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Close up of homemade chocolate coconut pecan granola bars on plate with pecans scattered around.
Homemade Granola Bars
Prep Time
15 mins
Cook Time
20 mins
Chilling time
2 hrs
Total Time
35 mins

Starving kids raiding the snack cabinet after school? These homemade granola bars will satisfy their cravings with a toasty mix of coconut, pecans, and chocolate. Chewy, chocolatey bliss!

Course: Snack
Cuisine: American
Keyword: chocolate coconut pecan granola bars, homemade granola bars
Servings: 16 bars
Calories: 350 kcal
  • 4 cups old fashioned rolled oats
  • 1 cup pecans, finely chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup dark brown sugar
  • 2/3 cup real maple syrup
  • 1/4 cup coconut oil
  • 4 Tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 tsp sea salt
  • 1/3 cup flax seeds
  • 1 cup semi-sweet chocolate chips, divided
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment. Grease a 13x9 inch baking pan and line it with parchment, on the bottom and up the sides, allowing the paper to hang over the edges so you can easily remove the granola once it is set. Set aside.

  2. Mix the rolled oats, pecans, and coconut flakes in a large bowl and pour onto the prepared baking sheet. Evenly spread out on the baking sheet and bake for 20 mins, stirring frequently.

  3. While the oat mixture toasts, combine the dark brown sugar, maple syrup, coconut oil, butter, vanilla, and sea salt in a medium saucepan set over medium heat. Bring to a boil, reduce to a simmer, and stir until fully dissolved.

  4. When the oat mixture is toasted, remove it from the oven and add the flax seeds. 

  5. Combine the oat mixture and sugar mixture in a large bowl, stirring well. Add 2/3 cup chocolate chips and spread in the prepared pan evenly. 

  6. Sprinkle the remaining 1/3 cup chocolate chips over the top and firmly tamp down the granola in an even layer. Place in the refrigerator for at least 2 hours to cool thoroughly. 

  7. Once cooled, carefully remove the granola from the pan using the parchment paper. Cut into 16 rectangle bars. Store in an airtight container for 3-4 days. They will keep for weeks in the freezer, wrapped.

Recipe Notes
  • Parchment paper is my secret weapon for making homemade granola bars. Take the time to carefully line the baking pan that you press the granola mixture into before chilling. The overhanging parchment will help you easily remove the granola from the pan before cutting it into bars.
  • Make this recipe your own by swapping equal amounts dried fruit or nuts for the chocolate pecans. Some tasty variations could include almond/dried cranberry; peanut/raisin; walnut/dried dates.
  • Don't have coconut oil in your pantry? Swap extra virgin olive oil or double the butter.
Nutrition Facts
Homemade Granola Bars
Amount Per Serving
Calories 350 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 8mg3%
Sodium 306mg13%
Potassium 254mg7%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 20g22%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 0.1mg0%
Calcium 53mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.