Paleo Breakfast Bars

March 20, 2013
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This recipe for Paleo Breakfast Bars is an amended version of a recipe I posted in 2009. I have rewritten this recipe for several reasons.

First, although a number of people swore by it, others commented that the bars came out crumbly for them. Second, although the original recipe was grain-free, it was not Paleo as it contained grapeseed oil and agave.

In any event, this simple gluten-free homemade breakfast bar recipe is a favorite in our house as it is easy to pack for a hike and delicious enough to serve as a healthy dessert. I also serve it to the boys as a Paleo after school snack –their friends love it and eat a whole dish at a time, however they refer to these as granola bars or power bars.

Paleo Breakfast Bars

Ingredients
Serves:
16bars
Print Recipe
Instructions
  1. In a food processor combine almond flour and salt
  2. Pulse in coconut oil, honey, water and vanilla until combined
  3. Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins until combined
  4. Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down
  5. Bake at 350°F for 20 minutes
  6. Cool bars in pan for 2 hours, then serve

Last week I had the good fortune to pop into New York to do some pre-publicity for my new book, Paleo Cooking from Elana’s Pantry. I met with several magazine editors and appeared on Fox News Live with the very engaging interviewer John Hunt, and I spoke extensively about the Paleo Diet. Here is the video.

Just a reminder, my book Paleo Cooking from Elana’s Pantry will be published early this summer, on June 18th, 2013.

Here are some of other healthy snack recipes:

Comments

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94 responses to “Paleo Breakfast Bars”

  1. For those of us who are not bakers. Is there any snack bars as well as protein bars on the market worth buying.

    Reply

  2. I make these all the time and I love them; totally delicious breakfast bar. I add an egg to the mix and that makes them super soft and moist, no more crumbling.

    Reply

  3. Delicious! I made this with 1/2 cup – coconut, walnuts, pecans and dark chocolate chips and it turned out great.

    Yesterday I made your Almond muffins and they were SO easy to make and were a big hit with my 4 year old grandsons.

    Thank you generously sharing your recipes.

    Reply

    • Linda, thanks for letting me know this is delicious! I’m so happy to hear that you and your family are enjoying my recipes :-)

      Reply

  4. Delicious, I substituted dried cranberries for the raisins, used avocado oil instead of coconut oil as well as substituting walnuts and sesame seeds for the pumpkin, sunflower seeds and coconut. I’m just starting the blood type A diet. Great recipe and they may not last through the evening.

    Reply

  5. Coconut in any form does not agree with my body.
    Can you advise me of what to use as a substitute.
    Love your recipes, loves your website.
    Thanks in advance
    Gwen

    Reply

  6. Thank you so much for a wonderful recipe! I didn’t use pumpkin seeds or raisins as mine were past date and I used a little less honey with a teeny bit of vanilla stevia. The batter was delicious as well as the bars after being baked! Yum! Thanks again! :)

    Reply

  9. Elaina I love your recipes. I recently discovered your cookbooks and web site. A silly question for you, in this Paleo Breakfast bar recipe, do you melt the coconut oil? Thank you for all the inspiration!

    Reply
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Recipes » Breakfasts » Paleo Breakfast Bars