Delicious, nourishing and easy to make, these low sugar chocolate granola bars are sweetened with ripe bananas and just 1 tablespoon of golden syrup, 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 to truly fuel 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 & Customise – Simple pantry ingredients, an optional chocolate drizzle, and endless ways to mix in your favourite nuts, seeds or dried fruit.
Why most granola bars are full of sugar
Is it just me, or is it nearly impossible to find store bought granola bars that aren’t packed with sugar? Even most homemade recipes 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 balanced.
The tricky part is that sugar doesn’t just make them sweet. It is used in high quantities because it's 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 found two simple ingredients that hold granola bars together without the sugar overload. You probably already have them in your pantry.
What to Use Instead of Sugar in Granola Bars
- Eggs
- bananas
It makes perfect sense when you think about it. Eggs and bananas are both great binders: they stick everything together just like sugar does, but they’re a lot better for our bodies.
The riper the bananas, the sweeter they are, so they add natural sweetness too. That means this recipe only needs 1 humble tablespoon of golden syrup. That’s it!
Most other recipes use ¼–½ cup of honey or syrup plus about ½ cup of brown sugar. That’s more sugar than some cookies, like these chocolate chunk peanut butter cookies.
I’d never call these brownies or this cookie slice everyday food, but I can assure you that these granola bars are!
Ingredients and why they’re 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.
Whole Nuts - for crunch and protein. No need to chop them. I used almonds and cashews, but any nuts you have on hand will work.
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 - a binder that helps the bars hold together, and adds protein.
Golden Syrup - just 1 tablespoon adds a little sweetness and moisture and helps bind the bars.
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 a good quality extract.
Cocoa Powder - for chocolate flavour and colour, with no added sugar. The fat in cocoa also gives the bars a richer texture.
Dark Chocolate and Oil (optional) - melted together for the chocolate drizzle on top.
How to Make Low Sugar Granola Bars
Line the tin
Preheat the oven to 180°C / 355°F fan bake. Line a 20 x 30 cm (8 x 12 inch) tin with baking paper, leaving it hanging over the sides so you can lift the bars out later.
Spread out the oats, nuts and seeds
Line a larger baking tray with baking paper and spread the oats, nuts and sunflower seeds over it.
Toast until golden
Toast for about 10 minutes or until golden (give them a stir half way), until the nuts are lightly golden and the oats have a little colour. Toasting brings out their flavour.
Mix the ingredients
While they toast, mix the mashed banana, salt, egg, golden syrup, oil, vanilla and cocoa powder in a large bowl until smooth.
Add the hot oats, nuts and seeds
Tip them straight from the oven into the bowl (pick up the sides of the baking paper and pour them in for less mess). Don’t let them cool: the heat helps the bars hold together.
Mix well
Stir until everything is coated and the mixture is dark and sticky.
Press into the tin
Spread the mixture into the lined tin and press it down firmly with the back of a spoon, so the bars hold together once baked.
Bake
Bake for 25–30 minutes, until the edges are crisp. Bake a little less for chewy bars, a little longer for crunchy ones.
Cool and cut
Leave to cool slightly in the tin, then lift out using the baking paper. Cut into 12 large or 24 small bars while still warm. They cut more cleanly that way.
Drizzle with chocolate (optional)
Microwave the chopped dark chocolate and 1 tablespoon of oil in 20-second bursts, stirring each time, until smooth. Drizzle over the bars and leave to set.
Storage
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months. I don’t like to keep them in the fridge, as I find it dries them out.
Top Tips
- To avoid chunks of banana, mash it very well (or blitz it with a stick blender).
- Bake a little less for chewy bars, a little longer for crunchy ones.
- For extras, stir in ½ cup of dried cranberries or chocolate chips with the oats.
For thicker, chunkier Granola Bars
If you like your granola bars extra chunky, bake them in a smaller pan 8"x8" (20cmx20cm) pan and increase the baking time to 35-40 minutes total.
If you don't have either of these pans, don't worry! Learn how to adjust any recipe to fit any tin.
FAQ
Absolutely! You can swap in your favourite nuts or seeds. Macadamias, walnuts, pecans, pumpkin seeds, chia seeds or flaxseeds all work just as well as almonds, cashews and sunflower seeds.
Golden syrup works best as a binder, but maple syrup, honey or agave syrup will work in a pinch.
Yes! The bars already have cocoa in them, so they’re still chocolatey. The drizzle just makes them a bit more indulgent. Below is what the bars look like without the chocolate drizzle.
Related
Looking for other recipes like this? Try these:
Low Sugar Chocolate Granola Bars
Ingredients
Granola bars
- 290 g (2 and ¼ cups) rolled oats
- 70 g (½ cup) sunflower seeds
- 130 g (1 cup) nuts (I used almonds and cashews) No need to chop the nuts
- 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
- 3 tablespoons cocoa powder
Chocolate drizzle (optional)
- 60 g dark chocolate, coarsely chopped
- 1 tablespoon oil e.g. coconut, canola etc.
Instructions
- Preheat the oven to 180°C / 355°F fan bake. Line a 20 x 30 cm (8 x 12 inch) tin with baking paper, leaving some hanging over the sides so you can lift the bars out.
- Spread the oats, nuts and sunflower seeds over a larger lined baking tray. Toast for about 10 minutes, until the nuts are lightly golden. Toasting brings out their flavour.
- While they toast, mix the mashed banana, salt, egg, golden syrup, 2 tablespoons of oil, the vanilla and the cocoa powder in a large bowl.
- Tip the hot oats, nuts and seeds straight into the bowl (the heat helps the bars stick together) and mix until everything is coated.
- Press the mixture firmly into the lined tin. Bake for 25–30 minutes, until the edges are crisp. Bake a little less for chewy bars, a little longer for crunchy ones.
- Cool slightly, then lift out and cut into 24 small or 12 large bars. They cut more cleanly while still warm. Cool on a wire rack.
- Chocolate drizzle (optional): Microwave the chopped chocolate and 1 tablespoon of oil in 20-second bursts, stirring each time, until smooth. Drizzle over the cooled bars and leave to set.
