Fruit & Nut Bars

These bars are great for an on-the-go snack– they are similar to Kind bars but with about 80 less calories and over half the carbs! You can substitute in any other kind of nuts if you don’t like the ones I use below (just know that the calories may change).

This would also be a delicious granola to use over yogurt or with fruit! If you’d prefer it as granola, cut the honey down to 2tbsp. It will crumble much more easily.

If you’re keeping them as bars, the refrigeration part is key. At room temp, they’ll still be bars but will fall apart a little bit more easily than if kept in the refrigerator. Enjoy!!

Makes 10 bars

Per serving (1 bar): 144 calories, 9g fat, 15g carbs, 3g fiber, 4g protein (12g Net Carbs)
Homemade Kind Bars        Fruit & Nut Bars


  • 1/2 cup almonds, chopped — measure whole almonds (1/2 cup whole almonds)
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup raisins
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp almond flour or meal
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp coconut oil
  • 1/4 cup honey (if making granola, only use 2 tbsp honey)


  1. Preheat the oven to 350 degrees.
  2. Line a 9×9 baking dish with parchment paper and spray with nonstick spray.
  3. In a large bowl, mix together all of the dry ingredients.
  4. Combine the coconut oil and honey in a microwave-safe bowl and microwave for about 30 seconds or until the coconut oil has melted.
  5. Drizzle over the dry ingredients in the bowl and mix until everything is covered with the honey/coconut oil mixture.
  6. Pour the mixture into the parchment paper-lined baking dish and spread out evenly, patting it down to make sure the top is as flat and as even as possible. NOTE: Make sure the bars fill the pan/touch every side. My first try, I used a larger dish and the mixture didn’t fill the pan and all the honey ran out of the side that wasn’t touching the side of the pan.  
  7. Bake for 15-20 minutes.
  8. Let cool. Once cool, refrigerate for about 30 minutes or until firm.
  9. Remove from the dish and cut into 10 even pieces **— I like to keep them in the refrigerator so they stay nice and firm but you can leave them at room temp too.

**If you’re making granola, remove from refrigerator and crumble into granola-size pieces.

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