Almond butter banana Granola bars

This almond butter banana granola bars are just plain awesome. Healthy, easy and delicious.

These Almond butter banana Granola bars are sensational. They have no added sugar, are super healthy, chewy, and are perfect for a snack. These are not your typical hard and super crispy granola bars since they don’t contain all of the sugar.

These Almond butter banana Granola bars are a great snack. When ever I make them my son takes them to school and loves them. They are also great for breakfast on the go. Next time I will double the batch for sure because they are really good!!

These Almond butter banana Granola bars are the bake version. While I made both baked and no baked versions I think both are super good. I was not able to get decent pictures for the no bake version ones but because they were so good I will be making them again soon. I will try to get some nice pictures  so that I can post the recipe in the blog….. so stay tuned!!

For these bars you can add what ever dry fruit or nuts you may prefer. The mix-ins are endless so get creative and let me know what you come up with.


I mashed the bananas with a potato masher. You can do as well with a fork.

Here you can see the roughly chopped almonds ( I used sliced almonds because I did not have whole ones) with the dry fruit. Then add the remainder of the ingredients in the bowl before and after mixing them with a spatula. Not hard at all to do!!

Here you can see before and after baking the granola bars which took about 25-30 minutes.

The granola bars are supposed to turn a bit brown around the edges. That is what you want, just be careful not to burn them though. I used wax paper to wrap the granola bars in and then store them in the fridge for future consumption. These are great for my son as a snack for school. He loves them!!

Granola banana bars-gluten free, vegan

Like I said before, you can add any nuts or dry fruit of your choice. The combinations are endless!!


Almond butter and banana Granola bars

Yield: 12 bars

Total Time: 45 minutes


1/ 2 cup almond butter
2 bananas, mashed
1/2 cup almonds
1/4 cup dried apricots
1/4 cup dried cranberries
1/3 cup mixed seeds, I used raw pumpkin and sunflower seeds
1 cup gluten free regular rolled oats
2 tablespoons flax seed meal


Preheat oven to 350F. Line 8x8 baking square pan with parchment paper.

In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside. ( It takes about a couple of minutes or so)

In a food processor, coarse chop the almonds, apricots, and cranberries. Transfer to a bowl. Mix in seed, flaxseed meal and oats. Fold in the almond butter mixture. Press the batter into the prepared baking pan.

Bake for 25-30 minutes. Let granola cool before cutting into bars. Wrap each one on wax paper and store in the fridge.

Adapted from Anja's food 4 thought

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  1. these are awesome….going to try them out for sure…i’ll probably need to replace the almond butter with peanut butter(i do not get almond butter in my neck of the woods)

  2. I love the ingredients in these! And no added sugar… nice going. :) I wish I could be allergic to mangos or something and not bananas. Banana is such a fantastic sweetener! They look delicious. :)

  3. I love how your recipes are healthy and yet so delicious – a wonderful blog :D

    Choc Chip Uru

  4. this looks delicious. so healthy. very good recipe.. I look forward to making it. where do you get that brown paper that you used for baking? what is it called? :)

  5. Honey,

    it is parchment paper. I just get the earth friendly one that is not bleached so it looks brown rather than white :-)

  6. A nutty and fruity granola bar! Yipee! Just what I want my breakfast to include. This is a must try.

  7. i have some bananas to use up—can’t wait to try these later this week!

  8. These look great! I love the ingredients list – could they be any more perfect? Put these on my list to try :D

  9. I added some cinnamon to the mix and they taste great. These have a banana bread type of texture but nice crunch because of the nuts and oats. Very moist and perfect amount of sweetness! I’m so glad to have something indulgent and healthy for breakfast.

  10. Do you think you could add some protein powder to this to sort of make it protein-bar like? Or do you think it would affect the taste/texture too much?

  11. Little red,

    I think you should be fine as long as you don’t add too much :-). Thanks for visiting my blog!!

  12. I just made these. They are in the oven @ this very moment. I subbed macadamia nuts for almonds & shredded unsweetened coconut for cranberries. Amaranth in there too…trying to clean out the pantry! I also added cardamom & nutmeg. So excited! Thanks for the recipe & cross your fingers that my “creativity” hasn’t ruined it!

  13. I just did these last night, and we all love them! I think they will become a staple in my cooking list. It was also fun to have my 4 year old daughter help me with the preparation. I used peanut butter instead of almond butter because this is what I had handy. I was unsure about the temperature of the oven during the baking. I had it at 200 C and they were ready in about 10-15 min. Waiting for them to cool down was key to their sturdiness. Thanks, Miryam! :)

  14. What kind of oats did you use – rolled or steel cut?

  15. For those allergic to bananas I bet u could sub puréed dates.

  16. I made these last night and they are wonderful. I did not have apricots so I just used raisins, they were yummy. I love the fact that there is no sugar added, the bananas make them sweet. Thanks for sharing your recipe!

  17. Hi Miryam,
    Just came across your website and am looking forward to making your recipes.
    For this particular recipe I have 2 questions. 1) At what point do we add the flax seed meal? It seems to missing in the directions. And, 2) we have a little sweet tooth in our family so for an extra sweetness, would you rec’d a little amt of maple syrup or raw cane sugar?

  18. Is there anything I can use in place of flaxseed meal? I have chia seeds. I want to make these tonight for a trip, but that’s the only thing I don’t have and don’t want to buy.

  19. If i don’t have flaxseed meal, is it okay to skip it? Thanks!

  20. I will be trying these soon, and have one question. How long will they keep in the refrigerator (wrapped in wax paper as you recommend)?

  21. I’m not usually one to post reviews, but these are AMAZING! Being gluten, soy and dairy free (along with a peanut allergy) has made the sweet treat a thing of the past. These are so yummy and so easy! Plus they are HEALTHY! Yay!

  22. What can I use instead of the flaxseed meal?

  23. Thank you!! Can’t wait to try these

  24. I’ve made these a few times. My kids loved these and asked for more. I used crunchy almond butter, and the second time I added chia seeds. I don’t have apricots, so I used raisins. Bake a little longer if you want some crunchy edges.

  25. This was so good! Very flavorful, loved the combination of ingredients! Great recipe

  26. I made these for my cross country running camp to bring as a snack.  I used peanut butter instead, since I was almost out of almond butter (I love it so much) & they were absolutely wonderful!  Thank you so much for this recipe! :-)

  27. how many does this yield? :)

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