Copycat Perfect Bars

If you clicked this recipe, you probably either love Perfect Bars and want to make your own, or have never tried them and are curious what the fuss is all about. Here‘s a link to where you purchase them from Amazon.


This recipe is for Peanut Butter Perfect Bars, but I also love the Almond Butter flavor! Which other flavors would you want to see? Let me know in the comments.


My favorite part of Perfect Bars (besides the awesome ingredients) is the T E X T U R E. Its kind of like fudge, but better. These homemade bars are a bit softer than the packaged bars, so make sure to store them in the freezer so they stay solid.

You’ll need to wrap the dough in plastic wrap and freeze for at least an hour before cutting into bars to avoid a big, gloopy mess.


Then, simply slice into bars and enjoy!!!


If you love making homemade versions of your favorite packaged treats, check out these Copycat Eating Evolved Mint Coconut Butter Cups, or Sugar-Free Peanut Butter Cups. What else do you want to see a homemade version of?! Let me know!


Copycat Perfect Bars
By The Granola Diaries


  • 1 C Natural creamy Peanut Butter
  • 1/4 C Honey
  • 1/3 C + 3 Tbsp Vanilla Protein Powder (I used Vega Brand)
  • 1 tsp vanilla
  • 1 Tbsp milk of choice (I used Almond Milk)
  • Optional: 1/2 tsp superfood powder, spirulina powder, wheatgrass powder, or maca powder, or any superfood powder of choice. (I skipped this and still loved it!)


Mix all ingredients together in a bowl until combined. Mixture should be thick and tough to mix. If seems too runny, add some more protein powder, or a Tbsp of oat or almond flour. If seems too thick (will no longer mix), add a splash more milk. Line a loaf pan or container with plastic wrap and press mixture into a large rectangle shape. Freeze for at least an hour and then slice into ~6 – 7 bars.  Wrap each bar individually and store in the freezer. They’ll get soft at room temperature!


  • These bars are quite soft. To add a bit more firm texture, feel free to add ~2 tbsp. of oat flour or almond flour.
  • Mixing and pressing is easiest if you have a silicone spatula!

Nutritional Info
I don’t usually add nutritional info and I am not sure how reliable this data is. I pasted a screenshot of what I input on MyFitnessPal. At 271 calories and 11g protein per bar, these are very comparable to real deal! 


Healthy Chai Latte Muffins with Coffee Glaze {Gluten Free, Sugar Free, Dairy Free}

Nourishing fiber-rich oats + antioxidant-rich, inflammation fighting Chai tea + caffeine (optional) = the PERFECT breakfast to go! And that’s all in one muffin!


These muffins are almost the same ingredients as if you were to have a chai tea and bowl of oatmeal for breakfast, but in muffin form. Plus, with a delicious coconut coffee glaze, which is really the icing on the cake. Literally.

If you’re not into coconut, feel free to sub the coconut butter for Greek yogurt. Or you could even use powdered sugar if you don’t mind eating sugar. 


In addition to being super healthy and a great breakfast choice, these muffins are:

  • Warming
  • Moist
  • Perfectly chewy
  • Not too sweet
  • Delicious when warm


The ingredients are super simple, the one thing that makes these muffins a tiny bit more time consuming is making the Chai Milk. It really is easy, and so worth it. Don’t let one extra tiny step deter you. Just steep 3 Chai Tea Bags in some almond milk (or milk of your choice). You can even do this a day or 2 before and keep in the fridge until you’re ready to bake!

And then, once you’re ready to bake: simply mix the Chai-infused milk with some eggs (or flax eggs if vegan), and maple syrup for sweetness. Then add the oats. And bake! Simple as can be.  If you really love the flavor of Chai (black tea, ginger, cardamom, cinnamon, fennel, clove and black pepper), feel free to add an extra pinch of any of your favorite spices. Except maybe not the black pepper.


Which do you want to see next: Earl Grey Muffins or Green Tea Matcha Muffins?! Let me know in the comments!

Healthy Chai Latte Muffins with Coffee Glaze {Gluten Free, Sugar Free, Dairy Free}
By The Granola Diaries

For the muffins:


  • 1 C Chai Milk (1 1/4 C Almond milk + 3 chai tea bags)
  • 2 eggs
  • 1/3 C Maple Syrup
  • Optional: 1 tsp vanilla
  • Optional: 1 – 2 Tbsp brewed coffee


  • 2 C Oat Flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Optional: additional pinches of cinnamon, caradamom, ginger, salt (to enrich even more Chai flavor)
  • Optional: sliced almonds, for topping

Optional (but recommended): For the coffee frosting:

  • 3 – 4 Tbsp Coconut Butter, melted
  • 1 – 2 Tbsp hot water
  • 1 Tbsp coffee
  • Or, if you’re not into Coconut, try the Greek-yogurt based Glaze from my Cinnamon Rolls Recipe.


  1. Make the Chai Milk! Heat Almond Milk + 3 Chai Tea Bags on the stove top. Stir, pressing down on tea bags, to make sure you are extracting all the flavor. Once mixture is almost boiling, remove from heat and let come to room temp.
    • Tip: You can do this step the day before, and store the milk + tea bags in an air-tight container in the fridge. You’ll extract even more flavor!
    • The reason you only need 1 C of Chai Milk but the recipe calls for 1 1/4 C Almond Milk is because some of that will evaporate when you heat it.
  2. Preheat oven to 350 and line a muffin liner. Spray the muffin liners well!
  3. Add wet ingredients to a large bowl and whisk well. Add dry ingredients and mix until just combined. You can add additional spices if you want a very strong Chai flavor. Pour batter into 12 muffin liners and bake for 15 minutes.
    Optional: top with mixed nuts like slivered almonds for some crunch.
  4. While muffins bake, make the frosting. Mix the coconut butter and coffee. Add 1/2 Tbsp hot water at a time, until you’ve achieved the consistency you want. Let muffins cool for ~5 minutes before frosting.
  5. Enjoy for breakfast or a snack! Just remember these do contain caffeine, so may be best to avoid before bed!


  1. Don’t skip spraying the muffin liners! This recipe does not contain any butter/oil so muffins will be more sticky than usual.
  2. For even richer Chai flavor, feel free to add more cinnamon, cardamom, ginger, or whatever your favorite spices are.
  3. For Vegan: Sub flax eggs.
  4. Adding coffee is optional, but I personally enjoy it. If you are not a coffee drinker, simply don’t add it!


Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}

When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!

I’m so excited to finally share this recipe! I’ve been teasing it on Instagram (@thegranoladiaries) and getting TONS of comment asking me to JUST POST ALREADDDYYYY. So I am!

2018-04-08_15-39-25_193I debated calling this a “loaf” or “bread” or “cake” even, but ultimately decided on “breakfast bread”. I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!


The ingredients are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)


The inspiration for this loaf came from a recipe Lindsey at Pinch of Yum posted the other week for… blueberry lemon bread! You can find that here. BUTTT, she insisted that white sugar was the best/only way to sweeten it. Challenge accepted.

While I am sure Lindsey’s loaf is super delicious, I set out to make a gluten and refined-sugar free version, so I could eat the loaf for breakfast. ‘Cause that’s just how I roll. And now you can have this loaf for breakfast, and Lindsey’s for dessert. Win win!

IMG_4045If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake, Banana Bread Baked Oatmeal, 5 ingredient blender banana bread, or go crazy with some Chocolate Banana Bread.


Blueberry Lemon Breakfast Bread 
By The Granola Diaries 


  • 1/3 C Coconut oil, melted and cooled
  • 2 – 4 Tbsp honey (more = sweeter)
  • 2 eggs
  • Juice of 1 medium lemon
  • 1/3 C Almond Milk (can sub regular milk)
  • 1.5 C Oat flour
  • 1 tsp Baking powder
  • Pinch of salt
  • ~ 1 C Frozen blueberries


  1. Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
  2. Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
  3. Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
  4. Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
  5. SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!


  • I think this would also be delicious with raspberries!
  • Top with melted coconut butter as a frosting, optional.
  • Store in fridge, or slice and freeze.

















Paleo Tuna Salad + PAGEL GIVEAWAY {Mayo-Free, Oil-Free, Whole30 Friendly}

2018-04-01_14-59-04_610HEY GUESS WHAT?! This paleo tuna salad goes amazingly well on paleo bagels, and I’ve teamed up with my friends at Bedrock Bakers to send one lucky winner a variety package of PALEO BAGELS!!! They are made with cassava flour, totally gluten and grain free, and I promise they are still chewy and delicious! Here’s how to enter: Head to my Instagram page @thegranoladiaries and enter on the latest post!


And if you win, you should definitely top a Sesame Seed Paleo Bagel with this tuna salad. And if you don’t win (this time), 2 things:

  1. Keep following along, there will probably be a next time! 😉
  2. Make this anyways and spread it on your favorite toast. Or this grain free nut and seed bread, that also happens to be Paleo!


Ready to make it? Mash the avo, add the drained tuna, some celery for crunch, season, and DONE! Easiest Tuna Salad ever.

For more crunch, slivered almonds are also a delicious add-in. If you like everything on the sweeter side, dried cranberries also add a really nice flavor (trust me!!!).


Paleo Mayo-Free Tuna Salad
By The Granola Diaries


  • 1/4 – 1/2 Ripe Avocado
  • 1 Can Tuna (low sodium)
  • Half a lemon
  • Half a stalk of celery
  • Salt, pepper, garlic powder to taste


Mash the avocado in a bowl. Add the rest of the ingredients, and stir to combine. Top on toast, a bagel, crackers, or eat straight!

Did you make this? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!