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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 and gluten free fudge no bake cookies)
  • 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 1x
  • 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

Reader Questions and Reviews

  1. Hi I haven’t any dates can I substitute apricots or cranberries.

  2. I make your pumpkin granola bars and your peanut butter banana granola bars all the time. Weekly these days. I am excited to try this instead. I don’t use almond meal/flour for anything else. Can I use all-purpose flour? Or bobs red mill 1:1 gluten-free flour?

    1. Hi Jenna, oat flour is our choice substitution. Let us know if you give these bars a try!

  3. These are my go-to granola bars that I make before I go on road trips or vacations when I need a healthy snack. They are INSANELY delicious which makes it so hard to stop after eating one. The flavors are amazing and it’s not too sweet (4 dates are perfect).

  4. Hi, question here:
    These look so good! But we like granola bars with dried cherries/something similar in addition to the nuts, dates and coconut. Would it work to add maybe 1/2 cup of dried cherries? Would I need to add anything else to compensate? Or should I split the 3/4 cup of almonds between almonds and cherries?

    Thank you very much!

    PS: I’ve only recently found your site, and I love your whole wheat banana bread! I’m looking forward to trying more of your recipes

    1. Hi Ellen, You should be able to add in 1/2 cup of chopped dried cherries without making any other changes. Let us know if you give them a try!

  5. I liked these a lot, but my husband, who is the intended audience, didn’t find them granola-ish enough. They tasted more of chocolate and coconut. (why would anyone complain about that?) I made some additions and substitutions: I used butter, mostly honey, but also some molasses, and added 1/2 cup of dried tart cherries. The mixture was very stiff, so I added a little water (not measured; maybe 2 TBSP?) which worked out well.

    Where I think it went wrong from his perspective: I go by weight, not measures, because they’re more precise. But I’ve found that 60g of chocolate (Valrhona Guanaja) is a lot more than 1/3 cup, and I used the full amount.. And for coconut, 70g was already more than a cup; I stopped there

    Anyway, I like them!

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