Grain Free “Granola” Squares:
- 3/4 C unsweetened coconut flakes
- 1 1/2 C Raisins
- 1 C Dry Roasted Almonds (Coarsely chopped)
- 3/4 C Raw Pecans (lightly toasted)
- 1/2 C Cacao Nibs
- 1/4 C Whole Flax Seeds
- 3/4 C Nut butter (I used Nutzo butter)**
- 1/4 C Honey**
- 1/4 C 100% Maple Syrup**
- 2 T Coconut oil
- 2 T Cinnamon
**The Nutzo Butter I had was not Paleo, because it had peanuts in it. It was just what I had on hand. They do however make a Paleo option. BUT any form of nut butter you have will do just fine!
**You do not have to use both honey and maple syrup if you don’t want to. You can use one or the other! I wouldn’t recommend not using them at all, just because the mix won’t hold together well, but you could always try decreasing the amount!
This recipe is super delicious, and super simple which is my favorite part! You can totally experiment and make this your own with whatever you have on hand. It’s a TOTAL WIN for cleaning out the pantry, and getting a protein packed bar with none of the preservatives, dairy, or junk in it!
In addition, here are some suggestions for changing it up.
- Alternatives for raisins include other chopped dried fruits, dried cranberries could be super yummy in here!
- If you don’t have cacao nibs but want to throw in some mini chocolate chips, go for it! This is easy to make as clean eats (or not clean eats) as you want!
- If you have other types of nuts you want to add, do it! Make it your own and use what you like!
- These bars are a little on the sweeter side (because my sweet tooth is HUGE) so you could always cut back on the honey and syrup if you wanted a less sweet bar.
Mixing it up!
- Rough chop your raw pecans and throw them in a skillet on medium-low heat until they begin to smell fragrant, usually 3-5 minutes (Stir occasionally).
- While those are toasting away, add all of the other dry ingredients to a mixing bowl.
- When the pecans are done throw them in the dry mixture and toss everything together. You want to have a little bit of each component when you bite into your bar, so mix well.
- Return the skillet to the medium-low heat, and add all of your wet ingredients (I realize cinnamon is not wet, but it goes into the mix too).
- Use a rubber spatula to mix this together until it starts to bubble slightly, it will then begin to incorporate together into a smooth sticky sauce (Takes maybe 2-3 minutes).
- Once the mixture is smooth and slightly bubbling take it off the burner and dump it directly over your dry ingredients.
- Use the spatula to mix it all together, until everything is coated evenly and sticky!
- Grab a sheet pan, and line it with parchment paper.
- Dump out the mixture onto the lined baking sheet.
- Using the spatula, flatten it out as much, or as little as you would like your bars to be. I kept mine between 3/4 – 1 inch thick. It covered about half of my sheet pan.
- Press everything together and flatten it out so that it is even.
- Place in the fridge overnight or for a couple of hours to set.
- Remove the parchment with the bars out of the pan and on to a flat surface. Use a big knife to cut them into squares.
- Store in an airtight container in the fridge!