KIND bars 2.0

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

So as far as healthy snack/energy bars go, pickings are slim for Paleo eaters. Thus, I was inspired to create my own Paleo nut and seed energy bar, perfect for on the go snacking. I drew inspiration from KIND bars but ultimately I came up with my own combination of fruit, nuts and seeds, and I couldn’t be happier with these scrummy bars. I’m think about making some chocolate and “yogurt” dipped versions, but that’s still in the works :)

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

And because it’s hump day and I love this commercial


paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)

4.8 from 5 reviews
KIND bars 2.0
Serves: 10-12
  • 1 cup almonds
  • ½ cup walnuts, pecans, or your favorite nut
  • ½ cup shredded unsweetened coconut
  • ⅓ cup golden raisins
  • ⅔ cup pumpkin seeds
  • ⅔ cup sunflower seeds
  • 3 Tbsp sesame seeds
  • 3 Tbsp chia seeds
  • 1 Tbsp orange zest
  • 2 Tbsp coconut oil, melted
  • ½ cup honey
  1. Preheat the oven to 350 F, and line a cookie sheet with parchment paper, and grease it with coconut oil, a neutral oil, or butter. Alternatively, grease a glass baking pan.
  2. Roughly chop the nuts, then mix together all ingredients except for the coconut oil and honey in a large bowl.
  3. Separately mix together the oil and honey, then pour over the nut/seed mixture, and stir until everything is evenly coated.
  4. Pour into the parchment lined cookie sheet and spread into an even layer with a spatula. Bake for 15-20 minutes.
  5. Remove from oven and let cool for 20 minutes, then lift up gently using the parchment paper, and place in the fridge for another 20 minutes to harden. Once solid, remove from the fridge and slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife).
  6. To store, wrap them in parchment paper separately (so that they don’t stick together), and keep in an airtight container. I keep mine in the fridge, but you could also keep them at room temp.
UPDATE: (12/16/2013) A few people have had issues with the bars sticking to the parchment paper, so to be safe, I added that you should grease the parchment, or use a greased glass baking pan.

paleo KIND granola energy bars (nut and seed bars, gluten free, grain free)


    • says

      The coconut oil helps to bind the bars together after they cool, so it’s the most ideal oil. The next best thing I would suggest is palm shortening. I know a lot of people don’t like the taste of coconut.. I’m not sure if you’re one of them, but if so, these bars have a lot of flavors going on so you can’t taste it! Hope that helps!

    • says

      I know I already replied to your email but I thought I’d still answer if anyone else is curious about the same thing.
      If you slice them into 16 bars, each has 215 calories. If you slice them into 12, each has 285.

  1. Wolf says

    coconut oil is full of Omega 6 = bad – Otherwise these are very healthy and I may try with olive oil / chia seeds for binding.

    • says

      Coconut oil in moderation is not bad for you. The two tablespoons in this recipe contains a mere .46 grams of Omega 6s. Divide that by 16 servings if you make 16 bars and that’s .02 grams of Omega 6 per bar :)
      Omega 6s are also essential fatty acids, so you need some of it in your diet. And if you’re worried about over consumption of Omega 6s, then the nuts in this recipe should concern you as well. However, when consumed in moderation, both coconut oil and nuts are just fine for you.
      If you really want you could probably omit the oil altogether and just increase the honey by about 1 Tbsp and they should bind pretty well. The key is to refrigerate them, because they will most likely crumble at room temperature.
      Thanks and I hope you enjoy them!

      • Mary WhiteFace says

        When you mentioned crumbling, I thought of cereal. I wonder how this would taste eaten as a cereal with a little almond milk.

        • lynda says

          I made these without the honey as have fructose intolerance. substituted with tahini and rhubarb but they fell apart m never mind will use as a granola as tastes great

          • Sarah says

            Hi Lynda! Still sounds delicious! But yes, the honey is important for binding, and tahini is generally a looser texture than almond, cashew or sunbutter which also contribute to binding.

    • says

      It depends on how big you want them to be! I used an 8×8 rimmed baking tin, and cut them into 12 bars. If you want to make them into more than 12 bars, I would suggest using a larger, rimmed baking sheet, maybe 10×10 or somewhere around there, and slicing them into 15 or 16 bars.

      • says

        Thanks! I used a 9 x 13″ pan. I didn’t have sesame seeds, so I used pine nuts, and dried unsweetened bing cherries in place of the raisins. I also added some cinnamon. They’re delish!

    • says

      Unfortunately no. The honey binds the bars, and maple syrup isn’t quite viscous enough to do the same thing. I haven’t tried this, but if you wanted you could try soaking some dates and pureeing them into a thick paste, and try subbing that in for the honey 1:1. That might work!

  2. Ben says

    So I just made the bars and they turned out great, expect that they stuck to the paper. Any suggestions how fix this for next time?

      • Ben says

        I was using parchment paper and I let the bar cools 20 minutes before putting them in the fridge and then another 1 hour in the fridge prior to cutting. I was able to remove them with a straight edge spatula.

        • says

          Hmm, parchment doesn’t require any greasing, and that has never happened to me, so I’m not sure why that happened! It might be the brand of parchment paper. I don’t have one but I’d imagine a silicone mat would work to prevent any sticking. Or an alternate method that may work is to use a glass casserole dish and grease it with coconut oil. The only issue with that is it may be harder to remove the bars from the rimmed dish. If you try anything else let me know how it works!

    • says

      That should work! I’ve never worked with agave but I know it’s slightly thinner than honey, but I think it would still work well enough to bind the bars in combination with the coconut oil. I would suggest baking the bars at 325 F for 20-22 minutes instead of the baking temp/time in the instructions, since agave browns more easily than honey. Hope you enjoy!

  3. michelle says

    I can’t have the fruit or the honey becasue of fructose malabsorbtion.. you said the maple syrup doesn’t work any other ideas?? without sugar or could I add more coconut flour, physllium husk or chia seeds as a thickener and try maple syrup

    • says

      Hmm.. well I can’t vouch for this out of experience, but I would suggest remove the sweetener altogether, add an additional tablespoon of coconut oil, and add 1/4-1/3 cup of either almond butter/nutbutter, or coconut butter, or a combination of the two. I think those alterations might work relatively well to add flavor/a little sweetness and help bind the bars some. If you try it then let me know how it goes!

    • says

      Oh no! That happened to someone else too, that hasn’t happened to me before (it gets just a little stuck but I can always peel it away) so to be safe, I think I’ll add to the recipe that you should grease the parchment as an extra measure. Sorry for the trouble! But I’m glad you liked the taste!

  4. Colleen Moser says

    I made these and they really stuck to the pan even though I greased it :(
    Also, they just fell apart like granola. Didn’t form bars at all….

    • Sarah says

      Hmm I really am not sure why multiple people have had this problem. I think it works best if you use parchment and leave some hanging out on the sides so you can lift them out of the pan. Then flip over the whole thing and peel the parchment off. As far as falling apart, they need to be completely cooled, which may not happen (if your house is remotely warm) unless you refrigerate them for a little while. After you’ve slice them, keep them refrigerated. It also helps to cut them into squares instead of bars.

  5. Loralin says

    I just made these and they are now in the fridge cooling. I am so excited to try them. thank you so much for your time.

  6. Christine says

    My son is allergic to nuts. Is there a way to make this without nuts and substituting something else?

    • Sarah says

      Hi Christine! Sorry for the delay, I was out of the country for some time! I believe if you substituted the nuts with an equal amount of seeds and/or dried fruit (maybe try using larger chunks of chopped dates, dried mango or pineapple) they could probably still work! I would suggest subbing half the nuts with more seeds, and the other half with more dried fruit and coconut flakes.

  7. Sara says

    Thanks for the recipe. Mine crumbled a little around the edges but I was still able to get about 9 bars and then some granola pieces for my yogurt. I will be making this again. Total cost of ingredients was about $6.50…which turns out to be a whole lot less per bar than a Kind bar.

  8. Vicky galler says

    These are amazing. Thank you. I use slightly less than 1/2 cup light agave nectar instead of honey (still holds together but not sticky) and i bake for 25 mins for a really crunchy bar. V xx

  9. Lindsey says

    I love love love this recipe!! I’m having a hard time keeping the bars together. When I take them out if the refrigerator the honey/coconut oil mixture sinks to the bottom so they crumble. Not sure what to do about this. Help please!

    • Sarah says

      Thank you Lindsey! That’s a comment I get quite a bit. One thing that helps them stay together is to cut them into squares (maybe 2x2in or 3x3in) instead of long thin rectangles. Also, how thick were you making them? If you spread them a little thinner then even if the honey/coconut oil mixture sinks then it’s still holding the bars together vertically. In the next week or so I’m going to test out a few alterations to figure out some tips to share with everyone since this seems to be a common problem, so look out for an edit on this recipe with some additional troubleshooting tips!

  10. jessika says

    I tried making these a few days ago… i did miss out the chia seeds and used dried cherries in place of raisins. However when it came to slicing them… they just crumbled. I now have a delicious granola like mix that I can use with my brkfst yogurt but I really wanted snack bars that I could pop in my bag for when im on the go. They would be useful for work too when my hunger hits but I can’t get away.
    Can you help me or do you have any suggestions as to why this happened or how to avoid this when I try them again? It’s very tasty as a granola mix but I would love some tasty bars! Xxx

    • Sarah says

      Were they cooled all the way in the fridge (like actually cold, not just room temp)? Also were you trying to slice them in thin rectangles? Sometimes it helps to slice them in squares.

      Once I have some free time I plan to do some troubelshooting with this recipe so that I can figure out what is causing people to have problems! When I do that I’ll do another post on them, so if you’re subscribed to email list you’ll know when that happens!

    • Sarah says

      Hi Maya! I’ve never tried it with anything else, and the coconut oil does help to bind the bars, so I’m not sure if there is any appropriate substitute that will do the same job. You could try ghee or butter though! The bars might not hold together the same but it’s worth a shot I think.

  11. KIrby says

    Simply AMAZING!! My partner and I after completing the Whole 30 have since kept to a Paleo diet. This is only our second treat…..WOW!! Thanks so much for sharing this recipe, we won’t be sharing the bars ;0)

  12. Emily says

    I made these for the country club spa that I am employed at and mostly everyone loved them! They tried them and THEN i told them they were gluten, dairy, and sugar free! They were all surprised and said I should stop making the old granola bars that we have previously served. Mind you that recipe came from a professional pastry chef! Kudos to you and your really great recipe. I tweaked it a little by leaving out chia seeds, adding vanilla bean, and trading the raisins for dried cherries. Great job! I will save your website and continue to look through all your wonderful finds and creations!

  13. Rebecca says

    How long you would advise keeping these for, in the fridge. Could I get away with making a weeks worth?
    Thanks Becky

  14. Jean says

    Excellent bars. I used a std cookie sheet 11 x 7 I think. I did not spread to the edges as they would be to thin. I slightly wet my hands and pressed very firmly in center of pan to perfect thickness. Next time I will use a square pan. Cooled on counter 2 hrs, used parchment to lift off pan onto cutting board, no sticking at all. Great recipe…I can’t stop snacking on them. Also, I warmed the honey, coconut oil in a small saucepan to melt and added the Orange zest to that so that it would get evenly distributed.

    • Sarah says

      You can calculate specific macronutrient information by putting the ingredients into a recipe on MyFitnessPal and dividing it by the number of servings (bars) you made. Just generally speaking, these are higher in fats, and moderate in carbs and protein.

    • Sarah says

      Nope! You can calculate it yourself if you want by putting all the ingredients into a recipe on MyFitnessPal or a similar app, and when you put the number of servings/bars you make, it will tell give you the nutritional info per bar.

      • Angela says

        Thanks had never used the calculator before. Just did and these bars are nearly 300 calories each. Definetly not what I want to be eating right now. They taste awesome though!

  15. lola says

    These bars are incredible!! :)

    I am allergic to almonds so I subbed in 1c of chopped hazelnuts. I also ran out of honey at about a 1/4 c, so topped it up with agave nectar and the bars turned out wonderfully. I will be making this recipe again and again…thanks so much!

  16. dree says

    This recipe is super! I used chopped up dates instead of raisins. I didn’t have pumpkin seeds, chia seeds or an orange and just add more of the other dry ingredients. Thank you so much for this :)

  17. Annie says

    Hi!! I’m just about to make these and I was curious if you had any suggestions for something that would bind the bars together that wasn’t a sugar. I’d like to use some honey, maybe 1/4 cup — is there anything else I could use to hold them together? Thanks!

    • Sarah says

      Well first off, I would say that 1/2 cup of honey isn’t very much when it’s going into 12+ bars (that’s 2 tsp or less of honey per bar) ;) But, if you’re totally set on cutting the honey, then perhaps try adding more coconut oil, but I don’t have any surefire answers and can’t guarantee that they will bind the same.

      • Annie says

        Thank you so much for your reply! So I was thinking 8 tablespoons of my honey has 136g of sugar in it, then divide by 12 bars that’s just over 11g of sugar per bar. It’s still quite a bit of of sugar for us, we keep it to 15g total per day in our diet (just a personal preference) so I was thinking if I could cut that in half would be very helpful!! I’ll try a little less honey and a little more coconut oil. Thank you again!!


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