Sugar Free Granola Bars Recipes

CRUNCHY SUGAR-FREE GRANOLA

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat in vanilla extract. Fold egg whites into the oat mixture. Spread on the prepared baking sheet.
• Bake in the preheated oven, stirring every 20 minutes, until granola is crispy, about 1 hour.

HOMEMADE SUGAR FREE GRANOLA

Steps:

• Preheat your oven to 250 and prep a cookie or baking sheet with parchment paper .
• Next, in a large mixing bowl, mix together the rolled oats, almonds, coconut, and nuts . In another mixing bowl beat the egg whites until peaks form. Then beat in the vanilla extract and cinnamon.
• Fold the contents from the second bowl (egg whites etc) into the ingredients into the first bowl (oats etc). Transfer the granola to the prepared baking sheet and spread evenly.
• Bake the granola for 60-60 minuted or until it is crispy and browning. Be sure to stir in every fifteen minutes or so to allow the granola to baked evenly and not burn. Allow the granola to cool and then stir in the dried fruit.

SUGAR FREE GRANOLA BARS

Steps:

• Preheat oven to 375.
• Whisk the dry ingredients together well.
• In a separate bowl, whisk together the butter, honey, pineapple puree, vanilla, and egg.
• Stir in any of the optional add ins--if you add a lot you may need to stir in a bit more liquid to bind it.
• Spray oil a 9 x 13 inch baking pan (smaller if you want thicker bars). Bake for 20 mins, score the bars and bake for 5 mins more, or until brown.

SUGAR FREE GRANOLA

Steps:

• Preheat oven to 225 degrees F.
• In large bowl, combine oats, nuts, seeds, cinnamon and salt.
• In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into dry oat mixture. Stir gently until dry mixture is coated.
• Turn oat and egg white mixture onto a cookie sheet (lined with parchment paper or a silpat liner).
• Bake in pre-heated oven for 60 minutes, stirring every twenty minutes.
• Store in an airtight container for 1-2 weeks.

LOW CARB KETO GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
• Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
• Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
• In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
• Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
• Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
• Bake for 15-18 minutes, until the edges turn darker golden brown.
• Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.