needed. This helps ensure they stay together if you’re carrying them around.
The chocolate drizzle is optional, but makes it look so pretty. They’re definitely sweeter that way and more dessert-like. These are so good on their own though! Packed with chopped nuts, coconut, and honey they are a great snack that will satisfy your hunger and are sweet, but just the right amount of sweetness 🙂
I want to answer a couple questions I may get. If you do have any others, let me know in the comments section below.
Can I replace the honey with another sweetener?
-Unfortunately, no. The stickiness of the honey is needed to help hold these bars together.
Can they be made egg free?
-Possibly. I haven’t tried it myself, but a flax or chia egg may work.
Can I use different nuts/nut butter?
-Yes! Just make sure the measurements are the same and it should work great.
What is the calorie count per bar?
-I don’t know because I don’t count calories or fat or carbs. There are many places online you can calculate that if needed.
Click here to order Golden Barrel Coconut Oil.
Paleo Chewy Granola Bars Print Recipe
- CourseBars, Breakfast, Snack
- KeywordDairy Free, Gluten Free, Paleo
| Servings | Prep Time |
| 10 bars | 15 minutes |
| Cook Time |
| 30 minutes |
|
|
| Paleo Chewy Granola Bars Print Recipe
|
Ingredients
- 2 cups finely chopped nuts, unsalted (I used almonds and pecans)
- 2 cups finely shredded unsweetened coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt (don't add if nuts are salted)
- 2 tablespoons almond flour
- 1/2 cup Golden Barrel Coconut Oil melted
- 1/2 cup honey
- 1/4 cup almond butter
- 1 large egg
- 1/2 cup dairy free chocolate chips
Servings: bars
Instructions
Preheat the oven to 350° and line a 8x8 pan with parchment paper. Set aside.
In a large bowl, combine nuts, coconut, cinnamon, salt, and almond flour.
In a small bowl, mix together coconut oil, honey, and almond butter. Microwave for 10-20 seconds if needed to get smooth.
Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.
Dump mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.
Bake for 30-32 minutes, the edges will be slightly brown.
Once removed from the oven, press down again using a spatula.
Once cool, cut into 10 bars.Melt chocolate chips in the microwave in 10 second intervals until smooth and drizzle over bars if desired.
Store covered at room temperature.
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46 thoughts on "Paleo Chewy Granola Bars"
Lisa says:January 10, 2017
I read and re-read the instructions and I could not find where the egg was added in.
Reply
- Jessica DeMay says:
January 10, 2017
I’m sorry Lisa! I forgot to include it, but it’s fixed now and added to step 4. Thanks for pointing it out so I could fix it! I hope you enjoy!
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- Kathryn says:
January 24, 2017
Do you have the nutritional breakdown per bar?
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- Debra says:
January 24, 2017
Hi there! Do you have to use the unsweetened coconut? I really don’t like the taste of it very much. I’ve made non paleo granola bars before and omitted it but since this recipe calls for a lot of it, I am not sure how it will effect the recipe..thanks!
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- Jessica DeMay says:
February 9, 2017
Hi Debra- it is a key ingredient. You may be able to substitute it with almond flour or something like that with similar texture. I hope that helps and let me know if you try them 🙂
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- Melanie says:
February 11, 2017
can I use regular flour? don’t need them to gf
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- Silky says:
January 25, 2020
Is it possible to make it with all nuts and no coconut flakes? For example using pumpkin seeds, sunflower seeds, walnuts, and almonds
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- Jessica DeMay says:
January 28, 2020
Hi Silky- I think that would work great. Just chop up the nuts and seeds well to mimic the coconut texture. Hope you love them!
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- Kyndell says:
March 15, 2017
just made them, soooo good!! thank you
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- Jessica DeMay says:
March 15, 2017
You’re welcome, Kyndell! Thanks for trying them- so glad you like them! 🙂
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- Lauren says:
April 8, 2017
If I cut the recipe in half, do I need to adjust the baking time?
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- Jessica DeMay says:
April 10, 2017
Hi Lauren- if you want to half it I would suggest using a loaf pan and keeping the bake time the same. I hope you enjoy!
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- Lauren says:
April 23, 2017
Thank you. These turned out great. I love them. What is the best way to store them so that they last the longest? It’s only me eating them, so a whole batch will take me a while to get through. I’ve been keeping them refrigerated because I love the flavor of coconut this way. How long will they last in the fridge if they are in an airtight container? Is freezing better if it is for several weeks? Thanks so much!
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- Jessica DeMay says:
April 23, 2017
You’re welcome, Lauren! I’m so glad you like them! Refrigerating is best- I think they’ll last a couple weeks that way. I don’t think freezing is necessary. Thanks for the feedback 🙂
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- Brenda Russell says:
May 1, 2017
Jessica,
Loved it!! Thank u!! I substuited half cup rasins and half cup shredded carrot, for one of the cups of nuts. It turned out great!! I just wanted to share! It was a little less expensive then 2 cups nuts.?BrendaReply
- Jessica DeMay says:
May 2, 2017
You’re welcome, Brenda! I’m so glad you like them! I love your substitutions, they sound great 🙂
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- Abby says:
May 23, 2017
Hi,
I was wondering if I could substitute Sukrin gold fiber syrup for some or all of the honey ? I know the honey thickness & stickiness is needed to hold them together… I appreciate any advise you can give me.
ThanksReply
- Jessica DeMay says:
May 26, 2017
Hi Abby- I’m not super familiar with Sukrin gold fiber syrup, but according to their website it can be replaced 1:1. Is it as sticky as honey? You may know that better than me. I say try it and the worst that could happen is they don’t hold together and it’s more of a granola. Hope that helps!
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- Angela Z says:
May 29, 2017
I tried this recipe and it was DELICIOUS! My boyfriend even thought so! I made a double batch the 2nd time and will continue to make these!
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- Jessica DeMay says:
May 30, 2017
Thanks for trying my recipe, Angela! I’m so glad you and your boyfriend enjoy them 🙂
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- Merna says:
August 23, 2017
How would it be like if I substitute Almond butter with sugar-free peanut butter spread?
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- Jessica DeMay says:
August 23, 2017
Hi Merna- Yes, that would definitely work! I’d use a natural unsweetened kind since that’s what almond butter I used. It would be the closest. Hope you enjoy!
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- Lisa says:
January 7, 2018
Can you use other brand coconut oil
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- Katie says:
January 30, 2018
Could you lessen the honey (sugar)?
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- Jessica DeMay says:
March 8, 2018
Hi Katie- sorry for the delayed response. You may be able to a little, maybe to 1/3 cup, but it’s so important for the bars to hold together. I hope you try them!
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- Corrina says:
April 6, 2018
Hi, these are amazing and I make them all the time. Can they be frozen?
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- Jessica DeMay says:
April 6, 2018
Thanks for trying my recipe, Corrina! I think they would freeze great.
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- Jayne says:
April 25, 2018
Taste good but totally fell apart. Disappointed.
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- Jayne b says:
April 25, 2018
I need to add another comment as I was disappointed they fell apart. Put all the pieces in a container in frig all night. This am scooped some up and the flavor is delicious. I will try again and chop nuts up finer next time. Maybe that’s why fell apart. Sure worth another try based on flavor.
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- Jessica DeMay says:
April 25, 2018
I’m sorry, Jayne! Thanks for trying my recipe, and I hope you can still enjoy them.
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- Brooke says:
May 27, 2018
These are delish!?
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- Laura says:
August 17, 2018
Made these yesterday and couldn’t wait for them to cool completely before trying them.. they’re so good! I’ll definitely be making these again! Instead of almond butter, I used Once Again’s Organic Sunflower Seed Butter which is my favorite, and tastes way better than any almond butter I’ve tried. I also wasn’t sure mine wouldn’t fall apart since the batter was still gooey after I pulled them out of the oven, but letting them cool in the fridge for several hours did the trick. Thanks again for this delicious recipe!
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- Jessica DeMay says:
August 20, 2018
Thanks for trying them, Laura! I agree that Sunbutter is so good! I’m glad they turned out great even though you were unsure. You’re welcome. Thanks for the great feedback!
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- Cee says:
January 5, 2019
What’s the best way for them to stick together? Mine fell apart. Does it make a difference for a baking dish vs. pan?
They were amazing!!! However, I was eating it out of a bowl with a spoon. I don’t know what I did wrong.
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- Jessica DeMay says:
January 7, 2019
Hi Cee! Thank you for trying my recipe and I’m sorry they didn’t hold together. I am glad you still ate them, but want them to work for you. You have to really press them in the pan and again once they’re out of the oven. Let them cool before cutting and don’t reduce the honey at all. I hope that helps and let me know if you have any other questions.
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- Barb Slusarczyk says:
June 2, 2019
My husband and I just love these. I wondering if you can add blueberries or cranberries to these? If so, how much do you think?
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- Jessica DeMay says:
June 3, 2019
Thanks, Barb! Dried blueberries or cranberries would both work great. I don’t think fresh is a good idea, but like the idea of dried. Hope you try that. I’d say maybe 1/2 cup. Reduce the coconut a little if needed. Hope that helps.
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- Dawna says:
February 25, 2021
How long do they keep? I need something for a 10 day backpacking trip.
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- Trisha says:
May 14, 2021
Yum, i made these. Hard not to eat then. Am going to freeze them otherwise I won’t be able to get through them.
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- Corine says:
April 27, 2022
Can I substitute a flax egg for the egg in the recipe? I’m intolerant to eggs.
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- Andrea says:
August 31, 2022
Thanks so much for a delicious recipe! I tasted it before I added the egg and it was so yummy, I was tempted to just keep it like that without adding the egg and not baking it, but I decided to continue and the bars are equally as yummy! Mine are very crumbly though and are more like granola than a bar but the flavor is delicious! Thanks again!
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- Zara Boyd says:
March 17, 2023
Despite ALL the comments regarding how crumbly these bars are I decided to proceed. I am a professional cook and I also bake for a hobby. I am confident and capable but they turned out poorly. Very, very crumbly. I can not sell these to customers and the ingredients are kinda expensive; nuts, organic honey and coconut oil… plus the time and effort. They taste delicious however but not presentable as a bar. I followed the recipe precisely. A complete waste of money and effort. Please do not make these.
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Kathryn 
Debra 
Melanie 
Silky 
Kyndell 
Lauren 
Brenda Russell 
Abby 
Angela Z 
Merna 
Lisa 
Katie 
Corrina 
Jayne 
Brooke 
Laura 
Barb Slusarczyk 
Dawna 
Trisha 
Corine 
Andrea 
Zara Boyd Leave a Reply
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