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close-up of crunchy granola bars with chocolate topping on a white plate
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5 from 5 votes

Crunchy Granola Bars Non Sticky

Crunchy granola bars are a perfect, healthy breakfast or snack! 1 Bowl. They’re packed with protein, almond flour and oats and even plenty of chocolate! These granola bars are non-sticky and non-chewy! so they’ll also work if you have braces and were missing your sweet granola bars. Glutenfree
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: crunchy granola bars
Servings: 12
Author: Vegan Richa

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 2 tablespoons tapioca starch
  • 1/8 teaspoon salt
  • 2 tablespoons shredded coconut , optional
  • 1/3 cup old fashioned oats
  • 1/4 cup chopped nuts and seeds, I use a mix of chopped pistachios, chia seeds and hemp seeds.
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1 1/2 tablespoons melted coconut oil I use refined coconut oil for a less coconutty flavor
  • 1/2 teaspoon vanilla extract or more, to taste
  • 4 to 5 tablespoons maple syrup
  • 1 tablespoon applesauce
  • 3 tablespoons chocolate chips

For Topping

  • 3 tablespoon chocolate chips optional
US Customary - Metric

Instructions

  • In a bowl, add all the dry ingredients. That's almond flour, tapioca starch, salt, coconut, oats, nuts and seeds, and baking soda. Mix really well. Press and mix to break up any lumps of almond flour.
  • Add in the melted coconut oil, 4 tablespoons maple syrup, applesauce, and vanilla. Mix and press again to make a homogeneous mixture. Add more maple 1 teaspoon at a time if needed if the mix is not a soft dough.
  • Add in the chocolate chips and mix, then line an 8x8-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 28 minutes. The baking time depends on your oven and baking dish and how crispy you want your granola bars to be.
  • At 22 minutes, bars will be kind of like a soft cookie. For really crispy bars, you can either bake them all the way to 32 or more minutes or you can take the bars out after 25 minutes, let them cool for a bit, slice them up into the bars, and then put them back in on a baking sheet to bake for 10 -15 minutes so 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 let them cool for 5 minutes,
  • Make the optional melted chocolate topping by melting the chocolate chips on a double boiler or in the microwave and then just drizzling that all over the bars. Put the bars in the fridge, so that the chocolate can set. Then, separate them out and let them cool completely and store. If you're storing for longer, you want to refrigerate them to last for to 3 weeks.

Video

Notes

Nuts: The base of the bars is almond flour, so it's really hard to omit almonds from here. But you can eliminate the other nuts from the chopped nuts and seeds and use more seeds instead of pistachios.
Oil-free, omit the coconut oil and add more maple syrup. You'll need about a tablespoon more of maple syrup.
Oat-free, just omit the oats. You’ll need a few tsp less maple syrup 
Coconut-free, omit the shredded coconut and use a different oil in place of the coconut oil.

Nutrition

Calories: 148kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Sodium: 51mg | Potassium: 32mg | Fiber: 2g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg