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.
- 4–5 Medjool dates, pitted
- 1/3 cup (80g) honey (or brown rice syrup)
- 1/3 cup (85g) almond 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
- 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.
- 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.
- 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.
- Stir in the remaining ingredients including the chocolate, if using.
- 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.
- Chill in the refrigerator for at least 1 hour or freeze for 30 minutes before cutting into squares.
- Store leftover granola bars in the refrigerator for up to 2 weeks. They get a little sticky if left out for several hours.
- 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.
- Special Tools: Ninja Food Processor, Dates, Saucepan, Wooden Spoon, Metal Spatula, and Glass 8×8 Square Baking Dish
- 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.
- Nutritional Information: I’m unsure of the nutritional stats, but feel free to calculate it!
Keywords: coconut granola bars