HomeMade Chocolate Granola Bars

I don’t know about you, but it’s been tough finding decent granola bars at the grocery store! I can’t eat a single store bought granola bar without feeling guilty. You know…the “I-just-committed-the-worlds-greatest-crime” kind of guilt.

These granola bars definitely beat the store bought granola bars any day! They are filled with amazing nutritious goodies and are so good that you’ll clean your plate clean in seconds! I can almost promise you that everyone will be asking you for this recipe! With school in session and the holidays coming up, feel free to give this one a try!

Prep time:
30 minutes
Cook time:
1 hour
Chill time:
Total time:
1 hour 30 minutes
24 Granola Bars


For Granola:

For Chocolate topping:


For the Granola:
1. Before you get started, I’d advice you to gather all of your ingredients together! It’ll be so much easier to get through the recipe:)

2. In a food processor, process the nuts you’re using to desired consistency. In this recipe, I used almonds and sunflower seeds.  Pulse for about a minute or so then add in Chia Seeds and Ground Flax Seeds. Pulse three to four more times until the nuts and seeds are well combined. Set aside.

3.  In a medium sized bowl, add the almond butter, honey or maple syrup (I used honey), coconut oil, and vanilla extract.

4. Place bowl over double boiler and mix with a spoon or spatula until all the ingredients are incorporated.

5. Add the fruits, nuts, and seeds mixture to the almond butter mixture.

6. Add in the lemon zest.

7. Mix well.

8.  Transfer the mixture into an 8x8 inch, 8x10 inch, or 9x11 inch pan lined with foil. (To me, foil is a lot more manageable! If you’re brave enough, feel free to use parchment paper!) Pack down the mixture into one even solid layer. I used a cute little rice paddle to help me! (I’m sure theres a more scientific name for it lol). Set it aside to let it cool and slightly stiffen. About 20 to 30 minutes.

For the Chocolate Topping:
9. Place a bowl over double boiler and add 5oz of chocolate and slowly melt them. If you feel like you might need more chocolate, you can definitely add in some more. I used a 9x11 inch pan and 5 oz was plenty!

10. Then, pour the melted chocolate over the nut mixture in the pan. (You are more than welcome to try different chocolatey toppings.)

11. Stash in the refrigerator for a couple hours so the chocolate can harden.

12. To serve the granola bars, cut them up in 1x1 inch squares.

13. Don’t forget to Instagram it! And enjoy! Believe me, they’re far better than store bought!! My mother-in-law and my husband couldn’t stop eating them!

14. The bars can last up to a week in the refrigerator.

Recipe notes

*** If you’re planning to buy your own almond butter, make sure it has the least amount of ingredients on the back! Without the sugar. You’ll find it in the breakfast/peanut butter isle in Walmart. Or, if you’d like, you can make your own almond butter at home! It’s much more delicious and creamy and so simple to make! I’ll have the recipe posted soon!

*** For this recipe, I used raisins. But you are more than welcome to use any kind of dry fruits you want. Such as: apricots, bananas, cranberries, apples, blueberries, strawberries, etc. Since I usually like the taste of raisins and I had some in the pantry, I decided for a more basic flavor.

*** I also used almonds in this recipe, but like I mentioned before, your possibilities are endless! Feel free to mix and match.

*** To make this completely sugar-free, I’d recommend using Lily’s Chocolate Chips if you are planning to top it with melted chocolate. You can buy this at your local Richards or Publix. Or you can even purchase it on Amazon.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!