Skip to Content

3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option}

Amazing, 3-ingredient grain-free granola bars that are vegan, a cinch to make, and have endless options for variation! I even have an easy keto-friendly option.
overhead shot of 3-ingredient grain-free granola bars on a colorful floral napkin.I am who I am because of granola bars.

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.

Vegan grain-free granola bars on a marble cutting board with a knife and napkin in the background

These bars are:

*Low-sugar (sweetened with 2 tablespoons maple syrup)
*A perfect balance of crunchy & chewy

I also have a simple adaptation in the recipe notes for making the bars keto-friendly.

The bars begin with 3 basic ingredients: 1 cup blanched almond flour, 1/3 cup pepitas (green pumpkin seeds), and 2 tablespoons maple syrup. I added a small amount of salt, too, but it is always optional.

small bowl filled with ingredients for 3-ingredient grain-free granola bars, sitting on top of a marble cutting board

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.

Heat a large skillet (I recommend cast iron, if you have it) over medium-high heat. Add the pepitas and immediately shake the pan. Within 30 seconds (or less) the pepitas will begin to brown at the edges. They will also puff up and make a popping sound; the two halves of the pepitas are pulling apart, which makes for a texture similar to toasted oats (but better!) in the bars.

Immediately transfer the pepitas to a bowl or plate to stop the cooking and cool.

toasted pepitas in a black cast iron skillet

In a medium bowl, stir together the almond flour and maple syrup (salt, too, if you are using it). The batter will be very stiff and sticky; keep stirring (or use your fingers). Trust me, it comes together! Now add the pepitas, mixing until they are incorporated.

Press the dough into a 9×5-inch loaf pan (lined with parchment paper, for easy removal) and bake in a 325F oven for 17 to 20 minutes until the edges of the bars are golden brown.

unbaked vegan grain-free granola bars in a loaf pan lined with parchment paper

That’s it! Just be careful about overbaking: the centers will be very light brown and will still look soft after 17-20 minutes, but the bars are ready! The centers will become firmer as the bars cool. Remove the bars from the pan (using the parchment paper) and cool completely before cutting into bars. 

Hello, delicious.

close-up of keto vegan grain-free granola bars on a marble cutting board

The bars are faintly sweet, crispy at the edges, and chewy once completely cooled.

Consider this your granola bar template. Add dried fruit, try other toasted seeds and nuts in combination (or as a replacement) for the pepitas, spice or zest things up with cinnamon, ginger,  or citrus zests, or take a turn towards chocolate with chocolate or cacao nibs in the dough (or a drizzle of melted chocolate on top). The world is your granola bar.

It should go without saying, but I will say it anyway: these bars are great on the go, whether for breakfast on the run or for fuel before or after a run.

overhead shot of a grain-free granola bar perched on top of a cup of coffee, with keys, a phone and a floral napkin nearby

It is so easy to make a batch, you’ll undoubtedly want to share the bars with friends, too!

Happy baking!

3-ingredient grain-free granola bars stacked n a metal basket

Related Posts:

  1. No-Bake Tahini Protein Bars {Vegan, Nut-Free, GF}
  2. 3-Ingredient Keto Protein Bars {vegan, easy}
  3. Strawberry Puffed Millet Bars {Vegan, Nut-Free, GF}
  4. 3-Ingredient Keto Protein Bars {vegan, easy}
  5. Banana Flax Bars {3-ingredients, vegan, oil-free, grain-free}
  6. Chocolate Coconut RX Bars {High Protein, Vegan}
  7. Cheap & Easy Vegan Protein Bars (no powders!)




3-Ingredient Grain-Free Granola Bars {Vegan, Paleo, Keto Option}

3-Ingredient Grain-Free Granola Bars {Vegan, Paleo, Keto Option}

Yield: 6 bars
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Amazing, 3-ingredient granola bars that are grain-free, vegan, a cinch to make, and have endless options for variation! I even have an easy keto-friendly option.


  • 1/3 cup raw pepitas
  • 1 cup blanched almond flour
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon fine sea salt (optional, use more or less to taste)


  1. Preheat oven to 325F. Line a 9x5-inch loaf pan with parchment paper; spray or greased exposed sides.
  2. 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.
  3. 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 used my fingers).
  4. Press the dough evenly into he prepared pan.
  5. 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).
  6. Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan; cool completely on rack.
  7. Cut into 6 equal bars.


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 Information
Serving Size 1 bar
Amount Per Serving Calories 155Total Fat 12gSaturated Fat 0.7gCholesterol 0mgSodium 97.3mgCarbohydrates 9.5gFiber 2.2gSugar 5.1gProtein 4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 15th of August 2023

Pretty decadent for a bar--yum!!! Are you really able to eat just one?

Thanks for another delicious and easy recipe Camilla!


Wednesday 16th of August 2023

You are very welcome, Diane, glad you like them!


Wednesday 16th of November 2022

HI, can I use something in place of the pepitas? I love your recipes! I just can't eat pepitas. Thanks!


Thursday 8th of December 2022

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 :)

3-Ingredient Keto Protein Bars {vegan, easy} | power hungry

Wednesday 14th of October 2020

[…] 3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option} […]

Chocolate Coconut Protein Bars {5 ingredients, Vegan} | power hungry

Wednesday 14th of October 2020

[…] 3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option} […]


Friday 24th of April 2020

These bars are a big hit! i even add dried cranberries sometimes,i think a drizzle of dark chocolate would bE good too!


Friday 24th of April 2020

Oh good, Betty! Dried cranberries are always a favorite of mine, too, and an extra thumbs up for the chocolate drizzle!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe