Chocolate Almond No-Bake Granola Bars

Chocolate Almond No-Bake Granola Bars

Chewy oat bars studded with almonds and chocolate, pressed into a pan with no oven required.

Total 2 hr 15 min Makes 16 bars Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

These no-bake granola bars combine toasted oats, almonds, and chocolate chips with a sticky honey-nut butter binder that firms up in the fridge. They come together in one bowl in under 20 minutes of hands-on time, making them a practical snack for lunchboxes or busy mornings. The bars stay chewy and hold together well for slicing and storing.

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup honey
  • 1 cup creamy almond butter
  • 1/4 cup unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup mini chocolate chips, divided

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

  2. Spread the oats and sliced almonds on a dry 9-inch skillet set over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 5 minutes.

  3. Transfer the toasted oats and almonds to a large mixing bowl.

  4. In a small saucepan over low heat, combine the honey, almond butter, and butter, stirring until melted and smooth, about 3 minutes.

  5. Remove the saucepan from heat and stir in the salt and vanilla extract.

  6. Pour the warm honey-almond butter mixture over the toasted oats and almonds, and stir until fully coated.

  7. Let the mixture cool for 5 minutes, then fold in the semisweet chocolate chips and half of the mini chocolate chips.

  8. Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or your hands.

  9. Sprinkle the remaining mini chocolate chips over the top and press gently to adhere.

  10. Refrigerate the pan uncovered until firm, at least 2 hours.

  11. Lift the slab from the pan using the parchment overhang, place on a cutting board, and slice into 16 bars.

  12. Store the bars in an airtight container in the refrigerator for up to two weeks.

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    Chocolate Almond No-Bake Granola Bars

    These no-bake granola bars combine toasted oats, almonds, and chocolate chips with a sticky honey-nut butter binder that firms up in the fridge. They come together in one bowl in under 20 minutes of hands-on time, making them a practical snack for lunchboxes or busy mornings. The bars stay chewy and hold together well for slicing and storing.

    2 hr 15 min 16 bars 245 cal

    Ingredients

    • 3 cups old-fashioned rolled oats
    • 1 cup sliced almonds
    • 1/2 cup honey
    • 1 cup creamy almond butter
    • 1/4 cup unsalted butter
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon vanilla extract
    • 1 cup semisweet chocolate chips
    • 1/2 cup mini chocolate chips, divided

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

    2. 2

      Spread the oats and sliced almonds on a dry 9-inch skillet set over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 5 minutes.

    3. 3

      Transfer the toasted oats and almonds to a large mixing bowl.

    4. 4

      In a small saucepan over low heat, combine the honey, almond butter, and butter, stirring until melted and smooth, about 3 minutes.

    5. 5

      Remove the saucepan from heat and stir in the salt and vanilla extract.

    6. 6

      Pour the warm honey-almond butter mixture over the toasted oats and almonds, and stir until fully coated.

    7. 7

      Let the mixture cool for 5 minutes, then fold in the semisweet chocolate chips and half of the mini chocolate chips.

    8. 8

      Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spatula or your hands.

    9. 9

      Sprinkle the remaining mini chocolate chips over the top and press gently to adhere.

    10. 10

      Refrigerate the pan uncovered until firm, at least 2 hours.

    11. 11

      Lift the slab from the pan using the parchment overhang, place on a cutting board, and slice into 16 bars.

    12. 12

      Store the bars in an airtight container in the refrigerator for up to two weeks.