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Granola Bars

By January 2, 2010October 27th, 2023Camping and Travel, Dairy Free, Snack, Vegetarian

Granola Bars

Granola Bars

This is a recipe that works great for camping trips or vacations where you need a healthy snack, but don’t have a cooler. This would also work for an “emergency” snack while stuck in traffic! I suggest to make a large batch and keep some in the freezer. Great for kid’s lunchboxes too!

Granola Bars

Prep Time 5 minutes
Cook Time 30 minutes
Course Dairy Free, Dessert, Snack, Vegetarian
Cuisine American
Servings 12
Calories 137.4


  • 1/3 cup macadamia nuts
  • 1/4 cup pecans
  • 1/4 cup almonds ground
  • 1/4 cup coconut flakes unsweetened
  • 1/2 cup vanilla egg white protein
  • 1/8 teaspoon Redmond Real salt
  • 1 teaspoon vanilla extract
  • 1/3 cup natural peanut butter (or more to your liking)
  • 3 tablespoons Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 2 large eggs
  • 1/4 cup unsweetened vanilla almond milk
  • 2 tablespoons unsweetened cocoa powder


  • Place the pecans, macadamia nuts and almonds in a food processor, and pulse a few times until you have a mix of fine nut powder and some larger nut chunks. Variety in size is good. Add the rest of the dry ingredients.
  •  Melt the peanut butter a little bit — 15 seconds in the microwave should do it.
  • Add the eggs, peanut butter, and almond milk. Mix until thoroughly blended.
  • Pour the batter into a greased non-stick or parchment paper-lined 8″ square pan. Smooth it out so it even all the way to the edges. Bake at 350° for 30 minutes.
  • Fresh out of the oven, cut into rectangles. Store in an airtight container.


Calories: 137.4 | Fat: 10.6g | Protein: 6.9g | Carbohydrates: 3.6g | Fiber: 1.8g | P:E Ratio: 0.6

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Ellen R says:

    Maria – I found this recipe when I was looking through your blog for some ‘portable’ snacks to try. These were right up my alley with nuts pieces and peanut butter. They were great! I made a double batch and store extras in the freezer. My husband had one today and loved it too. They are going to be perfect to take on our upcoming vacation in July. We go with all my inlaws as a big family and rent a house. I need to be armed with some ‘healthified’ shelf-stable snacks to be able to cope with all the boxed, processed products that line the countertops when we are all together. These will help a lot, delicious! Thanks.

  • Easton says:

    Are these supposed to be more of a hard crunchy granola bar or a chewy? Tried to make them for the first time tonight and kind of had the consistency of rubber 🙁

  • Andrea says:

    I found that you have to play with the ingredient list to get a consistency and taste you like. I use more cocoa, more almond milk, more peanut butter and substitute m acadamias for the pecans. This gives a much more moist consistency and more flavor.

  • Meaghann says:

    Is the protein powder vital to this recipe? I just don’t have any on hand. And I just wanted to double check, considering they have cream or almond milk in them, how long can these be left un-refrigerated?

  • Barb Snyder says:

    Love this recipe but I do not see the protein grams.

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