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.
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:
Chocolate Chip Sugar Free Granola Bars
- 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
Link of the Day: Chocolate Fudge in a Jar
Sam @ PancakeWarriors says
All of my favorite flavors and protein – A must try for sure 🙂 Thanks for sharing!
These look fantastic. I love making homemade granola bars and love using banana as a sweetener!
I have Vega and this is a great way to use this and a good snack for me during pregnancy. I’m going to make these soon!
Mia (Mia in Germany) says
Sounds yummy. Banana is a great replacement for other sweetener. I can see that this is great with almond butter, too.
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!
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!
Chocolate Covered Katie says
So excited you already tried them. Thank you!! 🙂
They are also kid approved, my seventeen month old loved them and had several little pieces! Oh, one question, do you keep them frozen or do they stay more solid out of the freezer? Thanks!
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.
She stated she used Vega Vanilla for this =)
Thanks, I need to adjust my screen resolution…
I LOVE the replacement with bananas. Will be making a double batch of these =)
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!
Jules @ WolfItDown says
I have run out of agave syrup but have however bananas in the flat, win! That’s great you found a way to sweeten them up in a more nutritious way as well 😀 Thanks for the tip! x
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
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!
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
Thanks ladies!! 🙂
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!
Just made these for after school and they are a huge hit. Thanks for another quick, easy, and YUMMY treat for the family, Katie!
I’ve made cookies with banana’s before, they were so good! I’m pinning this!
Justin from Extreme Health Radio says
I love how these look! They look so tasty. It never ceases to amazing just how versatile the banana is. So many uses for it!
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?)
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!
Linda @ Fit Fed and Happy says
Yayyyyyy sugar free! Thank you Katie 🙂
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!
Mmmm, all of my favourite things in one bar- looks so good and fudgey!
i love your blog. it has inspired me to create some healthy dessert myself. i tweaked this recipe to suit some dietary needs i have including avoiding oats due to my gout and adding nuts and berries to follow dr fuhrmans’s g-bombs diet. here is the link to my attempt. thanks.
These look really good. Maybe I’m gonna try this recipe tomorrow. 🙂
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.
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!
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.
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!
Shannon Campion says
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!
Do you think you could bake these?
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.
Love these! I used Pb2 and they came out amazing. I added chocolate chips and pecans and they remind me of cookie dough!
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?
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!!!
Chocolate Covered Katie says
Thank you so much for the sweet comment. What about the oatmeal almond butter cookies or the secret peanut butter cookies? https://chocolatecoveredkatie.com/category/healthy-cookies/
Congratulations on your anniversary! That is fantastic!
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?
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 🙁
These were so easy and delicious! Thank you!!!
Oh yum, have all the ingredients .. can`t wait to make them ! Chocolate covered Katie, have I told you lately that I love you ? :]
CCK, thank you for sharing this amazing recipe! My 3yr old helped make these today and we absolutely love them! I DID double the recipe knowing they wouldn’t last long.
I also subbed the protein powder (because I didn’t have any) with coconut sugar. Our bananas weren’t at their ripest so this was a perfect addition.
Keep the good ones coming 🙂
I like the idea of subbing mashed bananas for syrup (2/3 c mashed banana = 1/4 syrup, correct?). Do you think the same can be used for replacing dried fruit in similar bar recipes?
Made these today to use up some over-ripe bananas. I didn’t have any protein powder so used quinoa flakes instead. Yummy
What can be used in place of the peanut butter? My daughter is allergic to nuts and seeds, and several other things.
Unofficial CCK Helper says
Sunbutter or Peabutter or coconut butter.
Sun butter is a seed, so are peas! May try coconut butter, although it is also a nut!!
This is my go to recipe. It’s awesome post workout and just as a snack to fill me up. I tried it with and without chocolate and it doesn’t even need the chocolate it’s that good. Great job on the recipe! Awesome if you could post more yummy simple bars I can use my ripe bananas on.
Jessica C. says
Awesome! Granola bars I can feel good about giving to my toddler, but with a protein powder substitute (thank you for that note!), and maybe raising s instead of the chocolate chips! I’m going to make them soon!
So the only downside with these it they have to be refridgerated or frozen to keep? So I couldn’t really use them for a hunting trip snack unless it was freezing outside, yes? Has anyone left them out for a few days?
Jason Sanford says
They are fine for a day or two. You just refrigerate for freshness because of the banana, not because they’d melt or anything.