Delicious, nourishing, and easy to make - these granola bars are low in sugar but high in protein, making them the perfect grab-and-go breakfast or snack. Learn why most store-bought bars aren’t as healthy as they seem, and how to make granola bars low in sugar - a version that truly fuels your day.
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Why I love these Granola bars:
- Naturally Nourishing – Packed with protein, fibre, and whole ingredients to keep you full and energized without the sugar crash.
- Perfect for On-the-Go – Great for busy mornings, lunchboxes, or snack time—no mess, no fuss.
- Easy to Make & Customize – One bowl, simple ingredients, and endless ways to mix in your favourite nuts, seeds, or dried fruit.
Granola bars need sugar
Is it just me, or is it nearly impossible to find granola bars that aren’t packed with sugar? Even most homemade recipes seem to go heavy on the sweet stuff.
Don’t get me wrong—I love sugar (hello, cookies and cakes), but when it comes to granola bars, I like to keep things a little more balanced.
Here’s the thing though: tasty, low-sugar granola bars are tricky.
Why?
Because sugar doesn’t just make them sweet—it also acts as the glue that holds everything together. Without it, you’re left with a pile of crumbs (ask me how I know).
But good news—I cracked the code! After a few test batches (okay, more than a few), I discovered two simple ingredients that keep your granola bars together—without the sugar overload.
And the best part? You probably already have them in your pantry.
What to Use Instead of Sugar in Granola Bars
Eggs and bananas!
It makes perfect sense when you think about it.
Eggs and bananas are both great ‘binders’ i.e. they help stick everything together just like sugar does, but they are a lot better for our bodies.
The more ripe the bananas are, the sweeter they are, which gives us some natural sweetness in our granola bars. That means that this recipe only needed 1 humble tablespoon of golden syrup.
That’s it!
Unlike most other recipes which require at least ¼ – ½ cup plus another ½ cup or so of brown sugar and honey. I think even some cookies have less sugar than that. Like these cookies for example.
I don’t claim these nor these to be very healthy every day foods, but I can assure you that these granola bars are!
Ingredients needed - and their role in the recipe:
Rolled Oats - provide structure, fibre, and help absorb moisture, giving the bars a chewy texture.
Sunflower Seeds - for added crunch and healthy fats.
Chopped Nuts - offer crunch and protein. Their fats help bind the bars while contributing to a satisfying mouthfeel and energy boost. Use any nuts that you have on hand.
Cranberries - provides natural sweetness and moisture. You can substitute any dried fruit you have on hand.
Bananas - the riper the better. Bananas act as a natural sweetener and binder. Their high pectin content helps hold the bars together, replacing the need for added sugar.
Pinch of Salt - enhances flavour by balancing sweetness and helps to bring out the natural flavours of the other ingredients - don't underestimate the power of salt!
Egg- The egg acts as a binder and leavening agent, helping the bars hold together while providing protein for structure.
Golden Syrup - provides sweetness and moisture while helping to bind the bars without the excess sugar of other syrups or honey.
Oil - adds moisture, preventing the bars from being too dry. It also helps with texture by providing softness and richness.
Vanilla Extract - enhances flavour. Try to use good quality extract
Cocoa Powder - for flavour and colour. The fat in cocoa also helps give the bars a richer texture, while balancing the sweetness.
Instructions
1. Preheat oven to 180°C (355°F) and line a 20cm x 30cm baking tray with baking paper.
2. Toast oats, nuts, and seeds in a separate tray until lightly golden and fragrant.
3. In a bowl, mix mashed banana, salt, egg, golden syrup, oil, and vanilla. Stir in toasted oats, nuts, seeds, and cocoa powder.
4. Transfer the mixture to the prepared tray and bake for 34-45 minutes, adjusting time for chewier or crunchier bars.
5. Cool in the pan, then cut into 24 small or 12 large bars.
Storage
Store in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge (for 2 weeks) or freeze for up to 2 months.
Top Tips
- To avoid chunks of mashed banana, ensure you mash the banana very well (or even blitz the banana with an immersion blender.
- Add chocolate chips as indulgent addition
FAQ
Absolutely! You can swap in your favourite nuts or seeds. Almonds, cashews, walnuts, chia seeds, or flaxseeds work just as well as macadamias and sunflower seeds.
Golden syrup works as the best binder, but in a pinch you could use maple syrup, honey, or agave syrup instead.
Related
Looking for other recipes like this? Try these:
Low Sugar Granola Bars
Ingredients
- 290 g (2 and ¼ cups) rolled oats
- 70 g (½ cup) sunflower seeds
- 130 g (1 cup) chopped nuts (I used macadamia and cashews)
- 60 g (½ cup) cranberries (or dried fruit of choice)
- 190 g about 2 large bananas, mashed well
- Pinch of salt optional
- 1 egg
- 1 tablespoon golden syrup
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Instructions
- Preheat oven to 180 C (355 F) (fan bake) and line a 20cm x 30 cm baking tray with baking paper.
- In a larger baking tray, place the oats, nuts and seeds on it and evenly distribute. Place them in the oven and toast until the nuts are slightly golden brown and the oats are slightly coloured – doing this enhances the flavour of the nuts and oats.
- In a large bowl, combine banana, salt, egg, golden syrup, oil and vanilla extract. Mix well. Add the toasted oats and nuts/seeds along with the cocoa powder. Mix well until all combined.
- Transfer the mixture to the prepared tin and bake for 34-45 minutes or until the edges are crispy (for chewy granola bars, bake less time, for crunchier bars, bake longer).
- Leave to cool in pan before cutting into 24 small bars or 12 large bars.
