Who doesn’t love a healthy treat disguised as a tasty snack right?
I’ve made granola the past from the famous Eleven Madison Park recipe. I loved the texture and taste, but wanted to make it more portable and also reduce the sugar, or better yet, make sugar free granola bars. The last time I made this recipe, I was able to take out the sugar entirely and replace it with a combination of honey and maple syrup. More honey is needed to still create a sweet bite. But I still loved the lightness of the granola bar. Most importantly – this is really easy to make and keep as a snack for a few days.
My daughter would have this to munch on during the week and I’d quickly grab a bar for breakfast. It gets less crunchy over a few days, but is still a nice healthy snack. I now make granola bars at home instead of buying them and love this slightly sweet treat!
Sugar free Granola Bars
Adapted from Daniel Humm at Eleven Madison Park
- 2 3⁄4 cups rolled oats
- 1 cup unsweetened coconut chips
- 1/3 cup pumpkins seeds
- 1/2 cup to 2/3 maple syrup or honey
- 1/3 cup extra virgin olive oil
- 3⁄4 cup dried blueberries or cranberries (optional)
- 1/4 teaspoon salt
About 12 servings
1. Preheat oven to 300. In a large bowl, mix together the oats, coconut, pumpkin seeds, blueberries, and salt.
2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it while pressing it together into a 1″ thick rectangular shape. Bake until dry and lightly golden, 30 to 35 minutes.
4. Remove granola from oven. Allow to cool to room temperature and cut into rectangles (roughly 4″ x 2″) before transferring to a storage container. Makes about 12 bars.