No added sugar in these wholesome granola bars ♥
They’re filled with the goodness of ingredients such as hearty oatmeal and potassium-rich banana. And each sugar free granola bar packs a surprisingly high amount of protein.
The inspiration for the recipe is my 3 Minute Protein Granola Bars.
I wanted to come up with a replacement for the 1/2 cup of agave in those bars. Banana—with its natural sweetness—seemed like the perfect choice.
Much experimentation ensued, and many sugar free granola bar taste-tests were sacrificed to my mouth in the process, but I’m happy with the results:
Chocolate Chip Sugar Free Granola Bars
(makes 5-6)
- 3/4 cup rolled oats or quick oats (60g)
- 1/8 tsp salt
- 1/3 cup protein powder (or see substitution note below) (I used Vanilla Vega) (35g)
- 1/4 cup peanut butter OR allergy-friendly alternative (60g)
- 2/3 cup mashed banana, as ripe as possible (160g) (Banana-Free Recipes Here)
- handful chocolate chips or mini chocolate chips, sugar-free if desired
Sugar Free Granola Bars Recipe: Line a 7×5 pan with parchment paper (or double the recipe for an 8×8), and set aside. In a mixing bowl, stir all ingredients together until well-incorporated. (Note: I found these bars sweet enough without having to add any sugar, but if you use unsweetened protein powder or your bananas are not ripe enough, you may have to add some sweetener.) Transfer batter to the prepared pan, place another sheet of parchment or wax paper on the top. Smush down, spreading until the batter fills the bottom of the pan. Remove the second sheet of parchment. I opted to press some chocolate chips into the top at this time. (If you want sugar free granola bars, use sugar-free chocolate chips or omit.) Freeze until firm, then cut into bars. For optimum freshness, store leftovers in the fridge a few days or freezer for up to a month. *Substitution Note: Although I have not tried it, readers have reported success in subbing 3 tbsp oat flour or oat bran for the protein powder.
View Sugar Free Granola Bars Nutrition Facts
Link of the Day: Chocolate Fudge in a Jar
These look really good. Maybe I’m gonna try this recipe tomorrow. 🙂
Hi there! So I made a double batch of these last night and froze them. Took a couple bars out and brought them to work and now they’re all melty. 🙁 Thankfully work has a freezer so I just stuffed them in there to re-solidify. Anyone have any clues as to why I maybe didn’t get the consistency right? Maybe it was the protein powder, I used Optimum Nutrition Whey Double Chocolate.
I’m sad because I totally NAILED the oatmeal breakfast cups to go last night and was hoping to go 2/2 on baking adventures.
I don’t think you did anything wrong; I suspect unless you use a PB with hydrogenated oils (yuck!) they will get very soft at room temp, so best to keep them refrigerated. I’m sure they still tasted good!
Nope, just roasted peanuts and salt! However I probably didn’t mix it well enough because the good kind will separate and get oily super fast. I think I might try baking them next time as well.
Yeah that’s what I was thinking… I know my PB separates quickly at room temp, so I’m guessing that happens with the bars as well if they’re unbaked. I think one of the other commenters posted a modified recipe she did that was baked, so you could see what she tried!
Hi Katie!
I’m sure you’ve been asked this question a million times, but I just wondering how you came up with all of these fanstatic recipes? You use so many interesting ingredients and crazy combinations. Also, how long have you been baking? I appreciate all the recipes you post & I feel like I’ve learned so much from you. Please continue sharing all your wonderful recipes!
Thanks,
Shannon campion
Do you think you could bake these?
yes. in a previous comment i made i mentioned a modification i did using rice krispies since i am allergic to oats. in that recipe i baked the modified version. the link is given in that comment.
Love these! I used Pb2 and they came out amazing. I added chocolate chips and pecans and they remind me of cookie dough!
Katie, I love all of your recipes and plan to make this one as soon as my bananas are ripe enough!! I’m wondering if you’ve ever heard of or used Skoop? It’s also plant-based. I’m trying to decide if I should order that one but am also considering trying Vega products. Thoughts?
Hi Katie,
I am one of your older admirers. By that, I mean I am old enough to be your grandma or even your great grandma!! With that said, am about to celebrate my 50th golden wedding anniverary. My question for you is, really (guess could be some brainstorming on your part which you are very good at) for a delicious dessert, cookies, etc. that are golden/yellow in color and easy to make.
Thanks a bunch for your great ideas and recipes. Wonderful website and I enjoy all your sharing with your recipes!!!
Patty
Hi Patty!
Thank you so much for the sweet comment. What about the oatmeal almond butter cookies or the secret peanut butter cookies? https://lett-trim.today/category/healthy-cookies/%3C/a%3E%3C/p%3E
Congratulations on your anniversary! That is fantastic!
I love the taste of these but living in the tropics, they ‘melt’ very fast! I have been eating them from frozen – a tad hard on the teeth! Any suggestions of how to turn them into a baked bar?
this are really really good but they melt so easily.. and I don’t live anywhere hot! I freezed them, took it out and put in a plastic container to work and by the time I went for it… they were so gooey and melted I had to take a spoon to it 🙁
These were so easy and delicious! Thank you!!!