Chewy Granola Bars
Prep time
Cook time
Total time
These granola bars are chewy and soft, yet the occasional whole nut adds a pleasant crunch.
Recipe type: Snack
Serves: 10
  • 1 cup honey
  • 3 tablespoons peanut butter (or almond butter for paleo)
  • Pinch salt
  • Pinch cinnamon
  • 2 cups nuts (I used 1 cup pecans and 1 cup almonds, but you can use pretty much any combo)
  • 1 cup raisins or dried cranberries
  • 2 cups shredded coconut
  1. Line a 9 by 13 inch pan with parchment paper and preheat the oven to 350 degrees F.
  2. Melt the honey in a saucepan on medium low heat.
  3. While the honey melts, spoon the peanut butter into a bowl. Add the salt and cinnamon.
  4. Pour 1 cup of the nuts into the blender and blend until it looks like very coarse flour. A few whole nuts are okay (see the step-by-step photos below for a clearer idea of what this should look like).
  5. Dump the blended nuts into the bowl with the peanut butter, salt, and cinnamon. Don’t stir yet.
  6. Blend the other cup of nuts until they look about the same as the first bunch, then add these to the bowl.
  7. Measure out the dried fruit and dump on top of the nuts, peanut butter, salt, and cinnamon. You still haven’t stirred anything.
  8. Add the 2 cups of coconut and drizzle on the melted honey.
  9. Stir until fully combined.
  10. Press very firmly into the prepared pan (It’s important to press hard because otherwise your granola bars won’t hold together).
  11. Cook for 25 minutes on 350 degrees F until golden brown. They will be very soft, but will firm up later.
  12. Leave the granola bars to cool for 1 hour on the counter, and then refrigerate for another hour before cutting them.
Can be stored in an airtight container for about a week. If you want to store them longer, freeze them.
Recipe by I Am Gluten Free at