Here are the 4 steps to the best healthy granola bars:. Preheat oven to °F. Line a 9-byinch baking pan with parchment paper and leave a few inches overhanging the sides to create a sort of sling to remove the granola bars.

This technique also keeps the bars from sticking and you don't have to scratch the bottom of your pan to cut them out. Lightly coat with cooking spray. Toast your seeds and chopped nuts to give them more flavor. Here are some ingredients you could mix in:. A sticky combination of brown rice syrup and nut or seed butter glues the bars together.

We tested several other sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best. The nut or seed butter adds a bit of extra stickiness plus a bit of protein.

Microwave for 30 seconds or heat in a saucepan over medium heat for 1 minute. Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with a spatula. Whether you choose chewy or crunchy granola bars, both will be soft when they come out of the oven but will firm up as they cool.

For chewy granola bars: Bake until barely starting to color around the edges and still soft in the middle, 20 to 25 minutes.

For crunchy granola bars: Bake until golden brown around the edges and somewhat firm in the middle, 30 to 35 minutes. Let cool in the pan for 10 minutes. Using the overhanging parchment, lift the bars out of the pan onto a cutting board they will still be soft.

Cut into 24 bars and let cool completely without separating the bars, about 30 minutes. Once cool, separate into bars. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content.

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Develop and improve services. You are looking for the consistency of peanut butter. Use in your favorite cookie or cake recipe to cut out refined sugar and boost the nutrients. You can also use date paste to sweeten your favorite muffins and pies. For fruit pies, mix 1—1½ cups of puree with four cups of fruit, and bake as normal.

Most people have heard about the benefits of coconut water , coconut milk, coconut flour and, of course, fresh coconut. Now, more and more people are using coconut sugar as their natural sweetener of choice because of its low glycemic load and rich mineral content.

Packed with polyphenols, iron, zinc, calcium, potassium, antioxidants, phosphorous and other phytonutrients, coconut sugar is versatile and now readily available. Coconut sugar is extracted sap from the blooms of the coconut and then heated.

Next, through evaporation, we get coconut sugar. Date sugar made from dried dates and coconut sugar are often used interchangeably in recipes because they provide similar flavor.

Both are great sugar substitutes for baking. Use coconut sugar in your favorite recipes, for it measures just like traditional sugar. Add the amount of sugar called for in a recipe to your food processor, and give it a whirl until you get the desired texture.

For every cup of coconut sugar, add one tablespoon of arrowroot powder, and blend until smooth in a clean coffee grinder or high-powered food processor.

Native to North America, maple syrup comes in both grades A and B. While time-consuming, maple syrup processing requires only four steps: drilling the hole in the tree, hanging a bucket to catch the sap, boiling to evaporate out the water and then filtering of any sediment.

Rich with antioxidants, this all-natural sweetener helps neutralize free radicals and reduce oxidative damage. Select darker, grade B maple syrups, as they contain more beneficial antioxidants than the lighter syrups.

Maple syrup is heat-stable, so you can use it in virtually any application. Add it to marinades, glazes or sauces, and use for baking. For a glaze for cookies or cakes, heat until just barely simmering, and add the coconut-powdered sugar from above.

Stir until smooth, allow to cool to room temperature and then drizzle away. Organic blackstrap molasses is highly nutritious, rich in copper, calcium, iron, potassium, manganese, selenium and vitamin B6.

Sugarcane and beet molasses have been shown to have the highest phenolic content and antioxidant activity when compared with refined sugar, beet sugar, rape honey, corn syrup and dates. There are several types of molasses, depending on which level of processing it has gone through.

Blackstrap molasses comes from the third boiling, concentrating its nutrients and providing for its deep rich flavor. Molasses has a unique, rich flavor. It may not be appealing for some to use for topping toast, porridges or other concentrated applications.

You can even make a brown sugar alternative by adding two tablespoons of molasses for each ½ cup coconut sugar a recipe calls for. Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is reached.

Balsamic vinegar is rich in antioxidants that destroy free radicals and the enzyme pepsin that helps promote healthy digestion and tastes great.

Balsamic glazes are available in natural health food and gourmet stores, but you can also quickly make your own glaze at home. Drizzle the glaze over grilled wild-caught salmon, raw cheese or even fresh berries to bring a natural sweetness and a bit of a tang. Bananas are rich in fiber and potassium and a good source of vitamins B6 and C.

They are also naturally sweet with a subtle flavor, making them a perfect natural sweetener. First, over-ripe bananas are the best to use when replacing refined sugar in recipes. They are sweeter and puree well. To make the puree, add bananas to a food processor with a tablespoon of water, and blend.

Add more water if necessary to reach the consistency of thick applesauce. As bananas brown when exposed to air, use as quickly as possible in recipes. If you are using banana puree in raw preparations, add one teaspoon of fresh lemon juice to the food processor to help slow the oxidation process.

Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved. The result? A thick, amber-colored, sweet syrup perfect for recipes calling for corn syrup and other unhealthy sweeteners.

The fermented process helps break down the sugars into ones that are easily digestible. The fermenting process is key. Some brown rice syrups are fermented with barley enzymes, meaning it contains gluten.

As mentioned above, brown rice syrup is the perfect replacement in recipes that call for corn syrup. Use a one-to-one ratio. To replace regularly processed white sugar, use one cup for each cup of sugar called for, and decrease liquid in the recipe by ¼ cup.

Use brown rice syrup to make healthy granola bars and granola, nut clusters, and to sweeten nut and fruit pies. The key here is real fruit jam. Berries , stone fruit , apples, pears and grapes are great replacements for sugar in recipes.

Replace sugar in recipes at a one-to-one ratio, decreasing the liquid in the recipe by ¼ cup. To make your own fresh jam, combine four cups of your favorite fruit or berry in a saucepan with ½ cup water.

Bring to a simmer, stirring frequently. Simmer until fruit has broken down and has started to thicken. Puree in a food processor, and use immediately.

For a tasty apple pie, simmer ½ cup of peeled diced apples with one cup of green grapes until soft. Puree in the food processor until smooth.

Toss with sliced apples and a touch of cinnamon, and bake as directed. The grapes add a subtle sweetness while the natural pectin in the apples helps thicken the pie.

One of the most popular sugar substitutes for low-carb dieters is monk fruit. Monk fruit contains compounds that, when extracted, provide — times the sweetness of cane sugar, but monk fruit sugar contains no calories and has no effect on blood sugar.

Monk fruit can be used in all kinds of recipes from cheesecakes and cookies to smoothies and healthy mocktails. Allulose is a simple sugar found naturally in several food sources, including figs, raisins, maple s yrup and brown sugar. It can also be produced commercially from corn and is found in a variety of processed foods.

This sweetener is low in carbs and has minimal impact on blood sugar levels. It only contains about 10 percent of the calories of the same amount of table sugar and is roughly 70 percent as sweet. For example, a 5 gram serving contains 5 grams of carbohydrates and zero calories.

Allulose has a similar taste and texture to sugar but with a fraction of the calories and carbs, making it an easy substitute for regular sugar in many different products. Cooking and baking with allulose is also an option, and granulated and liquid varieties are available online.

Plus, you also can look for food products that are sweet thanks to ingredients like stevia rather than refined sugar. You might end up liking one for your morning coffee but a different one for your baking needs.

Even when using natural sweeteners, like raw honey, you still want to be mindful of your overall sugar consumption. How much natural sugar should you have a day? According to the American Heart Association AHA , you should limit the amount of added sugars you consume to no more than half of your daily discretionary calorie allowance.

For most American women, this is no more than calories per day and no more than calories per day for men or about six teaspoons per day for women and nine teaspoons per day for men.

So added sugars include refined sugar as well as natural sweeteners like honey.

Use coconut sugar in your favorite recipes, for it measures just like traditional sugar. Add the amount of sugar called for in a recipe to your food processor, and give it a whirl until you get the desired texture.

For every cup of coconut sugar, add one tablespoon of arrowroot powder, and blend until smooth in a clean coffee grinder or high-powered food processor. Native to North America, maple syrup comes in both grades A and B. While time-consuming, maple syrup processing requires only four steps: drilling the hole in the tree, hanging a bucket to catch the sap, boiling to evaporate out the water and then filtering of any sediment.

Rich with antioxidants, this all-natural sweetener helps neutralize free radicals and reduce oxidative damage. Select darker, grade B maple syrups, as they contain more beneficial antioxidants than the lighter syrups. Maple syrup is heat-stable, so you can use it in virtually any application.

Add it to marinades, glazes or sauces, and use for baking. For a glaze for cookies or cakes, heat until just barely simmering, and add the coconut-powdered sugar from above.

Stir until smooth, allow to cool to room temperature and then drizzle away. Organic blackstrap molasses is highly nutritious, rich in copper, calcium, iron, potassium, manganese, selenium and vitamin B6.

Sugarcane and beet molasses have been shown to have the highest phenolic content and antioxidant activity when compared with refined sugar, beet sugar, rape honey, corn syrup and dates. There are several types of molasses, depending on which level of processing it has gone through.

Blackstrap molasses comes from the third boiling, concentrating its nutrients and providing for its deep rich flavor. Molasses has a unique, rich flavor. It may not be appealing for some to use for topping toast, porridges or other concentrated applications.

You can even make a brown sugar alternative by adding two tablespoons of molasses for each ½ cup coconut sugar a recipe calls for.

Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is reached. Balsamic vinegar is rich in antioxidants that destroy free radicals and the enzyme pepsin that helps promote healthy digestion and tastes great.

Balsamic glazes are available in natural health food and gourmet stores, but you can also quickly make your own glaze at home. Drizzle the glaze over grilled wild-caught salmon, raw cheese or even fresh berries to bring a natural sweetness and a bit of a tang. Bananas are rich in fiber and potassium and a good source of vitamins B6 and C.

They are also naturally sweet with a subtle flavor, making them a perfect natural sweetener. First, over-ripe bananas are the best to use when replacing refined sugar in recipes. They are sweeter and puree well. To make the puree, add bananas to a food processor with a tablespoon of water, and blend.

Add more water if necessary to reach the consistency of thick applesauce. As bananas brown when exposed to air, use as quickly as possible in recipes. If you are using banana puree in raw preparations, add one teaspoon of fresh lemon juice to the food processor to help slow the oxidation process.

Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved. The result? A thick, amber-colored, sweet syrup perfect for recipes calling for corn syrup and other unhealthy sweeteners.

The fermented process helps break down the sugars into ones that are easily digestible. The fermenting process is key. Some brown rice syrups are fermented with barley enzymes, meaning it contains gluten.

As mentioned above, brown rice syrup is the perfect replacement in recipes that call for corn syrup. Use a one-to-one ratio. To replace regularly processed white sugar, use one cup for each cup of sugar called for, and decrease liquid in the recipe by ¼ cup.

Use brown rice syrup to make healthy granola bars and granola, nut clusters, and to sweeten nut and fruit pies. The key here is real fruit jam. Berries , stone fruit , apples, pears and grapes are great replacements for sugar in recipes. Replace sugar in recipes at a one-to-one ratio, decreasing the liquid in the recipe by ¼ cup.

To make your own fresh jam, combine four cups of your favorite fruit or berry in a saucepan with ½ cup water. Bring to a simmer, stirring frequently. Simmer until fruit has broken down and has started to thicken.

Puree in a food processor, and use immediately. For a tasty apple pie, simmer ½ cup of peeled diced apples with one cup of green grapes until soft. Puree in the food processor until smooth. Toss with sliced apples and a touch of cinnamon, and bake as directed. The grapes add a subtle sweetness while the natural pectin in the apples helps thicken the pie.

One of the most popular sugar substitutes for low-carb dieters is monk fruit. Adding dried fruit to your granola bars enhances their nutritional profile and contributes to a well-rounded snack option.

Fiber Boost: Dried fruits are high in dietary fiber, which promotes healthy digestion, helps maintain regular bowel movements, and provides a feeling of fullness. Including dried fruit in your granola bars increases their fiber content, making them more satisfying and supporting digestive health. Energy and Nutrient Source: Dried fruits are a concentrated source of energy due to their natural sugars.

They can provide a quick boost of energy, making them an excellent ingredient for granola bars intended as a snack or for physical activity. Texture and Chewiness: Dried fruits add a pleasant texture and chewiness to granola bars.

They can provide a contrast to the crunchy texture of oats and nuts, creating a more enjoyable eating experience. Extended Shelf Life: Drying fruits removes their moisture content, helping to extend their shelf life without the need for preservatives.

This can be advantageous when making homemade granola bars, allowing them to be stored for longer periods without spoilage. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Facebook Instagram Pinterest Youtube Tiktok Etsy. Jump To Recipe. Benefits to having Oats in your diet. Some of the fantastic benefits of adding oats to your diet are: Nutrient-rich: Oats are a good source of essential nutrients, including dietary fibre, manganese, phosphorus, magnesium, copper, iron, zinc, and B vitamins.

what are the health benefits to adding seeds into your diet? Seeds, such as sesame seeds, sunflower seeds, pumpkin seeds, and almonds, offer various health benefits due to their nutrient profiles: Sesame Seeds: Excellent source of plant-based protein, aiding in muscle repair and growth.

Rich in healthy fats, including monounsaturated and polyunsaturated fats, which support heart health. High in fiber, promoting digestive health and aiding in weight management.

Packed with minerals like calcium, iron, and magnesium, essential for bone health and energy production.

Sunflower Seeds: Abundant in vitamin E, a potent antioxidant that protects cells from damage and supports immune function. Provide healthy fats, including linoleic acid, which is crucial for brain health and reducing inflammation.

Contain phytosterols that may help lower cholesterol levels. Good source of selenium, supporting thyroid function and promoting DNA repair. Pumpkin Seeds: Rich in magnesium, promoting proper muscle and nerve function, as well as supporting bone health.

High in antioxidants, including vitamin E and carotenoids, which help reduce inflammation and protect against chronic diseases. Contain tryptophan, which aids in the production of serotonin, promoting relaxation and better sleep. Provide zinc, crucial for immune function, hormone regulation, and skin health Almonds: Yes, Almonds are a seed!

Healthy benefits in Coconut oil. What Sweeteners to use. Using honey and maple syrup as sweeteners can offer a few benefits compared to refined sugar: Honey: Nutritional content: Honey contains small amounts of vitamins, minerals, and antioxidants, which can vary depending on the type of honey.

These include vitamin C, calcium, potassium, and various beneficial plant compounds. Natural energy boost: Honey is primarily composed of carbohydrates, including glucose and fructose, making it a source of quick energy. Potential health benefits: Some studies suggest that honey may have antimicrobial, anti-inflammatory, and antioxidant properties.

It has been used for centuries in traditional medicine for various purposes. Flavor and versatility: Honey adds a distinct sweet taste to dishes and can enhance flavors in both sweet and savory recipes.

For crunchy granola bars: Bake until golden brown around the edges and somewhat firm in the middle, 30 to 35 minutes. Let cool in the pan for 10 minutes. Using the overhanging parchment, lift the bars out of the pan onto a cutting board they will still be soft.

Cut into 24 bars and let cool completely without separating the bars, about 30 minutes. Once cool, separate into bars. Use limited data to select advertising. Create profiles for personalised advertising.

Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Healthy Eating Healthy Cooking How-Tos. By Breana Lai Killeen, M.

EatingWell's Editorial Guidelines.

Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is reached. Balsamic vinegar is rich in antioxidants that destroy free radicals and the enzyme pepsin that helps promote healthy digestion and tastes great.

Balsamic glazes are available in natural health food and gourmet stores, but you can also quickly make your own glaze at home. Drizzle the glaze over grilled wild-caught salmon, raw cheese or even fresh berries to bring a natural sweetness and a bit of a tang.

Bananas are rich in fiber and potassium and a good source of vitamins B6 and C. They are also naturally sweet with a subtle flavor, making them a perfect natural sweetener. First, over-ripe bananas are the best to use when replacing refined sugar in recipes. They are sweeter and puree well.

To make the puree, add bananas to a food processor with a tablespoon of water, and blend. Add more water if necessary to reach the consistency of thick applesauce.

As bananas brown when exposed to air, use as quickly as possible in recipes. If you are using banana puree in raw preparations, add one teaspoon of fresh lemon juice to the food processor to help slow the oxidation process.

Brown rice syrup starts with brown rice that is fermented with enzymes to break down the starch. The liquid is then heated until the syrup consistency is achieved.

The result? A thick, amber-colored, sweet syrup perfect for recipes calling for corn syrup and other unhealthy sweeteners. The fermented process helps break down the sugars into ones that are easily digestible.

The fermenting process is key. Some brown rice syrups are fermented with barley enzymes, meaning it contains gluten. As mentioned above, brown rice syrup is the perfect replacement in recipes that call for corn syrup.

Use a one-to-one ratio. To replace regularly processed white sugar, use one cup for each cup of sugar called for, and decrease liquid in the recipe by ¼ cup. Use brown rice syrup to make healthy granola bars and granola, nut clusters, and to sweeten nut and fruit pies.

The key here is real fruit jam. Berries , stone fruit , apples, pears and grapes are great replacements for sugar in recipes.

Replace sugar in recipes at a one-to-one ratio, decreasing the liquid in the recipe by ¼ cup. To make your own fresh jam, combine four cups of your favorite fruit or berry in a saucepan with ½ cup water. Bring to a simmer, stirring frequently.

Simmer until fruit has broken down and has started to thicken. Puree in a food processor, and use immediately. For a tasty apple pie, simmer ½ cup of peeled diced apples with one cup of green grapes until soft. Puree in the food processor until smooth. Toss with sliced apples and a touch of cinnamon, and bake as directed.

The grapes add a subtle sweetness while the natural pectin in the apples helps thicken the pie. One of the most popular sugar substitutes for low-carb dieters is monk fruit.

Monk fruit contains compounds that, when extracted, provide — times the sweetness of cane sugar, but monk fruit sugar contains no calories and has no effect on blood sugar. Monk fruit can be used in all kinds of recipes from cheesecakes and cookies to smoothies and healthy mocktails.

Allulose is a simple sugar found naturally in several food sources, including figs, raisins, maple s yrup and brown sugar. It can also be produced commercially from corn and is found in a variety of processed foods.

This sweetener is low in carbs and has minimal impact on blood sugar levels. It only contains about 10 percent of the calories of the same amount of table sugar and is roughly 70 percent as sweet.

For example, a 5 gram serving contains 5 grams of carbohydrates and zero calories. Allulose has a similar taste and texture to sugar but with a fraction of the calories and carbs, making it an easy substitute for regular sugar in many different products.

Cooking and baking with allulose is also an option, and granulated and liquid varieties are available online. Plus, you also can look for food products that are sweet thanks to ingredients like stevia rather than refined sugar.

You might end up liking one for your morning coffee but a different one for your baking needs. Even when using natural sweeteners, like raw honey, you still want to be mindful of your overall sugar consumption. How much natural sugar should you have a day? According to the American Heart Association AHA , you should limit the amount of added sugars you consume to no more than half of your daily discretionary calorie allowance.

For most American women, this is no more than calories per day and no more than calories per day for men or about six teaspoons per day for women and nine teaspoons per day for men. So added sugars include refined sugar as well as natural sweeteners like honey.

If you are being treated for any ongoing health concern, especially diabetes, check with your doctor before incorporating any new sweeteners and sugar substitutes into your diet. Ready for some awesome recipes that swap out refined sugar for some healthier sweetness? Try these Gluten-Free Gingerbread Cookies that are naturally sweetened with dates and blackstrap molasses or these Maple Glazed Rosemary Carrots , which make a delicious side dish.

More tasty recipes that use natural sweeteners instead of refined sugar or artificial sweeteners include:. Both human and animal studies continue to reveal that frequent consumption of diet soda or artificial sweeteners is associated with greater body mass index, obesity and metabolic syndrome.

What are the worst sugar substitutes? One is high fructose corn syrup , which is usually produced from genetically modified corn. Another popular one is sucralose, which is times sweeter than sugar and may contribute to an addiction for overly sweet foods and drinks.

A study published in the Journal of Toxicology and Environmental Health found that cooking with sucralose at high temperatures can generate dangerous chloropropanols — a toxic class of compounds.

Human and rodent studies demonstrate that sucralose may also alter glucose, insulin and glucagon-like peptide 1 levels. Which is the safest artificial sweetener? Sugar alcohols may be a better choice than certain other artificial sweeteners if you can tolerate them well.

Sugar alcohols are sweeteners that have about half the calories of regular sugar. They are found naturally in small amounts in a variety of fruits and vegetables and produced from sugars and starch, made into extracts and granules.

Examples of sugar alcohols include xylitol, erythritol, maltitol, mannitol, sorbitol and other sugar alcohols that end in —itol. These are not always absorbed well by the body and can cause digestive reactions and gastrointestinal side effects in some people, including bloating, gas, cramping and diarrhea.

Even though these sweeteners have been on the market for decades, pregnant and breastfeeding women should select other natural sweeteners instead, since their safety is not known in these situations.

Allulose , meanwhile, is a newer sweetener that so should be used with caution. Special note to dog owners: Sugar alcohol -based artificial sweeteners are life-threatening toxins to dogs. Be mindful of breath mints, candies, sugar-free gum, frozen desserts and other foods when your pets are around.

Popular Nutrition Posts All Time This Week {position} Detox Your Liver: A 6-Step Liver Cleanse. More Nutrition Dr. Axe on Facebook 82 Dr. Axe on Twitter 4 Dr. Axe on Instagram Dr.

Axe on Google Plus Dr. Axe on Youtube Dr. Axe on Pintrest 68 Share on Email Print Article Your heart plays a crucial role in your health. Press in the whole almonds and any optional add-ins. Once the bars are set, use the parchment paper to lift them from the pan. Slice into even bars. Bars are softer when left out at room temperature.

For best results, store bars in the refrigerator or freezer until ready to enjoy. Line an 8x8 inch pan with parchment paper and set aside. In a large pot, melt almond butter, honey and coconut oil if using over medium-heat until the mixture comes to a boil, stirring constantly.

Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. At this point, you can add vanilla, cinnamon and salt, if using. Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.

Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer or fridge until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan.

In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Remove pot from heat.

Stir in vanilla, apple sauce and salt until combined. Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds.

Fold in dried apples. Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly. Bake in preheated oven for minutes, until edges are slightly brown.

For no bake granola bars - freeze pan for 1 hour, or until bars are set. Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board.

Using a sharp knife, cut into even rectangles. Preheat oven to °F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside. In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla.

Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together. Fold in the blueberries. Bake in preheated oven for minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan.

Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky.

Using a rubber spatula, fold in oats, shredded coconut and chia seeds if using while pressing and kneading the mixture together. Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for hours, or until set.

Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.

Line an 8 x 8 baking dish with parchment paper sling for easier removal. In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.

Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.

Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using. Remove pan from oven and allow to cool completely I like to place the pan in the freezer so the bars set quicker.

Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.

Line a 9x9 square pan for thicker bars like in the pictures or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.

Make the Date Paste: Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up.

The dates should soften after about minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use. Make the Granola Bars: Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot.

Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted about 1 minute. Remove from heat and stir in vanilla extract. Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries.

Spread evenly and press down firmly using a flat spatula. Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set.

Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together.

Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature. They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month. In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined.

Use a rubber spatula to fold in oats, flour and flax seed meal if using , pressing the mixture together until combined into a sticky dough.

Fold in the raisins. For no-bake granola bars, chill until firm. Whisk until smooth and combined and allow to thicken and bubble for minutes, while continuously stirring. Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut.

Make the Chocolate Layer: Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.

In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about minutes.

Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.

Press in the dark chocolate chips or drizzle with melted dark chocolate. For no-bake bars, place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake in a preheated oven at °F for minutes, until edges are slightly brown.

Let bars cool completely. Cut and serve. Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.

Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring to avoid burning and sticking. If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter.

Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews.

Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed.

Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain.

For no-bake bars, place in the freezer or fridge until hardened, about 1 hour. Alternatively, bake at °F for minutes, or until edges are golden brown.

Let cool completely if baked, then cut and serve. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together.

Add the water and fold in the strawberries. Press in the optional chocolate chips. Using a sharp knife, cut into even bars. In a large pot, heat coconut oil, tahini and sweetener over low-heat until the mixture is slightly thickened, about 1 minute.

Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, hemp seeds, sesame seeds, cinnamon and salt, Add water as needed and stir until the mixture is combined.

Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at F for minutes, or until edges are slightly brown.

Cool, cut and serve. Store your granola bars in an airtight container in the fridge or freezer rather than at room temperature. Place the bars on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze.

I'd love to see! we make a different bar every week — so delicious.