You guys. I didn’t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead. I also brought these granola bars with me, tucked into my bag next to my neglected laptop, and I’m so glad I did.
No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars. They kept my blood sugar levels stable, and kept me from turning into a cranky, hypoglycemic mess.
I can attest that these no-bake bars, which are made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are some effective, energy-rich treats. I’m never traveling without them again. They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They’re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Granola bars are the answer!
Almond Coconut Granola Bars
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 16 bars 1x
- Category: Snack
These homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup. These bars require about 15 minutes of prep time, then an hour-long rest in the refrigerator to set. Recipe yields 16 granola bars.
Ingredients
- 1 cup chopped almonds
- 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
- 1 cup large, unsweetened coconut flakes (shredded coconut should work, too)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup creamy almond butter or peanut butter
- ½ cup honey or maple syrup
- 1 ½ teaspoons vanilla extract
Instructions
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Toast the almonds for maximum flavor (you can skip this step, but your bars won’t be quite as awesome): In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium mixing bowl.
- To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.
- In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter (cough, Justin’s), you might need to drizzle in another tablespoon of honey to help it all stick together.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper.)
- Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.
- When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
- For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
Notes
Recipe adapted from my almond chocolate chip granola bars.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Use certified gluten-free oats.
Make it nut free: I think you could use sunbutter instead of almond butter, and replace the almonds with pepitas. The end result will taste different, of course, but I think it will still be delicious.
Change it up: Virtually any combination of chopped nuts, seeds, coconut and/or dried fruit (chopped if larger than a raisin) would work in this recipe. You’ll just need about 2 cups total, to replace the 1 cup almonds and 1 cup coconut used here.
If you love this recipe: Check out more granola recipes here!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
dervla
making these tonight – yum looking! I may change out the almonds for pumpkin seeds (or something equally bulky) just to get around the no nut rule at my child’s camp!
Kate
Thanks, Dervla! Watch out for that nut butter, too. I think sunbutter would work?
Jennie
we have a ton of rolled oats – do those ever work for bars like this? looks great!!
Kate
They would, but I recommend breaking them up a little in a food processor or blender so they are closer in size to quick oats. I find that quick oats stick together and have a more pleasing texture in these.
Maryann
Would love to see nutrition content with your recipes : )
Kate
I’m working on a solution for that!
Louise
These look scrumptious…by chance do you have the carb count on them?
Many thanks, Louise
Kate
I don’t, I’m sorry. Please feel free to run them through a nutrition calculator like myfitnesspal.com. I offered a few variations within the recipe, and that way you can make it match exactly the way you make them.
DANA
Beautiful job, me lady!
Kate
Thanks, pal!
Audrey
These look awesome!! Do you think I could use sliced almonds? Also, do you think I could omit the toasting step or does it add a lot of flavor? Thanks so much!!
Kate
Hey Audrey! Yes, sliced almonds will work well. I actually ran out of almonds when I was making these, so I subbed in some slivered almonds just fine. I added the toasting step because it brings out tons of flavor. You can skip it but they won’t be quite as awesome.
Cassie
Glad that you had a well deserved, restful vacation from work! But hey, let’s get back to cooking–but that might be too fun to be considered work, haha! Love these granola bars–can’t wait to tuck in!
Kate
Haha! Thanks, Cassie!
Jessie @ Chasing Belle
With each new recipe you post I am getting more and more excited for your cookbook! I have all these ingredients at home…so making these tonight!
Kate
Thank you so much, Jessie! I hope you really love these!
Jennifer
My family and I LOVE the Almond Chocolate Chip Granola bars and I make them quite frequently but they definitely don’t last long around our house. I am going to try this recipe and see if I get the same reaction from my family. Thanks a lot Kate for all your wonderful recipes. Many of them have become staples in our house.
Amelia
Perfect timing! I was just lamenting that I am running out of snack ideas to take to the office. Time to head to stock up on these ingredients! =)
Steph
Hi Kate! I made the granola bars and they actually turned out amazing. I have been making bliss balls and these are much easier and better. I think I will make a stash and then freeze for when I go back to work in a few weeks. Thanks for sharing!
★★★★★
Allyson
Congrats on taking a non-work weekend. Sometimes all you need is to take some time off and watch the Olympics, you know? These granola bars look excellent. I’ve been trying to find my perfect granola bar recipe for a while, but haven’t thought of making a no-bake version. I’m going to have to try these!
Marsha
Sounds so good. I’d love something like this, and I think I have everything to make it. I’m pinning it for later!
Audrey @ The Thrifty Traveler CA
Made these last night and they were a big hit with my kids. I used what we had on hand, so that meant Peanut Butter and Walnuts and I threw some chocolate chips on top as well. A perfect afternoon snack! Thanks for sharing!
★★★★
Amanda
Hi! These look so tasty and pretty. I always add chocolate chips to mine so they turn out dark. I am going to try yours with honey.
CARMEN
Do the almonds have skin? From the photographs it looks like they do? The bars look amazing!
Kate
Yes, they do! Blanched almonds would be fine, too.
CARMEN
Finally made these Kate, tucking in as I type with a glass of Rioja, all I can say is mmmmmmmm
★★★★★
Lisa
These are amazing! So easy and delicious. I also added about 3 tbsp of chia seeds. Other than that followed to a t and they are a huge hit. I suspect they will be gone by tomorrow :)
★★★★★
Kate
Thank you, Lisa! So glad they turned out well for you.
Katie
These look delicious! Such a great thing to have in the house as a snack or to take with you when you go out. Looking forward to giving them ago! :)
Ariana
I am very excited to try these bars out! Could I use crunchy peanut butter instead of creamy? Or would they not stick together as well? I am sort of a crunchy peanut butter type of girl!
Kate
Hey Ariana, I think crunchy would work well; you just might need to add a teeny bit more of it. I’m not sure you’ll really be able to tell the difference in the final result, since the almonds offer so much crunch.
Joanne
I’ve been buying boxes of KIND and Larabars for midday sustenance, but these sound way way way better. And cheaper. And just so good.
Christina
These are easy and SO delicious. I brought them to work to keep in the freezer for when I have to stay late and need a snack, but I have a feeling that they won’t last long…
★★★★★
Kate
Thank you, Christina! So glad you enjoyed them. I already polished off the first batch, all on my own!
Alex
These bars are delicious Kate, thanks for the recipe! I used shredded coconut and added in a few finely chopped figs too – great travel food :)
★★★★★
Lou Ann
Made the almond bars tonight. They are so-o-o good. What a super, tasty, nutritious breakfast food. I have a long commute to work and these go perfect with my coffee while I listen to the news. I love your recipes. I also made your Best Lentil Soup last week and it is definitely the best! These recipes are both keepers. I am excited because I am by no means a good cook and your recipes so far are easy to follow, unique and yummy. Thanks.
★★★★★
Kate
Thank you very much, Lou Ann! Delighted to hear it. :)
Maggie
Hi Lou Ann and Kate, I too have got all the ingredients I need to make these delicious bars. I want to make them for my little grandson who is going to have to take snacks to school for mid morning in Sept. I live in the UK and we use metric not cups … but I have a set of NIgellas Cups …and I figured that even though they not be quite as big as American cups as long as I measured everything with them it would work!, anyway, I a, going down to Oxford to see the, tomorrow and so I am going to do a practice run!! yummmmy!, Thank you for your delicious recipes. Lou Ann, please would you tell me where to find the Best Lentil soup you mentioned ….. I can’t find it !! Thank you very much. Maggie.
Kate
Thanks, Alex! That’s great to hear!
Selina
Delicious :)
★★★★★
Kate
Thanks, Selina!
Chris
These are so dilicious and came together in a snap. I added dried cranberries because I love them. Thank you for all of your great recipes. I cannot wait for your book!
Kate
Thank you so much, Chris! Cranberries sound like a tasty addition. Can’t wait to show you the book!
Corinne
Kate!
I stumbled upon your blog about a year ago and a have been such a huge fan ever since. Rarely comment but I wanted you to know I made these last week before heading into a week of night shifts. They totally keep me going when the grogginess inevitably hit around 3AM. The texture was just perfect and they kept so well in the fridge all week!!
Subbed walnuts for the almonds (my sleep deprived brain just forgot them at the store) and it seemed to work just fine.
Thanks for the awesome inspiration all the time :-)
C
★★★★★
Kate
Hi Corinne! Thank you for your sweet note. Glad these bars have kept you going through those long shifts! Walnuts sound great; they’re high in omega-3’s, too. :)
Lavanya
Wow, I didn’t know that about agave! Thanks for the info. I’m not going to buy any more once I finish the bottle I have, which I use rarely anyway.
Kate
Yeah, I’m in the same boat! Thanks, Lavanya.
Lavanya
Could you use agave instead of maple syrup or honey in this?
Kate
Yes, I think you could. I don’t recommend using it in my recipes any more, for reasons outlined here.
Natalie
Exciting!
Natalie
My bars are sitting in the fridge setting as we speak. I am thinking of doing a cranberry white chocolate version for my mom.
Kate
That sounds delicious! I have a cranberry orange version here.
Natalie
These are amazing!! I’m going to try them with hazelnuts and dark chocolate next.
Natalie
So I do like PB, but I don’t want quite a strong PB flavor. I’m thinking flaxseed mixed with water might work as a good binding agent (so half that and PB).
Kate
That’s an idea! I’m not sure how that will work. Please report back if you give it a try. Almond butter is great, but it is pricy.
Carla
Not sure what “sunbutter” is? Something American? Here in Canada, we have a wonderful non-peanut butter called “Wow Butter” made of toasted soy nuts. Its flavor is rich, deep, and (to my tastebuds) superior to peanut butter. Plan to try it in this recipe.
Kate
Sunbutter is sunflower seed butter! It’s kind of a mouthful to say the whole thing, so I guess that’s why it has been shortened to sunbutter.
Melissa
I made these and they came out great. The only slight change I made is I used slivered almonds instead. They tasted great.
★★★★
Kate
Thanks, Melissa! I’m glad to hear that.
Lindsay
These are SO SO good! I think I got carried away when I pulsed my oats, because the texture was a little less solid than I expected, but I packed some of these in while traveling to avoid airport food last weekend and I’m so glad I did. Thanks for another delicious (and easy!) recipe, Kate!
★★★★★
Kate
Awesome! I’m so glad they turned out well for you after all. Thanks for letting me know, Lindsay!
Rosa
Just made these in preparation for a plane trip with and they’re delicious! A little goes a long way (cut some in half for my toddler) so I’m glad they freeze well. I used a blend of almond and peanut butter because I was low on almond and I think next time I’ll try all almond (although it is more expensive) because peanut butter is a pretty assertive flavor- drowns out the coconut a bit.
Kate
Thank you, Rosa! I’m glad you enjoyed them.
Dani
Do you people in the States normally use honey that has been processed to stay liquid? This recipe did not work out very well with regular honey that is not liquid (unless very fresh). After refridgerating, my bars do not stick together like they should.
I should have been smart and heated the honey first but since it mixed well with the nut butter I did not bother… Now I tried brushing the bars with some water and returned them to the fridge in the hope that the oats will swell more and make the bars more solid.
Kate
Hi Dani, my honey stays liquid. I’m sorry you had trouble with the bars. Could you maybe put them in the oven and warm them a bit? Not sure that will do the trick but it might be worth a shot.
Dani
Thank you for your reply, I guess I can try that! At least they can be turned into something like regular granola if everything else fails. :) The recipe seems delicious so hopefully heating honey to liquefy it will do the trick on my next try.
Therese
These are fantastic! Hubbys asked me to make them again (for the third time!)
Thanks for the recipe!
Kate
Awesome! Thanks, Therese.
Jess
They look amazing! Just wondering, when we make a granola bar, do we always have to toast the oats first every time or we don’t have to. Will those no bake granola bars gonna be crunchy?
Kate
Hey Jess, I’m not sure I understand your question. I didn’t toast my oats; just the nuts, to bring out their flavor. These no-bake granola bars are soft, not crunchy.
TeNarj
Just finished whipping up a quadruple batch!! This time mixing and matching with different dried fruits, nuts, seeds and butters (and maybe even a drizzle of chocolate). They’ve become a packed lunch or snack staple!! Thanks Kate!
Kate
Awesome!!! Can I have some? So glad you’re enjoying these.
Lavanya
These are incredible!! Thank you so much for all of your shaving recipes :)
★★★★★
Lavanya
Shaving = amazing. Autocorrect error!
Kate
Hehe, I love it. Thank you, Lavanya!
Cailey
WOW!!! These are incredible! I made a terrible salad last night for dinner (The lettuce was horribly bitter), but then made these and completely redeemed myself. These bars are just so delicious. I am so excited to make them again, and with some new ingredients added! My husband LOVED them. Thank you for the great recipe :D
★★★★★
Kate
So glad you enjoyed the granola bars! Thanks, Cailey.
Melissa
I’m not a vegetarian at all but find myself constantly making your recipes! You’ll be the the first/only vegetarian cookbook on my shelf when it comes out as your recipes come out perfectly every time! Made these bars and they are such a treat!
Kate
Hooray! I’m so glad to hear that. Thank you, Melissa!
Karen Schnurstein
Hi there,
I am just wondering how the oats come out okay in this recipe since you never cook them? :)
Thanks,
Karen
Danica
Just made these and they are so delicious!
★★★★★
Kate
Hooray, thanks Danica! :)
Renee
These are so good! I used peanut butter instead and did half maple syrup/honey.
Kate
Thank you, Renee!
Melissa
I made these and they turned out really good! Thanks! I also added dried cranberries which I would definitely recommend because they added more flavor. I didnt have almond butter so I just used peanut butter and they still tasted good with the cranberries.
★★★★★
Deb
OMG! You are so cool, girl! I have written several of your recipes on recipe cards. My son refuses to eat butter, fat, etc. So I am so glad that I found your blog! After I try each recipe, I’ll let you know how it is. I can’t wait to try them all. Thank you so much for sharing.
Sincerely, Deb
★★★★★
Sara
I made these this weekend. I used Justin’s almond butter and I did use the suggestion to add another tablespoon or so of maple syrup. Oh man are these delicious. I made them in advance of the week and have eaten one each day for breakfast. They are keeping me so much fuller than I normally am. I’m even making it to lunch without excessive hunger. My partner loved them too, and he’s exclusively an eggs guy for breakfast.
Awesome recipe, Kate!
★★★★★
Amy
Sounds good
Nesh
My husband and I are obsessed with these. They are so delicious and easy to make, perfect snack. I must confess, I make them every week.
★★★★★
Lisa
I made these granola bars using a combination of cashews, peanuts, almonds, walnuts, pecans, sunflower seeds, and pepitas (as well as the coconut). I also threw in some chia seeds and ground flaxseed. I used maple syrup (to keep it vegan), and I toasted all of the nuts, seeds, and coconut before I put the bars together. The flavors were amazing! My bars didn’t hold together very well, but that was my own fault — I’m sure I exceeded the 1 cup nuts/seeds measurement — but the resulting granola was amazing! I served it crumbled over a bowl of chopped apples and sliced bananas, and it was SO good! I will definitely make this recipe again. Thank you!
★★★★★
Beatriz Sztain
This recipe has become a staple in our home. I have tried it with honey, with maple syrup, with peanut butter and with almond butter. I even added once chocolate chips for my non vegan family members. Everyone loves them.
Rella
Hi Kate,
I was wondering if the texture of these bars end up being crunchy or soft and chewy.
Thanks,
Rella
Nemo
Hey Rella, I made mine in mini cupcake patties and don’t know if that made it different or not, but mine were nicely soft and just melt-in-the-mouth! It’s an awesome recipe
★★★★★
Jérémy
Amazing taste ! Already did it 2 times, great recipe, thanks !
Kate
:) You’re welcome!
Lisa
These bars are amazing!
Kate
Thanks! And so are you!
Nemo
Wow!! These tasted fantastic and looked great when moulded into mini muffin patties before being wrapped with al foil – will HAVE to make again!! Thanks so much!
★★★★★
Kate
Awesome! They sound so cute as little muffins, too :)
Catherine R White
Delicious! Thank you!
Kate
:)
Jess yunger
Can you use PB2 in place of peanut or almond butter to cut back calories?
Kate
I haven’t tried it myself, but I’m thinking you’d lose some of that binding power of the peanut butter when they come together. It might be a bit more crumbly, but should taste just as good!
Rw
Made and love. Kids love store bought granola bars, blah with all the non healthy ingredients. Can barely keep ahead of their eating. Last batch I cut the sugar by 1/2 and replaced with date purée I made still delic!
Kate
Oof, those store-bought granola bars can be so tricky. I’m glad the kids approved of these ones!
Catherine
Good evening Kate,
I am looking for dairy and gluten free ideas to take on a 4 day hike into the middle of nowhere in South Africa. I looked at the almond coconut granola bars listed under GF DF, but they use oats. I have been told I may not eat oats because they have gluten in them. Do you have any suggestions on an oat replacement?
Thanks
Catherine
Kate
Hi Catherine, can you find certified gluten-free oats? Those would definitely not have gluten in them. I’m not sure what to suggest otherwise, perhaps quinoa flakes? That’s really a shot in the dark, though.
Hannah
I have come to loathe store-bought bars in any form, but I have never made my own. When I travel to conferences and want something quick to get me going in the morning, along with a piece of fruit (and coffee!!!), I can enjoy these without spending a fortune at the hotel where we are effectively “trapped”. I might bring enough to share next time. Thanks for posting.
★★★★★
Kate
Ugh, those granola bars can be so sneaky! They seem so good for you, but then you look at the ingredients. I’m so happy this recipe solves that problem for you, Hannah! I hope these help you survive your conferences. :)
Robin Krohn
I have made these over and over again with rave reviews every time! My friends and family cannot get enough! I now know to double every recipe because everything I make of yours goes so quickly. My freezer is now getting stocked for some future guests coming to stay for a week.
All my friends know how crazy I am about your recipes! I have shared your site and printed your recipes many, many times over.
Deep Gratitude!!!
Kate
This is so kind of you, Robin! I’m so glad C+K has been a positive part of your life. Thank you for commenting!
Chris
Can you give advice on how to sub liquid stevia for sweetner in this recipe?
★★★★★
Kate
Hi Chris, I’m sorry, that won’t work as honey or maple syrup is necessary for the bars to stick together. You could perhaps replace the sweetener with an equal amount of additional nut butter and add stevia to taste, although I don’t use or recommend stevia so I really can’t say how much.
James
hmmm, thinking of making these but instead of peanut butter, tahini? Do you think this will work? Should make it slightly halva-like tasting, i’d imagine (yum!)
Kate
I think it should work since the textures are similar and it should behave similarly in the recipe. I haven’t tried it myself, so I can’t attest to the flavor. If you’re up for experimenting, I say go for it!
Mariann
I made the Almond Coconut Granola Bars today but they are grumbling when I cut them. What can I do to get them together?
★★
Kate
Hi Mariann, I’m sorry to hear that! You might try pressing them down a little more and giving them more time in the fridge. Next time, you might want to add a little more nut butter or liquid sweetener to bring them together. Slight variations in measurements can affect the end results of these.
Vickie
Hi Kate! Just wondering if these bars would work if I toasted the oats? I love the taste of toasted nuts & oats together. My idea is to toast the oats on a cookie sheet in the oven, then let them cool before adding the other ingredients. The only thing I can think would change is the bars would be crunchier. What do you think?
Kate
Yes, I think they would, Vickie! They may come out more crumbly, as the dry oats tend to soak in moisture and help to keep the shape of the bar, but I think you’d enjoy the nutty taste of the toasted oats. Let me know how it goes!
Heather
I am in culinary school and I made these today… My instructor asked me to send her the formula. I used peanut butter and Topped with min I chocolate chips. Thank you for great granola bars!
Kate
Such a compliment, Heather! Thanks for sharing this recipe. :)
Megan
Anyone know the calories and sugar (g)?
Kate
Hey, Megan! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Maureen
My daughters love no-bake energy bars. These sound terrific! We will make some tonight.
Kate
I hope they go well, Maureen!
Bill
We have made these bars several times and love them. They are always a huge hit when we share them! Thank you!
Kate
Thank you, Bill! I’m so glad you enjoy these– they’re a favorite snack of mine, too.
Arianne W
I made these the other day, Ave they turned out great! I did use less cinnamon than the recipe called for, but that’s just my personal preference. I love cinnamon, just not in my granola bars for some reason. They were a hit with my 3 year old, which is what I was hoping for. I’ll definitely be making these again!
Kate
Great! I’m glad you could adjust it to your tastes, Arianne.
Steve Taylor
Make these every week. Love them. Going to have a go at the other bars. These are so much nicer than store bought. And I know what’s in them.
★★★★★
Kate
Exactly! That’s the best part–knowing what you’re putting in your body. I’m glad these are a hit, Steve.
Marion Wyllie
Almond Coconut Granola Bars were fantastic. I just love your new cookbook “love Real Food” and all the recipes I have tried are absolutely delicious. Thank you so much.
Kate
Thank you so much for getting the book, Marion! I’m so glad you love it, and the granola bars!
Brittany Everett
I made these today using maple syrup instead of honey, and I can honestly say these are better than any granola bar I’ve ever purchased.
★★★★★
Kate
Mission accomplished! Thanks, Brittany.
MJMurray
I made this recipe and used half honey and half maple syrup. My daughter shared with her swim team and now I will be providing snacks for the season. Happy to do it, knowing they are getting their energy from a health source. Thanks for sharing!
★★★★★
suzi
kate, thanks for starting me off on making my own granola bars with this recipe. It’s the perfect thing to make with lots of leftovers in the baking pantry – seeds, nuts, dried fruits, bran/quinoa flakes, etc. I did it this morning and the result was yummy. I added a bit of coffee flavoured protein powder and mix of honey and black molasses. I didn’t add any peanut butter (that’s for me to watch tv with a spoon!! lol).
★★★★★
Kate
Welcome, Suzi! Happy to provide a start for you. I appreciate your review.
kristi bills
these are delicious!!
★★★★★
Kate
Thank you, Kristi!
morgane cottier
Trying this for tomorrow. This homemade snack looks perfect for someone whose busy but wants to eat ‘healthy’
Kate
That’s a great description, Morgane!
Erin Collins-Cecil
There were good! I used slivered almonds, which I toasted, and small flaked coconut, since the grocery store did not have the large flakes that were unsweetened, and cashew butter. My only issue is that they were a little sticky and too sweet, much more moist than what is pictured— I would probably start with 1/4 cup of the sweetener and go from there. I feel that the amount of liquid:oats/coconut/nut ratio will depend on a variety of things– such as type of oatmeal used, if you warmed up the liquid mixture to make it easier to stir (I did). Will definitely make again!
★★★★
Kate
Yes, you need to make sure on the oats used. Thanks for sharing, Erin!
Chelsea
I COULD NOT stop eating these! Soooo addicting! I had one after refrigerating for a few hours and I wasn’t crazy about how moist they were. But I stuck them in the freezer and literally ate them straight out of the bag from there. I have to restrain myself from making them every week. Even though they are a healthy alternative to eating store-bought granola bars, it’s probably not the best idea to eat them all at once! Ha ha! Thanks so much for this recipe, though! I will definitely continue to make it!
★★★★★
Kate
You’re very welcome, Chelsea! You know its good when you can’t stop eating. :) Thanks for sharing and for your star review.
Qbee
Thank you for this recipe! It’s all natural and “Oh, So Good” granola bar recipe. I ate them right out the freezer. I doubled the recipe the second time I made it because it freezes so well. Thank you!!
★★★★★
Kate
A double batch sounds like the way to go! Thank you, for your review.
Porshai
Hi Kate! Thank you for sharing your recipes with the world- they truly are a blessing. As a working mother, I aim to prepare vegan/vegetarian meals at home for my family and you make that possible! Your linguine butternut squash recipe was absolutely delicious!!! My church brothers and sisters loved, loved, loved it!!!:)
Quick question, what can I substitute for the almonds? My daughter can’t have any nuts in her diet.
Thank you for your response.
Kate
Great question! Maybe try pepitas, if there aren’t a concern with seeds? Hope this helps.
Porshai
Hi Kate! Thank you for your response. I will try pepitas aka pumpkin seeds to the recipe :)
Thank you again for providing healthy, yummy vegetarian recipes to all your subscribers!
LynSu
The 1st time I made this they were 5 star just what I wanted.
Last night I made them again, refrigerated overnight and will not cut into squares just crumbles. How can I insure they will stay together.
I did add dates to your recipe but thought that should blend well.
I used 1/4 cup honey and 1/4 cup maple syrup.
I think maybe I just need to blend them more thoroughly.
Your recipes suit me as I have celiac disease.
Any suggestions would be much appreciated.
★★★★★
Kate
Hi LynSu, I’m sorry that happened! The mixture does need to be stirred very thoroughly, and you can add another tablespoon of honey or maple syrup if it’s just too dry. If you’re adding chopped dates or any other add-in’s you might need to add a little more nut butter, too. Hope this helps!
Christina
So delicious! I have made these time and time again. They don’t last long in my house (especially once my husband knows I’ve made them)…
★★★★★
Kate
Thanks for sharing, Christina!
Joanne
Fantastic! Thanks for a great recipe, delicious and healthy!
★★★★★
Kate
You’re welcome, Joanne!
Erica
I rolled this recipe into balls, placed in a mini cupcake tin for chilling. Delish!
Kate
A great way to have them, Erica! Thanks for sharing.
Jen
I’ve been making these bars for the past 2 years and they are always a staple in my home.
The recipe is perfect. These bars are delicious and they completely destroy hunger, while being easily transportable.
They solve problems all the time. Never travel without them.
Thanks Kate for an amazing recipe!
★★★★★
Kate
That’s great, Jen! Thank you for your review. I’m glad this recipe is a staple for you.
Maddie
Hi Kate, i was just wondering if i could make this with less maple syrup? is there anything else that would work that isn’t a type of sugar?
Kate
Hi Maddie – The honey or maple syrup acts as a sweetener and helps bind the bars together. You could try less, but I wouldn’t recommend omitting it.
Vivien
Hi,
Would it be possible to substitute the peanut butter with apple sauce?
Thanks
Marjie
These look great. Have you ever tried baking them?
Kate
I like these not baked, as they are softer. Also, I like being able to omit that step.
Dolly
Amazing! I’ve been trying different recipes as to stop buying these bars from the store with all their extra little ingredients.
I’ve found a winner! Absolutely loved it, I didn’t have flaked coconut so I used desiccated cocunut, think I over did it with the honey so it’s a bit too sweet.
Definately will be making this over and over again.
★★★★★
Kate
Wonderful, Dolly! Thanks so much for your review.
Janice
These look amazing but my family doesn’t like coconut… can I sub something else for it?
Sophie
Hey
Are these freezer friendly?
Kate
Actually they are! See the final step in the instructions. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
Audrey
I just made these but with peanut butter and pepitas instead because that’s what I had… and they’re sooo crumbly! the bars don’t stick together at all. Could it be because I used raw honey instead of regular? Do you think I could crumble them up, add maple syrup, and then re-pack them into the dish to refrigerate again?
Kate
Hi Audrey, I’m sorry to hear that! And I’m sorry I missed your comment earlier! Was your raw honey runny? I always use runny honey to make these granola bars. Otherwise, the peanut butter and pepitas shouldn’t be an issue. Yes, I do believe your maple syrup idea would work.
David
What oven temperature for these? Do you recommend convection baking?
Kate
No need to bake these! See step 7 :)
KT
These came out beautifully! LOVE your granola recipes <3
★★★★★
Jill
Will it work to bake them in a metal 8 x 8 or 9 x 9 pan?
Susan
I love this recipe and am playing with it to cut down the calories and less sweet. I just made my 2nd batch and used 1/4 cup of honey and 6 T. of coconut water to help it all stick together.
★★★★
Kate
Thanks for sharing, Susan! I appreciate your review.
Leah Gauthier
Super yummy! Especially grateful in this hot, summer weather not to have to turn on the oven. Thanks so much for this recipe!!
★★★★★
Kate
You’re welcome, Leah!
Beth Fillingim
I can’t wait to try this. I have been dairy free for a couple weeks (been using almond milk for years though), soy bothers my tummy and I just started gluten free. I am so bored with the food I have easy access to and tired of spending an arm and leg on all the special food! So excited to try your recipes and so glad you share them!! Thank you!
~Beth
Kate
You’re welcome! Thanks for your comment, Beth.
Leigh Floyd
How do you think this would taste with tahini instead of almond or peanut butter?
Anna
These look awesome!
Is it possible to use rice or date syrup instead of the honey/maple syrup?
★★★★★
Kate
I haven’t tried it, sorry!