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Crunchy Granola Bars Non Sticky
5 from 15 votes

Crunchy Granola Bars Non Sticky

These crunchy granola bars are made with almond flour, oats, nuts, and seeds bound together with maple syrup, coconut oil, and applesauce for a firm yet non-sticky texture. The addition of baking soda helps leaven the bars slightly, while chocolate chips add occasional sweet bursts. Baking controls crispness, allowing for a tailored texture.

Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings: 12
Calories: 148 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

Dry Ingredients
  • 1 cup almond flour
  • 2 tablespoons tapioca starch
  • 1/8 teaspoon salt
  • 2 tablespoons coconut optional, shredded
  • 1/3 cup old fashioned oats
  • 1/4 cup seeds I use a mix of chopped pistachios, chia seeds and hemp seeds, chopped
  • 1/4 cup nuts I use a mix of chopped pistachios, chia seeds and hemp seeds, chopped
  • 1/4 teaspoon baking soda
Wet Ingredients
  • 1 1/2 tablespoons coconut oil I use refined coconut oil for a less coconutty flavor, melted
  • 1/2 teaspoon vanilla extract or more, to taste
  • 4 to 5 tablespoons maple syrup
  • 1 tablespoon applesauce
  • 3 tablespoons chocolate chips
For Topping
  • 3 tablespoon chocolate chips optional

Instructions

    Cup of Yum
  1. In a bowl, add all the dry ingredients. That's almond flour, tapioca starch, salt, coconut, oats, nuts and seeds, and baking soda. Mix really well. Press and mix to break up any lumps of almond flour.
  2. Add in the melted coconut oil, 4 tablespoons maple syrup, applesauce, and vanilla. Mix and press again to make a homogeneous mixture. Add more maple 1 teaspoon at a time if needed if the mix is not a soft dough.
  3. Add in the chocolate chips and mix, then line an 8x8-inch brownie pan or baking dish, and press this mixture into the pan. Even it out with a spatula.
  4. Bake at 330° F (165° C) for 20 to 28 minutes. The baking time depends on your oven and baking dish and how crispy you want your granola bars to be.
  5. At 22 minutes, bars will be kind of like a soft cookie. For really crispy bars, you can either bake them all the way to 32 or more minutes or you can take the bars out after 25 minutes, let them cool for a bit, slice them up into the bars, and then put them back in on a baking sheet to bake for 10 -15 minutes so that they get more crispy. The longer baking time keeps them more shelf stable.
  6. Once the bars are done baking, remove them from the oven, and let them cool for 5 minutes,
  7. Make the optional melted chocolate topping by melting the chocolate chips on a double boiler or in the microwave and then just drizzling that all over the bars. Put the bars in the fridge, so that the chocolate can set. Then, separate them out and let them cool completely and store. If you're storing for longer, you want to refrigerate them to last for to 3 weeks.

Notes

  • Almond flour is essential as the base; substituting other flours is not recommended.
  • Oats can be omitted for an oat-free version, adjusting maple syrup quantity accordingly.
  • Coconut can be left out and replaced with alternative oils if desired.
  • To make the bars oil-free, omit coconut oil and increase maple syrup by about one tablespoon.

Nutrition Information

Calories 148kcal (7%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 3g (15%) Sodium 51mg (2%) Potassium 32mg (1%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 26IU (1%) Vitamin C 0.1mg (0%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 148

% Daily Value*

Calories 148kcal 7%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 3g 15%
Sodium 51mg 2%
Potassium 32mg 1%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 26IU 1%
Vitamin C 0.1mg 0%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.