Paleo Breakfast Bars

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Ingredients
Instructions
Nutrition

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.

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:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

90 responses to “Paleo Breakfast Bars”

  1. Thanks, Elana! I L-O-V-E your recipes. So, I discovered your website yesterday via FB recommendation. And, I dashed to store for almond flour and then made the coffee cake and breakfast bars! Yum. Honestly, I’m not great at baking but your recipe was easy to follow. Also, the MyFitnessPal app has a feature where I could import your recipes and it calculates calories etc. Very useful!

  2. Made these today and they turned out beautifully, stuck together really well. I did blend mine up well in my thermomix…similar to vitamix….so there are no chunks really. Didn’t need extra coconut oil or any butter and had to try hard not to eat the ‘dough’ before I got it all pressed in the pan, yum!

    Thanks for all your hard work which we benefit from Elana!

  3. has anyone tried adding more coconut oil or even grass fed butter to make them more moist and less crumbly? I find it annoying that Elana won’t answer any of these questions. It’s like a teacher giving her students one lesson and then when they have questions just saying figure it out. I know she’s busy but we all are, and she’s the one making a living off of cooking with these expensive ingredients. It’s kind of her responsibility to tinker for the benefit of her fans–which I am–I’ve made many of her dishes, she’s pretty awesome, but this is one detail that I find a bit annoying.

    • Melissa, Please stop being so self-centered. If the recipe does not work for you, fix it yourself. I want Elana to spend her valuable time making new recipes, not answering every single variation on a recipe. Examples like yours, plus “I don’t eat X, what can I substitute?” I feel sorry that Elana has to keep reminding her readers to experiment THEMSELVES, and then share their results here. Please do the same yourself. Oh, don’t assume she gets rich off her publications and owes you personal answers either. She does not owe you anything. If you use a recipe of hers, you owe her thanks. Get it?

  4. I make these weekly, varying the fruit depending on whats on hand – diced strawberry melts just lovely!

  5. Hi there! These are delicious! But what is the binding agent? I made them and they don’t hold together- I kept looking for “egg” in the ingredients :)

  6. bh
    Just made these bars again, but this time I added a beaten egg, and they slice much better. I also left it baking a bit longer than the recipe says. I took a tip from one of the posters here, and only used a bowl and spoon to mix it all together, not the food processor. Love the crunch! Thank you and Shana Tova!

  7. I made these as a raw version. Made the recipe exactly as is, then rolled very thin, dehydrated for about 6 hours one side, then flipped and dehydrated a few more hours. Perfect snack with some peanut butter on top. Next time I might use less honey, they are fairly sweet. (this coming from someone who consumes very little sugar)

  8. Terrific! Made these last night and they came out great. I was looking for a quick non-gluten breakfast bar and I love that they are so quick to come together. I baked them in a parchment lined pan and once they were out of the oven, sliced into them so they would not crumble after fully cooled. I’m not following Paleo and so calculated the calories based on the raw ingredients for a batch yielding16 pieces to be approximately 175 calories each. Thanks!

  9. I love these bars! I do wish that they weren’t quite as crumbly as they are. Anyone know of a way to adjust the recipe for that?

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