I love granola bars! But they’re often loaded with sugar – and many different kinds of sugar at that. If you’re not into super-sweet bars, or are looking to reduce your sugar intake overall, it’s great to try making your own.

This soft granola bar recipe is my absolute favorite. Since my husband also loves them, I end up making them all the time – they don’t last long in our house! Given the ingredients, they bars will only stay fresh for a few days (store them in the fridge!), but you can also make them in bulk, freeze them, and thaw them without any issues.

The recipe is quite versatile: try using cranberries instead of dried cherries or apricots, or sunflower seeds instead of pumpkin seeds. The bars are completely free of the liquid sweeteners usually found in granola bars – instead, they’re sweetened with bananas and dried fruits. The absence of honey or syrup changes the consistency a bit from what you may be used to, but I think it’s great. I’m excited to hear what you think!

The quantities given in the recipe make roughly 16 muesli bars, depending on the mold you choose to work with.

Granola Bars (No Sugar)

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time
Passive Time
  • 60 g coconut oil*
  • 75 g Cranberries*
  • 150 g oat flakes*
  • 4 tbsp spelt flour
  • 1 pinch salt*
  • 6 tbsp grated coconut*
  • 2 tbsp pumpkin seeds green
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 2 bananas ripe
  • 60 ml oat milk
  1. Preheat oven to 175°C (top and bottom heat). Warm coconut oil until it liquefies. Coarsely chop dried cranberries. In a bowl, combine cranberries, oat flakes, spelt flour, salt, shredded coconut, pumpkin seeds, and vanilla.
  2. Peel bananas and roughly chop. In a bowl, mash bananas into a purée using a fork. Add oat milk, liquid coconut oil, and nut-and-fruit mixture and use a hand mixer or clean hands to form a “dough.”
  3. Fill the molds of a granola bar bake form, smooth out the tops, and back in the preheated oven (middle rack) for 25 minutes. Remove and let cool before carefully popping bars out of the molds.
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This post created in collaboration with Tchibo.

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