Granola Bars


Click to enlarge

Granola Bars

This experiment was quite a pleasant surprise.  I want to give credit where due.  This bar recipe is based on a recipe from Dana Carpender’s granola cereal recipe in her book 500 Low Carb Recipes.  I had to seriously increase sweetener, increase the syrup, add sugar-free honey and increase cinnamon to get the flavor I was looking for.  I also used whole toasted oats rather than oat bran.  I am quite pleased with the final taste on these.  They went together well  and baked up beautifully.  Just so you know what to expect, I would describe these as firm, but not hard like Nature’s Valley brand granola bars.  This makes a huge pan of these, so you may want to make half a recipe or simply freeze half, as they freeze really well without getting  dry or crumbly.

These can be crumbled up and used as a crunchy topping for baked “fruit” or “fruit” pies.  :)  The inspirational recipe mid-cooking time, is crumbled and baked for the last half of the time, as it is offered in the book as a cereal recipe, not a bar.

This recipe is not suitable until the grains rung of Atkins OWL Phase 2, due to the oats.  But it’s well worth the wait, folks!  It is nutrient dense.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or:

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


½ c. rolled oats, toasted

2 c. dark flax meal

¾ c. vanilla whey protein

½ c. granular Splenda

10 drops liquid stevia

½ c. sesame seeds

¾ c. grated coconut meat

1½ T. cinnamon

½ tsp. salt

½ c. coconut oil (or butter), melted

½ c. sugar free maple syrup

¼ c. water

2 c. pecans, chopped

½ c. walnuts, chopped

½ c. almonds, coarsely chopped

6 T. sugar free honey

¾ c. sunflower seeds (I use unsalted)

½ c. pumpkin seeds, roasted, salted

DIRECTIONS: Preheat oven to 350º.  On a 13×15 cookie sheet, toast oats until begin to lightly brown.  Remove from oven and lower heat to 250º.   Pour oats into large mixing bowl.  Add all other ingredients and stir well to be sure all ingredients are moistened.  Line cookie sheet with parchment paper.  Pour granola mixture onto paper and using plastic gloves or baggies over hands, press evenly into pan.  I like to take a glass loaf pan or sheet of parchment and press the surface evenly before baking.  Pop into oven and bake at 250º for approximately 1 hr. 30 minutes until dry to the touch in the center.  Remove from oven and when almost cool, cut into 30 rectangular bars (10 x 3 rows). This makes a nice size granola bar at an acceptable 4.05 net carb count.  Cutting into 60 squares will of course halve that number.

NUTRITIONAL INFO: Makes 30 bars, each contains:

239.7 Calories

20.0 g  fat

8.77 g  carbs, 4.72 g  fiber, 4.05 g  NET CARBS

8.31 g  protein

79 mg sodium


One comment on “Granola Bars

  1. These bars are amazing and now a staple in my house. It is so nice to have a sweet and crunchy bar that can be a quick breakfast or late snack. Thanks!!


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s