I basically survived on granola bars in high school. Pre-packaged, too sweet, milk chocolate granola bars at lunch and before volleyball practice. Every day. Naturally, I’ve been pretty burnt out on granola bars for the past ten years.
Then my friend Sara (whom I met through the blog) texted me the ingredients list for a granola bar and requested that I recreate them. I trust Sara’s taste in granola bars and thought I’d better give these a shot, so I stopped at the nearest Kaldi’s Coffee shop to pick one up.
I made it out to my car before peeling off the packaging. One bite and I was hooked. This granola bar was unlike any other granola bar I’d ever encountered. I tasted honey, sea salt, dark chocolate, oats and cinnamon all at once—each flavor teetered on the edge of overwhelming the others yet somehow the sum was perfectly balanced. Plus, unlike those packaged, processed granola bars I’d grown up eating, these were legitimately healthy granola bars. I immediately added the ingredients listed on the back of the package to my grocery list and headed to the store.
It took me five tries to get these granola bars just right. I thought Kaldi’s granola bars were baked because the oats weren’t entirely intact, but my baked bars were all wrong. Then I tried no-bake bars with old-fashioned oats. While the flavor was pretty spot on, the texture of the oats was too distracting.
Finally, it occurred to me to use quick-cooking oats—oats that have been rolled out thinner and cook in about 60 seconds—to get the right texture. Quick-cooking oats did just the trick and I delivered a bag of pre-packaged bars to Sara as a belated birthday gift.
I think you guys will appreciate these, too. The bars hold together well, although each batch I’ve made has turned out slightly different. I suspect the differences boil down to slight measuring discrepancies between the batches. For the most firm bars, you might need to sprinkle a few more oats into the bowl—enough that you think it’ll be almost impossible to mix them all in. Once you put some arm muscle into it and get those oats mixed in, you’re in business.
You might also want to tinker with the amount of salt. I’ve been using unsalted Trader Joe’s almond butter, which is nice and spreadable, plus I can control the salt content. I like my bars a little salty (and therefore totally addictive), so I go with the full 3/4 teaspoon, but you might want to scale back to suit your preferences. Feel free to change up the mix-ins, too. Check the recipe notes for details!
Honey-Sweetened Almond Chocolate Chip Granola Bars
- Author:
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 14 to 16 bars 1x
- Category: Snack
- Method: No-bake
- Cuisine: Gluten free
Chewy, no-bake, gluten-free granola bars made simply with oats, almonds, almond butter or peanut butter and chocolate chips. This healthy granola bar recipe is so delicious and easy to make. Homemade granola bars are great to keep on hand for traveling or whenever hunger strikes! Recipe yields 14 to 16 bars.
Ingredients
- 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
- 1 ⅓ cup sliced almonds
- ⅔ cup mini dark chocolate chips
- 1 teaspoon ground cinnamon
- ½ to ¾ teaspoon salt, to taste (decrease if your almond/peanut butter is salted)
- 1 cup creamy unsalted almond butter or peanut butter
- ½ cup honey
- 1 ½ teaspoons vanilla extract
Instructions
- Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.
- In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Whisk until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s cool before you pour it into the dry mixture (the chocolate chips will melt).
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper (see photo), to pack the mixture down as firmly and evenly as possible.
- Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.
Notes
Recipe adapted from Sally’s Baking Addiction and Smitten Kitchen.
Make it gluten free: Be sure to buy certified gluten-free oats.
Make it vegan: Substitute maple syrup for the honey and use dairy-free chocolate chips.
Make it dairy free: Use dairy-free chocolate chips.
Change it up: Feel free to substitute chopped, toasted nuts for the sliced almonds, and chopped, dried fruit for the chocolate.
If you love this recipe: You’ll also love my honey almond granola, maple peanut butter chocolate chip oatmeal cookies and gluten-free chocolate chip cookies.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Ruhee
Love this recipe sooo much! I eat it 3 days a week on school days when Im in a rush
Healthy and super super SUPER good!
I dont even like almond butter and nuts.
But this was DELICIOUS!!!!1
★★★★★
Kate
Thanks, Ruhee!
Carol
Any idea on the calories etc. in these?
Kate
Hi, Carol! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Allison
I am addicted to the Kaldi’s G bars-so I tried this, and they taste the same, but the texture is softer and chewier, not as crunchy as the Kaldi’s. Are you positive Kaldi’s doesn’t bake theirs, even for a short 1-=15 mins? I thought I would try another batch and bake them at 350 for 10-12 mins. Any thoughts here?
★★★★
Kate
Feel free to experiment, Allison! But make sure you report back. :)
Kate
Hi again, I tried another bar recently that was a corner piece and I think they are baked a bit. Please do let me know if you try.
Terry Berkley
Fabulous. I used Canadian maple syrup instead of honey. Got lazy on my third batch and warmed the liquid ingredients for mixing and did not let them cool COMPLETELY. The chocolate chips softened and merged with the oats somewhat. Still fabulous, but I prefer the chips intact and crisp. Your book Love Real Food gets released on May 16th at Amazon.ca. If you are ever scheduled for signings in British Columbia or Washington State please post the details. My dog would probably get along well with Cookie if she comes!
★★★★★
Annu
This is a wonderful receipe and I tried the same substituting chocolates with some dried fruits. The taste came out perfectly but the bar is not hard enough and breaks to pieces. I left it overnight in freezer and I still face the same after taking out of the freezer. Is there anything I can do to avoid this?
Kate
Hi Annu, I’m sorry to hear that. These bars are never super firm. It sounds like maybe you needed a bit more nut butter to bring it together?
Laura
Hi Kate!
So yeah, these sound amazing! I’ve always loved granola bars, but now that I’m a mom of 3 little boys, I pretty much thing of them as go-to diaper bag snack. They’re easy to pack, healthy, and the boys will actually eat them! I’m always looking for new recipes to try out on them and I think they’re going to love these!
Anyways, I run a site of my own and just wrote an article about healthy Easter basket ideas, instead of filling the kids up with candy. I included this recipe in the list! Here’s the link if you want to check it out!
https://gatheredagain.com/healthy-non-candy-easter-basket-ideas/
Thanks for the delicious looking recipe! I’ll let you know what the boys think!
Laura
★★★★★
Kate
Thank you so much for the shout-out, Laura! What a great blog, too. I hope you have a fun, family-filled weekend!
Allison
I feel these bars are baked, so I just baked a batch at 350 for 30 mins. It wasn’t too much! I tried 15 mins at first, wasn’t even close. 30 did it-on Convection.
They are still a little too crumbly for me, so the next batch I am going to reduce the amount of almond butter to 2/3 cup and increase the honey to ¾ cup.
Also, I picked up some Hershey’s mini dark chocolate chips, but I find that a thin dark chocolate bar, chopped is better-the chips are too sweet, especially since I will try increasing the honey.
OK-I will keep you posted.
★★★★
Kate
Thanks for commenting, Allison! All good to know.
Lydia
I made these last night, just as instructed. I used peanut butter that I bought from the bulk foods section of Sprouts. They are very tasty but mine turned out extremely dense and rich. Are they supposed to be like that? I copied the recipe exactly to the T except for the peanut butter being a more natural kind and I left out salt because the peanut butter was salted. I can’t eat more than a couple of bites at a time because they are SO rich! I wanted these as a breakfast substitute because they look so tasty and seem really portable (grab & go).
Emily
I love this recipe! I add flax meal and change up the nuts sometimes too. Last time I added some Rice Krispies and that was a great texture change. I love these for breakfast on the go that actually fills me up. Thanks!
Kate
You’re welcome, Emily! Your take sounds creative and delicious.
CheyBob
Delicious. I drizzled dark chocolate on top instead of adding chocolate chips. (That way they don’t melt and I can use whatever kind of chocolate I want, not the processed chipits)
★★★★
Kate
Great tip! Thanks.
Ann
I was very excited about this
Recipe as a good alternative on the go for my husband, four kids and myself. But we found them far too sweet. I’m afraid if I reduce the honey they won’t stick together as well. I used sugar and salt free peanut butter.
Kate
I’m sorry this was disappointing, Ann.
Kal
Omit the sugar? That would probably make a big difference.
Ayme C
My daughter (also a Kate, age 12 1/2) was looking for the perfect granola bar recipe, because she was sick of the store bought bars. After trying several different recipes, she found yours and she LOVES it! It’s become almost a weekly thing for her to mix up a batch. We look forward to trying more recipes, soon. Thanks for helping us eat healthier!
★★★★★
Kate
Oh, I’m so glad these were what Kate was looking for! You’ve got a resourceful 12-year-old, Ayme! Thanks so much for commenting.
Rana
After making these for the umpteenth time, I thought I should say that these granola bars are the *best*. Thanks to you, I never buy granola bars anymore because I know I can make homemade ones that taste so much better and take less time to make than a trip to the grocery store. I’ve taken them on trips and scarfed them down post-runs. Sometimes they start to fall apart if they’re at room temperature for a while (for example, when I travel) and I was wondering if that’s normal or if perhaps I need to press them down better. Anyhow, thanks a million for another killer recipe!
★★★★★
Kate
You’re welcome, Rana! My most recent post is a pecan granola bar recipe–I think you’d like it!
Becky
Hi there! Thank you for posting this recipe. I can’t wait to try it. Kaldi’s granola bars have butter in them too and like you I always thought they were baked. So did you omit the butter intentionally or just not need it since they are no-bake? I really want one!!!
Colleen Thorne
This recipe is delicious! Want to try it again with raisins. Thanks!
★★★★★
Katherine
This is such a delicious granola bar recipe, thank you! I am thinking about baking them to see if that might help mine stick together better. Do you have any suggestions for time and temperature?
★★★★★
nancy
I make these with my grandson often and they are Delicious! Thank you!
★★★★★
Kate
Welcome! Thanks so much for the review, Nancy.
Ruchi
Hi Kate,
This recipe sounds amazing! A quick question about whether we can substitute the nut butter with coconut oil? Also planning to replace honey with date syrup.Can I follow the same proportions for the all with the substitutes?
★★★★★
Kate
Hi Ruchi, Great questions! The nut butter is needed for binding, flavor and protein purposes. Unfortunately, coconut oil will not provide the same result As for The date syrup, I haven’t tried it but it should work to provide the sweetness needed. I hope this helps!
Ruchi
Thanks for the reply Kate. The family is not a fan of peanut butter & we don’t get any other nut butter easily where we live. Is there any other substitute, that you think will work well? Will baking it help the bars bind, if I use coconut oil?
leslie
I haven’t had a ton of luck getting the bars to stick together and not crumble apart, but I absolutely love the flavor and everything about these! Do you think it would work the same if I formed them into the balls like you did in the cook book instead of bars?
★★★★★
Kate
Yep, balls will work!
Krystal Jackart
Simple to make, delicious to eat! We keep them in the freezer and like them best when they’ve sat at room temperature for just a few minutes (but they’re great packed in lunches too).
★★★★★
Kate
Thank you!
Brenda Douglass
Very crumbly. What did I forget?
Kate
I’m not sure Brenda. Did you use quick cooking oats and ensure you had the binders in there at the right quantity (nut butter and honey or syrup)?
Norah
Hi! I have this in the fridge right now and excited to try it out :) I was just wondering whether you tried baking this in the oven? What would happen if we do? Thank you!
Kate
Let me know what you think! Baking dries them out and they don’t hold together as well.
Angela Moulton
AH.Mazing! Just made these. They are fantastically delicious. I will be taking these on OUR volleyball tournaments. Thank you!! They pack great taste with healthy calories to keep our player going! You are so talented Kate. Thank you so much for sharing.
★★★★★
Kate
Yes, so very good! Thank you, Angela for your sweet words. I appreciate the review.
Ed
I love your recipe. I started with KIND bars and then
Trader Joe’s. I recently went online and saw a number of recipes, however the reviews were fair to not so good. Then I came upon yours and felt good about the reviews. Tonight was the 5th batch that I made and they all came out very well. The last 2 batches I substituted 1 cup of Trader Joe’s gold raisins for the 3/4 cup of chocolate chips and am very happy with them. I buy double sealable snack portion packs from Walmart which is a very good fight for one bar. Then put the sixteen bars in a gallon freezer bag. Daily, I remove one bar for my mid morning snack at work. Delicious.
Thank you for the very nice recipe.
Kate
Thanks, Ed! I’m happy to hear you love them!
Alisha
These are delicious!! I made them last night and had to restrain myself to just 1 this morning! Your recipes are amazing Kate you have such a talent.
★★★★★
Kate
That is so hard to do, I know! Thank you, Alisha for your review.
Sandy Porter
Great recipe. Easy to make. Get alot requests for it.
★★★★★
Kate
That’s great! Thanks for the review, Sandy.
Lisa Reuter
These look amazing! Looking for a homemade bar to replace a granola bar my husband always takes to work!
Can you share the nutritional info again? When I click on it under the recipe, I don’t see it showing up.
Thank you!
Kate
Thanks for commenting, Lisa! I would love to hear what you think. Try refreshing your browser. It should be there :) I have had issues with it in the past, but looks to be fixed now.
Denise McFarland
Where do you get mini dark chocolate chips? I can only find mini semisweet. I just used regular dark chocolate chips in the recipe but I’d love to find minis to use! My family lives these granola bars, I make them all the time.
★★★★★
Kate
They should be in the baking section along with the other chocolate chip options, at most grocery stores. I’m sorry you are having a hard time finding them!
Rich Perry
Batch #1: May 20, 2018.
Thanks for the recipe. I made these today. Easy. But, of course, I forgot to add the vanilla. First taste: great! Batch #2 will be made next week where I’ll add the vanilla and maybe a little more oatmeal. Stay tuned.
★★★★★
Kate
Thanks for sharing, Rich!
Rachel Kelts
Hi Kate,
These look fantastic!! (As do ALL your recipes- IMO- it pays to be a perfectionist… :). I’m hiking the Italian Alps this summer and was told that being vegan would “be very difficult” and suggested I bring food with me. Do you think these granola bars would survive the flight, and several days prior to the hike? Assuming I don’t finish them on the plane….LOL….!!!
Warmly,
Rachel
Kate
I think is does too, most days that is. :) They should work if you keep them wrapped and stored cold prior too. But these are best stored in the freezer or refrigerator. You might have better luck with these: https://cookieandkate.com/2016/almond-coconut-granola-bars/. Good luck!
Allison Haycraft
I made these for the first time today with my 1 and 3 year old. They are delicious!! My kids loved them too. I didn’t have sliced almonds so I used chopped ones and added unsweetened coconut flakes but otherwise followed the recipe. I had salted peanut butter so only added an extra 1/2 tsp. of salt. Mine do seem to be a bit crumbly but for my first try they turned out pretty good. I will add more oats next time to see if I can get them to stick together better (as suggested above). Thanks for the great recipe. I will be making these again soon!!
★★★★★
Kate
Thanks for sharing, Allison! I appreciate your star review.
Ayme
We found your recipe about a year ago and my 13 year old daughter has been making the regularly. Thanks so much for sharing your talents!
★★★★★
Kate
I love that! Thank you, Ayme for your comment and review.
Ann
I have been eating these delicious, yet overpriced granola bars from my local Kayak Coffee (which is a Kaldi shop) and googled ways to recreate them. I have no idea If they are the exact same ones 4 years later but I think they are darn close. I’m so excited to try them!! Thanks for posting!
★★★★★
Kate
Lovely to hear, Ann! Let me know what you think.
Ann
These are so so good! I did the full 3/4t of salt and I love the salty sweet goodness. I couldn’t quite get all of the last bits of the ingredients incorporated and i had a few of the bars break apart when I was cutting them but that just gave me an excuse to taste test. Yum!!!
★★★★★
Sonali
These granola bars are just delicious! Your recipes never disappoint. I have to tell you, you have changed my life with your simple and delicious recipes! My goal has been to stop buying packaged snacks and breakfast foods and I’ve succeeded thanks to you! For the last 4 weeks, I’ve tried different recipes from your website and have enjoyed cooking.
★★★★★
Kate
You’re so sweet! Thanks so much for your sweet comment and review. I’m really happy they have been so helpful!
Fauna
Have you tried agave in lieu of honey? It might not stick together as well but I’m thinking of trying half agave half honey. What do you think?
Kate
I don’t use agave as it doesn’t seem to work as well for my recipes. I typically stick with honey or maple syrup. You could see what others have tried by searching the comments!
Katie
Made these and they are so good. This recipe is a keeper <3
★★★★★
Kate
Great, Katie! Thank you for your review.
Susan
This recipe is very high in calories from fat and sugar. How is this really healthy?
★★★
Kate
Hi Susan, everyone’s definition of healthy is different, but I call these healthy because they are quite hearty and filling, are made with wholesome ingredients and no preservatives, and are high in fiber and protein. Regarding fat content, most of that fat is unsaturated (e.g. heart healthy). If you are concerned about calories, you could simply cut the bars into smaller portions. Best regards.
Julie
Everything of yours I make comes out amazing!! Thank you!!! Today we made the superhero muffins, these bars and granola, we are set for the week and my kids are the biggest fans
★★★★★
Kate
I’m excited you think so, Julie! I appreciate the review.
Ella
Hi Kate,
Would it still work if I used almond milk instead of almond butter? If not do you have any suggestions on how to use almond milk in a sweet treat like these? I bought almond milk yesterday for the first time and the family all hates it, not sure how we can put it to good use.
Kate
Hi Ella! You could use almond milk in my favorite chia seed pudding! Almond butter and almond milk aren’t substitutes for each other and wouldn’t work. Sorry!
Aline
Yum! Love these, but haven’t found dark chocolate mini chips. So I use semi sweet and then reduce the honey to avoid being too sweet.
★★★★★
Kate
Thank you for sharing, Aline!
Jess
I’ve been looking a recipe that used quick oats (because that’s what we cook with) and came across this one. I was hesitant to try it because of the ingredients, but the overwhelming 5 start reviews convinced me to give it a shot. While super easy to assemble (my almost 3 year old helped measure, mix and press these) and flexible with the ingredients (I reduced the nut butter to 3/4 cup and reduced the honey to about 1/3 cup and substituted unsweetened coconut for half of the almonds) I found the nut butter flavor to be overwhelming and still too sweet (even after reducing the honey). The texture was fine, not too crumbly, not too soft (I ate it straight from the fridge). I’m sure the kiddo will love them because he/she loves peanut butter, but I’ll keep searching for a recipe that’s low in sugar and mild on flavor so the oats and choice of mix-ins can stand out.
★★★
Kate
Thank you for sharing, Jess. Sorry you didn’t love this recipe.
Theresa
I’ve made this twice now – once with cranberries and pecans, once with mini chips and almonds. What a fabulous recipe! I do a lot of driving for work so I was looking to make some healthy car snacks that would give me energy. Now I have to keep myself from eating them all when I’m not on the road. I keep them stashed in the freezer. They are awesome. Thank you so much Cookie + Kate! Love you guys!
★★★★★
Cecilia
These are my favorite granola bars! I keep a stash in the freezer constantly! Love! I do slice them before freezing! Easier & I can eat one sooner! Lol!
★★★★★
Kate
Thanks for sharing!
Ingrid
I agree with others who thought they were too sweet, BUT I love the ratios. They are perfect. So I use 1 1/3 cup nuts, seeds, coconut etc. And for the liquid, I reduce the honey, and add chopped dates. I also prefer the almond butter over the peanut butter. Yes, I’ve made it tons of times to test this. Thanks a ton.
Kate
You’re welcome, Ingrid!
Christine
Ingrid, if you see this, would be curious about proportions of honey and dates you used? Thanks!
Kate
Hi there! Piping in here with information from one of my other granola bar recipes. These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.
PJ
Thanks for this recipe! I put the ingredients into the MyFitnessPal app and they come out at about 290 calories (I used fewer almonds and I had whole and chopped them up and got bored…). They are DELIGHTFUL! Obviously not super low calorie (duh, peanut butter and honey!) but so much healthier than processed granola bars, easy to make, easy to store -fantastic. I will be freezing lots of them and making more soon!
★★★★★
Kate
Thank you, PJ!
Margaret
These granola bars are amazing! I was looking for an easy, healthy, inexpensive recipe since store-bought bars are always either full of sugar or super expensive. These fit the bill! They have become a staple of my diet. One recipe lasts me two weeks with a bar every day. I am an on-the-go college student with no meal plan, so being able to carry around a healthy, substantial snack is amazing! I add craisins but otherwise follow the recipe exactly. Well, except for the most recent time I made them when I substituted 1/3 cup of the almond butter for pumpkin puree. I think I like them better with just almond butter, but these are still tasty. I’m excited to keep playing around with different varieties. Thank you so much for this recipe!
★★★★★
Kate
Thank you, Margaret!
Tiffany
Will wow butter Or a combination of wow butter Work well as a substitute for the nut butter?
Shirley Ross
We love your simple granola recipe! I haven’t been able to see how well it stores because we go through it so quickly and there are only 2 of us!
As we age we are having trouble getting enough protein in. Have you any suggestions on how to add protein powder to the bar recipe?
Also, in your picture of the bars with chocolate chips in them it appears the hips are intact but in the recipe you said they would melt. I’d prefer them in tacked. Any suggestions there?
★★★★★
Kate
I don’t tend to use protein powders a lot and I’m hesitant that would add an inconsistent result. Yes, there are chocolate chips in it, but see step 2 – just make sure your mixture is cool enough. If you are looking for more protein, you could serve with a nut butter too! I think these would be delicious dipped in a nut butter, but that is just me!
Ruby
Hi Kate,
I have one question that is related to the recipe. In stead of using almond butter can you use regular butter. I do not like almond butter or peanut butter. Do you think it will turnout the same?
Kate
Unfortunately, I don’t think butter would work as a substitute as nut butters are very different then butter. Do you like any nut butter or sun butter? You could try that?
Janet
This looks incredible…I will be trying these!!!
Any ideas on how to make this nut free so I could send with my kids to school? Or do you have any other nut-free granola bar recipes?
Thanks so much!
Kate
Hi Janet! You could possibly try pepitas instead since they are a seed. Here is another: https://cookieandkate.com/cranberry-orange-granola-bars/#tasty-recipes-23991. See the note the bottom to make it nut free.
Jennifer Kenning
These are fabulous! I’ve made them a couple times and they have turned out amazingly. When made with peanut butter (one that hasn’t had the oils removed), these taste better than a Reese’s cup and without all the GM nasties that go with it. And the salt is a perfect addition ;) Wonderful! Thank you <3
★★★★★
Kate
You’re welcome! I’m glad you love them :)
Kelli
Could the honey be subbed for brown rice syrup then baked for X amount of time? I made another homemade granola bar and it sticks together wonderfully but the key ingredient is brown rice syrup then is baked at 300 degrees for 18-20 minutes then cooled to room temperature and then refrigerated for an hour to allow them to set. They are sweet but not overly and love them but just curious if this could be done with these?
Kate
Hi Kelli! I haven’t tried these with brown rice syrup, or tried baking them, so I’m really not sure. If you love the recipe that you referenced, perhaps start with that one and adjust the mix-ins to match what I’ve used here?
Heather
I just made these, and several things come to mind. First, I’m making a bowl of dry ingredients to be my muesli. It looked awesome. Then, the wet ingredients are CRAZY delicious…making that for toast. But altogether as a bar?!?! Ridiculous. I can’t wait for my afternoon cup of tea. My husband has already had two, and they’ve just been cut.
★★★★★
Kate
I’m happy to hear that, Heather!
Alison
Just made this for my other half as a lock-down running snack and he LOVES them. No more buying shop bought granola / energy bars for us! Thanks for the recipe :)
★★★★★
Sejal
Hi, I like this recipe but looking for one that is baked. Has anyone tried to bake it? If yes please share the changes made.
Ellen
You are a literal angel sent from heaven. There used to be a Kaldi’s right by my house, but it closed and I have since been longing for a granola bar! You nailed it!
★★★★★
Ritika
Hi ! Looks good but wasule like to know the nutritional info as well please. Thanks in advance!
Kristy
Toddlers love these! The hint of salt, almond butter and sweet honey taste amazing together. Used unsalted almonds, salted almond butter and added 1/4 tsp salt. Easy and everyone loves them – thank you for finally giving me a recipe my little ones will eat!
★★★★★
Joe
I’ve made these many times—me and the family love them. And they are a ringer for the Kaldi’s original.
★★★★★
Kate
I love it! Thanks for letting me know, Joe.
Lea
Best granola bars so far! YUMM
Just a quest, will adding more oats make them stiffer than usual? Im thinking to add 3/4 cup more! Thank you
Kate
Thanks Lea! Yes, more oats will make them stiffer, but could also make them crumbly. You could try adding more oats a couple of tablespoons at a time—I’m afraid 3/4 cup would make them quite crumbly.
Kal
This was pretty good, but I had trouble getting the dry ingredients to stick with the wet, so I had clumps of almond butter and honey, and completely dry oats just sitting there. I blame this on my Ninja blender, because it absolutely failed at making almond butter, which is what I used. I didn’t want to waste the batch so I put it all into the oven and baked it for a bit to soften it, which helped but also made it a chocolaty mess! When we get our Vitamix I will try this again, it should definitely work better :)