sweet treat

To Make: This Healthy No-Bake Pecan Granola Bar Recipe

Move over, Nature Valley.

I’ve always loved a good granola bar, even before I started my healthy lifestyle. When that 3pm slump would hit, I’d reach for a granola bar to provide me with the energy I needed to get through the rest of my day. But, as quick as that sugar high came, it left. And I would be searching for my next fix. The thing about store-bought granola bars is that while they appear to be healthy, most contain a host of preservatives and sneaky sugars that aren’t doing anyone any favors.

The thing is, I didn’t want to compromise my health, and I sure as heck didn’t want to give up my mid-afternoon treat, so I set out to create a nutrient-dense alternative: something quick, something satisfying and something that would keep my blood sugar levels stable. Enter the No-Bake Pecan Granola Bar.

Totable, easy-to-make and delicious, these bars provide nutrients and energy without compromising on taste. Here’s how to make them.


(Makes around 8 large bars)


  • 2 cups of gluten-free oats
  • 1 cup of shredded coconut, toasted
  • 1 cup of pecans, chopped
  • 2 tablespoons of chia seeds
  • 1 ½ cup of rice malt syrup
  • ¼ cup nut butter (I used almond, but you could try cashew or peanut)
  • ¼ cup of coconut oil, melted
  • 1 teaspoon of cinnamon


  1. Line a baking pan with baking paper, set it to one side.
  2. In a large mixing bowl, combine oats, chia seeds, cinnamon, pecans and coconut.
  3. Stir to combine the dry ingredients.
  4. Add coconut oil, rice malt syrup, and nut butter to the dry mix. Stir to combine.
  5. The mixture should be sticky, and all ingredients should be combined thoroughly. Spoon mixture into lined baking pan, and pat down with the back of the spoon.
  6. Refrigerate for at least two hours.
  7. Once chilled and set, take out and cut into eight large pieces. These will keep for about a week in an airtight container in your fridge.

Note: These are completely customizable, so pecans aren’t your jam (or, ahem, nut), you could swap for macadamia nuts or almonds.


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