No-Bake Chewy Coconut Granola Bars

Homemade sweet and salty coconut granola bars are soft, chewy, and pack huge flavor. Made with healthy and wholesome ingredients, these bars are a satisfying and naturally gluten free treat (use certified GF ingredients). Skip the oven and allow the bars to set up in the refrigerator or freezer.

coconut granola bars

Say hello to my favorite homemade snack. I cannot stop eating these! The good news is that today’s chewy coconut granola bars are actually pretty wholesome, combining real foods with real flavor. The great news is that you don’t need to turn on your oven.

Besides all that, what I love most is the taste and texture. The consistency and flavor both remind me of soft caramel, but there’s no butter or refined sugar. Pair that with coconut, oats, and a little dark chocolate and you’ve got a square of heaven.

Homemade alternative to processed foods? Absolutely. Addicting? 100%.

Why You’ll Love These No-Bake Coconut Granola Bars

  • Quick and easy to prepare
  • Soft and chewy
  • Made with healthy and wholesome ingredients
  • Naturally gluten free if you use certified GF oats
  • Sweet and salty in each bite
  • Tons of texture
  • No-bake recipe (just like my beloved peanut butter trail mix bars)
  • They freeze beautifully
  • Taste just like a candy bar!

stack of no-bake chewy coconut granola bars

Overview: How to Make Coconut Granola Bars

These no-bake bars come together quickly and easily. Here’s an overview of the process:

  1. Puree the dates. I like to use a food processor for this step– if you don’t have one, very finely chop the dates.
  2. Make the binding mixture. Mix the pureed dates with almond butter, coconut oil, and honey on the stove. This warm mixture combined with the almond meal binds the granola bars together– and allows us to skip baking them.
  3. Add the dry ingredients. Do this right in the saucepan.
  4. Press the granola bar mixture into a baking pan. Line a square 8-inch baking pan with parchment paper. Pack the mixture into the pan– the more compact, the more the bars will hold their shape.
  5. Chill the bars. Let the bars set up in the refrigerator or freezer. I recommend the freezer to save time.
  6. Cut into squares.

Dates in a food processor

Key Ingredients In These Granola Bars

With so few ingredients, each has an important job:

  • dates to sweeten + bind
  • honey to sweeten + bind
  • almond butter to bind
  • coconut oil to bind
  • salt + vanilla extract for flavor
  • oats for texture
  • coconut for texture/flavor
  • almonds for texture/flavor
  • almond meal to bind
  • chocolate for flavor

I know what you’re thinking… coconut, almond, and chocolate? ALMOND JOY BARS!! Told you these taste like candy.

Note: If you want a lighter version, leave out the chocolate– I promise they’re still awesome without it. But if you want a little extra something special, don’t skip it.

Wet ingredients in a saucepan

ingredients for coconut granola bars in a saucepan

pressing granola bar mixture into a pan with a spatula

overhead image of no-bake coconut granola bars

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stack of no-bake chewy coconut granola bars

No-Bake Chewy Coconut Granola Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 9 large squares
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American


These sweet and salty granola bars are soft, chewy, and pack huge flavor. We’re combining almonds, coconut, oats, and chocolate for a wholesome and satisfying treat. Skip the oven and allow the bars to set up in the refrigerator or freezer.


  • 45 Medjool dates, pitted
  • 1/3 cup (80ghoney (or brown rice syrup)
  • 1/3 cup (85galmond butter (or any nut butter)
  • 2 Tablespoons coconut oil (or unsalted butter; you need a fat that’s solid at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 and 1/2 cups (120g) old-fashioned whole rolled oats
  • 1 cup (80g) unsweetened shredded coconut (plus extra for topping, if desired)
  • 3/4 cup (65g) slivered/sliced almonds
  • 2 Tablespoons almond meal/almond flour (or oat flour)
  • optional: 1/3 cup (60g) finely chopped semi-sweet chocolate or mini chocolate chips 


  1. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Pulse the dates in a food processor until they form a chunky paste. (You’ll have about 3 Tablespoons paste.) Or, if you don’t have a food processor, very finely chop the dates.
  3. Whisk the date paste/chopped dates, honey, almond butter, and coconut oil together in a medium saucepan over medium heat. Try to break up the dates as much as you can. Once combined and warm, remove from heat. Stir in the vanilla extract and salt until combined.
  4. Stir in the remaining ingredients including the chocolate, if using.
  5. Press mixture into prepared baking pan and top with extra coconut, if desired. Pack the mixture down as much as you can. I recommend using the back of a flat spatula to really press it tightly.
  6. Chill in the refrigerator for at least 1 hour or freeze for 30 minutes before cutting into squares.
  7. Store leftover granola bars in the refrigerator for up to 2 weeks. They get a little sticky if left out for several hours.


  1. Make Ahead Instructions: These granola bars are freezer friendly. I LOVE them right out of the freezer! Wrap each individually in plastic wrap or parchment paper and freeze for up to 3 months.
  2. Special Tools: Ninja Food Processor, Dates, Saucepan, Wooden Spoon, Metal Spatula, and Glass 8×8 Square Baking Dish
  3. Substitutions: Feel free to make any substitutions, keeping in mind that the texture and flavor will change. The bars were a little more crumbly without the chocolate. The warm mixture melts the chocolate, which really helps the bars hold their shape.
  4. Nutritional Information: I’m unsure of the nutritional stats, but feel free to calculate it!

Keywords: coconut granola bars


  1. These granola bars look so delicious and perfect for getting back to school too!

    1. Yes! A perfect make ahead snack for busy days 🙂

  2. Thank you for posting this recipe. I think this recipe will be a winner for my family. Sally, I now take my stand mixer with me for a six hour drive to my Mom’s (every trip) because I know she will ask/want me to do the cooking while at her house. I can rely on the ole stand mixer.

    1. I hope your family loves these! So funny you travel with your mixer – I might have to start doing that, too 😉

  3. Lucy Kellett says:

    Sally, these look amazing, thanks so much. I am desperate to cut down on my sugar intake at the moment so these are perfectly timed. Lucy x

    1. I hope you enjoy these!

  4. Brittany Audra @ Audra's Appetite says:

    Coconut, almonds, chocolate…these are like a healthier almond joy! YUM!! 🙂

    1. So good!!

  5. Paige Cassandra Flamm says:

    These granola bars look amazing! This recipe was perfect timing because I’ve been wanting to make them from scratch for my kid’s school lunches!


    1. I hope your kids love these! Such a fun lunchbox treat 🙂

  6. Emily Mazzella says:

    I don’t have almond meal but do have coconut flour. Do you think that substitution would work?

    1. I can’t see why not!

  7. I plan to really enjoy these later in the week!! I can always use recipes like these to eat healthier. Please enjoy your vacation with your loved ones

    1. Thank you so much! I hope you love these, Wendy!

  8. debbie mayfield says:

    Could i sub dry figs for the dates?

    1. Definitely!

  9. OH LA LATKES says:

    These look fantastic – thank you for sharing. Would love to make them. However, how do these hold up when out of the freezer? Will they start falling apart when not eaten immediately?


    1. Not at all! They hold their shape, but will get a little sticky.

  10. Are almond meal and flour the same?

    1. They’re essentially the same thing, yes. Almond meal is made from either blanched (skins removed) almonds or unblanched (skins on) almonds, while almond flour is typically always blanched.

  11. I love coconut flavor but I am not a fan of shredded coconut-I even tried it again recently and it’s a texture I just can’t get behind-for this recipe should I just use more oats or do you have an idea for another substitute? Thanks!!

    1. Hi Jackie! I recommend more oats and sliced almonds in place of the coconut.

  12. Thank you Sally.
    Enjoy your family vacation, little Noelle is so beautiful, the picture I saw months ago was out had on your blog.
    Thanks for the inspiration!

  13. Jane Stewart says:

    Looking forward to trying these..would buckwheat flakes work in place of the oatmeal?

    1. I haven’t tried it, but let me know if you do!

  14. Do you think I could sub maple syrup for the honey (to veganize?) – TIA!

    1. Definitely!

  15. Ok, I was skeptical on these. But…they are very good and could not stop at one. My 95 year old grandmother loved them. You really do need to just make two batches when you make them. Thanks for this yummy treat.

    1. I’m thrilled that you and your grandmother loved them, Kelli!!

  16. I love Deep Creek lake. It’s about 2.5 hrs from my house. We didn’t get to go this summer so you’ll have to share some pictures of the lake. These bars look amazing. I can’t wait to try them. Have a great vacation!

  17. Maryanne Donahoe says:

    Is there any substitute for the oats?

    1. Hi Maryanne! Not for this recipe, but you should try these almond snack bars or these coconut cashew snack bars. No oats!

  18. Christine Markwart says:

    I DO travel with a jar of almond butter! These sounds amazing!

  19. yum!! Can’t wait to test this out with protein powder for a yummy meal replacement!!

  20. These are absolutely delicious! The best I’ve ever made. I always have some form of granola bar on the go for school day breakfasts as it’s very hard to get my teenagers up early enough to eat at the table. I can see this recipe being made on loop all the way through the coming school year!

    1. YES! I hope they love them!!

  21. Yum I love everything about these bars!! Great taste and texture
    and you can’t help but love the no-bake part. Will be snacking on these all weekend. Hope your enjoying your vacation!!!!

  22. I just made these today, they are delicious! I used the brown rice syrup as I had some. I will be making these again! Thanks Sally!

  23. I can’t wait to try this recipe! Can i replace almond meal/flour with regular flour? Any other substitute?

    1. Hi Nad! Oat flour is my choice substitution.

  24. I made these today and they are wonderful!!! I did need double the dates to get 3 Tbls of paste, but I think my dates were a little small.

  25. Hi! These look so good! Can I use sweetened coconut for these? That’s what I have at home. Thank you.

    1. Hi Janet! You sure can. If desired, you can reduce the # of dates or the amount of honey to make up for the added sweetness. Though the bars may not stay intact as nicely without these sweeteners because they act as binders too.

  26. I’m going to try substituting ground flax seed for the almond flour, and either subbing the slivered almonds or omitting altogether, then I’ll check back in! Are all oats gluten free or will the package specify?

    1. Hi Carmen! Let me know how it goes with those substitutions! Oats should specify that they are certified GF, yes.

  27. Can you give an approx weight of the dates? I have some pureed date paste that I would like to use (rather than chopping/processing the dates).

    1. Hi Renee! I haven’t measured it, but it’s just a few Tablespoons. Maybe 2 or 3. Not much.

  28. Do you have any suggestions to replace the almonds? My kids school is nut free. Thanks!

    1. Hi Jill! You can use a little more coconut in its place or replace with sunflower seeds or pumpkin seeds. And you can use sunflower seed butter instead of almond butter.

  29. I’ve wanted to try this recipe since you posted it on the blog, but once I saw you make them on your insta stories and realized how easy they were I ran to trader joes and bought all the stuff to make ’em! They are out of this world delicious and I feel so much better eating these than store bought bars. I made a double batch and froze half for my mother-in-law who will be visiting next week and I know she’s going to flip over them! I

  30. I made it tonight, it looks perfect Sally! (Currently eating leftovers in the pan 🙂 )already made some more for my work colleagues tomorrow. I think I need another batch for the freezer. Thanks for sharing.

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