Granola bars make an excellent snack and are quick and easy to make from scratch. These Toasted Coconut Almond Bars require no baking, except toasting the coconut flakes and almonds, which helps to bring out extra layers of flavor.
Since I made these bars, I’ve been eating them daily as an afternoon snack. They are seriously addictive and the balance of salty and sweet is just right. I first cut them into 9 large breakfast sized bars. Then I decided to swap out my normal 5 Minute Trail Mix afternoon snack, so I cut the 9 squares in half to give me 18 small snack bars. They are the perfect size to stave off that afternoon hunger!
In recent months, I have begun to love toasted coconut. I used to dislike everything coconut! It’s funny how your tastes change as you get older. Taking a few minutes to toast your coconut and almonds for this recipe is worth it! I promise. All of these flavors meld beautifully once the bars have time to set.
I like to store my Toasted Coconut Almond Bars in the refrigerator so that they keep their shape (especially in the summer when it gets HOT here in Georgia! At some point everything starts to melt). They last 2 to 3 weeks this way. The bars will keep at room temperature in a sealed container for one week. They also freeze well and will last up to 3 months in the freezer.
- 1 cup coconut flakes
- 3/4 cup almonds chopped
- 2 cups quick cook oats
- 1/2 teaspoon cinnamon
- 3/4 cup almond butter
- 1/2 teaspoon salt
- 1/2 cup honey
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spread coconut flakes and chopped almonds in a thin layer on a baking sheet lined with parchment paper. Bake for 7-10 minutes, stirring occasionally until coconut flakes are lightly browned.
Meanwhile, place 1 cup of quick cook oats into a food processor and pulse into a finely ground powder. In a large bowl, combine processed oats with remaining quick cook oats and cinnamon. When coconut flakes and almonds are toasted, add to bowl and stir to combine.
In a saucepan over low heat, combine almond butter, salt, and honey. Stir until ingredients are combined and just melted. Remove from heat, add vanilla extract and stir to combine.
Pour wet ingredients over dry ingredients and stir until fully incorporated. Press mixture into a parchment lined 9x9 baking pan, pressing down firmly into a flat layer.
Refrigerate for 1 hour. Pull parchment paper to lift bars out of pan. Cut into squares or bars and store in a sealed container.