Crunchy Granola Bars (Not Sticky)

Non-sticky Granola bars! My niece told me she couldn’t eat most granola bars as they were too sticky, I made her these almond flour, seed, oat bars! They need just 1 Bowl and on a regular basis ingredients. Glutenfree.

My niece just got her braces and expanders, and he or she cannot eat sticky granola bars. So she she’s been asking me to make some non-sticky versions that she will easily eat. So I made her two versions: a sweet one and a savory granola bar(think Doritos snack bars! Coming soon)

I take advantage of almond flour as the bottom of the granola bars and a few maple syrup. The almond flour keeps the granola bars non sticky and somewhat like crisp shortbread. It also makes them a really filling granola bar that’s perfect for breakfast. 

There are the standard ingredients, like oats, nuts and seeds, and a few chocolate chips, because you only need chocolate chips in a sweet granola bar!

You possibly can change up the nuts and seeds and add some dried cranberries as a substitute of the chocolate chips, should you like. Just be mindful that the dried fruit can get a bit sticky. 

Why You’ll Love Crunchy Granola Bars

• sweet and crunchy with loads of chocolate!
• non-sticky, so perfect for snacking on the road or eating with braces
• customizable
• naturally gluten-free
• oil-free and coconut-free options
• Did I mention chocolate?

More Homemade Granola Bars

Recipe Card

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Crunchy Granola Bars Non Sticky

Crunchy granola bars are an ideal, healthy breakfast or snack! 1 Bowl. They’re full of protein, almond flour and oats and even loads of chocolate! These granola bars are non-sticky and non-chewy! in order that they’ll also work if you’ve braces and were missing your sweet granola bars. Glutenfree

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12

Calories: 148kcal

Writer: Vegan Richa

Ingredients

Dry Ingredients

• 1 cup (236.59 g) almond flour
• 3 tablespoons tapioca starch
• 1/8 teaspoon salt
• 2 tablespoons shredded coconut , optional
• 1/3 cup (27 g) quaint oats
• 1/4 cup (36 g) chopped nuts and seeds, I take advantage of a combination of chopped pistachios, chia seeds and hemp seeds.
• 1/4 teaspoon baking soda

Wet Ingredients

• 1 1/2 tablespoons melted coconut oil I take advantage of refined coconut oil for a less coconutty flavor
• 1/2 teaspoon vanilla extract or more, to taste
• 4 tablespoons maple syrup
• 1 tablespoon applesauce
• 3 tablespoons chocolate chips

For Topping

• 3 tablespoon chocolate chips optional

Instructions

• In a bowl, add all of the dry ingredients. That’s almond flour, tapioca starch, salt, coconut, oats, nuts and seeds, and baking soda. Mix rather well. Press and blend to interrupt up any lumps of almond flour.

• Add within the melted coconut oil, maple syrup, applesauce, and vanilla. Mix and press again to make a homogeneous mixture.

• Add within the chocolate chips and blend, then line an 8×8-inch brownie pan or baking dish, and press this mixture into the pan. Even it out with a spatula.

• Bake at 330° F (165° C) for 20 to twenty-eight minutes. The baking time relies on your oven and baking dish and the way crispy you would like your granola bars to be.

• At 22 minutes, bars will probably be type of like a soft cookie. For really crispy bars, you’ll be able to either bake all of them the solution to 32 or more minutes or you’ll be able to take the bars out after 25 minutes, allow them to cool for a bit, slice them up into the bars, after which put them back in on a baking sheet to bake for 10 -Quarter-hour in order that they get more crispy. The longer baking time keeps them more shelf stable.

• Once the bars are done baking, remove them from the oven, and allow them to cool for five minutes,

• Make the optional melted chocolate topping by melting the chocolate chips on a double boiler or within the microwave after which just drizzling that all around the bars. Put the bars within the fridge, in order that the chocolate can set. Then, separate them out and allow them to cool completely and store. If you happen to’re storing for longer, you would like to refrigerate them to last for to three weeks.

Notes

Nuts: The bottom of the bars is almond flour, so it’s really hard to omit almonds from here. But you’ll be able to eliminate the opposite nuts from the chopped nuts and seeds and use more seeds as a substitute of pistachios.
Oil-free, omit the coconut oil and add more maple syrup. You’ll need a few tablespoon more of maple syrup.
Oat-free, just omit the oats. You’ll need a couple of tsp less maple syrup 
Coconut-free, omit the shredded coconut and use a unique oil instead of the coconut oil.

Nutrition

Nutrition Facts

Crunchy Granola Bars Non Sticky

Amount Per Serving

Calories 148
Calories from Fat 81

% Day by day Value*

Fat 9g14%

Saturated Fat 3g19%

Sodium 51mg2%

Potassium 32mg1%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 7g8%

Protein 4g8%

Vitamin A 26IU1%

Vitamin C 0.1mg0%

Calcium 37mg4%

Iron 1mg6%

* Percent Day by day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• almond flour – That is the important thing to make these crunchy granola bars non-sticky.
• tapioca starch – Helps bind the dough.
• salt and baking soda – Conditions the dough for the perfect texture.
• coconut – For flavor and texture. You possibly can omit, should you like.
• old-fashioned oats – These are also called rolled oats. Don’t use steel cut or quick oats. You possibly can omit, if needed.
• nuts and seeds – Adds protein and crunch! Use your favorite mix. I like pistachios, chia seeds, and hemp seeds.
• coconut oil – Adds moisture. You should use other oils, should you prefer, or replace with maple syrup for oil-free.
• vanilla extract – For flavor.
• maple syrup and applesauce – Adds unrefined sweetness and more moisture to the dough.
• chocolate chips – Because chocolate!

Suggestions

• When mixing the dough, be certain that you just press out any lumps. Almond flour likes to clump together, and you would like a fair mixture.
• You possibly can bake after which slice or bake these in two rounds, slicing after the primary round of baking. That’s the tactic that can yield essentially the most shelf-stable and crunchy granola bars.

How you can Make Crunchy Granola Bars

In a bowl, add all of the dry ingredients. That’s almond flour, tapioca starch, salt, coconut, oats, nuts and seeds, and baking soda. Mix rather well. Press and blend to interrupt up any lumps of almond flour. 

Add within the melted coconut oil, maple syrup, applesauce, and vanilla. Mix and press again to make a homogeneous mixture. 

Add within the chocolate chips and blend, then line an 8×8-inch brownie pan or baking dish, and press this mixture into the pan. Even it out with a spatula. 

Bake at 330° F (165° C) for 20 to twenty-eight minutes. The baking time relies on your oven and baking dish and the way crispy you would like your granola bars to be. It’s also possible to bake them a bit longer, should you want the granola bars to be super crispy.

At 22 minutes, bars will probably be type of like a soft cookie. For really crispy bars, you’ll be able to either bake all of them the solution to 32 or more minutes or you’ll be able to take the bars out after 25 minutes, allow them to cool for a bit, slice them up into the bars, after which put them back in on a baking sheet to bake for five to 10 minutes in order that they get more crispy. The longer baking time keeps them more shelf stable. 

Once the bars are done baking, remove them from the oven, and allow them to cool for five minutes, after which slice with a extremely sharp serrated knife. 

Make the optional melted chocolate topping by melting the chocolate chips on a double boiler or within the microwave after which just drizzling that all around the bars. Put the bars within the fridge, in order that the chocolate can set.

Then, separate them out and allow them to cool completely and store.  If you happen to’re storing for longer, you would like to refrigerate them to last for two to three weeks.

If you happen to are rebaking the granola bars, separate them out, and you’ll be able to add the chocolate topping or not. After which re-bake them like a biscotti, at 350° F (177° C) for 10 to Quarter-hour, or until they’re crisp to preference, then cool them completely and store. 

Regularly Asked Questions