These healthy granola bars are not only delicious, but great for a quick on the go snack, or pre workout snack. This is great to add to your weekly meal prep too! These are perfect if you are on a Weight Watchers journey – not too many points!
My favorite granola bar is Nature Valley Crunchy Oats N Honey. They are 7 WW points, but also have 11 grams of added sugar. My granola bars are 4 WW points, with only 2 grams of added sugar. Whoop!
How to make healthy granola bars
Choose Whole Grains as the Base
Start with nutrient-dense ingredients like oats or whole grain flours (e.g., oat flour or almond flour). These grains are rich in fiber and help keep you full longer. Combine them with unsweetened granola or add-ins like quinoa flakes for extra crunch and protein.
Use Natural Sweeteners
Instead of refined sugar, opt for natural sweeteners like honey, maple syrup, or sugar-free pancake syrup. These alternatives add sweetness without the sugar spike. You can also use mashed bananas or applesauce to sweeten while adding moisture.
Incorporate Protein and Healthy Fats
Boost the nutritional profile by adding protein powder, nuts (almonds, walnuts), seeds (chia, flax), or nut butters (peanut, almond). These ingredients add protein and healthy fats, which help make your granola bars more filling and balanced. I find adding just a touch of these to recipes add so much flavor but doesn’t break the Weight Watchers points bank.
Ingredients Needed for Healthy Granola Bars
- oats (quick oats are great!)
- oat flour
- granola
- sugar free pancake syrup
- brown sugar
- coconut oil
- sugar free chocolate chips
- egg whites
- peanut butter
- marshmallows
Is Allulose Safe?
Allulose is a low-calorie sweetener that has gained popularity as an ingredient in various products, including pancake syrup. It occurs naturally in small amounts in certain fruits like figs and raisins. It has about 70% of the sweetness of sugar but with only a fraction of the calories (0.2 to 0.4 calories per gram compared to sugar’s 4 calories per gram). Allulose is the ingredient in the sugar free pancake syrup I use in this recipe.
Potential Health Benefits:
1. Low Impact on Blood Sugar: Allulose has minimal effect on blood sugar and insulin levels, making it a popular choice for people with diabetes or those following low-carb diets.
2. Gut Health: Some research suggests that allulose may support gut health by promoting beneficial bacteria, although more research is needed.
3. Weight Management: Since it’s low-calorie and doesn’t spike blood sugar, it can be a good option for those looking to reduce calorie intake without sacrificing sweetness.
Potential Drawbacks:
1. Digestive Issues: Like other low-calorie sweeteners, consuming large amounts of allulose can cause digestive issues such as bloating, gas, and diarrhea in some people.
2. Limited Long-Term Research: While initial studies on allulose are promising, long-term research on its effects is still relatively limited.
In conclusion, allulose can be a healthy alternative to sugar in pancake syrup for most people, especially if you are managing blood sugar levels or reducing calories. However, moderation is key to avoid digestive discomfort.
Note: I am not a doctor, nutritionist or anything of the sort. This is just what I’ve learned based on a few google searches. If you find allulose bothers you, by all means use cane sugar, or another alternative sugar substitute.
Ingredients
- 2 cups flour
- 1/2 cup oat flour
- 1 scoop vanilla protein powder (I use Flavcity vanilla)
- 1/2 cup granola (I used Thrive chocolate chip)
- 1/2 teaspoon salt
- 1/4 cup sugar free pancake syrup
- 1 teaspoon cinnamon
- 2 tablespoons peanut butter
- 1/4 cup water
- 2 marshmallows
- 1 tablespoon coconut oil, divided
- 2 tablespoons unsweetened coconut
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 3 egg whites, whipped
- For the chocolate dip:
- 1/2 cup sugar free chocolates
- 1/2 tablespoon coconut oil
Instructions
Preheat your oven: Set your oven to 325°F (162°C) and line a baking dish with parchment paper.
Combine dry ingredients: In a large bowl, mix together the flour, oat flour, vanilla protein powder, granola, salt, and cinnamon. Set aside.
Prepare the wet mixture: In a microwave-safe bowl, combine 1/2 tablespoon coconut oil, peanut butter, sugar-free pancake syrup, and water. Heat in the microwave in 10-15 second intervals until smooth and well combined.
Add marshmallows: Stir in the marshmallows and vanilla until melted and incorporated into the wet mixture. You may need to microwave the mixture for a few more seconds to help melt the marshmallows.
Add egg whites: Gently fold the whipped egg whites into the dry mixture.
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until everything is fully combined.
Stir in coconut: Add the unsweetened coconut and mix until evenly distributed.
Press into the pan: Transfer the mixture into the lined baking dish. Press down firmly to ensure the bars hold together.
Bake: Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan.
Prepare the chocolate dip: While the bars cool, melt the sugar-free chocolate chips and 1/2 tablespoon coconut oil together in a microwave-safe bowl, stirring every 20 seconds until smooth.
Dip the bars: Once the bars are cool, cut them into mini bar sizes. Dip each bar halfway into the melted chocolate, then place them on parchment paper to set.
Chill and serve: Place the dipped bars in the refrigerator for 10-15 minutes to allow the chocolate to harden. Enjoy your mini granola bars!
Notes
As of the date of this publication, each granola bar is 3 WW points. Click here for the WW tracker.
If you count calories or macros, each on is 112 calories, 5.9 fat, 14 carbs, 3.4 fiber and 4.4 protein.
Let me know if you make these Weight Watchers friendly healthy granola bars!
Looking for an easy dessert to take to your next party? Try out my spicy avocado truffle balls – so good! They are only 3 Weight Watchers points.
