Chocolate-Almond Granola Bars

  • Chocolate-Almond Granola Bars
  • Chocolate-Almond Granola Bars
  • Chocolate-Almond Granola Bars
Posted on October 5, 2013

This is no dieters granola bar. Nope, this granola bar is purely decadent. It will definitely satisfy your sweet tooth and make any chocoholic happy (trust me, I would know!). But because it is still a “granola bar” I find it perfectly acceptable to have for breakfast. And as a mid-morning snack, and as an after work treat, and as dessert and as….well you get the idea.

These granola bars are just packed with almonds and chocolate. They have triple the almond flavor: sliced almonds, almond butter and almond extract. AND triple the chocolate flavor: cocoa nibs, cocoa powder and dark chocolate. I think it’s safe to say these are my new favorite granola bars. Great for on the go snacking and perfect for sharing….if you can stand to part with them.



Recipe adapted from Love and Olive Oil

Chocolate-Almond Granola Bars

Yield: Makes one 8 X 8 pan

Chocolate-Almond Granola Bars


  • 2 cups old-fashion oats (certified gluten-free, if necessary)
  • 1 cup unsweetened shredded coconut
  • 1 cup sliced almonds
  • 3 tablespoons cocoa nibs (I used Theo Chocolate cocoa nibs)
  • 1/4 tsp. salt
  • 1/2 cup honey
  • 1/4 cup unsweetened cocoa powder (I used Ghirardelli)
  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 4 ounces dark chocolate, chopped (I used Theo Chocolate 70%)


  1. Pre-heat your oven to 350 degrees. Line an 8 X 8 baking pan with parchment paper, leaving some overhanging on the sides (you will use this later to help you lift out the granola bars). Set aside.
  2. In a large bowl toss together the oats, coconut, almonds and salt. Spread out onto a large rimmed baking sheet and bake in your pre-heated oven for 10 minutes, stirring halfway through. Remove from the oven and transfer the toasted oat mixture back to the same large bowl. Add the cocoa nibs and set aside. Keep your oven on at 350 degrees.
  3. Meanwhile, in a small saucepan over medium heat combine the honey and the next 5 ingredients (through the almond extract). Stir frequently until everything is well incorporated and the mixture is smooth. Remove from the heat. Pour over the toasted oat mixture and stir until everything is well coated. Transfer the granola mixture to your prepared baking pan, pressing the granola down firmly and evenly into the pan (you can use your hands or a spatula or large spoon; a light coating with cooking spray helps to keep things from sticking). This is going to help the granola bars stick together, so press hard!
  4. Transfer the baking pan to your oven and bake for 12 minutes. Remove the baking pan from the oven and scatter the chopped chocolate evenly over the top of the granola. Transfer the baking pan back to your oven for 1-2 minutes to melt the chocolate. Once the chocolate is mostly melted and soft, remove the baking pan from the oven and use a spatula or spoon to spread the melted chocolate out in an even layer over the top of the granola.
  5. Allow the granola to cool to room temperature in the baking pan (about 30 minutes), then transfer to your refrigerator to chill for about 2 hours (this will help the granola set-up). Once chilled, lift the granola out of the baking pan using the overhanging parchment paper. Cut into squares or bars (I made 16 squares).
  6. Granola bars can be stored at room temperature in an airtight container between pieces of parchment paper or wax paper for approximately 1 week. Happy snacking!

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