I brought these granola bars with me on a recent weekend getaway, tucked beside my neglected laptop. I’m so glad I did — they were the perfect travel snack.
If you’re short on time in the morning, need something to tide you over on a flight, or want a satisfying bite between meals, these homemade granola bars are a reliable choice. Made from oats, chopped almonds, unsweetened coconut, and a simple binder of almond or peanut butter with honey (or maple syrup), they deliver steady energy and great flavor without processed ingredients.
These no-bake bars are straightforward to prepare and require only about 15 minutes of hands-on time, followed by an hour in the refrigerator to set. They make a great addition to lunch boxes, after-school snacks, or a grab-and-go breakfast when mornings are rushed. Compared with many store-bought options, homemade bars are more flavorful and hold together better, so they feel more satisfying.
More Granola Bars to Try
- Easy No-Bake Granola Bars — more variations to inspire your batch cooking
- Pecan Granola Bars
- Cranberry Orange Granola Bars
- Honey-Sweetened Almond Chocolate Chip Granola Bars
You might also enjoy a classic homemade granola recipe for using up any extra oats and nuts. These bars pair well with coffee or tea and travel nicely for picnics, hikes, and busy days.
Please let me know how your bars turn out in the comments! I always enjoy hearing feedback and recipe tweaks from readers.
Almond Coconut Granola Bars
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting)
- Total Time: 20 minutes plus 1 hour chill
- Yield: 16 bars
- Diet: Gluten Free (if using certified oats)
These bars are a healthy, homemade snack made with almonds, coconut, oats, nut butter, and honey or maple syrup. They are naturally sweetened and have a chewy, satisfying texture. Prep is quick and the bars firm up in the refrigerator, making them easy to slice and pack.
Ingredients
- 1 cup chopped almonds
- 1 ¾ cups quick-cooking oats (or old-fashioned oats pulsed briefly to break them up)
- 1 cup large, unsweetened coconut flakes (shredded coconut works 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 baking pan with two strips of criss-crossed parchment paper so the paper rises up the sides. This makes it easy to lift the set bars out later.
- For extra flavor, toast the chopped almonds: in a dry skillet over medium heat, stir frequently until fragrant and just turning golden around 5 minutes. Transfer to a mixing bowl.
- Add the oats, coconut flakes, cinnamon, and salt to the bowl and stir to combine.
- In a 2-cup measuring cup or small bowl, measure the nut butter, add the honey (or maple syrup) and vanilla, and whisk until smooth. If needed, warm gently to help combine.
- Pour the liquid mixture over the dry ingredients and mix thoroughly with a large spoon. Make sure no dry oats remain. If the mixture seems too wet, stir in a bit more oats; if too dry, add a tablespoon of honey or maple syrup.
- Transfer the mixture to the prepared pan and press firmly and evenly into the pan. Use the bottom of a flat glass or a spatula to compact the mixture so the bars hold together.
- Cover and refrigerate for at least one hour, or overnight, to allow the bars to set and the oats to absorb moisture.
- Lift the chilled block from the pan using the parchment paper and slice into 4 by 4, yielding 16 squares or bars. A sharp knife gives the cleanest cuts.
- Wrap individual bars in parchment or plastic wrap for portability. Store at room temperature for a couple of days, or freeze in a freezer-safe bag for best flavor; frozen bars keep for several months.
Notes
Recipe adapted from an almond chocolate chip granola bar variation.
Vegan option: Use maple syrup instead of honey.
Gluten free: Use certified gluten-free oats if needed.
Nut free: Substitute sunbutter for nut butter and replace almonds with pepitas; the texture and flavor will differ but remain tasty.
Variations: Swap in any combination of chopped nuts, seeds, dried fruit (chop larger pieces), or different nut butters. Aim for about 2 cups total when replacing the almond + coconut combination used here.
- Category: Snack
Nutrition
Nutrition information is an estimate from an online calculator and should not replace professional advice.