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Chocolate Chip Sugar Free Granola Bars

Wholesome chocolate chip granola bars - HIGH PROTEIN - from @choccoveredkt - sweetened naturally without any added sugar or oil... Full recipe: https://chocolatecoveredkatie.com/2014/09/18/sugar-free-granola-bars/

No added sugar in these wholesome granola bars ♥

They’re filled with the goodness of ingredients such as hearty oatmeal and potassium-rich banana. And each sugar free granola bar packs a surprisingly high amount of protein.

making granola bars

The inspiration for the recipe is my 3 Minute Protein Granola Bars.

I wanted to come up with a replacement for the 1/2 cup of agave in those bars. Banana—with its natural sweetness—seemed like the perfect choice.

Much experimentation ensued, and many sugar free granola bar taste-tests were sacrificed to my mouth in the process, but I’m happy with the results:

Wholesome chocolate chip granola bars from @choccoveredkt, sweetened naturally without any added sugar or oil. High in fiber and potassium + with a surprisingly high amount of protein! Full recipe: https://chocolatecoveredkatie.com/2014/09/18/sugar-free-granola-bars/

Banana Bread Bars: https://chocolatecoveredkatie.com/2014/09/18/sugar-free-granola-bars/

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Chocolate Chip Sugar Free Granola Bars

(makes 5-6)

  • 3/4 cup rolled oats or quick oats (60g)
  • 1/8 tsp salt
  • 1/3 cup protein powder (or see substitution note below) (I used Vanilla Vega) (35g)
  • 1/4 cup peanut butter OR allergy-friendly alternative (60g)
  • 2/3 cup mashed banana, as ripe as possible (160g) (Banana-Free Recipes Here)
  • handful chocolate chips or mini chocolate chips, sugar-free if desired

Sugar Free Granola Bars Recipe: Line a 7×5 pan with parchment paper (or double the recipe for an 8×8), and set aside. In a mixing bowl, stir all ingredients together until well-incorporated. (Note: I found these bars sweet enough without having to add any sugar, but if you use unsweetened protein powder or your bananas are not ripe enough, you may have to add some sweetener.) Transfer batter to the prepared pan, place another sheet of parchment or wax paper on the top. Smush down, spreading until the batter fills the bottom of the pan. Remove the second sheet of parchment. I opted to press some chocolate chips into the top at this time. (If you want sugar free granola bars, use sugar-free chocolate chips or omit.) Freeze until firm, then cut into bars. For optimum freshness, store leftovers in the fridge a few days or freezer for up to a month. *Substitution Note: Although I have not tried it, readers have reported success in subbing 3 tbsp oat flour or oat bran for the protein powder.

View Sugar Free Granola Bars Nutrition Facts

 

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Published on September 18, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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54 Comments

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  1. Hollie says

    With work, I’ve been eating a lot more bars lately. I need to figure out a good recipe versus spending a ton on powerbars, ect. This looks really good pretty simple as well. Thank you for sharing!

  2. Anika says

    I made these immediately after getting your email about them. I thought they’d be perfect for my husband’s camping trip! Thanks for a great recipe, looking forward to tasting them!

  3. Jessica says

    Lol, I made almost the exact same thing not too long ago!

    Out of curiosity, what brand of protein powder do you use? I know anything would work in something like this, but sometimes different plant based powders create different results in baked goods.

  4. Heather @ Shards of Lavender says

    Katie, what a brilliant idea to use bananas as a replacement for the agave! I have all the ingredients to make these bars today for an afterschool treat for us:) Thanks so much for the recipe!

  5. Sasha says

    Hi! Love all your recipes. Adding this one to my list to try. Thank you for all your posts 🙂 I’m on the hunt for a dairy free white chocolate bar. Haven’t found any at my Whole Foods, so thought I’d see if you have a suggestion. Thanks! xoxo

    • EVA says

      I don’t actually think there are any commercially available dairy-free white chocolate bars out there….however, as long as we’re on CCK’s website, she has a recipe to make your own!

    • Michelle says

      Liebers make white chocolate chips if that is what you are looking for.
      They are vegan =) Smith’s sell them in Vegas last time I was there. I think on Amazon too

    • Magda says

      Wow sorry to hear they aren’t available in the states. Dairy free white chocolate is easy to find here in Germany. I buy brands alnatura and naturata and a few others. Maybe you can buy them online or at Amazon.de? I guess I will have to stock up before I move back to the states!

  6. Carrie says

    Just made these for after school and they are a huge hit. Thanks for another quick, easy, and YUMMY treat for the family, Katie!

  7. Natalya says

    I made these as soon as I got home from school. They’re solidifying in the freezer right now, but I’m going to try one in about ten minutes or so. I always make your recipes ASAP because they’re so. good. (Chocolate Cake, anyone?)

  8. Ceara @ Ceara's Kitchen says

    These bars look wonderful Katie – I love how simplistic the ingredients are! Dee-lish!

    I was wondering if you minded if I included a link and small photo of your “Pumpkin Pancakes” in Vegan Pumpkin Recipe Round Up I am posting next week? 🙂 Just wanted to double check! Thanks!

  9. Lorraine F says

    I just finished making these, and they were excellent! I used Garden of Life vanilla chai protein powder, 1 frozen (and thawed) banana, and instant oats. I definitely have to double the recipe next time (which will probably be tomorrow.) I love how these have no added sugar. They are plenty sweet with the bananas & protein powder. Thanks for the great recipe!

  10. Morgan says

    Hi there! So I made a double batch of these last night and froze them. Took a couple bars out and brought them to work and now they’re all melty. 🙁 Thankfully work has a freezer so I just stuffed them in there to re-solidify. Anyone have any clues as to why I maybe didn’t get the consistency right? Maybe it was the protein powder, I used Optimum Nutrition Whey Double Chocolate.

    I’m sad because I totally NAILED the oatmeal breakfast cups to go last night and was hoping to go 2/2 on baking adventures.

    • Alanna says

      I don’t think you did anything wrong; I suspect unless you use a PB with hydrogenated oils (yuck!) they will get very soft at room temp, so best to keep them refrigerated. I’m sure they still tasted good!

      • Morgan says

        Nope, just roasted peanuts and salt! However I probably didn’t mix it well enough because the good kind will separate and get oily super fast. I think I might try baking them next time as well.

        • Alanna says

          Yeah that’s what I was thinking… I know my PB separates quickly at room temp, so I’m guessing that happens with the bars as well if they’re unbaked. I think one of the other commenters posted a modified recipe she did that was baked, so you could see what she tried!

  11. Shannon Campion says

    Hi Katie!
    I’m sure you’ve been asked this question a million times, but I just wondering how you came up with all of these fanstatic recipes? You use so many interesting ingredients and crazy combinations. Also, how long have you been baking? I appreciate all the recipes you post & I feel like I’ve learned so much from you. Please continue sharing all your wonderful recipes!

    Thanks,
    Shannon campion

    • lulu says

      yes. in a previous comment i made i mentioned a modification i did using rice krispies since i am allergic to oats. in that recipe i baked the modified version. the link is given in that comment.

  12. Robyn says

    Katie, I love all of your recipes and plan to make this one as soon as my bananas are ripe enough!! I’m wondering if you’ve ever heard of or used Skoop? It’s also plant-based. I’m trying to decide if I should order that one but am also considering trying Vega products. Thoughts?

  13. Patty says

    Hi Katie,

    I am one of your older admirers. By that, I mean I am old enough to be your grandma or even your great grandma!! With that said, am about to celebrate my 50th golden wedding anniverary. My question for you is, really (guess could be some brainstorming on your part which you are very good at) for a delicious dessert, cookies, etc. that are golden/yellow in color and easy to make.

    Thanks a bunch for your great ideas and recipes. Wonderful website and I enjoy all your sharing with your recipes!!!

    Patty

  14. Daphne says

    I love the taste of these but living in the tropics, they ‘melt’ very fast! I have been eating them from frozen – a tad hard on the teeth! Any suggestions of how to turn them into a baked bar?

  15. lucia says

    this are really really good but they melt so easily.. and I don’t live anywhere hot! I freezed them, took it out and put in a plastic container to work and by the time I went for it… they were so gooey and melted I had to take a spoon to it 🙁

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