Granola Bars (Grain Free, Paleo, Gluten Free, Gaps)

These are my favorite granola bars of all time! Nuts and seeds folded into a sticky mixture of coconut oil, honey and vanilla. Simple and sweet. Nothing complicated.

These bars can be adapted with dozens of different ingredients. Substitute your favorite dried fruits for the seeds, add a little flax (I suggest this only for the dehydrated method so the flaxseed oil doesn’t oxidize), or spread the mixture out on a larger sheet and make a sticky-sweet granola to use as a cereal in the morning.

Granola Bars (Grain Free, Paleo, Gluten Free, Gaps)

Serving Size: Makes 12-16 bars

Granola Bars (Grain Free, Paleo, Gluten Free, Gaps)

Just like most foods described as “sticky and sweet,” remember to eat these in moderation. I used this method for soaking and dehydrating my nuts and seeds. My friend Molly also wrote a post about the benefits of soaking and dehydrating nuts and seeds.


    For the bars:

  • 1 1/2 cups chopped almonds (dehydrated or toasted)

  • 1 1/2 cups chopped cashews (dehydrated or toasted)

  • 1 cup shredded unsweetened coconut

  • 1 1/2 cups seeds (I used dehydrated pumpkin and sunflower seeds)

  • 3 tablespoons coconut oil (or unsalted butter), melted

  • 2/3 cup light honey

  • 1 tablespoon vanilla extract
  • 1/4 teaspoon Celtic sea salt


Preheat oven to 300ºF and adjust rack to middle position. Line an 11 x 7-inch baking pan with parchment paper so the sides of paper overhang.

Place the almonds, cashews, coconut and seeds in a large mixing bowl. Heat oil, honey and salt in a small saucepan over medium heat. Bring to a simmer. Stir in the vanilla and pour mixture over nut mixture. Fold until incorporated. Pour mixture into the baking dish and press into the bottom of the pan. Bake for 30 minutes. Cool completely before cutting (this step is very important. If you cut while they are warm, they will fall apart). Holding onto the parchment, gently lift the bars out of the pan and place on a cutting board. Using a large knife, cut granola into bars. Keep in an airtight container for 10 days.

Dehydration Method (If you took the time to soak and dehydrate your nuts and seeds then you might want to use this option to bake the bars):
Follow instructions above and dehydrate at 170ºF (or as low as your oven will go) for about 7-8 hours, until the outer edges are just slightly golden brown. Cool completely before cutting.

A few tips:

To ensure the granola cuts into clean uniform bars, I usually start in the middle and cut with a large chefs knife. You can also put the granola bars in the refrigerator after baking for 30 minutes to ensure the honey (the glue that binds the bars together) hardens to make cutting easier (this step can be helpful if you live in a humid climate).

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    • Deliciously Organic

      They won’t turn out differently. I soak my seeds and nuts to release the phytic acid (gives me tummy problems) and then I dehydrate to get them crispy without oxidizing the good oils. It’s just personal preference.

  1. Sally

    Thanks! So excited about this recipe. This is one of those items in my pantry that my kids love. I am always wishing I could make some they’d love as much homemade. No luck yet. Maybe these will do the trick. Silly question, are these more crunchy or chewy? Will either suggested cooking method give me the crunch? Thanks so much for all your efforts. I also can tell a huge difference with soaking nuts.

  2. Patty

    Wow – these sound terrific…but…is there any way that stevia could be substituted for the honey to get rid of the sugar aspect? Usually when I try subbing stevia it is either bitter or the consistency is not good. Any suggestions here?

  3. Diane

    I clicked on you’re site looking for a flavored coffee creamer recipe and found that. Later today I wanted a granola bar recipe and once again I found that on your site. It sounds yummy and I will be making it. I make as much food as possile from scratch. I am sick and tired of all the chemicals in foods and sooooo many prepare mixes. No wonder people/kids are soooo sick! I’m 59, work in an elementary school and have seen an increase of kids with cancer/ADD/ADHD, etc. over the years. I personally think the culprit is food.

    • Tracie


      I found this site from searching for the same thing as you! Now I LOVE making my own flavored creamer and I can’t believe I went so many years ingesting so many chemicals for the sake of flavor in my coffee. I totally agree with you on the causes for all the health issues. I am trying to turn around our eating, and I am slowly replacing the ingredients in my pantry. Thanks to this site, I just made 2 side dishes for Thanksgiving yesterday that were a huge hit. I can’t wait to make the pumpkin cheesecake for Christmas too!

  4. These are absolutely delicious! Thanks for the recipe. I try to go lower carb, so was a bit nervous about the honey content, until I realized there’s just under a tablespoon of honey per bar, if you cut it into 16…with all that protein it’s not that big a problem. :)

  5. Doreen

    If though I waited until they were cool, I couldn’t get them to cut into bars. It ended up becoming granola that I could toss into oatmeal or yogurt. Still delicious! I’m just wondering what went wrong.

  6. Nancy

    I made these this weekend, and mine too fell apart. But gosh were they good!! I let them cool all the way but they just didn’t hold together. But honestly, I don’t see how heated honey & butter would hold anything together! Could you add an egg or would that just ruin it? The flavor is awesome as it but I want to be able to cut them into bars, Any suggestions?

    • Deliciously Organic

      Did you by any chance make any substitutions? Did you bake or dehydrate? I made these again this weekend to take to a friend and didn’t have any issues with crumbling. You can always add a bit more honey for extra stickiness. Also, when you fold the ingredients, make sure everything is coated with the honey/oil mixture (maybe all of your ingredients didn’t get coated?). When you put them in the pan, press the mixture into the pan. When I cut them, I use a large chefs knife and usually start cutting in the middle. For some reason, starting in the middle makes it easier. Let me know if that helps!

  7. Karin

    Carrie…these turned out delicious!! We can’t do cashews b/c of Kyle’s allergy but we substituted pecans! They worked perfectly and I let them cool, then stuck them in the refrigerator for about 5 minutes “just in case”….they held together well and I’m just having to limit them so that we can have them around for snacks this week, otherwise they’d be all gone! Thanks for a great snack idea for our GAPS family!

  8. Justine

    I’ve made these twice and both times, they didn’t stick together very well. The first time, I thought it was because I chopped the cashews and almonds too fine. The second time I made sure they were bigger chunks and it still didn’t keep together. I let them sit for awhile, were completely cool but when I cut them, they just crumbled. Any suggestions? They taste yummy but were messy.

    • Deliciously Organic

      Sorry to hear about that! I’ve had many write in and say they were perfect and others say they fell apart. I tested them again, and had a friend that lives in a humid area test them (since I live in the desert) and we both had good results. So, I called the test kitchen “the cooks that tested all of the recipes for my cookbook” and they said the reason granola bars will fall apart is if the mixture isn’t stirred enough. Everything needs to be wet from the butter/honey/vanilla mixture. If some pieces don’t get wet, then they won’t stick together. So, stirring until all of the mixture is wet should do the trick. Does that help?

      • Justine

        I’ll give them a better stir next time around. I felt like everything was wet, but who knows?! It could also have been the pan I used…it was one of those flexible, disposable pans. I used that because it was more of the size you had said to use. Will try to fix both of those next time and hopefully get better results! :) Thanks so much.

        • Deliciously Organic

          Justine – I think the pan might have been the culprit. I bet it was too thin and caused the granola to dry out too much. I always find it so interesting that even the smallest things can change a recipe! :)

  9. I just bought some nuts in bulk from Azure…
    Since I don’t want them to go rancid, and I typically soak and dehydrate, I was wondering in what order do I do that if I want to store them in the freezer so that they keep longer. Do I take all of the nuts and soak/dehydrate, then freeze until use? OR, do I have to freeze them, then thaw/soak/dehydrate when I am ready to eat? I don’t want to ruin the integrity of the oils and such and am not sure how to go about this.

    • Deliciously Organic

      From my understanding it’s the heat that destroys the oils, not the cold. You can freeze them raw until you are ready to soak and dehydrate. After you dehydrate them, they last a couple months at room temperature.

  10. Michelle

    These turned out perfect! I decreased the honey to 1/2 cup and dehydrated them at 155 F in greased silicone pans. It took awhile in the dehydrator (maybe 8+ hrs?), but once they were done, they cut perfectly, and store really well in the freezer. I gave them to friends and they couldn’t believe how good they tasted…without oats! So I think you may have a few more blog followers after my week of hosting and plugging your recipes :)

  11. Meredith

    I tried these and I waited 1 hour before cutting and they still fell apart. I put them in the fridge and they still crumbled. It is the next day and they are still a sticky mess. Any ideas of what I did wrong?

  12. sue

    Is it possible to substitute flax seed oil for the honey?
    Do you think this would hold them together if they were refrigerated?
    If yes, how much flax seed oil would you suggest for this recipe?
    Thanks…. ~’.’~

  13. Hannah

    Hi. I’m confused about your note at the bottom of the recipe which says if we took the time to soak and dehydrate the individual nuts and seeds, we should bake the completed bars at 170 for 7 hours again? Just want to make sure I’m clear, as it does seem a lot of cooking of nuts of which you want to preserve the nutrients. So we soak all nuts and seeds overnight in salt water and then bake at 170 until dry and crisp. And THEN we mix in other ingredients and press into pan and then dehydrate 7 more hours? Thanks for the clarification! Want to buy supplies and make soon!


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