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Chewy Grain Free Granola Bars Nut Free High Protein f

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
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 21
Calories 90 kcal

Equipment

  • 2 mixing bowls
  • 9x12 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 9x12-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.