Chewy Grain-Free Granola Bars (Nut-Free, High-Protein)

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These chewy grain-free and nut-free granola bars are a delicious, healthy snack you’ll want to make again and again. Packed with protein, collagen, and healthy fats, they’re satisfying, naturally sweetened, and perfect for a quick breakfast or snack on the go. Easy to make and even easier to grab!

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Why You’ll Love This Recipe

Chewy, satisfying, and just sweet enough

These bars have the perfect soft and chewy texture. They’re sweetened naturally with honey, chocolate chips, and raisins (or your favorite dried fruit!), but not overly sweet like most store-bought bars. A wholesome treat that actually tastes good!

Grain-free and nut-free

It’s hard to find granola bars that are both grain-free and nut-free. Most recipes use oats, nuts, or nut butters, but not this one! These bars are made with coconut and hemp seeds instead, making them perfect for anyone avoiding grains or nuts. Bonus: they’re school-friendly too!

Rich in protein and collagen

Made with egg whites, hemp seeds, collagen peptides, and grass-fed gelatin, these bars are a fantastic source of protein. I love using collagen instead of traditional protein powder as it supports skin, joints, gut health, and overall wellness, and has a neutral taste so the bars won’t have that artificial “protein bar” flavor. You can read more about the benefits of collagen and gelatin in this post.

Good source of healthy fats

Unlike many bars that are loaded with omega-6 rich oils (which can promote inflammation), these are made with coconut oil, a great source of anti-inflammatory saturated fats like lauric acid, and hemp seeds, which are rich in omega-3 fatty acids (specifically ALA).

An easy, ready-to-go snack

This recipe makes a generous batch that you can store in the fridge or freezer for quick breakfasts, lunchboxes, or a nourishing snack on the go. They’re perfect to toss in your bag, bring on hikes, or to fuel those busy mom days when you need something quick and healthy to keep you going.

Nutritionally balanced

These chewy bars offer a great balance of protein, healthy fats, and natural sweetness, perfect for a satisfying and energizing snack!

I like cutting this batch into 21 small bars. Each one has about 90 calories, 5 grams of protein, 5 grams of fat, and 7 grams of carbohydrates, making them a light yet satisfying snack. They’re also rich in fiber, and packed with essential nutrients like magnesium, zinc, iron, B vitamins, choline, and glycine.

Ingredients for these Chewy Grain-Free Granola Bars

Shredded Coconut. Forms the base of these bars, adding a mild coconut flavor and a bit of crunch. Be sure to use unsweetened shredded coconut, preferably organic.

Hemp Hearts. A fantastic nut-free alternative that’s rich in protein, healthy fats, and essential micronutrients. Choose organic, shelled hemp seeds (also called hemp hearts) with a mild, nutty flavor.

Coconut Flour. Helps bind the bars and provides structure. I use Bob’s Red Mill Organic Coconut Flour in all my recipes. (You can read more about baking with coconut flour in this post.)

Collagen peptides. A nourishing, neutral-flavored alternative to protein powders. Collagen supports gut, skin, and joint health (you can read all about it here). My favorite options include Great Lake Wellness and Vital Proteins.

Beef gelatin powder (optional). Adds chewiness (once refrigerated) and an extra boost of protein and collagen. For best results, use grass-fed gelatin like Great Lakes Wellness Beef Gelatin and Vital Proteins Beef Gelatin,

Honey. Naturally sweetens the bars and helps bind everything together. Choose raw, unpasteurized honey if possible, local is even better!

Raisins. Bring sweetness, chew, and little bursts of flavor. You can swap them for chopped dates, cranberries, or your favorite dried fruit.

Chocolate Chips. For a touch of indulgence. Mini chips work especially well. Mix them in for texture or melt them slightly for chocolatey richness. Sprinkle extra on top before baking if desired.

Egg and Egg Whites. Help bind the bars and add protein. For a protein-rich option, use 1 whole egg + 2 egg whites. Or just use 2 whole eggs for a more classic texture.

Coconut Oil. Adds healthy fats and a smooth texture. You can also use butter for a richer flavor.

Vanilla or Cinnamon. Optional, but recommended for a warm, cozy flavor. Use one or both depending on your preference.

Sea Salt. A pinch brings out all the flavors. I use Redmond Real Salt for its trace minerals and delicious taste.

Tools You May Need

2 large mixing bowls, a whisk, and a spatula.

Oven tray.

Parchment paper.

9×12-inch baking dish.

How to Make these Chewy Grain-Free Granola Bars

Step 1: Preheat the oven to 325°F (160°C). Place the coconut oil in a small heat-safe bowl and set it in the oven to melt as it heats. Line a 9×12-inch baking pan with parchment paper.

Step 2: Toast the shredded coconut and hemp seeds by spreading them on a separate lined baking sheet. Toast in the preheated oven for about 6 minutes, stirring halfway through, or until the coconut begins to turn golden brown.

Step 3: Meanwhile, whisk together the wet ingredients: egg, egg whites, melted coconut oil, honey, and vanilla (if using) in a large bowl. In a separate bowl, mix the dry ingredients: coconut flour, collagen, gelatin powder, raisins, chocolate chips, salt, and cinnamon (if using).

Step 4: Once the coconut and hemp seeds are toasted, remove them from the oven.

• For bars with melted chocolate and a darker color, add the warm coconut and hemp directly to the dry ingredients and mix.
• If you prefer intact chocolate chips and a lighter bar, allow the coconut and hemp to cool completely before adding.

Step 5: Pour the wet ingredients into the dry and mix with a spatula until fully combined. The batter will be thick and sticky.

Step 6: Transfer the mixture into the prepared pan. Spread it evenly and press down gently using a silicone spatula or spoon. If desired, sprinkle extra chocolate chips or shredded coconut on top.

Step 7: Bake for about 20 minutes, or until the bars feel firm to the touch.

Step 8: Remove the pan from the oven and lift the bars out using the parchment paper. Allow to cool completely on a wire rack, or place in the fridge to speed up the cooling process.

Step 9: Once fully cooled, cut into bars. I like to cut the longer side into 3 columns and the shorter side into 7 rows for a total of 21 bars. You can also adjust the size to your preference.

Notes

Store the bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. For easy grab-and-go snacks, wrap individual bars in parchment paper to prevent sticking.

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Related Posts and More Grain-Free and Nut-Free Recipes

The Benefits of a Grain-free Diet and What to Eat

The Benefits of Eating Collagen and Gelatin

Why your Gut Health is Important and How to Improve it Naturally

Baking with Coconut Flour: Tricks, Recipes, and Why I Love It

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Printable Recipe Card

Chewy Grain-Free Granola Bars (Nut-Free, High-Protein)

Marta Miatta

These chewy grain-free and nut-free granola bars are a delicious, healthy snack you’ll want to make again and again. Packed with protein, collagen, and healthy fats, they’re satisfying, naturally sweetened, and perfect for a quick breakfast or snack on the go. Easy to make and even easier to grab!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Servings 21

Calories 90 kcal

Equipment

• 2 mixing bowls
• 9×12 inch baking pan or granola bars pan

Ingredients

  

• ¾ cup shredded coconut unsweetened
• ¾ cup hemp seeds
• 2 tbsp coconut flour
• 3-5 tbsp collagen
• 1 tbsp beef gelatin powder
• ¼ cup honey
• ¼ cup raisins or dried cranberries or chopped dates
• ¼ cup chocolate chips
• 1 egg
• 2 egg whites
• 1 tbsp coconut oil
• 1 tsp vanilla or ½ tsp cinnamon
• 1 pinch sea salt

Instructions

 

• Preheat the oven to 325°F (160°C). Place the coconut oil in a small heat-safe bowl and set it in the oven to melt as it heats. Line a 9×12-inch baking pan with parchment paper.
• Toast the shredded coconut and hemp seeds by spreading them on a separate lined baking sheet. Toast in the preheated oven for about 6 minutes, stirring halfway through, or until the coconut begins to turn golden brown.
• Meanwhile, whisk together the wet ingredients: egg, egg whites, melted coconut oil, honey, and vanilla (if using) in a large bowl. In a separate bowl, mix the dry ingredients: coconut flour, collagen, gelatin powder, raisins, chocolate chips, salt, and cinnamon (if using).
• Once the coconut and hemp seeds are toasted, remove them from the oven.

  For bars with melted chocolate and a darker appearance, add the warm coconut and hemp directly to the dry ingredients and mix.

  If you prefer intact chocolate chips and a lighter bar, allow the coconut and hemp to cool completely before adding.
• Pour the wet ingredients into the dry and mix with a spatula until fully combined. The batter will be thick and sticky.
• Transfer the mixture into the prepared pan. Spread it evenly and press down gently using a silicone spatula or spoon. If desired, sprinkle extra chocolate chips or shredded coconut on top.
• Bake for about 20 minutes, or until the bars feel firm to the touch.
• Remove the pan from the oven and lift the bars out using the parchment paper. Allow to cool completely on a wire rack, or place in the fridge to speed up the cooling process.
• Once fully cooled, cut into bars. I like to cut the longer side into 3 columns and the shorter side into 7 rows for a total of 21 bars. You can also adjust the size to your preference.

Notes

Store the bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. For easy grab-and-go snacks, wrap individual bars in parchment paper to prevent sticking.