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This is one of those why buy when you can make, things. But confession: I do buy granola bars. Today, I decided to make some. So, I'm not judging either way. Just know that these are delicious, (can be stored air-tight for a couple of weeks), and are not so completely healthy that your kids won't like them. In my book, removing ingredients like carrageenan and caramel color is a win, even if the bars have a not-shy amount of chocolate.

*See tips for vegan and dairy-free below the recipe.

Not into bars? Instead of cutting the granola, break it up. Granola for days.



Ingredients: 2 1/2 cups rolled oats, 1/2 cup finely chopped cashews (lightly salted), 1/2 cup unsweetened shredded coconut, generous 1/2 cup chopped dark chocolate or dark chocolate chips, 1 tbsp. chia seeds, 1/4 cup melted butter, 1/3 cup honey, 1/4 cup packed brown sugar, 1/2 tsp. vanilla extract, 1/4 tsp. sea salt.

Makes one 8x8 dish of bars.

1. Preheat and prep: oven to 350*F. Line an 8x8 inch baking dish with parchment paper. Toast the oats and cashews for 10 minutes on a baking sheet, stirring halfway. Remove to cool. Combine in a bowl along with the shredded coconut and chia seeds.

2. Make honey mixture: Heat the butter, honey, brown sugar, vanilla and sea salt over medium until sugar is dissolved and mixture is bubbling up. Watch closely! Pour over the oat mixture and stir to coat well. Allow to cool, about 10 minutes. Stir in the chopped chocolate.

3. Pour into dish: Press the mixture very firmly into the prepared baking dish in an even layer. Chill for 2 hours in the fridge before cutting. Store in an airtight container at room temperature.


  1. To make the bars dairy-free, use Lily's DF dark chocolate chips and neutral oil in place of the butter (the bars will be slightly more crumbly with the oil).

  2. To make the bars vegan, use Lily's DF dark chocolate chips, neutral oil in place of butter, and maple syrup or agave nectar in place of the honey.

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