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Seedy Almond Oat Bars by Baking The Goods

Almond Oat Granola Bars

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With a chewy bite and crunchy bits, these hearty and healthy Almond Oat Granola Bars are the Goldilocks of granola bars. Made with chewy rolled oats, shredded coconut, nutty almond butter, sweet honey, crunchy almonds, sunflower seeds, flaxseeds and millet they've got all kinds of textures and flavors happening. Then they get an indulgent drizzle of extra dark chocolate with a sprinkle of sea salt flakes to keep it real. 


  • 2 cups Gluten Free Rolled Oats
  • 1 cup shredded coconut
  • 1 cup raw almonds (- roughly chopped)
  • 3/4 cup pumpkin seeds
  • 1/2 cup millet
  • 1/4 cup flaxseeds
  • 1 cup almond butter
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1 1/2 teaspoons sea salt flakes - divided
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup extra dark chocolate
  • 1 teaspoon espresso powder


  1. Preheat oven 350°F. Line a baking sheet with parchment paper. Add oats, pumpkin seeds and chopped almonds. Toast for 7-9 minutes, until toasty, lightly golden and they start to give off a nutty aroma. Set aside to cool slightly.
  2. Combine toasted oats, almonds, pumpkin seeds, coconut, millet and flaxseeds in a large mixing bowl. Stir to combine.
  3. In a medium saucepan combine almond butter, honey and coconut oil and warm over medium heat. Simmer until runny and bubbly. Remove from heat and stir in cinnamon, vanilla and 1 teaspoon sea salt flakes.
  4. Pour almond butter mixture over oat mixture. Use a spatula to stir together until well combined. 
  5. Transfer to a parchment paper lined 1/4 sheet sized baking sheet (or 9"x13" cake pan) and use the spatula to evenly spread the mixture. Lay another sheet of parchment over the top, then use using another baking sheet, press down evenly over the top to condense the mixture into an even layer. 
  6. In a double boiler, heat the water to a simmer, then add the chocolate and stir until melted. Remove from heat and stir in espresso powder. 
  7. Drizzle melted chocolate over the granola, the sprinkle with a handful of millet, coconut and remaining sea salt flakes. 
  8. Refrigerate for at least 1 hour to firm up.
  9. Use the parchment paper to lift the granola bar layer from the baking sheet. Transfer to a cutting board and slice into 16 granola bars. 


Either a 1/4 sheet sized baking sheet or 9"x13" rectangular cake pan can be used for this recipe.

Store in an airtight container in the refrigerator up to one week.

Once sliced, granola bars may be placed in a plastic baggie or airtight container and stored in the freezer for up to 1 month.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: Granola Bars