This experiment was quite a pleasant surprise. I am quite pleased with the final taste on these granola bars. They baked up beautifully. I would describe these as firm, but not hard like Nature’s Valley® granola bars. This makes a huge pan of bars, so you may want to make half a recipe or simply freeze half, as they freeze really well without detriment. I love one of these with half a banana!
These can be crumbled up for a granola cereal if you like, but I recommend a little extra toasting after crumbling. These also make a nice crunch topping for baked peaches, apples, or favorite crumb-topped pies. This recipe is not suitable until Phase 2 Atkins but they are well worth the wait, folks! They are very nutrient dense.
INGREDIENTS:
½ c. rolled oats, toasted (use 100% certified gluten-free oats if required)
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 (I use Honey Tree from Walmart)
¾ c. sunflower seeds, unsalted
½ c. pumpkin seeds, roasted,salted
VARIATIONS: Add a very few snipped home dried cranberries or raisins (add to nutritionals below)
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
Buttoni's Low-Carb Recipes 
Just wondering g why recipes call for powder Splenda and liquid Stevia? I notice this in many . This Granola sounds interesting !! Thanks !!
Ruth, I tend to use the liquid forms of either (depending which I have on hand) when I’m making something a little higher in carbs, in an attempt to knock the carb count a bit. The powdered forms have fillers with carbs. I also tend to use the liquid forms in puddings for a smoother texture. Sometimes the powdered doesn’t blend in quite as nicely into puddings.
As to using 2 sweeteners or even 3 in the same recipe, those are usually your chocolate recipes (chocolate is difficult to get sweet enough!) The synergy of mixing multiple sweeteners can result in more sweetness impact on the tongue. Dr. Atkins mentioned this in one of his books and I tested that out in cups of coffee and found his statement to be accurate. 🙂