Crunchy Baked Granola Bars

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Chocolate dipped gluten-free Crunchy Baked Granola Bars on a wood plank

A recent beach trip found me at a cozy coffee shop nibbling on something like these granola bars.

As I do, as soon as I got home, I got to work recreating a version of my own. Welcome to the crunchiest, tastiest baked granola bars (possibly) ever.

Pouring almond butter, coconut oil, syrup mixture into oat mixture

Not only are these bars dreamy, but they’re easy to make, requiring just 9 ingredients. They also come together in less than 1 hour and don’t require a blender or food processor.

These bars are somewhat similar to my Healthy 5-Ingredient Granola Bars, only they’re more on the crispy side. They also require less dates and have less sugar overall.

After a quick bake in the oven, these insanely delicious bars are ready to be cut and dipped (or not dipped) in chocolate! But c’mon – chocolate.

Parchment-lined baking pan filled with the Best Crunchy Baked Granola Bars

I hope you all love these bars! They’re:

Perfectly sweet
Fiber- & protein-rich
Easy to make
& Delicious!

These are the perfect bar to have on hand for a quick breakfast, snack, or healthier dessert. They would be so very delicious with a Ginger Tea Latte or my 5-Minute Vegan Hot Cocoa! I’ve also been very into golden milk lately – especially this recipe from my pal McKel!

For more granola bar recipes, check out our Brownie Granola Bars, 3-Ingredient Peanut Butter Granola Bars, Super Seedy Granola Bars, or Crunchy Peanut Butter Granola Bars.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Cut gluten-free chocolate-dipped granola bars arranged on a wood plank

Crunchy Baked Granola Bars

Gluten-free baked granola bars that are super crunchy, naturally sweetened, and packed with fiber and protein! 9 ingredients and so easy to make.
Author Minimalist Baker
Display of Crunchy Baked Granola Bars for a healthy plant-based snack
4.74 from 69 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 (bars)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • 1 cup rolled oats
  • 1/3 cup raw slivered almonds (or sub sunflower seeds or other nut)
  • 1/4 cup flaxseed meal
  • 2/3 cup desiccated unsweetened coconut (if large flakes, chop or blend into small pieces)
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates (~ 5 dates as original recipe is written // or sub another sticky dried fruit)
  • 2 Tbsp almond butter (or another nut or seed butter)
  • 2 Tbsp melted coconut oil
  • 1/4 cup maple syrup (or sub brown rice syrup for a less sweet bar)

FOR TOPPING optional


  • Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn’t be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
  • In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
  • Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
  • Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
  • Use a mixing spoon to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
  • Add the mixture to a parchment-lined 8×8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) and spread into an even layer. Then top with another layer of parchment paper and press down with something flat – such as a measuring cup – to press into an even, uniform layer.
  • Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
  • Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares (amounts as original recipe is written // adjust if altering batch size).
  • Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
  • Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.



*Nutrition information is a rough estimate calculated without chocolate or extra toppings.
*Recipe loosely adapted from Alton Brown.

Nutrition (1 of 8 servings)

Serving: 1 bars Calories: 283 Carbohydrates: 44.4 g Protein: 4.2 g Fat: 11.6 g Saturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 78 mg Fiber: 6 g Sugar: 29.7 g

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My Rating:

  1. Deb says

    These are fantastic without the chocolate glaze. I used dried cherries and added 1 top. Of Ceylon cinnamon. I began cutting before they were entirely cool because they do get crunchy. Left over crumbles can be added to yogurt or cereal.

  2. karin says

    i didn’t have desiccated coconut so i used sunflower seeds (blended) and sesame seeds, as well as peanut butter and sub coconut oil for melted vegan butter.

    probably didn’t compress it enough hence they were quite crumbly when i tried to cut it

    anyhow these were amazing, will definitely make these again <3 thanks dana!

  3. suzy says

    Just made this recipe. Its very good. I used walnuts instead of almonds, and I added sugar free chocolate chips and raisins to it.

  4. Marja says

    Can you omit the maple syrup all together?
    I was thinking using coconut sugar instead.
    This is mostly for health reasons.

    • Support @ Minimalist Baker says

      Hi Marja, we haven’t tried coconut sugar in this recipe, but maple syrup adds some binding and we’re not sure if coconut sugar will be able to do the same. But let us know if you try it!

      • MacKenzie says

        Yum! Made this exactly according to recipe the first time and today I subbed quinoa for nuts (toasted along w oats). Delicious both times!

        • Support @ Minimalist Baker says

          Ooo, sounds yummy! Thanks so much for the great review and for sharing your modifications, MacKenzie!

    • Support @ Minimalist Baker says

      Hi Nicole, it will a little bit around the area you cut, but shouldn’t crumble much!

  5. Nicole says

    Hi these are delicious and my 5 year old will eat them! She’s not allowed any nuts at school, is there any substitution you would recommend for almonds or can the recipe work with just omitting them?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s lovely! I would sub the almonds and almond butter for sunflower seeds and sunflower butter!

    • Elaine says

      My daughter is allergic to nuts and I used sunflower butter and sunflower seeds instead of the nuts. Still yummy!

  6. denise says

    These were fantastic!! Exactly what I was looking for in a crunchy granola bar!! My husband loved them too!! I made them in a 9×9 pan because I wanted them to be really crunchy and not too thick and it was perfect…..

    Thank for this great recipe…I have been desperately searching for a great granola bar recipe and it looks like I found the perfect one!!

    • Heidi says

      Wondered if the coconut oil could be omitted? Or sun with aquafaba?? I don’t use oil in my cooking and wondered if it’s totally necessary. These do look amazing and I’m anxious to try the recipe!

      • Support @ Minimalist Baker says

        Hi Heidi! The coconut oil is really helpful here for the right texture and crispiness, but aquafaba might work? We haven’t tried it ourselves so cannot guarantee results. Let us know how it goes if you try it!

  7. MJ Sedeno says

    I doubled this recipe since we’re going hiking and camping and OMG is an understatement. This are delicious, crunchy and I don’t think I’ll ever be buying granola bars at the store ever again. 10/10

  8. Grace says

    These are amazing! I used peanut butter instead of almond butter and they turned out great :) I will definitely be making these again soon!!

  9. Cynthia Anderson says

    I had been looking for a crunchy granola bar recipe and this was perfect. Thanks for another great recipe!

    • Support @ Minimalist Baker says

      Hi Ilana, you could try a different nut/seed (such as walnuts or sunflower seeds) for the shredded coconut- we would recommend chopping them.

      • Lexi says

        Made this for the second time and it will definitely be a new staple for me! Love making them for the week so I can have a grab and go breakfast that’s also healthy! I used sunflower seeds in place of the almonds and peanut butter instead of almond! Delicious!

  10. Dora says

    They turned out super crunchy and stuck together perfectly. I made some changes though. I used sunflower seeds and chopped raw almonds with the oats. Next time I might roast the almonds a bit in my cast iron pan to give it a deeper taste. I also used peanut butter; Kraft only peanuts smooth(all natural). Have never used dates, so put in half a tablespoon of molasses. Did not over bake and cut them into pieces about 6 minutes after they came out of the oven. Definitely will make again for me and friends.

  11. Neelam mehta says

    Followed the same recipe.. tastes nice but it’s crumbly like granola.. not stuck like bars.. same recipe.. only substituted maple syrup for honey.. used peanut butter instead of almond butter and also olive oil instead of coconut oil.. and added dried cranberries and blue berries too.. or is it like dates I should have grinded with water for more binding?

    • Support @ Minimalist Baker says

      Hi Neelam, it does sound like they needed more binding. Dates are stickier than cranberries/blueberries so that could be the issue.

    • Support @ Minimalist Baker says

      We haven’t tried with those substitutions, but we think they would work! As long as the date paste isn’t too runny. Let us know how it goes!

  12. Marcia Barnes says

    These were amazing!! I subbed the coconut oil for butter since my husband doesn’t like the taste of it.
    I did part almonds and pumpkin seeds and subbed coconut for sunflower seeds
    I used 5 small dates .
    I only had 75%dark chocolate for the topping.
    It was a hit , I felt like I was eating a nice treat!
    Had no problems cutting in squares, I think it has a lot to do with how long you wait for it to cool off, it cannot be too cold not too right out of the oven either!
    I will make it again!!!
    Thank you

  13. NOOF AL-OBAIDLI says

    These bars are devine! I just made them and would definitely make them again. Thank you for the recipe!

  14. Pam says

    It was very delicious but very sugary too. Was more of a dessert rather than a healthy snack bar. Also it broke apart easily and was more chunks than bars. I tried soaking the dates as well. I enjoyed it but would not make it again.

  15. Flo says

    Wow, so delicious. I had trouble with crumbling, like a lot of people have, but it is still so good! I think it needs a ton of dates, like a cup of two, in order to stick together. I used it as granola, instead.

  16. Jessica Eve Rattner says

    These were great — quick and tasty! I subbed coconut nectar for maple syrup and used walnuts in addition to almonds. As I prepared to bake them in a pan, I decided to shape them into cookies in order to avoid potential crumbling. Worked perfectly! Yum.

  17. Leah says

    Hi there! If I do not have the desiccated unsweetened coconut, do you know of any good substitutes? This recipe looks so yum!

    • Support @ Minimalist Baker says

      Hi Leah, you could try a different nut/seed (such as walnuts or sunflower seeds) for the shredded coconut- we would recommend chopping them.

  18. Noemie says

    I really like the taste and the nutritional value of the bars, As They make for a perfect snack or quick breakfast with a coffee or yogurt if I’m lazy!
    But I always have trouble keeping the preparation from falling apart, even after I pressed it down before cooking it!
    Do I need to add more almond butter coconut oil and maple syrup ?

    • Support @ Minimalist Baker says

      Hi Noemie, we think it might actually be the dates that are the issue. Are your dates sticky? If not, we would recommend soaking them in warm water for 10 minutes first to see if that helps!

    • Amy Molloy says

      Made this this morning, easy as. I doubled the mixture as I only have a large baking tray and it worked a treat. I used sunflower seeds instead of almonds and regular chocolate on top. Definitely advise soaking the dates as it would be very crumbly if they weren’t wet. LOVE!

  19. Susan Stewart says

    Absolute garbage – I ended up with burnt, loose granola. Did you even make these before writing this?

    • Support @ Minimalist Baker says

      Hi Susan, we’re so sorry to hear these didn’t turn out for you! We always make our recipes at least once, but usually multiple times before posting. So many other readers have had success with this recipe, so we wonder if something went wrong? Does your oven run hot? We’d love to help troubleshoot, if possible.

  20. Dave says

    Hi Dana, I love your reciproque, because they taste amazing. However, with the amount of sugar you can’t say these bars are healthy?.

    • Valerie Simmons says

      These bars were easy to make and sinfully good. Other commenters should read the blog more carefully. The recipe is not touted as healthy, but as similar to to the Healthy 5-Ingredient Granola Bars and as a healthier dessert that pairs well with coffee drinks. That’s how we enjoyed them. I always have great luck with the recipes on this site and I am grateful for the ease and simplicity.

  21. Hannah says

    These were really easy and super good. Simple in both ingredients and process, not overly sweet or crumbly. I added cinnamon and a little bit of vanilla. I will definitely make again and share the recipe with friends. Thank you!

  22. Chen says

    Thank you for the recipe!?
    I didn’t understand exactly the first step. Do I need to bake the oats and almonds on 350 degrees F for 10-15 minutes and after that reduce the heat to 325 degrees F and leave the baking sheet with the oats and almonds inside the oven?

  23. Jackie says

    I had a craving for a good crunchy granola bar and came across this recipe – made it this evening with homemade maple cinnamon almond butter, a heaping 1/3 cup of dates chopped small, and otherwise followed the recipe exactly…except that I chose not to top it. I just love these! Delicious flavor and nice crunch. I pulled them out after 20 minutes and let them sit on the counter until they were cooled but still somewhat soft; they were easy to cut and didn’t crumble at all. Wrapped each bar individually and put them all into a larger freezer bag so I can pull one out easily when packing my lunch. Thank you for a great recipe!

  24. Taylor Nonnenmacher says

    These are the most delicious tasting granola squares ever! I do need help with the shape though! After baking and cooling, I tried to slice into squares, but they mostly broke apart and it became a pan of granola chunks. Not what I was aiming for, but still delicious and I will use it. Any tips on how to make them stick together better so that I can cut them into squares? Thanks in advance!

  25. Abby says

    Absolutely loved this recipe, perfect combo of oats and dates with lots of customization ideas to come!

    My chocolate topping didn’t quite re-harden though, it therefore is a bit messy…ideas as to why? Is it supposed to? (I’d like it hardened.)

    • Support @ Minimalist Baker says

      So glad you enjoyed it, Abby! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers! And regarding the chocolate, did you try putting it in the fridge? If yes and that didn’t work, our best guess is that it was the type of chocolate and the way it was tempered.

    • Jess says

      I made these with raisins instead of dates, and walnuts/pecans instead of coconut, and they turned out great!! Great recipe

  26. Brianna Belanger says

    Could I make this without the oil? Would it still crisp up the same? Do you have any non-oil, healthy alternatives?

    • Support @ Minimalist Baker says

      Hi Brianna, we haven’t tried it and don’t think they would crisp up quite the same, but another reader subbed 1 additional tablespoon of peanut butter for the oil and enjoyed them. Let us know if you give it a try!

  27. Elizabeth says

    These bars were delicious! I would do less of the chocolate topping…I wanted to do just a zig-zag drizzle but there was so much chocolate topping that each bar ended up completely covered. This is a keeper recipe!

  28. Ashling says

    SO delicious! These bars don’t taste overly sweet and processed like the store bought ones. I liked the fact that the prep time was so quick and I was able to have a healthy snack in under an hour. Will definitely be making these again for when I go back to work in the fall.

  29. jrborens says

    These should be named AMAZE BARS! They are so delicious. I used honey and sunflower seeds in the oat mixture and unintentionally skipped the heating all the liquids step. I dumped everything in a bowl, after grinding up my large coconut flakes, and then mushed together with my hands and pressed the mixture down into some parchment paper in a loaf pan. Cooked 20 minutes. Once cooled I mixed up 2 tblespoons of maple syrup, 2 tblespoons of coconut oil and 3 scant tblespoons of cocoa powder together and spread it over the top. Set in fridge while I ran some errands. Came back and cut them into 8 perfect squares.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed them!

  30. Fran says

    These bars are delicious! I used honey instead of maple syrup and added some cocoa nibs. Initially I was worried about the large amount of coconut but the flavour is subtle and lovely in combination with almonds and chocolate. They held together beautifully despite my almonds being in very large pieces.

  31. Kim says

    This is the most delicious, perfect granola bar ever!! I was out of coconut oil so I subbed in olive oil and used peanut butter instead of almond butter and it’s soooo good! Thank you for sharing the recipe on your social feed!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kim. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  32. Aimee says

    I made these with a couple of changes (peanut butter for almond butter & agave for maple syrup) – they taste great but are super crumbly and difficult to eat, not sure if it’s the agave’s fault. Is there anyway to make them stick together without having to use more liquid sweetener (more dates..?), Or would honey be better than agave (maple syrup too expensive where I am)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it sounds like they just needed a little more moisture and were potentially slightly over-baked. Next time add 1-2 more dates, and bake for slightly less time!

  33. Jessica says

    Any recommendations to replace the coconut in this recipe? Including the coconut oil as we don’t like the taste of coconut in our house unfortunately :(

    • Support @ Minimalist Baker says

      Hi Jessica, you could try a different nut/seed (such as walnuts or sunflower seeds) for the shredded coconut- we would recommend chopping them. As for the coconut oil, have you tried refined coconut oil? We find it has very minimal coconut flavor or smell. Hope that helps!

  34. Jen says

    This is such a great recipe! I’ve tried so many granola bar recipes (baked and no cook) and this is the first recipe that holds firm and doesn’t crumble. Hubby and kid approved! I subbed a few things because I am low on ingredients but they turned out great still. I subbed quick oats for rolled, chopped almonds for slivered and had maple syrup and half honey. Apparently I need to get groceries.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jen! Next time would you mind leaving a rating with your review? It’d be super helpful for us and other readers!

  35. Kate says

    Saw this recipe on insta, stood up, proceeded directly to kitchen and now happily munching on an extremely tasty granola bar while I “work from home”. :)
    Only changes I made were the addition of chia seeds and hemp seeds, and I doubled the recipe because duh. I’m going to have a very happy kiddo when he sees his after school snack today. Thank you!

    • Support @ Minimalist Baker says

      You can store them loosely covered at room temperature or in the fridge or freezer. As long as you bake them until they are crispy, they should stay crispy. Hope that helps!

  36. Jess says

    Better than any store bought bar I’ve ever had. I’ve been trying to making homemade granola bars for a few weeks now, experimenting with other recipes and they all end up turing out too oily or require refridgeration which doesn’t work well when you’re trying to make them for mountain biking snacks. These are perfect in every sense!
    Only changes from the recipe i made were the use of figs (its what i had on hand), doubled the amount because, well i love figs, and used chopped almonds instead of slivered. So delicous. These will be part of my normal weekly food prep menu.

    Thanks for all of your wonderful recipes!

  37. Christine says

    I just made these and they are delicious…added mini chocolate chips and some bran flakes. Thanks for the recipe and I will share this with my friends.

  38. Ley Fraser says

    I loved these- I toasted the coconut too, by adding it to the tray of oats and nuts for the last 3 minutes. They came out a gorgeous golden color all over, and full of toasty flavour. I used roasted peanut butter and subbed in the some additional coconut (ground up) for the flaxseed meal. I’ll probably use less sweetener next time so that the toasted flavour of the nuts and oats can dominate!

    • Support @ Minimalist Baker says

      Hmm I’m not sure that would work for this recipe, Coralie! If you can’t use nut butter, I’d recommend trying sunflower butter. Good luck!

  39. Michelle says

    I just made these and am so happy with how they turned out. Crunchy and delicious. So excited that they stick together so well!!! I’ve been cutting back on plastic and realized buying granola bars individually wrapped was one of my biggest areas of improvement. I can see this being my new go to recipe! Thanks Dana!

  40. Leanne says

    Thank you for this recipe!! They’re SO GOOD. I made them last week and they disappeared so quickly I had to do another batch on the weekend. The second time around I added a 1/4 cup of hemp hearts and toasted them with the oats and almonds then added a tablespoon of honey to the liquid to make up for the extra dry ingredients. I haven’t had problems with them forming bars, I think the trick may be letting your sugars proof properly (keep it at that slow boil for a few minutes) and then making sure they’re golden before taking them out of the oven.

  41. Naomi says

    I love this recipe but I can’t seem to make my bars actually hold their shape! They crumble as soon as I cut them. Suggestions? What am I doing wrong?

  42. Cindi S. says

    This recipe is excellent! The resulting bars were delicious. I consider myself to have a “baking curse” and even I didn’t mess them up. I used brown rice syrup versus maple syrup to cut the sweetness and used a combination of dates and cranberries. I used PB2 instead of almond butter. I used a mix of sunflower seeds, slivered almonds, and chopped hazelnuts. As I love chocolate, I also added some chocolate chips at the last second just in case I didn’t always want the chocolate on top. They turned out fantastic. I am so happy as it is hard to find recipes for vegan, gluten free granola bars that are not chewy. These are exactly what I was looking for. And I had everything needed on hand! Thank you for a fabulous recipe.

  43. Elizabeth Dortch says

    So good. I followed the recipe, came out great. I cut them into small 1″ or so squares and eat like a cookie. Thank you!

  44. Monica Rosquillas says

    I made these granola bars to take on a backpacking trip and they were amazing! Everyone loved them. I’ll definitely be making them again. :D

  45. Lara Ovídio says

    Excellent bars ! They are so crunchy and fill you up with just a square! I eat them with fresh fruit and it’s such a healthy snack. I have used golden berries instead of dates and maybe next time I will try rice syrup as I used maple syrup and it’s a little bit sweet.

    Thank you for all your 5 starts recipes!

  46. Jacqueline McBeth says

    Wow- testing this recipe for my kids’ cookery class tomorrow- quite possibly the yummiest oat bar I have ever tasted. The children are going to be very happy with this ;o)

  47. lisa says

    Thank you for all of your wonderful recipes. I made this recipe but did not bake them after mixing in the dry ingredients and they were perfect!!

  48. Laura says

    I just made them and letting them cool! I used gluten free oats instead of rolled oats and organic dried bing cherries instead of date and went with the brown rice syrup! They look amazing and can’t wait to have one!! Thanks for the recipe!

  49. Paula says

    Hello, I loved this recipe & flapjacks taste great (tried far too many made using banana lately that just don’t do it for me!) however the mixture completely fell apart – even when cooled in the freezer! This has happened to me before – can you tell me what I’m doing wrong so so I can make these again xx love your recipes by the way!

  50. Arfi says

    Hi Dana. My husband and I are just about to embark on our vegan lifestyle after giving it a thought for several years, and I am so thrilled that I’ve found your food blog. You’ve given me much inspiration and open up my mind. Thank you for sharing your fabulous recipes, and this granola bars is my fave! Keep inspiring! Much love from New Zealand. Ka kite, Arfi B.

  51. Jen says

    The sugar content looks very high! I thought it might be with the chocolate so o entered the ingredients into this recipe analyzer and it came up with much less sugar, but Then I saw your note that said your nutrition info is without the chocolate or toppings so I’m not sure why the big discrepancy?

  52. PDX Cindy says

    I first tried your 5 ingredient granola bars, which were delish, before I came across this recipe. Oh. My. Gosh. These are devine! I made the chocolate dipping sauce but found it hard to drizzle on so I just dipped the top side of each bar in chocolate and sprinkled on hemp seeds. Not a morsel went to waste. The crumbs that resulted in cutting the squares along with the extra chocolate sauce were devoured by my husband, daughter and myself. They’re so good in fact I even thought of making them next time I need to bring a dessert to a party or potluck!

  53. Linda says

    Would love to make these but I’m sensitive to Omega 3s (yep, there really is such a thing). What could I substitute for the flaxseed?

    • Ley Fraser says

      I substituted some additional coconut for the flaxseed- Same amount (1/4 cup) and I just ground it up in my mortar and pestle to get it closer to the texture of flaxseed meal. Worked perfectly! Coarse ground oat flour or almond meal would probably work too :)

  54. Ema says

    These are so delicious! If you’ve ever had candied coconut, that is almost exactly what they taste like! I made these for an upcoming camping trip, so I’m really looking forward to pulling these out when I’m hungry!

  55. Aditi says

    Thanks for sharing this recipe… do we need to grind almonds and can we add chocolate protein powder to this?

    • Support @ Minimalist Baker says

      Hi! I recommend using sliced almonds as the bars will stay together better than they would with whole almonds. Secondly, you could probably add some protein powder but I’d recommend adding a little extra peanut butter to ensure they do not become dry from the added dry ingredient. Hope this helps!

      • Aditi says

        Thank you so much ?… made them yesterday and they were superb ??keep up the great work.. keep shining and smiling always ❤

  56. Michelle says

    I love these and make them at least once a week. Just one quick question when I slice them they always crumble and break. I can never get evenly cut bars like yours, help!

  57. Shilpa says

    After mainly failed attempts at the perfect crunchy granola bar, I tried this recipe. And I was blown away. These truly are the tastiest baked bars ever, and I can’t wait to try more variations! I find using coconut oil gets a bit messy as I live in a tropical climate and it stays mostly liquid at room temperature, so I used regular butter instead. Insanely good, I highly recommend this recipe.

  58. Rachel says

    I made this recipe today and I am very impressed, delicious, I think it may be gone by tomorrow.
    Thank you

  59. Julia says

    and these are amazing. . . I have make these once a week and my entire family LOVES them.
    I have 3 kids with 3 different combinations of food allergy/intolerance. . . my children would have literally starved if I hadn’t discovered your website.
    Thank you! Thank you! Thank you for all you do!

  60. Lara says

    Just made these yesterday. So tasty! I used sunflower seeds instead of coconut, as others have mentioned. Followed the rest exactly, and drizzled the chocolate chips on top. They taste fantastic! They’ll be a great snack. They are crunchy and a bit crumbly, but they do still stick together. They remind me of a better version of the old Nature Valley bars I used to eat when I was little. :)

    Will make again, thanks for the recipe!

  61. Emma says

    These looked sooo good and I was looking for something to make for the weekend, so I just made these! I only have a little (big) problem, I didn’t have a baking pan on hand so I just put them on a baking paper on a plate (on which I would grill veggies in my oven, if you know what I mean) and pressed them together firmly. Sadly they came out as granola… It doesn’t stick together at all :( What can I do right now so that I can maybe (re)form them into bars? Should I add some coconut oil to it and actually put it in a baking pan for a few minutes?

  62. Karen says

    I have a complaint — this disappeared much too quickly after we made it! And we didn’t even bother putting chocolate on it. So delicious, I will make this again and again.

  63. Mallory Pfiester says

    Just made my second batch of these and we LOVE them! I usually do pecans instead of almonds as we love the taste of toasted pecans. Highly recommend! So easy to make and I love that they are all natural.

  64. Chantal Lapierre says

    These did not last long, they are delicious and amazing. I had almost given up on finding a good granola bar and then I saw your recipe, I will be making these over and over! Thank you for sharing!

  65. Sarah says

    I made these last night and have since had them for both dessert and breakfast. They’re the first granola bars I’ve ever made, and I’m super happy with them. I didn’t quite have a whole cup of oats, so I added a little more almonds. Also, coconut isn’t my favorite, so I added some walnuts to make up for the volume lost from the lack of coconut. What a great adaptable recipe!

  66. Elisa says

    I followed the recipe exactly but mine wouldn’t stick together for love nor money, even added a bit of extra almond butter but no joy. Still, I now have very delicious granola! Will try again another time

  67. Nikisha Sood says

    I made these but they didnt really form into bars well. so I have more have a chunky granola. What did I do wrong? Are they underbaked or need more liquid to hold them together? Love your recipes xx

  68. Leah says

    hi dana, i made these last night and they were super yummy! thank you so much for the recipe. one thing, since i didn’t have time to do the dipping part, instead i sprinkled mini chocolate chips on top of the hot fresh out of the oven bars, waited a few minutes for them to melt then spread the melted chocolate like a frosting. not as pretty as yours but a bit quicker. xo

  69. Sandy says

    Another great recipe ! Thank you, Dana.

    Crunch heaven. I’d been looking for a good vegan crunchy granola bars for ages. They all seem to be on the chewier side or to use ingredients I don’t want to cook with.

    Used dried figs instead of dates and a delicious homemade lemon maple roasted almond butter.

    But while the texture was top notch, I found the bars a bit lacking in the flavor department. If I make them again, I will add some spices like cinnamon or maybe some orange/lemon zest.

  70. Julia says

    Hi Dana, is there a mistake with the sugar content on these? It seems high for 1/4 cup maple syrup and 1/3 cup dates. You said they have less sugar than your 5 ingredient granola bars, but that recipe says 19g of sugar/bar whereas this one says almost 30?

    Either way, I’m making these for a backcountry ski trip and can’t wait!

  71. Kelly E. O'Connor says

    I made these today subbing peanut butter and using raisins instead of dates. They are delicious and the perfect amount of crunch! Thanks for the recipe! Now I can switch it up and makes these as well as your protein bars that are our go-to snack bar.

  72. Vanessa says

    These came out delicious. If you follow this blog you likely have most of the ingredients on hand. I should have left them in closer to the 25 minutes but I was impatient. As a result they came out a bit crumbly but after popping them in the freezer they came together. I also added a little honey as I was light on maple syrup. Perfect with chocolate and sea salt on top.

  73. Elizabeth Davis says

    These look amazing — I love granola bars. I was wondering if you could help me think of a substitute for the dates that is not any dried fruit. Dried fruit contains too much fructose for me. Any ideas? I see above that someone else just left it out entirely.

  74. Ashley Landwehr says

    So good! I made mine without the coconut and used peanut butter instead. They held together so good and are so easy to make!

  75. Jessica says

    I commented earlier, but my review didn’t show so I am trying again. Anyways, the four of us ate the WHOLE pan in a couple of hours. They are amazing!

  76. Tonya says

    These are awesome! Another great recipe. Thank you for sharing Dana!

    As I am avoiding oil and allergic to coconut, I subbed almond meal for the coconut and 1 additional tablespoon of peanut butter for the oil. For the glaze, I just melted some dark chocolate and kept it simple. The bars are delicious with or without the glaze. Perfect for a hike or taking on the road in a small, light weight container.

  77. Jan says

    These look really yummy and I can hardly wait to make them. But like a few others who have posted, I can’t eat coconut (although I can eat coconut oil). Is there something that I could use to replace the desiccated coconut?

  78. Julia says

    Love your recipes but almost 30g sugar per bar seems excessive. That’s almost half of the recommended daily amount of sugar. I will try without the maple syrup and let you know how they turned out!

  79. Jessica says My son and I just made these and we are halfway though the pan. Not even joking that they are one of the best things I have ever eaten. Like for real. Gtg eat some more!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, yes! Thanks Jessica! Next time would you mind leaving a rating? That really helps us out! Thanks xoxo

  80. Nora @ Plantstrongfamily says

    Hi Dana! I have been following your blog for a few years now, and am always so impressed with your recipes. Everything I make from your site always turns out amazing! I’m going to try these this week for myself and my kids! :)

  81. Rosita Thibodeaux says

    I will make these bars and was wondering if it would be ok to add organic hemp protein powder. I love hemp products and like to add them to smoothies but not sure if it will work here. You have a very interesting site and a lot of delicious recipes. Thank you very much for sharing.

  82. Kamila says

    I just made these and they are incredible!

    I didn’t have any flax meal (substituted with chia seeds) or dates (just left them out) and they worked out so well.

    Thank you so much for the recipe!

  83. Annette @ Wellness WA says

    Holy smokes this looks AMAZING! I haven’t been inspired to make anything in a while but this is turning that on it’s head. Cannot wait to make these <3! x

  84. Annie says

    Just made these and my five-year-old son, husband, and I loved them! Our son has nut allergies so used sunflower butter and sunflower seeds in place of the almond butter and slivered almonds. Perfect!! I am addicted to your site.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay, thanks Annie! Next time would you mind leaving a rating? That really helps us out! Thanks xoxo

  85. Kelly Toups says

    I was drooling over the photo, and went I scrolled down and realized I actually have all the ingredients required, I knew it was meant to be. The recipe was easy to follow and they turned out perfectly!! :) Thank you!!

  86. Cathy says

    Just took a bite & I have to say “wow” so easy, delicious and satisfying! I found your site several months ago & have been amazed at all the awesome vegan selections! I thought I was a pretty good “creator” of healthier, vegan dishes but you have introduced me to so many wonderful recipes that I’m now referring to your site for inspiration before I enter my kitchen!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind, thanks Cathy!! Next time would you mind leaving a rating? That really helps us out. Thanks!

  87. Elissa says

    I love crunchy bars and the base of this recipe but don’t tolerate coconut very well. Any suggestions on substitution, maybe some other type of seed or do you think I could omit completely?

  88. Kathy says

    I just made these! I had just been wondering what we would do for a quick breakfast before tomorrow morning’s 5K race, and you gave me the answer! I think these bars will be perfect, assuming that I don’t eat all of them before then…! I had all the ingredients in the house…delicious and so easy to whip up!

  89. Lynsey || One More Slice says

    I am going to make these, this weekend as I have most of the ingredients in the cupboard!!

    You’re 5 ingredient granola bars are fantastic, so I can’t wait to give these a go! xx