These granola bites are the perfect combination of sweet and crunch.Jump to Recipe
These paleo granola bits are just the treat for when you crave something sweet and crunchy, but don’t want to throw your nutritional goals off the rails. We all have those days!
I generally try to avoid grains. While I find this pretty easy to maintain, I sometimes miss truly crunchy food. Sure – bell peppers, celery, carrots, cabbage and nuts can pack a crunch; but there is something about a cracker or a tortilla chip that is just – well – different.
These Paleo granola bites ‘scratch that itch.’ They have a fantastic crunchy texture that can’t be beat.
One (or three) of these with a good cup of coffee or tea may just be the perfect afternoon treat.
Not in the mood for a cookie? The nut mixture can be spread into a pan to make granola. It is even faster to make than the cookies; not to mention tastes amazing on Greek yogurt!
NOTE: If you are being super strict about avoiding grains, you need to be warned that these do contain a small amount of oats. You can omit the oats, however, they do combine with the sliced almonds to provide the itch-scratching addictive crunchy texture.
Whether you make them into cookies or granola – with or without the oats – they are guaranteed to address your crunch cravings!
Enjoy! What is your favorite healthy snack? Let us know…we love to hear from you!
Paleo Granola Bites
These granola bites are the perfect combination of sweet and crunch. This same recipe can also be used to make granola as well.
- 3 cups pecans pieces
- 2 cups almonds sliced
- 2 cups coconut shredded or flaked - unsweetened
- 1 1/2 cups pepitas (pumpkin seeds) - shelled
- 1 cup oats
- 1 tsp salt
- 6 Tbsp coconut oil melted
- 4 egg whites
- 1 1/3 cup coconut sugar
Preheat oven to 325 ℉.
Mix together dry ingredients and coconut oil in a large bowl: pecans, almonds, coconut, pepitas, oats, salt (and coconut oil). Spread on a rimmed baking sheet.
Bake 10 minutes. Then let cool.
Whisk egg whites in a large bowl until foamy. Gradually add the coconut sugar while continuing to whisk.
Add the two (wet and dry) mixtures together. (It doesn't matter which you add to the other.) Stir until well incorporated.
Use a tablespoon or a cookie scoop to drop spoonfuls of the mixture onto a parchment-lined baking sheet. Space them evenly. You can place your 'cookies' pretty close to one another. They will not spread much.
Bake 15-20 minutes until golden brown. Transfer to a wire rack to cool. [They will get crispier as they cool.]
You can bake this mixture into pretty much any loosely structured shape...or no shape at all. If you want to make granola, simply spread the mixture in a thin layer on a parchment-lined rimmed baking sheet. Cook until golden brown. Crack it into pieces when cool.