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Chewy Chocolate Chip Coconut Granola Bars

The easiest homemade granola bar recipe! Inspired by my chocolate covered coconut bars (aka bounty!) - Made with a few ingredients, plus it's priority allergy free, gluten free, and naturally sweetened. Perfect food to grab on-the-go, fuels your body without the added junky ingredients of store-bought.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 bars
Calories 212kcal
Author Laila Sbeinati


  • 3 C rolled oats - quick or old fashioned {I used quick oats for this recipe}
  • 1 C unsweetened shredded coconut
  • ½ C plus 2 Tbsp light honey {I used wildflower creamed honey}
  • C plus 1 Tbsp coconut oil
  • 4 Tbsp dairy-free mini chocolate chips divided {I used Enjoy Life Brand}
  • 3-4 pinches sea salt ~ ⅛ tsp - {I did 4 pinches}


  • Preheat oven to 350F.
  • Lightly grease a 9x13" pan and line with parchment paper. Leave extra paper hanging on either end of pan to make lifting the granola bars easier.* Set aside.
  • Line a large baking sheet with parchment paper and add oats. Spread evenly and place in preheated oven. Toast oats for 7 minutes, then remove to stir the oats around, and return to the oven for an additional 5 minutes. Remove from oven.
  • In a small pot on the stove over medium heat, warm honey and coconut oil until oil has melted. set aside.
  • In a large bowl, combine well toasted oats, coconut, 3 tablespoons of the chocolate chips, and salt.
  • Add warmed honey + oil and using a spatula, mix very well until all ingredients are fully combined.
  • Next, dump granola mix onto prepared pan and using same spatula, spread mixture evenly, firmly pressing as you go. Add last 1 tablespoon of chocolate chips and press them into granola.
  • Place in preheated oven and bake for 10-15 minutes*
  • Remove from oven and let cool completely before handling - or bars will become loose granola!
  • Once cooled and set, remove from pan and cut into even pieces. Store leftovers in a lidded container at room temp or in the fridge for a crispier bar.


Adding parchment paper to your baking sheet/pan is an optional step but I found it allows for easier removal and cutting of bars. Allow a bit of a hang so that you can lift the granola with ease.
Keep in mind that once the bars come out of the oven they WILL be soft. So be sure not to touch them until they've completely cooled. I baked mine for 10 minutes and then placed pan in the fridge to help speed the setting process. I baked a couple of batches for 15 minutes and the bars turned out well. I just preferred the 'chewiness' of the 10 minute bars. So if you find that after having baked the bars for 10 min. and allowed them to set that they're too chewy for you, then pop them back in the oven and bake a few minutes more. Let cool.
Also, depending on the type of pan you use to bake your granola, it might take longer for the bars to cool. For example, bars baked using an aluminum or a glass baking pan will set quicker than if you were to use an enamel dish (bc it retains heat longer) etc. Just be mindful of that.
Store bars at room temp in a lidded container.


Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Sodium: 87mg | Potassium: 129mg | Fiber: 3g | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1.3mg