No-bake fruit and nut granola bars are an easy snack to meal prep for your work week! Made with pantry staples, and bursting with flavor thanks for the dried cranberries and blueberries!
Just like our double chocolate granola bars, and monster granola bars, these fruit and nut granola bars are a kid-friendly snack that is easy and fun - with just 10 minutes of prep work!
No-bake fruit and nut granola bars are the perfect blend of crunchy, chewy, and lightly sweetened. Prep them ahead and store in the fridge for your afternoon snack cravings!
Best of all, these easy fruit and nut granola bars are a great alternative to packaged snacks, and they happen to taste way better than store-bought as well!
Reasons You'll Love This Recipe
- they are the perfect homemade treat to satisfy your sweet cravings
- they are free from preservatives that packaged granola bars may contain
- it's no bake, and simple to prepare
Ingredient notes
- honey - acts to bind as well as sweeten these bars. Maple syrup does not work in these bars, and other alternatives have not been tested.
- coconut oil - also acts to bind; butter may work but has not been tested. Liquid oils may not be swapped.
- rolled oats - may also be called 'old fashioned' or 'large flake' oats; do not use quick oats or steel cut oats for this recipe.
- nuts - we're using almonds and pecans, but you could swap for your favorite nuts such as walnuts, pistachios, or peanuts
- fruit - dried cranberries and blueberries add a burst of juicy flavor and chewy texture. We have found that cranberries and blueberries are the ideal size (not too large so as to cause the bars to crumble apart). You could swap for any other finely chopped dried fruit (ensure that is chopped finely) such as dried apricots or dried tart cherries
Step by step directions
Simmer Coconut Oil & Honey
Place a pot on a kitchen scale and weigh out* the honey and coconut oil. If you are making a variety with nut butter, add it in too.
Bring the pot to a simmer, and when it looks like it does in the image above (lots of bubbles), start a timer. Cook for exactly 1 minute, then remove the pot from the heat.
*Alternatively - you can use measuring cups, but weighing the pot helps avoid the extra dishes
Rest
When time is up, remove from heat and stir in the vanilla, salt, and cocoa powder. Let it cool down for 10-15 minutes.
Glass Mixing Bowl
This is the large glass measuring cup and mixing bowl that I own and love!
Shop NowPrepare Pan
While the pot is cooling, prepare a 9x9 inch baking dish with parchment paper (I secure mine with binder clips).
9 x 9 Baking Pan
This is the 9 x 9 baking pan that we own and love!
Shop NowAdd Dry Ingredients
After the mixture has cooled for 10-15 minutes, stir in the oats and chocolate chips until evenly coated. Use a spatula to mix it in evenly. The chocolate chips might melt, but that's OK- it helps hold the bars together.
Press into baking pan
Press the granola bar mixture into the pan - HARD. You want to do multiple rounds with your spatula. You can also pop it in the fridge for 5 minutes, and do a second round of pressing. This is key to prevent bars from crumbling. Scatter a few extra chocolate chips into the top of the bars and press them in gently.
💡 TIP - Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed).
Chill
Cool in the fridge for 4 hours- overnight (overnight is best!), before slicing into bars.
FAQ
Can I make them vegan?This recipe was tested (unsuccessfully) with maple syrup - the result was very crumbly granola bars, as the honey helps to bind everything together.
Can I omit the coconut oil?This recipe has not been tested with butter, however, I have seen some homemade granola bar recipes that use butter...so it could be worth a try! If you try this, would you let us know in the comments how they turn out?
How do you get the granola bars to stick together?For this recipe, the honey and coconut oil work together to bind the bars together.
Other important steps to getting them to stick together: simmer the honey and coconut oil for exactly one minute, do not over-measure the dry ingredients, press the bars firmly into the pan, multiple times, and refrigerate for at least 4 hours before cutting.
Other than the answers above, storing these bars in the fridge is key to keeping them from falling apart. As the coconut oil and honey soften, so do the bars.
Can this recipe be baked instead of storing them in the fridge?This recipe has only been tested as no-bake, however you might enjoy these baked oatmeal cups or these healthy apple almond butter snack cookies instead.
Storage + Meal Prep
These fruit and nut granola bars MUST be stored in the fridge, otherwise, they become too soft and will crumble.
- fridge - stored in an airtight container, they are good for 1 week in the fridge.
- freezer - wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.
Favorite Meal Prep Containers
Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!
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Fruit and Nut Granola Bars
No-bake fruit and nut granola bars are an easy snack to meal prep for your work week! Made with pantry staples, and bursting with flavor thanks for the dried cranberries and blueberries! Course SnackCuisine AmericanDiet Gluten Free, Vegetarian Prep Time 10 minutesCook Time 2 minutesChill + Resting Time 4 hours 15 minutesTotal Time 4 hours 27 minutes Servings 12 bars Calories 296kcal Author Denise BustardIngredients
- ½ cup honey 156 g; note 1
- ⅓ cup coconut oil 74 g; note 2
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ½ cup chopped nuts almonds & pecans
- ½ cup dried fruit cranberries & blueberries
- 3 cups rolled oats 284 g; note 3
Instructions
- Simmer - Combine honey and coconut oil in a medium pot. Bring to a simmer, and once pot starts bubbling up all over, start the timer for 1.5 minutes (see note 4).
- Rest - When time is up, remove from heat and stir in the vanilla, and salt. Let it cool down for 10-15 minutes.
- Prepare pan- While pot is cooling, prepare a 9x9 inch baking dish with parchment paper (I secure mine with binder clips).
- Combine - Stir in all dry ingredients including dried fruit, nuts, and rolled oats. Mix until evenly coated and press into the prepared pan. Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed). (See note 5)
- Chill- Cool in the fridge for 4 hours- overnight (overnight is best!), before slicing into bars.
Notes
- Maple syrup may not be substituted. Other sweeteners have not been tested.
- Refined coconut oil recommended for a less coconut-prominent flavor.
- Also called 'large flake' or 'old fashioned'. Quick oats or steel cut oats will not work in this recipe.
- Make sure to take the time to simmer the mixture for 1 minute! This is extremely important in helping the bars stick together.
- If the bars are too warm to press down thoroughly, place in the fridge for 10 minutes, then press them down a second time.
- fridge - stored in an airtight container, they are good for 1 week in the fridge.
- freezer - wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.