Why You’ll Love Coconut Chocolate Chip Granola Bars Recipe

These Coconut Chocolate Chip Granola Bars are chewy, wholesome, and full of flavor. Packed with oats, shredded coconut, and gooey chocolate chips, they make the perfect grab-and-go snack. Unlike store-bought versions, these bars are naturally sweetened and customizable, making them a healthier choice for breakfast, school lunches, or an afternoon energy boost.

Ingredients

2 1/2 cups old-fashioned rolled oats
1 cup shredded unsweetened coconut
1/2 cup honey or maple syrup
1/3 cup coconut oil (melted)
1/2 cup almond or peanut butter
1/2 cup mini chocolate chips
1/4 cup chopped nuts (almonds, pecans, or walnuts – optional)
1 tsp vanilla extract
Pinch of salt

Directions

Toast oats & coconut: Preheat oven to 350°F (175°C). Spread oats and shredded coconut on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden.
Mix wet ingredients: In a saucepan over low heat, melt coconut oil, nut butter, and honey. Stir until smooth, then remove from heat and add vanilla and salt.
Combine: In a large bowl, mix toasted oats, coconut, and nuts. Pour warm mixture over and stir well. Let cool slightly, then fold in chocolate chips (so they don’t melt too much).
Shape bars: Line an 8×8-inch baking dish with parchment. Press mixture firmly and evenly into the pan.
Chill: Refrigerate for at least 2 hours to set. Slice into bars and enjoy!

Servings and Timing

Servings: 12 bars
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: ~2 hours 25 minutes

Variations

No-Bake Option: Skip toasting the oats and coconut if you prefer a chewier texture.
Dried Fruit Twist: Add raisins, cranberries, or chopped dried apricots for extra sweetness.
Protein Boost: Mix in a scoop of protein powder with the oats.
Nut-Free: Use sunflower seed butter and skip nuts for a school-friendly version.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Fridge: Keeps fresh for 2 weeks.
Freezer: Freeze up to 3 months; thaw at room temp before eating.

FAQs

Q: Can I use quick oats instead of rolled oats?
Yes, but the bars may be softer and less chewy. Rolled oats give the best texture.

Q: How do I keep the bars from crumbling?
Press the mixture very firmly into the pan and chill thoroughly before cutting.

Q: Can I make these vegan?
Yes! Use maple syrup instead of honey and vegan chocolate chips.

Conclusion

These Coconut Chocolate Chip Granola Bars are a homemade snack you’ll love having on hand. Chewy, flavorful, and wholesome, they’re perfect for breakfast on-the-go, packing in lunches, or satisfying a sweet tooth with something healthier. Once you try them, you’ll never want to go back to store-bought bars again!

Coconut Chocolate Chip Granola Bars

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These chewy, no-bake Coconut Chocolate Chip Granola Bars are a wholesome snack made with oats, honey, shredded coconut, and chocolate chips. They’re the perfect balance of sweet, nutty, and chocolaty—ideal for breakfast on-the-go, lunchbox treats, or a healthy afternoon pick-me-up!

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1–2 hours
Yield: 12 bars
Category: Snack
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 ½ cups rolled oats
1 cup shredded coconut (unsweetened, lightly toasted if preferred)
½ cup mini chocolate chips (plus extra for topping)
½ cup honey (or maple syrup for vegan option)
½ cup creamy peanut butter (or almond butter)
2 tbsp coconut oil
1 tsp vanilla extract
Pinch of salt

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Instructions

Prep the pan: Line an 8×8-inch baking dish with parchment paper.
Mix dry ingredients: In a large bowl, combine oats, shredded coconut, and a pinch of salt.
Make the binder: In a small saucepan, heat honey, peanut butter, and coconut oil over low heat until smooth and combined. Stir in vanilla.
Combine: Pour the warm mixture over the oats and coconut. Stir well until everything is evenly coated. Let cool slightly, then fold in chocolate chips (so they don’t melt too much).
Press & set: Transfer mixture into the lined pan. Press down firmly with the back of a spatula. Sprinkle extra chocolate chips on top, pressing them gently in.
Chill: Refrigerate for at least 1–2 hours until firm. Cut into bars and enjoy!

Notes

Store in the fridge for up to 1 week, or freeze for up to 2 months.
For crunchier bars, bake the oats and coconut at 350°F (175°C) for 10 minutes before mixing.
Can be customized with dried fruit, chia seeds, or chopped nuts.