Chewy, sweet, and packed with tropical flavor, these Coconut Chocolate Chip Granola Bars are one of my favorite make-ahead snacks. They combine wholesome oats, golden toasted coconut, and mini chocolate chips in a perfectly chewy bar. Whether I’m looking for something quick before work or tossing something into a lunchbox, these bars hit the spot every time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups old-fashioned rolled oats
1 cup shredded coconut (unsweetened or sweetened)
½ cup honey or maple syrup
⅓ cup coconut oil or butter, melted
½ cup brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
I spread the oats and shredded coconut on a baking sheet and toast them in the oven for 8–10 minutes, just until they’re lightly golden and fragrant.
While that toasts, I combine the honey (or maple syrup), coconut oil (or butter), and brown sugar in a saucepan over medium heat. I stir gently until the sugar is fully dissolved.
Once off the heat, I stir in the vanilla extract and salt.
In a large bowl, I mix the toasted oats and coconut with the syrup mixture until everything is well coated.
After letting it cool slightly (so the chocolate chips don’t melt too much), I fold in the mini chocolate chips.
I press the mixture firmly into the prepared baking dish, using the back of a spatula to compact it as much as possible.
Then I refrigerate the pan for at least 2 hours before slicing into bars.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12 bars
Calories: 210 kcal per bar
Variations
Nutty Twist: I sometimes add ¼ cup of chopped almonds or cashews for extra crunch and protein.
Dried Fruit: Mixing in dried cranberries, raisins, or chopped dried apricots gives a tangy contrast to the sweet chocolate.
Peanut Butter Lovers: Swapping part of the coconut oil with peanut butter creates a rich, nutty flavor.
Dark Chocolate Version: I use dark chocolate chips instead of mini chocolate chips for a less sweet, more intense chocolate hit.
Gluten-Free: By using certified gluten-free oats, I can make these bars completely gluten-free.
Storage/Reheating
Once I cut the bars, I store them in an airtight container in the fridge for up to one week. For longer storage, I freeze them in a zip-top bag with parchment paper between the layers—this keeps them from sticking. When I want to eat one, I just let it sit at room temperature for a few minutes, and it’s good to go. There’s no reheating necessary.
FAQs
How do I keep the granola bars from falling apart?
The key is to press the mixture firmly into the pan and let it chill fully. I use a spatula or even the bottom of a glass to press it down really well.
Can I use quick oats instead of rolled oats?
I’ve tried it, but quick oats make the bars a little more crumbly. I recommend sticking with old-fashioned rolled oats for the best texture.
What’s the best way to cut these without crumbling?
I always use a sharp knife and cut them straight from the fridge. A chilled bar is much easier to slice cleanly.
Can I make these vegan?
Yes—I use maple syrup instead of honey and make sure to use dairy-free chocolate chips. Coconut oil also keeps things plant-based.
Do these bars need to be baked after pressing?
No baking is needed after pressing. Once the ingredients are toasted and mixed, I just chill the bars until they’re firm enough to cut.
Conclusion
These Coconut Chocolate Chip Granola Bars are the kind of snack I always keep on hand. They’re simple, satisfying, and full of flavor. Whether I’m grabbing one on the way out the door or enjoying it with a cup of tea, these chewy bars always hit the spot. They’re easy to tweak, freeze beautifully, and make a great alternative to store-bought snacks.
Recipe:
Coconut Chocolate Chip Granola Bars
- Total Time: 2 hours 25 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Chewy, sweet, and packed with tropical flavor, these Coconut Chocolate Chip Granola Bars are an easy make-ahead snack made with oats, toasted coconut, and chocolate chips. Perfect for quick breakfasts or lunchbox treats.
Ingredients
2 cups old-fashioned rolled oats
1 cup shredded coconut (unsweetened or sweetened)
½ cup honey or maple syrup
⅓ cup coconut oil or butter, melted
½ cup brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
- Spread the oats and shredded coconut on a baking sheet and toast in the oven for 8–10 minutes until lightly golden and fragrant.
- In a saucepan over medium heat, combine honey (or maple syrup), coconut oil (or butter), and brown sugar. Stir until the sugar is fully dissolved.
- Remove from heat and stir in the vanilla extract and salt.
- In a large bowl, mix the toasted oats and coconut with the syrup mixture until everything is well coated.
- Allow the mixture to cool slightly, then fold in the mini chocolate chips.
- Press the mixture firmly into the prepared baking dish, using the back of a spatula to compact it well.
- Refrigerate for at least 2 hours until set.
- Once chilled, slice into bars and serve.
Notes
Use certified gluten-free oats to make the bars gluten-free.
For added crunch and protein, mix in ¼ cup of chopped almonds or cashews.
Add dried cranberries, raisins, or chopped dried apricots for a fruity twist.
Swap some coconut oil with peanut butter for a nutty flavor.
Dark chocolate chips can be used instead of mini chocolate chips for a richer taste.
Store in the fridge for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 13g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
