No-Bake, Peanut Butter “Granola” Bars

No-Bake, Peanut Butter “Granola” Bars

“Granola” bars come in a variety of flavors and textures, but they also have loads of refined sugars, maple syrup, honey, and other sweeteners. Once considered a “hippie” food, today they are marketed as wholesome and natural, but the federal government’s dietary guidelines list them as a “grain-based dessert,” which puts them in the same category as cookies, donuts, and cake. Not the best thing for someone on a low-sucrose diet.

These No-Bake, Peanut Butter “Granola” Bars are pretend “granola” bars because they have none of the grains found in a typical “granola” bar recipe nor the typical amounts of sugar. Instead, they are a great source of protein for an on-the-go breakfast or snack. Packed with coconut, almonds, pecans, and sunflower seeds, these bars are not only tasty, they’re healthy, too. Be sure to use no-sugar-added peanut butter and coconut so that these are low-sucrose treats.

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Do certain foods cause you to experience gas, bloating, and chronic diarrhea?

Makes 16 servings


  • 1 cup flaked unsweetened coconut, optional
  • 1 cup sliced almonds
  • ½ cup pecan halves
  • ½ cup sunflower seeds
  • ¼ cup grass-fed collagen powder, optional but helps hold ingredients together better
  • ½ tsp salt
  • ½ cup no-sugar-added peanut butter
  • ¼ cup butter
  • ⅓ cup Swerve Confectioners or dextrose
  • ½ teaspoon vanilla extract



  1. In a food processor, combine the coconut, almonds, pecans, sunflower seeds, collagen powder, and salt. Process on high until the mixture resembles coarse crumbs.
  2. In a large microwave safe bowl, melt the peanut butter and butter together until smooth. Whisk in the Swerve and vanilla extract. Add the coconut mixture and stir until well combined.
  3. Line a 9-inch x 9-inch or 8-inch x 8-inch pan with parchment paper with overhanging edges for easy removal. Transfer the mixture to the pan and press firmly and evenly into the pan. Cover with another piece of parchment and use a flat-bottomed measuring cup or glass to smooth it out and press it together firmly.
  4. Refrigerate 1 hour. Lift the bars out using the overhanging parchment paper. Cut into 16 bars.
  5. Store in the refrigerator.


Recipe adapted from:

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