Healthier Chocolate Peanut Butter Oat Granola Bars

Two bites I love are my mom’s no-bake cookies (similar to this but sometimes she adds coconut) and my No-Bake Oatmeal Date Granola Bars. I thought, why not combine the two into a healthier snack? I reduced the coconut a bit from my original bar recipe so the chocolate had a chance to shine and added some chocolate chips for good measure. The result? A snack I never want to stop eating.

Makes 12 to 16 bars


  • 2 cups (148 grams) old fashioned rolled oats
  • ½ cup (45 grams) desiccated or unsweetened finely shredded coconut
  • ¼ cup (25 grams) cocoa powder
  • Pinch of salt
  • 1/2 cup (120 grams) smooth peanut butter
  • 2 1/2 cups (438 grams) pitted Medjool dates
  • 4 to 5 tablespoons coconut oil, melted
  • ½ cup (120 grams) dairy-free mini chocolate chips


  1. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides and set aside.
  1. In a food processor, pulse the oats, coconut, cocoa and salt a few times until combined.
  1. Add the peanut butter and dates and process until everything is broken down into a crumbly mixture.
  1. Add 2 or 3 tablespoons of the coconut oil and pulse to combine. Add the additional 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers.
  1. Add the chocolate chips, pulse a few times to combine but not break up the chocolate too much.
  1. Press the mixture firmly into the prepared pan with your fingers. Place the pan in the refrigerator for about 1 hour until set. Cut the dough into rectangles or squares.
  1. Store the bars in an airtight container in the refrigerator for up to 2 weeks.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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