These Chocolate Cherry Granola Bars are a delightful no-bake snack that balances indulgence and nutrition in every bite.
Packed with fiber-rich oats, puffed rice, and dried cherries, they provide sustained energy, while almond butter and almonds supply plant-based protein and healthy fats, making them ideal for a mid-morning boost or post-workout snack.
Healthy Chocolate Cherry Granola Bars
Equipment
- 8×8 inch baking pan
- Parchment Paper
- Medium saucepan
- Large Mixing Bowl
- Spatula or wooden spoon
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1 cup puffed rice cereal
- ½ cup dried sour cherries or craisins/raisins
- ½ cup dark chocolate chips
- ½ cup sliced or chopped almonds
Wet Ingredients:
- 2 tbsp coconut oil
- ¼ cup cocoa powder
- ½ cup brown rice syrup or honey
- 1 cup creamy almond butter or alternative nut butter
- 1 tsp almond extract or vanilla extract
Optional Toppings:
- ½ cup dark chocolate chips
- 1 tsp coconut oil
- ¼ cup sliced almonds
- Pinches of flaky salt
Instructions
- Prepare Your Pan and Parchment: Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides so you can fold it over the top later. This extra length will help you press the bars firmly and make it easy to lift them out once set. Make sure the parchment is smooth with no wrinkles in the corners for an even pressing surface. Setting up your pan first ensures a seamless assembly process later.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, puffed rice cereal, dried cherries, dark chocolate chips, and sliced or chopped almonds. Stir gently with a spatula or wooden spoon to combine all ingredients evenly. This ensures every bar has a balanced mix of chewy, crunchy, and chocolatey textures in every bite.
- Melt the Coconut Oil: In a medium saucepan, place 2 tablespoons of coconut oil over medium-low heat. Stir occasionally until the oil is fully melted and smooth. Coconut oil provides a subtle flavor and helps bind the wet and dry ingredients together while keeping the bars dairy-free.
- Incorporate Cocoa Powder: Once the coconut oil has melted, add ¼ cup of cocoa powder. Stir continuously to fully blend it into the oil, creating a smooth, rich chocolate base. This step ensures that there are no lumps and that the chocolate flavor is evenly distributed throughout the mixture.
- Blend Syrup and Almond Butter: Add ½ cup brown rice syrup (or honey) and 1 cup creamy almond butter to the saucepan. Stir constantly over low heat until the mixture is fully combined, forming a thick, glossy chocolate paste. If the mixture feels too thick or dry, add 1 tablespoon of milk or water to help it come together. Stir in 1 teaspoon of almond extract to enhance the nutty, aromatic flavor.
- Combine Wet and Dry Ingredients: Carefully pour the chocolate-almond mixture over the bowl of dry ingredients. Using a large spatula or wooden spoon, fold and stir the mixture until the dry ingredients are fully coated. You may need to use clean hands to press and mix the mixture thoroughly, ensuring every oat, cherry, and almond is evenly distributed in the chocolatey binding.
- Transfer and Press Mixture into Pan: Spoon the combined mixture into the prepared baking pan. Begin pressing it down into the corners and edges using the spatula or your hands. Fold the excess parchment paper over the top of the mixture and firmly press down with your palms to compress the granola bars. This step is essential to create dense, cohesive bars that hold their shape once cut.
- Chill to Set: Place the pan in the refrigerator for 3–4 hours or in the freezer for 1 hour to allow the bars to fully set.Chilling solidifies the almond butter and syrup, giving the bars their chewy yet firm texture. Check the bars after the recommended time to ensure they are completely set before cutting.
- Slice into Bars: Lift the set mixture from the pan using the parchment overhang. Place on a cutting board and slice into 8 bars or 16 smaller squares, depending on your preferred portion size. Use a sharp knife for clean edges, wiping the blade between cuts if needed to prevent sticking.
- Add Optional Toppings: For an extra touch of indulgence, melt ½ cup chocolate chips with 1 teaspoon coconut oil and drizzle evenly over the top of the bars. Sprinkle with ¼ cup sliced almonds and a few pinches of flaky salt. This creates a beautiful finish and adds layers of texture and flavor, making the bars visually appealing and extra tasty.
- Store and Enjoy: Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 weeks. They can also be kept at room temperature for a day or two if the environment is cool. These bars are perfect for grab-and-go breakfasts, mid-day snacks, or post-workout fuel, delivering a satisfying combination of protein, fiber, and healthy fats in every bite.
Notes
- Use extra-long parchment paper to make pressing and lifting the bars easier.
- Swap dried cherries for raisins, cranberries, or chopped dates for flavor variation.
- Almond butter can be substituted with peanut butter, cashew butter, or sunflower seed butter for different nutty flavors.
- If mixture feels too dry, add 1–2 tablespoons of milk, water, or maple syrup to help bind ingredients.
- Optional toppings like chocolate drizzle, nuts, and flaky salt enhance flavor and presentation but can be omitted for a simpler bar.
- Press bars firmly before chilling to ensure they hold their shape when cut.
- Bars can be stored in refrigerator, freezer, or room temperature (short-term) for versatile grab-and-go options.
The dark chocolate adds a touch of decadence without overwhelming sweetness, keeping saturated fat low while delivering antioxidants.
Quick to prepare and entirely no-bake, this recipe is perfect for meal prep—you can make a batch ahead of time and store in the fridge or freezer for grab-and-go convenience.
Its combination of chewy and crunchy textures makes it satisfying, while wholesome ingredients keep it a guilt-free treat suitable for everyday snacking or breakfast on the run.
Must-Have Tools for Perfect Results
8×8 Inch Baking Pan
Essential for shaping and setting the bars evenly. Its compact size makes it perfect for both small and large batches, and it doubles as a reliable pan for brownies, bars, or layered desserts.
Parchment Paper
Prevents sticking and allows for easy lifting of bars from the pan. A versatile kitchen staple for baking, roasting, or lining surfaces.
Medium Saucepan
Used to melt coconut oil and blend wet ingredients evenly. Ideal for sauces, melting chocolate, or heating small batches of ingredients without burning.
Large Mixing Bowl
Allows for thorough mixing of dry and wet ingredients without spillage. Perfect for preparing salads, dough, or any bulk mixture in the kitchen.
Spatula or Wooden Spoon
Helps incorporate ingredients efficiently and press bars evenly. Beyond this recipe, it’s indispensable for folding, stirring, and scraping bowls clean.
Chef’s Secrets for Perfect Bars
The key to these granola bars lies in evenly blending the wet and dry ingredients.
Stir thoroughly, and don’t hesitate to use clean hands to press the mixture together for a uniform texture.
For a richer chocolate flavor, consider lightly toasting the oats and almonds before combining; this enhances the nutty aroma and adds depth.
Choosing dark chocolate over milk chocolate keeps the bars lower in sugar while still offering indulgence.
If using alternative nut butters, ensure they are smooth and creamy for the best binding properties.
Finally, pressing the bars firmly and letting them chill completely ensures chewy, cohesive bars that slice cleanly every time.
Serving Suggestions for Everyday Snacking
These bars are versatile enough for multiple occasions.
Serve them as a quick breakfast with yogurt and fresh fruit, or pair them with a cup of coffee or tea for an afternoon pick-me-up.
They are also ideal for lunchbox snacks, hiking trips, or post-workout energy boosts.
For a playful dessert twist, top each bar with a light drizzle of melted chocolate and a sprinkle of toasted coconut or nuts.
Their balance of sweetness, protein, and healthy fats makes them satisfying enough to curb cravings without feeling heavy.
Storage Tips for Longevity
Store granola bars in an airtight container in the refrigerator to keep them fresh for up to one week.
For longer-term storage, freeze the bars for up to six weeks, and thaw for 15–20 minutes before enjoying.
Avoid storing at room temperature for extended periods if your home is warm, as the coconut oil and nut butter may soften too much, making the bars sticky.
You can also pre-slice bars before freezing for easy, grab-and-go portions.
Using parchment paper layers in the storage container prevents sticking and makes serving a breeze.
Frequently Asked Questions
1. Can I use a different nut butter?
Absolutely! Peanut butter, cashew butter, or sunflower seed butter work well. Make sure the nut butter is smooth and creamy to bind the bars properly.
2. Can these bars be made vegan?
Yes! Use maple syrup or agave instead of brown rice syrup or honey, and ensure chocolate chips are dairy-free.
3. How can I make the bars less sweet?
Reduce the chocolate chips or syrup slightly and increase the amount of oats or puffed rice to balance sweetness while keeping the texture intact.
4. Can I add extra ingredients?
Yes! Try adding pumpkin seeds, chia seeds, or unsweetened coconut flakes for added crunch, fiber, and nutrients. Mix them into the dry ingredients before combining with the chocolate mixture.
5. How do I get clean-cut bars?
Ensure the bars are fully chilled before cutting. Use a sharp knife, and wipe it clean between cuts to maintain neat edges. Pressing firmly in the pan before chilling also ensures firm bars that hold their shape.
