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Diabetes Bites Newsletter

Recipes for type 1 and type 2 diabetes.

5 Ingredient Granola Bars – Sugar Free Recipe

Original recipe:

Recipe by The BakerMama (Ingredients adjusted, original recipe from Author: Maegan – The BakerMama)

Yields 15 large bars or 30 small bars.


  • 1 cup natural peanut butter or 1-1/2 cups natural almond butter (48g carb, 64g protein, 120g fat, 16g fiber)
  • 1/2 cup Lakanto sugar free Maple syrup (24g carb, 20g fiber))
  • 4 cups Ezekiel 4:9 Flax sprouted whole grain cereal (blue box)(296g, 32g pro, 10g fat, 48g fiber)
  • 1 cup old-fashioned oatmeal (54g carb, 6g fat, 10g pro, 8g fiber)
  • ¾ cup no sugar Lily dark chocolate chips, divided (28g, 14g fat, 3g pro, 12g fiber)


  1. Line a 9 x 13-inch baking dish with parchment paper or foil and spray with non-stick cooking spray. Set aside.
  2. In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter (or almond butter) and sugar free Maple syrup. Stir in the granola and oatmeal until well combined. If it is a bit dry, add in ¼ to 1/3 cup water.
  3. Stir in ½ cup of the chocolate chips.
  4. Spread the mixture evenly into the prepared baking dish. Sprinkle with remaining ¼ cup chocolate chips. Use a spatula or your hands with parchment paper under them to press down firmly all over the top of the mixture making sure the top is smooth and the mixture is as compact in the dish as possible.
  5. At this point, you can lift the bars out of the dish (using the edges of the foil or parchment paper) and immediately cut into bars with a sharp knife or you can cover the dish with plastic wrap and place the bars in the refrigerator to firm them up even more, about 30 minutes, before cutting them into bars. Store cut bars in a sealed container in the refrigerator for up to 2 weeks.

Nutrition facts for 30 small bars made with peanut butter:

Calories – 116.5kcal
Carbs – 15g
Protein – 4g
Fat – 4.5g
Fiber – 3.5g

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