These homemade chewy coconut granola bars are quick and easy to make and are perfect to have on hand for tucking into the kids lunch boxes!
I am always on the lookout for new snack recipes for the kid’s lunches. Or for after school. Or for after sports in the evenings when they’re starving. And so on and so on.
Kids are always hungry. Has anyone else noticed that? Or is it just my kids? Must be all the growing or something because they just never seem to be done eating. We go through snack food around here at a ridiculous rate. I no sooner finish making a batch of granola bars then they’re telling me we’re all out.
Insane, that’s what it is. I don’t even want to think about how much they’ll be eating when they hit the teenage years. It’s a little frightening.
So… more granola bars today. These ones are coconut granola bars, because we love coconut in all the things.
These easy, no bake granola bars have shredded coconut and coconut oil in them for a nice coconut-y flavour, and lots of rolled oats to make them hearty and filling. They’re nice and chewy, but also pack well in a lunch box without falling apart.
We like them with melted chocolate drizzled on top, or sometimes with mini chocolate chips mixed in, but you could completely omit the chocolate if you wanted to make them a bit healthier and they would still be delicious.
These coconut granola bars are such an easy snack to make – and will definitely be getting added to the homemade granola bar rotation around here that already includes these apple cinnamon energy bars, these chocolate peanut butter granola bars and these oatmeal raisin no bake granola bars.
Homemade snacks that are easy to make are my favourite recipes for a reason. I need fast and easy when the kids eat them all within minutes!
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Coconut Granola Bars Recipe
Ingredients
- 3 cups Quick Oats
- 1 cup Unsweetened Shredded Coconut
- 1/4 cup Coconut Oil
- 1/4 cup Honey
- 1/4 cup Brown Sugar lightly packed
- 1/2 teaspoon Pure Vanilla Extract
- 2 ounces Dark Chocolate chopped, 60 grams
Instructions
- Preheat the oven to 350°F. Spread the oats and the coconut on a baking sheet and toast for 5-7 minutes. Let cool and transfer to a large bowl. Prepare an 8×8-inch baking pan by spraying it lightly with non-stick cooking spray.
- In a medium saucepan over medium heat, combine the coconut oil, honey and brown sugar. Heat, stirring until melted. Bring the mixture to a boil, stirring constantly and boil for one minute. Remove from heat and stir in the vanilla.
- Pour the sugar mixture into the oats and coconut and stir until evenly combined. Press the mixture into the prepared pan, pressing down very firmly. I like to lay a sheet of wax paper over the bars and press down with a metal flipper to get it as compact as possible so they don’t fall apart.
- Place the chocolate in a microwave safe bowl or measuring cup and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until just about melted. Let it melt the last little bit just by stirring, don’t overheat the chocolate or it will seize. Drizzle the melted chocolate over the tops of the bars. Allow to cool for at least 2 hours at room temperature before cutting into bars. Store in a sealed container at room temperature for 4-5 days.
Notes
- These bars need quick cooking oats, if you only have rolled oats then give them a quick pulse in the food processor to break them down a bit, or the bars will likely fall apart.