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Learn how to make perfect 3 ingredient almond flour granola bars that are vegan, grain-free, oil-free, and a cinch to make. Vary the add-in ingredients endlessly to make them brand new every time. I even have an easy keto-friendly option.
Really, I’m serious. Granola bars have fueled me, and my various activities, all my life. Portable food is definitely my thing.
I am not opposed to buying granola bars, but I especially like to make them from scratch. Call me picky. And frugal. Whimsical, too; I like adding a bit of chocolate one day, lemon and ginger the next, and a crazy mix of everything when I am in the mood for, well, everything.
I’ve conjured a new granola bar recipe, fit for styling any which way you like. If you are picky, frugal, and whimsical about your cooking, baking and eating, too, I think you’ll love it as much as I do.
It’s my 3-Ingredient Grain-Free Granola Bars.
Table of Contents
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Preheat oven and Prepare Pan
- Step Two: Toast the Pumpkin Seeds
- Step Three: Combine Almond Granola Bar Ingredients
- Step Four: Press into Pan
- Step Five: Bake
- Step Six: Cool and Cut
- Taste and Texture
- Storage for the Bars
- Variations
- FAQ
- Related Posts
- 3 Ingredient Almond Flour Granola Bars (V, Grain-Free) Recipe
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Paleo
- Oil-free
- Low-sugar (sweetened with 2 tablespoons maple syrup)
- No refined sugar
- A perfect balance of crunchy & chewy
- Ketogenic option
You can make the bars keto-friendly with one simple swap.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The 3 ingredient almond flour granola bars begin with 3 basic ingredients:
- Almond flour (finely ground flour, not almond meal)
- Pepitas (green pumpkin seeds; see notes for variations)
- Maple syrup
I like to add a small amount of salt, too, but it is always optional.
The options for other add-ins and flavors is almost unlimited! I have suggestions for different kinds of nuts, seeds, dried fruits, spices, and extracts in the notes.
Tip: Toast the Pumpkin Seeds
To maximize the flavor and crunch in these minimalist bars, it is important to toast the pepitas. Don’t worry, it literally takes seconds to complete this step.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat oven and Prepare Pan
Preheat oven to 325F (160C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper; spray or greased exposed sides (this process makes for easy removal).
Step Two: Toast the Pumpkin Seeds
Heat a large skillet over medium high heat (I used cast iron) for 2 to 3 minutes until hot. Add the pepitas; shake the pan for 30 to 90 seconds until the pepitas begin to turn brown at the edges, puff up, and make a popping sound. Immediately transfer to a bowl to cool.
Step Three: Combine Almond Granola Bar Ingredients
In a medium bowl, combine the almond flour, maple syrup and (optional) salt, stirring until combined (it will be very stiff–continue to stir!). Mix the cooled pepitas into the almond flour mixture (I use my fingers).
Step Four: Press into Pan
Press the grain-free granola bar dough evenly into the prepared pan, smoothing the top.
Step Five: Bake
Bake the granola bars in the preheated oven for 17 to 20 minutes until golden brown at edges (the center area will still look somewhat soft; it will harden as it cools).
Step Six: Cool and Cut
Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan. Cool completely on rack and cut the 3 ingredient almond flour granola bars into 6 crosswise portions.
Hello, delicious.
Taste and Texture
The cooled granola bars have just the right amount of natural sweetness, coupled with the flavor of maple. The edges of the granola bars are crispy, and the centers of the bars are slightly chewy once completely cooled.
Storage for the Bars
Individually wrap the cooled bars and store in an airtight container at (cool) room temperature for 1 week, the refrigerator / fridge for 1 month, or the freezer for 6 months.
Variations
Consider this your almond flour granola bar template. By adding in one or more ingredients, or varying the basic recipe, you can make countless different varieties of bars!
Here are some ideas:
- Keto Option: Prepare as directed but replace the maple syrup with 2 tablespoons melted coconut oil and 2 tablespoons of keto-friendly granulated sweetener.
- Add Chopped Dried Fruit: Add up to 1/2 cup chopped dried fruit, such as cranberries, raisins, dried apricots, dried figs, dried cherries, prunes, or unsweetened coconut flakes.
- Use Different Nuts or Seeds: Swap the green pumpkin seeds for other nuts or seeds (chopped, as needed) such as almonds, walnuts, pecans, peanuts, cashews, hazelnuts / filberts, sunflower seed kernels, hemp hearts, chia seeds, or sesame seeds. You can use raw nuts or raw seeds, but I recommend toasting them to enhance the flavor.
- Add Spices: Add 1/4 teaspoon to 1/2 teaspoon of a favorite sweet spice or blend, such as ground cinnamon, ginger, allspice, cardamom, pumpkin pie spice or nutmeg (use 1/8 to 1/4 tsp nutmeg, as it is stronger).
- Add Chocolate: Add 2 tablespoons of cacao nibs or 2 to 3 tablespoons of chopped chocolate chips or other chocolate to the dough. Alternatively, drizzle or dink the finished bars with dark chocolate.
- Add Extracts or Zests: Add 1 teaspoon of vanilla extract, almond extract. lemon extract or orange extract to the dough. Or add up to 2 teaspoons finely grated lemon zest, orange zest of lime zest to the dough.
It should go without saying, but I will say it anyway: these 3 ingredient almond flour granola bars make a great snack on the go, whether for breakfast on the run or for fuel before or after a run.
It is so easy to make a batch, you’ll undoubtedly want to share the bars with (lucky ) friends, too!
Happy baking!
FAQ
- Can I Make the Bars With Almond Butter Instead of Almond Flour? No, almond butter, peanut butter or any other nut butter or seed butter will not work as a replacement for the almond flour.
- What Can I Use in Place of the Maple Syrup? You can use an equal amount of agave nectar, brown rice syrup or date syrup. If you do not follow a vegan diet, you can also use honey.
- Can I Use Sunflower Seed Flour or Pumpkin Seed Flour in Place of the Almond Flour? I have not tested it, but it should work!
Related Posts
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- 3-Ingredient Keto Protein Bars {vegan, easy}
- Banana Flax Bars {3-ingredients, vegan, oil-free, grain-free}
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3 Ingredient Almond Flour Granola Bars (V, Grain-Free)
Ingredients
- 1/3 cup green pumpkin seeds (pepitas)
- 1 cup almond flour
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt, optional, use more or less to taste
Instructions
- Preheat oven to 325F. Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper; spray or greased exposed sides.
- In a medium bowl, combine the almond flour, maple syrup and (optional) salt, stirring until combined (it will be very stiff–keep stirring!). Mix in the cooled pepitas (I use my fingers) until combined.
- Press the dough evenly into he prepared pan, smoothing the top.
- Bake in the preheated oven for 17 to 20 minutes until golden brown at edges (the center area will still look somewhat soft; it will harden as it cools).
- Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan; cool completely on rack.
- Cut into 6 equal bars.
Notes
- Storage: Individually wrap the cooled bars and store in an airtight container at (cool) room temperature for 1 week, the refrigerator for 1 month, or the freezer for 6 months.
- Keto Option: Prepare as directed but replace the maple syrup with 2 tablespoons melted coconut oil and 2 tablespoons of keto-friendly granulated sweetener.
Nutrition
I admittedly love this recipe. I made it in a loaf pan this time for another time saving hack. Once it was cooled, I cut it into 1/2″ bars and cut half of them into smaller squares for cereal and kept the other as is and dipped one end in homemade chocolate and sprinkled more toasted pepitas on. Yum! It save the extra step of rolling out and cutting cereal squares. The advantage to rol.ing out is that I can get the. Thin and extra crunchy.
Do you think if I halved this recipe of yours and baked in a loaf pan (much like this recipe) it would work?
Grain-Free Nut-Free Breakfast Bars
Ni Natalia! I am so glad that you love the almond flour granola bars and I love your variations, so smart!
I do not think the other recipe would work in the same way as the almond flour bars, mostly becuase the breakfast bars are much softer. The natural oils in the almond flour keep the granola bars crisp; the coconut flour in the breakfast bars produces a softer, springy texture.. I could be wrong, though, so if you try it, I would love to know how it turns out!
Makes sense. I appreciate your follow up and keep making bellies happy 😊
Truth be told, I am stupidly addicted to this recipe. I made it again with a 1 tablespoon od golden milk spice blend and toasted chopped pistachios. Instead of rolling the dough thin, I made it in the loaf pan and cooked it bit longer because I like crispy. Once cooled, I cut into 1/2″ bars and cust half of them into smaller cereal squares. Delicious and one less step of rolling out the dough.
I’m thinking about making this recipe in a loaf pan and doing the same thing. I would decrease the quantity to 4 or 5 servings to accommodate the smaller pan. Do you think it would work?
Coconut Flour Breakfast Bars
Hi Natalia,
So glad the almond bars are such as success in ceral form.
Regarding the coconut breakfast bars: I do not think that they would work in the same way, due to the differences between almond flour and coconut flour (the formee is denser and has a good amount of natural fats, which leads to crispness without added oil). Also, while the almond granola bars are firm, the coconut bars are softer and more cake-like. I do not think they would work as crisp small squares.
Could I roll these out and cut into cereal squares on a baking tray?
Ooh…that sounds like a great idea, Natalia! I do think that would work. I might have to try it, too! I would love to know if you give it a shot (yum!). 😊
I made a batch this morning of 4 servings. I added a tablespoon of tapioca starch for extra crisp and lemon zest, poppyseed and vanilla powder. Rolled thin and cut into cereal squares. Holy YUM!!!! This is a keeper for cereal – stirred into, drpped on top of and straight outta the jar. Thanks!!!
Natalia, this is brilliant! I am definitely going to give it a try myself!
I have used your graham cracker recipe for cereal but this is easier with less ingredients and minimal time to prep and bake.
So clever, Natalia!
Pretty decadent for a bar–yum!!! Are you really able to eat just one?
Thanks for another delicious and easy recipe Camilla!
You are very welcome, Diane, glad you like them!
HI, can I use something in place of the pepitas? I love your recipes! I just can’t eat pepitas. Thanks!
Hi Clara! Yes, use any nut or seed you prefer in place of the pepitas. For example, sunflower seed kernels, almonds, walnuts, peanuts, cashews, you name it 🙂
These bars are a big hit! i even add dried cranberries sometimes,i think a drizzle of dark chocolate would bE good too!
Oh good, Betty! Dried cranberries are always a favorite of mine, too, and an extra thumbs up for the chocolate drizzle!
We have an almond allergy in the house. Would other ground nut meals work for this (or for other recipes?)
Hi Molly,
I should think that would work for this recipe. Nut and seed meals are not always interchangeable with blanched almond flour, but the heaviness for the skins of nuts and seeds should be fine (and good!) for a granola bar like this. I would suggest grinding as finely as you can (e.g., in a high speed blender, if possible).
A suggestion: I have been finely grinding hemp hearts lately and adding several tablespoons in place of almond flour in some of my existing recipes, to add extra nutrition and it has worked really well. It might work well to d a combination of seeds or other nuts with some hemp hearts for your almond flour substition.
You list 4 grams of Cholesterol from what? Only animal products.
I made them tonight I did one half sunflower seeds with the pumpkin. sunflower brown fast. No salt.
2tbs real maple and 1tbs coconut oil. came out great. I might ditch the syrup for less sugar, try soy milk and peanut butter to boost the protien.
Your right forsure on lots of variation. Has anyone used soymilk and peanut butter and or all coconut oil.
Thanks
Hi! Oh, your variations sound great! I appreciate your sharing.
As or the 4 grams: that amount is for the protein, not the cholesterol (amount follows the item). The cholesterol is 0 mg 🙂
Sodium: 97.3 mg Fiber: 2.2 g Protein: 4 g Cholesterol: 0 mg
I ‘d like to try making these. Does the maple syrup really provide enough liquid?
HI Thomas,
Yes, it works, I have made these a half dozen times 🙂 It will look like there is not enough when you first start stirring, but keep at it, it comes together (moist fingers help to mix, as the mixture is stiff and sticky). Let me know if you give them a try!
Hi Camilla,
I made these today and they turned out great! Thank you for providing the recipe and such logical and detailed instructions. [I’m not that experienced in the kitchen but was able to gain a lot of confidence after seeing how these turned out.] You were exactly right regarding the use of just 2 tablespoons of maple syrup and moistened fingers to make it all come together. Next week I will try your chickpea biscuits. They sound good and healthy
I am so glad to hear that they turned out for you, Thomas! We have really been enjoying them at our house. I made a batch with some finely chopped dried cherries the other day that were a delicious variation 🙂 I hope you enjoy the biscuits, too!
Can I use super fine almond flour instead of blanched almond flour?
That should work great, Carolann!