Almond Coconut Granola Bars
These homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup.
Updated by Kathryne Taylor on May 7, 2025
I brought these granola bars with me on a recent weekend getaway, tucked beside my neglected laptop. I’m so glad I did.
No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars.
These bars kept my blood sugar levels stable and kept me from turning into a cranky, hypoglycemic mess.
These no-bake bars, made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are effective, energy-rich treats. I’ll never travel without them again.
They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They’re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Homemade granola bars for the win!
More Granola Bars to Try
- Easy No-Bake Granola Bars: Find more variations here.
- Pecan Granola Bars
- Cranberry Orange Granola Bars
- Honey-Sweetened Almond Chocolate Chip Granola Bars
You might also appreciate my granola recipe, which has over 3,000 reviews! Check out my 23 Healthy Make-Ahead Breakfast Recipes for more grab-and-go breakfast options.
Please let me know how your bars turn out in the comments! I love hearing from you.
Almond Coconut Granola Bars
These homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup. These bars require about 15 minutes of prep time, then an hour-long rest in the refrigerator to set. Recipe yields 16 granola bars.
Ingredients
- 1 cup chopped almonds
- 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
- 1 cup large, unsweetened coconut flakes (shredded coconut should work, 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 baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Toast the almonds for maximum flavor (you can skip this step, but your bars won’t be quite as awesome): In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium mixing bowl.
- To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.
- In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter (cough, Justin’s), you might need to drizzle in another tablespoon of honey to help it all stick together.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper.)
- Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.
- When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
- For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
Notes
Recipe adapted from my almond chocolate chip granola bars.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Use certified gluten-free oats.
Make it nut free: I think you could use sunbutter instead of almond butter, and replace the almonds with pepitas. The end result will taste different, of course, but I think it will still be delicious.
Change it up: Virtually any combination of chopped nuts, seeds, coconut, and/or dried fruit (chopped if larger than a raisin) would work in this recipe. You’ll just need about 2 cups total to replace the 1 cup of almonds and 1 cup of coconut used here.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate,
I was wondering if the texture of these bars end up being crunchy or soft and chewy.
Thanks,
Rella
Hey Rella, I made mine in mini cupcake patties and don’t know if that made it different or not, but mine were nicely soft and just melt-in-the-mouth! It’s an awesome recipe
Amazing taste ! Already did it 2 times, great recipe, thanks !
:) You’re welcome!
These bars are amazing!
Thanks! And so are you!
Wow!! These tasted fantastic and looked great when moulded into mini muffin patties before being wrapped with al foil – will HAVE to make again!! Thanks so much!
Awesome! They sound so cute as little muffins, too :)
Delicious! Thank you!
:)
Can you use PB2 in place of peanut or almond butter to cut back calories?
I haven’t tried it myself, but I’m thinking you’d lose some of that binding power of the peanut butter when they come together. It might be a bit more crumbly, but should taste just as good!
Made and love. Kids love store bought granola bars, blah with all the non healthy ingredients. Can barely keep ahead of their eating. Last batch I cut the sugar by 1/2 and replaced with date purée I made still delic!
Oof, those store-bought granola bars can be so tricky. I’m glad the kids approved of these ones!
Good evening Kate,
I am looking for dairy and gluten free ideas to take on a 4 day hike into the middle of nowhere in South Africa. I looked at the almond coconut granola bars listed under GF DF, but they use oats. I have been told I may not eat oats because they have gluten in them. Do you have any suggestions on an oat replacement?
Thanks
Catherine
Hi Catherine, can you find certified gluten-free oats? Those would definitely not have gluten in them. I’m not sure what to suggest otherwise, perhaps quinoa flakes? That’s really a shot in the dark, though.
I have come to loathe store-bought bars in any form, but I have never made my own. When I travel to conferences and want something quick to get me going in the morning, along with a piece of fruit (and coffee!!!), I can enjoy these without spending a fortune at the hotel where we are effectively “trapped”. I might bring enough to share next time. Thanks for posting.
Ugh, those granola bars can be so sneaky! They seem so good for you, but then you look at the ingredients. I’m so happy this recipe solves that problem for you, Hannah! I hope these help you survive your conferences. :)
I have made these over and over again with rave reviews every time! My friends and family cannot get enough! I now know to double every recipe because everything I make of yours goes so quickly. My freezer is now getting stocked for some future guests coming to stay for a week.
All my friends know how crazy I am about your recipes! I have shared your site and printed your recipes many, many times over.
Deep Gratitude!!!
This is so kind of you, Robin! I’m so glad C+K has been a positive part of your life. Thank you for commenting!
Can you give advice on how to sub liquid stevia for sweetner in this recipe?
Hi Chris, I’m sorry, that won’t work as honey or maple syrup is necessary for the bars to stick together. You could perhaps replace the sweetener with an equal amount of additional nut butter and add stevia to taste, although I don’t use or recommend stevia so I really can’t say how much.
hmmm, thinking of making these but instead of peanut butter, tahini? Do you think this will work? Should make it slightly halva-like tasting, i’d imagine (yum!)
I think it should work since the textures are similar and it should behave similarly in the recipe. I haven’t tried it myself, so I can’t attest to the flavor. If you’re up for experimenting, I say go for it!
I made the Almond Coconut Granola Bars today but they are grumbling when I cut them. What can I do to get them together?
Hi Mariann, I’m sorry to hear that! You might try pressing them down a little more and giving them more time in the fridge. Next time, you might want to add a little more nut butter or liquid sweetener to bring them together. Slight variations in measurements can affect the end results of these.
Hi Kate! Just wondering if these bars would work if I toasted the oats? I love the taste of toasted nuts & oats together. My idea is to toast the oats on a cookie sheet in the oven, then let them cool before adding the other ingredients. The only thing I can think would change is the bars would be crunchier. What do you think?
Yes, I think they would, Vickie! They may come out more crumbly, as the dry oats tend to soak in moisture and help to keep the shape of the bar, but I think you’d enjoy the nutty taste of the toasted oats. Let me know how it goes!
I am in culinary school and I made these today… My instructor asked me to send her the formula. I used peanut butter and Topped with min I chocolate chips. Thank you for great granola bars!
Such a compliment, Heather! Thanks for sharing this recipe. :)
Anyone know the calories and sugar (g)?
Hey, Megan! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
My daughters love no-bake energy bars. These sound terrific! We will make some tonight.
I hope they go well, Maureen!
We have made these bars several times and love them. They are always a huge hit when we share them! Thank you!
Thank you, Bill! I’m so glad you enjoy these– they’re a favorite snack of mine, too.
I made these the other day, Ave they turned out great! I did use less cinnamon than the recipe called for, but that’s just my personal preference. I love cinnamon, just not in my granola bars for some reason. They were a hit with my 3 year old, which is what I was hoping for. I’ll definitely be making these again!
Great! I’m glad you could adjust it to your tastes, Arianne.
Make these every week. Love them. Going to have a go at the other bars. These are so much nicer than store bought. And I know what’s in them.
Exactly! That’s the best part–knowing what you’re putting in your body. I’m glad these are a hit, Steve.
Almond Coconut Granola Bars were fantastic. I just love your new cookbook “love Real Food” and all the recipes I have tried are absolutely delicious. Thank you so much.
Thank you so much for getting the book, Marion! I’m so glad you love it, and the granola bars!
I made these today using maple syrup instead of honey, and I can honestly say these are better than any granola bar I’ve ever purchased.
Mission accomplished! Thanks, Brittany.
I made this recipe and used half honey and half maple syrup. My daughter shared with her swim team and now I will be providing snacks for the season. Happy to do it, knowing they are getting their energy from a health source. Thanks for sharing!
kate, thanks for starting me off on making my own granola bars with this recipe. It’s the perfect thing to make with lots of leftovers in the baking pantry – seeds, nuts, dried fruits, bran/quinoa flakes, etc. I did it this morning and the result was yummy. I added a bit of coffee flavoured protein powder and mix of honey and black molasses. I didn’t add any peanut butter (that’s for me to watch tv with a spoon!! lol).
Welcome, Suzi! Happy to provide a start for you. I appreciate your review.
these are delicious!!
Thank you, Kristi!
Trying this for tomorrow. This homemade snack looks perfect for someone whose busy but wants to eat ‘healthy’
That’s a great description, Morgane!
There were good! I used slivered almonds, which I toasted, and small flaked coconut, since the grocery store did not have the large flakes that were unsweetened, and cashew butter. My only issue is that they were a little sticky and too sweet, much more moist than what is pictured— I would probably start with 1/4 cup of the sweetener and go from there. I feel that the amount of liquid:oats/coconut/nut ratio will depend on a variety of things– such as type of oatmeal used, if you warmed up the liquid mixture to make it easier to stir (I did). Will definitely make again!
Yes, you need to make sure on the oats used. Thanks for sharing, Erin!
I COULD NOT stop eating these! Soooo addicting! I had one after refrigerating for a few hours and I wasn’t crazy about how moist they were. But I stuck them in the freezer and literally ate them straight out of the bag from there. I have to restrain myself from making them every week. Even though they are a healthy alternative to eating store-bought granola bars, it’s probably not the best idea to eat them all at once! Ha ha! Thanks so much for this recipe, though! I will definitely continue to make it!
You’re very welcome, Chelsea! You know its good when you can’t stop eating. :) Thanks for sharing and for your star review.
Thank you for this recipe! It’s all natural and “Oh, So Good” granola bar recipe. I ate them right out the freezer. I doubled the recipe the second time I made it because it freezes so well. Thank you!!
A double batch sounds like the way to go! Thank you, for your review.
Hi Kate! Thank you for sharing your recipes with the world- they truly are a blessing. As a working mother, I aim to prepare vegan/vegetarian meals at home for my family and you make that possible! Your linguine butternut squash recipe was absolutely delicious!!! My church brothers and sisters loved, loved, loved it!!!:)
Quick question, what can I substitute for the almonds? My daughter can’t have any nuts in her diet.
Thank you for your response.
Great question! Maybe try pepitas, if there aren’t a concern with seeds? Hope this helps.
Hi Kate! Thank you for your response. I will try pepitas aka pumpkin seeds to the recipe :)
Thank you again for providing healthy, yummy vegetarian recipes to all your subscribers!
The 1st time I made this they were 5 star just what I wanted.
Last night I made them again, refrigerated overnight and will not cut into squares just crumbles. How can I insure they will stay together.
I did add dates to your recipe but thought that should blend well.
I used 1/4 cup honey and 1/4 cup maple syrup.
I think maybe I just need to blend them more thoroughly.
Your recipes suit me as I have celiac disease.
Any suggestions would be much appreciated.
Hi LynSu, I’m sorry that happened! The mixture does need to be stirred very thoroughly, and you can add another tablespoon of honey or maple syrup if it’s just too dry. If you’re adding chopped dates or any other add-in’s you might need to add a little more nut butter, too. Hope this helps!
So delicious! I have made these time and time again. They don’t last long in my house (especially once my husband knows I’ve made them)…
Thanks for sharing, Christina!
Fantastic! Thanks for a great recipe, delicious and healthy!
You’re welcome, Joanne!
I rolled this recipe into balls, placed in a mini cupcake tin for chilling. Delish!
A great way to have them, Erica! Thanks for sharing.
I’ve been making these bars for the past 2 years and they are always a staple in my home.
The recipe is perfect. These bars are delicious and they completely destroy hunger, while being easily transportable.
They solve problems all the time. Never travel without them.
Thanks Kate for an amazing recipe!
That’s great, Jen! Thank you for your review. I’m glad this recipe is a staple for you.
Hi Kate, i was just wondering if i could make this with less maple syrup? is there anything else that would work that isn’t a type of sugar?
Hi Maddie – The honey or maple syrup acts as a sweetener and helps bind the bars together. You could try less, but I wouldn’t recommend omitting it.
Hi,
Would it be possible to substitute the peanut butter with apple sauce?
Thanks
These look great. Have you ever tried baking them?
I like these not baked, as they are softer. Also, I like being able to omit that step.
Amazing! I’ve been trying different recipes as to stop buying these bars from the store with all their extra little ingredients.
I’ve found a winner! Absolutely loved it, I didn’t have flaked coconut so I used desiccated cocunut, think I over did it with the honey so it’s a bit too sweet.
Definately will be making this over and over again.
Wonderful, Dolly! Thanks so much for your review.
These look amazing but my family doesn’t like coconut… can I sub something else for it?
Hey
Are these freezer friendly?
Actually they are! See the final step in the instructions. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
I just made these but with peanut butter and pepitas instead because that’s what I had… and they’re sooo crumbly! the bars don’t stick together at all. Could it be because I used raw honey instead of regular? Do you think I could crumble them up, add maple syrup, and then re-pack them into the dish to refrigerate again?
Hi Audrey, I’m sorry to hear that! And I’m sorry I missed your comment earlier! Was your raw honey runny? I always use runny honey to make these granola bars. Otherwise, the peanut butter and pepitas shouldn’t be an issue. Yes, I do believe your maple syrup idea would work.
What oven temperature for these? Do you recommend convection baking?
No need to bake these! See step 7 :)
These came out beautifully! LOVE your granola recipes <3
Will it work to bake them in a metal 8 x 8 or 9 x 9 pan?
I love this recipe and am playing with it to cut down the calories and less sweet. I just made my 2nd batch and used 1/4 cup of honey and 6 T. of coconut water to help it all stick together.
Thanks for sharing, Susan! I appreciate your review.
Super yummy! Especially grateful in this hot, summer weather not to have to turn on the oven. Thanks so much for this recipe!!
You’re welcome, Leah!
I can’t wait to try this. I have been dairy free for a couple weeks (been using almond milk for years though), soy bothers my tummy and I just started gluten free. I am so bored with the food I have easy access to and tired of spending an arm and leg on all the special food! So excited to try your recipes and so glad you share them!! Thank you!
~Beth
You’re welcome! Thanks for your comment, Beth.
How do you think this would taste with tahini instead of almond or peanut butter?
These look awesome!
Is it possible to use rice or date syrup instead of the honey/maple syrup?
I haven’t tried it, sorry!