Groovy-Ass Granola Bars, Sans Sugar

We asked Danielle & Laura Kosann of The New Potato if it was possible to make a natural, sugar-free breakfast bar that actually tasted good and would keep us full until lunch. It was technically more of a rhetorical question, but they took the challenge and played it like a banjo. 

Our granola bars are basically comprised of ingredients that, if the fashion industry could give Michelin stars, would have each gotten one by now: quinoa, rolled oats, goji berries…they’re all in there. And the sweeteners are all natural — think agave and coconut oil — because these days, being a sweetener that’s not natural is akin to being someone who doesn’t like kale. It’s simply not done. So start your morning right…now…

Quinoa Granola Bars

(Makes 12 bars)


– 3/4 cup uncooked, rinsed Quinoa
– 3/4 cup Rolled Oats
– 1/2 cup Unsweetened Coconut Flakes
– 1/2 cup dried Goji Berries, or other dried fruit of choice
– 1/3 cup unsalted Pumpkin Seeds, or other seed of choice
– 3/4 cup Almond Butter
– 1/2 cup Agave Nectar
– 2 tbsp Coconut Oil
– 1 tsp cinnamon
– 1/2 tsp Salt

How To:

Prepare a 8″x8″ baking dish by lining it with parchment paper.

Preheat oven to 350 degrees F. On a baking sheet, bake the oats and quinoa until lightly toasted, about 5 minutes.

In a bowl, combine coconut flakes, goji berries, and pumpkin seeds. Once toasted, add quinoa and oats to the bowl as well.

In a medium saucepan over medium-low heat, combine the almond butter, agave nectar, coconut oil, salt, and cinnamon. Heat until just starting to boil and then remove quickly from stove. Pour over the dry ingredients.

Mix together well, ensuring that all dry ingredients are thoroughly covered with the “glue.” Press firmly into a even layer in the parchment line baking dish. Bake at 350 degree F for 25 minutes, or until golden brown around the edges.

Let cool to room temperature completely before cutting into bars.

*Note: If you like your bars on the chewier side, add 2 tbsp honey to the saucepan when making the bind.

Finally, ENJOY.

– Danielle & Laura Kosann of The New Potato

  • Dominique
  • Chantel

    This is awesome.

  • Thanks for the great recipe! looks delicious and I will definitely try to make it myself, I hope it will end up the same 🙂

  • DR

    The subject of this article is false and misleading. 1/2 a cup of agave = 74g of sugar. Agave is sugar and is processed just like other sugars. Just because it comes from a plant doesn’t mean that the chemical compound is not similar to fructose – agave actually has more fructose than corn syrup. Which is fine, nothing is wrong with eating fructose or sugar for that matter, just don’t give your readers false information. The writers of MR are much smarter than this!!

    • Leandra Medine

      grrrrr! We meant added sugar! sowwy!

  • Hangry

    I made these last night. Please tell me I’m not the only one that eats 2 servings worth and is still hungry. Its only 9:30. 2 and half more hours of salivating until lunch.

    • Hangry

      They are delicious and fun to make though!

  • Shawna McComber

    Sugar is natural. Agave is indeed natural but behaves no differently from sugar in your body. It’s a fructose. These are cookies, not health food. They are probably quite tasty but don’t think of them as health food.

    • Leandra Medine

      Can we talk about this for a sec? (really just to appease my own curiousity) — isn’t fructose what’s good for us. vs. glucose? as in, fructose is in fruits and glucose is in sourpatch kids?

      • Shawna McComber

        It’s really complicated. Fructose in an apple is fine, though it’s still sugar and theoretically you could have too much of it. Fructose is not “good for us” it’s just sugar. I am not an expert, it is simply that I am highly interested in nutrition and read a great deal about it.

        Glucose is natural, and along with fructose makes up what we know as table sugar. Our bodies can metabolise glucose just fine, but too much of it certainly causes harm at least in the form of cavities and weight gain, and worse is the very low density lipoproteins that our livers make with excess glucose. Excess is whatever we don’t burn off, because glucose is also fuel for energy and our bodies use it to function. Very low density lipoproteins contribute to cardiovascular disease. Fructose can only be processed by our liver, which means more VLDLP is produced. I have also read in a variety of sources that our brains don’t get the I’ve had enough or too much message as quickly with fructose as with glucose, which makes us more likely to consume too much.

        If you are an athlete and running a marathon or playing in the World Cup you might actually want to consume some extra fructose for fuel but most of us don’t need much at all.

        LOL-it is dangerous to ask me if we can talk about this! It’s one of my favourite topics. Hope this helps show you where I’m coming from.

        This website is really good and explains the fructose issue quite clearly I think.


  • Marta Pozzan

    Yum 😉

  • What can I use instead of Agave Nectar and Coconut Oil?