Chocolate Chip Almond Butter Granola Bars

Chocolate Chip Almond Butter Granola Bars | 6 INGREDIENTS!

You guys, these are even better than the originals. Trust me, I just ate two at once to double confirm and they’re in fact BETTER.

Roger that, over.

How to Make Almond Butter

What’s the difference between these bars and the first batch? Well, almond butter is the base instead of peanut butter and we added one very essential, very key ingredient: CHOCOLATE CHIPS, YO.

Almond Butter Chocolate Chip Granola Bars | minimalistbaker.comEasy Granola Bar Ingredients

These granola bars are SO easy to make, per usual. All you need is:

Pecans (or any nut).
Almond Butter.
Chocolate Chips.
And honey (or maple syrup/agave).

Even better? They’re no bake and take virtually no time at all. That’s my kinda bar. And look ma, no GMOs! (or other random fillers, chemicals, preservatives, and suspicious dyes). Win!

Chocolate Chip Almond Butter Granola Bars |

Theses little guys are seriously amazing. I made 10 two days and we’re already down to 4. As in, I alone have eaten two a day three days in a row. WHOOPS. Too good, I couldn’t help it.

Texture: Slightly sticky, soft but not crumbly, and crunchy from the nuts.
Flavor: Almond butter, pecans and dark chocolate chips were meant to be together – period.

Chocolate Chip Almond Butter Granola Bars

So, why haven’t you made these yet? I don’t know either. I’m putting my unofficial satisfaction guarantee on them, however that works with food blogs and the internet. Just trust me – you will LOVE these bars!

6 Ingredient Chocolate Almond Granola Bars!

4.9 from 19 reviews
Chocolate Chip Almond Butter Granola Bars
Prep time
Total time
Simple, 6 ingredient bars that are tender, chewy and so easy to make. Chocolate chips and almond butter make these bars irresistible without any of the guilt.
Recipe type: Snack
Cuisine: Gluten Free, Dairy Free
Serves: 10
  • 1 cup packed dates, pitted
  • 1/4 cup honey (sub maple syrup or agave for vegan option)
  • 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
  • 3/4 cup raw nuts (such as pecans and almonds)
  • 1 1/2 cups rolled oats (GF for gluten free eaters)
  • 1/4 cup semisweet or dark chocolate chips (dairy free to keep vegan)
  1. OPTIONAL: Toast oats in a 350 degree oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
  2. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
  3. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that's fine and even desirable.
  4. Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about 1/2 thick and you'll cut them into 10-12 bars) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
  5. Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
Nutrition Information
Serving size: 1 bar of 10 Calories: 246 Fat: 11 g Saturated fat: 2 g Carbohydrates: 34 g Sugar: 21 g Fiber: 4 g Protein: 4 g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. jessica says

    Lol. I was going to say there is NO WAY these are better than the original; then I looked at the ingredients and said, hey, that’s the change I made to your original! I added a handful of choc chips and some unsweetened shredded coconut. My husband told me, “Please do not EVER buy granola bars again. I like these.” And “Honestly, these taste waaaay too good to be healthy! Are you sure they’re good for me? Can you make more? I just ate the last bar.” WINNER :)

    • Dana says

      haha! Jessica, I love to hear it! I don’t intend on ever buying granola bars from the store again. So glad you and your husband love these as much as we do. Cheers!

  2. Robin says

    I’ve been looking for a way to get more calories into my diet and these are perfect! I won’t feel like I’m stuffing myself with food and I’ll still be getting awesome nutrition from the nuts and the oats and I love that there aren’t refined sugars. I think I’ll add a bit of cinnamon when I make these!

  3. Grace says

    Well these are purely and madly delicious. I got so excited that I added half a cup of sunflower seeds because I’m a sucker for a good seed. The rest of the recipe I followed to a tee. But now the bars are incredibly crumbly and are hardly bars at all. Could some sunflower seeds really derail this whole effort? If so, should I increase the dates or the almond butter to compensate (sunflower seeds are here to stay because oh my heavens yum). Thanks for posting this, I think I’ll be able to *struggle* through the crumbly bits :)

  4. says

    These are seriously my new favorite granola bars! And seeing as granola bars are my favorite snack, I’ve tried a ton of different recipes. Love these and love your blog :)

  5. Ilene says

    Like another reader, I added some dark choc chips in the first time I made these. So good!! I also add a few tbs of chia seeds for some extra protein and fiber without compromising the taste. In a pinch, I’ve also used a mix of prunes and dates when I don’t have enough dates. This recipe is so forgiving I just loooove it! Thank you so much!

  6. says

    I’m new to vegan eating, but I made these last night and they sort of melted all my preconceptions away – amazing recipe! Thank you for sharing it. I had no honey so mixed in a little orange juice instead into almond butter and this seemed to work fine too.

  7. Rax says

    My family absolutely loves these bars! We’ve started to make these on a weekly basis and definitely don’t plan on buying boxed granola bars ever again. Thanks so much for sharing this :)

  8. says

    This granola bar is my go to recipe! I’ve made it a few times but used peanut butter because the almond butter in my house always seems to disappear as soon as I make it! I actually have almond butter but no pecans right now lol…but am going to make it again anyway! :)

  9. Ellicia says

    These are awesome! My 2 year old daughter doesn’t like granola bars from a box but we just made these and not only did she eat a whole one, she asked for another. I like that the ingriedients aren’t cooked to maintain maximum nutrition and they’re so easy to make. I added chia, pumpkin and sunflower seeds to the mix. I would use a little more almond butter in substitute of some honey next time so cut back on sweetness but that is just a personal preference. Thanks so much for this recipe!

  10. Erin says

    These did not turn out for me. They were crumbly after 15 min, and I added about twice the almond butter. Did you use a certain kind of date?

    • Dana Shultz says

      Nope, but if your dates were kind of dry, soak them in warm water for 10 minutes and then drain before processing. That’ll help hold them together.

  11. Sarah says

    I lovelovelove these bars!!!
    I added toasted buckwheat because I just add to pretty much every dish at the moment ;) and it goes pretty well with all the other ingredients.

    So thanks for the recipe – it’s going on my favourite list :)

  12. Karen says

    Just made these for breakfast. These are amazing! I substituted dried figs from the garden last season for the dates, so I the bars didn’t stick together as well and crumbled a bit. I also toasted the nuts and added about 1 Tbs of flax seeds. I am now enjoying the with coffee. Thank you for sharing this great recipe!

  13. Teagen says

    Great as bars, but even BETTER as cereal. My roommate and I have been referring to it as “the magic cereal.” Straight out of the freezer, add milk and a banana and it is pretty much the best thing ever.

    • Dana Shultz says

      haha, nice! Great idea. I haven’t made these in a while but now I’m inspired to. Glad you both enjoyed them!

    • Karen says

      I like that idea! I just made these and they taste delicious, however, they are really crumbly, so eating them as cereal might be the perfect solution!

  14. Nicole says

    These are SO. GOOD. They remind me of Eat-More chocolate bars (maybe because I subbed peanut butter in mine). I love that they don’t taste artificial and sawdust-ey like granola bars from a box. It’s clear that ten is not going to be enough… *eyes leftover dates* The best part is how easy they are to make! (on the other hand, maybe that’s the worst part…I might be making them all the time now)

    • Dana Shultz says

      Nice! Glad you enjoyed them so thoroughly. Once I made these I think they were gone in a couple days. So good!

  15. Lindsey says

    Hello! Are these freeze-able? I’d like to just make a big batch and have them around to grab and go :)

  16. says

    Made these last night so I could have something sweet at my desk in the afternoons at work. Love the flavor but mine turned out a little on the soft side. I just realized that I accidentally used figs instead of dates (I guess I should try this reading thing everyone’s been talking about…) do you think that’s what could have caused the firmness issue? Either way, they are delicious!

  17. Charissa says


    I’m hiding these from my husband…

    I was skeptical to use my gutless solo blender to chop the dates, but it worked just fine.
    Didn’t have any pecans on hand but macadamia nuts are a mighty fine substitution.

    Lovely blog! Cheers!

  18. Tricia McGinnis says

    These look delicious. Do you think it would work without the nuts/pecans? I need a peanut free protein snack for my boys while at school. They usually won’t eat nuts thy can see.

    • Dana Shultz says

      I actually don’t own mine anymore as we switched to a vitamix, but my last one I believe was a 6 or 8 cup. Find all of our current kitchen equipment here!

  19. Natalie says

    I’m obsessed with all the bars on your site. I’ve been making the 3-ingredient PB granola bars for a few months now and today I branched out to try these. So good!

  20. Amanda says

    I’ve been making these once a week for months now because my husband is obsessed with them. He used to go out and get a cinnamon roll the size of his face every Saturday morning. Since I started making these, he perfers them for his Saturday morning “pastry” and even for dessert! Its literally a miracle! I love them too. Theyre healthy, hearty, chocolatey, and THEE absolute perfect granola bar texture. Thanks Dana!

  21. Samantha says

    Do these rolled oats need to be the old fashioned or can they be the quick cook oats?

    Thanks for the recipe. I plan on trying it tonight!

  22. Mei says

    I’ve tried four other granola bar recipes and the quest is over!! Thank you Dana! I do have one small issue with this snack. I can’t walk away after one….

  23. franny says

    Dana! You are a true genius! I just made these and have made many other things from your website and they are always absolutely delicious! (and healthy too!). Minimalist Baker inspires me to cook and eat well ! Thanks so much for these recipes!!

  24. Shivani says

    Thank you for the amazing recipe! They are indeed yummy- no more cookies for my afternoon snack.

    There is just one issue- I want to take these for a hiking trip, but they seem to soften when left outside for a while. Is that a normal problem with these? I tried to remold them and make them thicker, but that didn’t help either!

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