Chocolate, Coconut, and Pecan Granola Bars

These homemade granola bars are not only much healthier than the ones you can buy at a store, they taste way better too!
By Faith Gorsky
Chocolate, Coconut, and Pecan Granola Bars

Chocolate, Coconut, and Pecan Granola Bars
Prep Time
Cook Time
Total Time
These homemade granola bars are not only much healthier than the ones you can buy at a store, they taste way better too!
Recipe Type: Snack
Serves: 12 bars
  • Coconut oil, to grease the pan
  • 1 (13.66 fl oz/403 ml) can full-fat coconut milk
  • ¼ cup (60 ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon butterscotch flavor (see note below)
  • 2 cups (200 g) old-fashioned rolled oats
  • ½ cup (60 g) toasted and cooled (unsalted) pecans, chopped (or any nuts you like)
  • 2 tablespoons golden ground flaxseed
  • ⅓ teaspoon fine salt
  • ½ cup (100 g) mini semisweet chocolate chips
  1. Line an 8 by 8-inch dish with parchment paper and grease the inside with coconut oil; set aside.
  2. Combine the coconut milk and maple syrup in a medium saucepan over medium-high heat. Bring to a boil, then turn heat down so it doesn’t boil over, and boil until reduced to about 1 cup, about 20 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a cold, dry day, but I expect it could take a bit longer on a hot, humid day.) Cool completely to room temperature (this is very important so that your chocolate chips don’t melt). Stir in the vanilla extract and butterscotch flavor.
  3. Combine the oats, nuts, ground flaxseed, salt, and chocolate chips in a large bowl, and then stir in the coconut/maple syrup mixture.
  4. Pour the mixture into the prepared dish and spread it out evenly with a spatula. Cover the top with parchment paper; firmly and evenly press down across the top to compact the mixture.
  5. Cover and refrigerate until fully chilled, at least 2 hours, before cutting into bars.
  6. Once cut into bars, wrap them individually and store refrigerated up to 2 weeks.
Butterscotch Flavor: I use Frontier Natural Butterscotch Flavor. If you can’t find this, you can use a different flavor or extract; caramel would also work well here, or just omit it and increase the vanilla extract to 2 teaspoons.

Faith Gorsky

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. Her recently-released first cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing), is a collection of authentic Middle Eastern recipes handed down to her from her husband’s family during her extensive time spent in the Middle East. Faith loves to travel, especially to places steeped in rich culture and history.

More Posts - Website - Twitter - Facebook - Google Plus


Leave a Reply

Your email address will not be published.

Rate Recipe: