No-Bake Almond Joy Granola Bars

You’re going to love these no-bake thick and chewy granola bars that you can make at home. They’re full of wholesome and healthy ingredients and make the perfect grab-and-go snack.

These granola bars are inspired by the “Almond Joy” chocolate bar which combines almonds, coconut, and chocolate, my all-time favourite ingredients. I don’t often snack on a chocolate bar so for this reason I came up with this recipe using some almond joy ingredients.

Eating these granola bars is how I get my almond joy fix while at the same time loading up on fiber and protein without any added sugar or fat. Soft, chewy and coconut-y, these bars are full of crunchy almond goodness and dark chocolate chips. They are a joy!

Why these bars are so good

These bars are loaded with fiber, protein and lots of ingredients that are so good for you. Each bar gives you a dose of rolled oats, almonds, coconut, flaxseed, hemp hearts, and almond butter. Sweetened with honey and dark chocolate chips for good measure. For such a nutritious snack these bars are pretty delicious!

My whole family loves these granola bars and will always take one for breakfast or snack. In fact granola bars are one of the most popular grab-and-go breakfast or snack options. It makes me happy to know my family is eating these homemade bars instead of purchased sugary bars that contain processed ingredients.

How to make these bars

No baking is required to make these bars. Just follow the easy directions: mix up all the ingredients in a bowl and pack the mixture into a brownie pan before cutting into bars. Couldn’t be simpler!

Tips for making these bars

• Pack the mixture into the baking pan really well to avoid crumbling bars
• Chill the bars for at least 2 – 3 hours or overnight before cutting
• Use a large chef’s knife to cut the bars
• Cut into 12 bars, or into 16 squares if you prefer small bars
• Keep the bars refrigerated in an airtight container and serve them right out of the fridge
• The bars freeze well in an airtight container

It’s time to skip store-bought granola bars and make your own healthy bars. I give you my word – you’re going to want to make these all the time!

5 from 1 vote

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No-Bake Almond Joy Granola Bars

Easy to make no-bake granola bars inspired by the all-time favourite Almond Joy chocolate bar are full of nutritious ingredients.

Servings 12 bars

Author Rita Jakobschuk

Ingredients

• 1 cup whole almonds roughly chopped
• 1 ½ cups rolled oats coarsely chopped in a food processor
• 1 cup unsweetened shredded coconut, plus 1 tablespoon more for topping
• ½ cup ground flaxseed
• ¼ cup hemp hearts
• ½ cup mini dark chocolate chips
• 1 cup almond butter
• ½ cup liquid honey

Instructions

1. Prepare an 8” x 8” brownie pan. Line it with two long pieces of 8” wide parchment paper laying each in opposite directions extending the ends over each side of the pan to create handles. If necessary use cooking spray to stabilize the parchment paper.

2. Roughly chop the almonds with a chef’s knife or pound them with a mallet. Place them into a large mixing bowl.

3. Process the rolled oats in a food processor until coarsely chopped. Add the oats to the large mixing bowl.

4. Into the large mixing bowl also add the remaining ingredients: 1 cup coconut, flaxseed, hemp hearts, chocolate chips, almond butter and honey. With a sturdy spatula mix the ingredients until completely incorporated. It will take several turns of the ingredients to get to that point.

5. Transfer the mixture to the prepared pan. Evenly spread mixture edge to edge while packing it down well. Cut a piece of parchment paper into an 8” x 8” square and cover the top with it. Use the bottom of a glass to press down firmly and pack the mixture really well. Uncover and sprinkle with remaining 1 tablespoon coconut, replace parchment paper cover and press down lightly so the coconut adheres.

6. If the mixture is not packed well the bars tend to crumble when cut. Leave the parchment paper cover on top and refrigerate the bars for 2 - 3 hours or overnight.  

7. Remove from pan by lifting the parchment paper handles. Transfer to a cutting board and with a large chef’s knife, cut into 12 bars. Store bars in an air-tight container in refrigerator and serve cold.