By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
364 cal · 155 min
No-Bake Dark Chocolate Granola Bars
Recipe GLPR586137892f0cce
Rate this recipe
Average rating: 4.0 (1)
These rich and chewy no-bake granola bars combine creamy almond butter with wholesome oats, crispy rice cereal, and shredded coconut, bound together with maple and brown rice syrups. Dark cocoa powder is mixed into the base for deep chocolate flavor, while a drizzle of melted dark chocolate on top adds an extra indulgent touch. Perfect for breakfast, a quick snack, or meal prep—just chill and enjoy. Store in an airtight container for up to one month.
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Ingredients
½ cup creamy almond butter
⅓ cup brown rice syrup
⅓ cup pure maple syrup
¼ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp fine grain sea salt
1½ cup quick-cooking oats
1½ cup crispy rice cereal
1 cup unsweetened shredded coconut
¼ cup cacao nibs
8 oz dark chocolate chips
Directions
Line an 8×8-inch baking pan with aluminum foil, allowing at least 1 inch of overhang on all sides for easy removal later. Set the prepared pan aside.
In a medium saucepan, combine the almond butter, brown rice syrup, and maple syrup. Heat over medium-low heat, stirring constantly with a heat-proof spatula until the mixture is smooth and fully combined, about 3–5 minutes.
Add the cocoa powder, vanilla extract, and sea salt to the pot. Stir vigorously until completely smooth with no lumps remaining.
While the wet mixture heats, combine the oats, rice cereal, shredded coconut, and cacao nibs in a large mixing bowl.
Remove the pot from heat. Pour the warm almond butter mixture into the bowl with the dry ingredients. Stir gently but thoroughly until all the dry ingredients are evenly coated. The mixture may seem dry at first, but continue stirring until everything is completely combined and moistened.
Pour the granola mixture into the prepared pan. Using a spatula or the back of a spoon, press the mixture down firmly into an even, compact layer.
Cover the pan loosely with foil and refrigerate for about 2 hours, until the bars are completely set and firm to the touch.
Lift the foil-lined bars out of the pan using the foil overhang, and peel away the foil from all sides.
Place the dark chocolate chips in a microwave-safe bowl. Microwave on medium power for 1 minute, then stir. Continue microwaving in 30-second increments, stirring after each interval, until the chocolate is completely smooth and melted.
Drizzle the melted chocolate evenly over the top of the granola bars using a fork, spoon, or piping bag for decorative lines.
Allow the chocolate to cool and harden at room temperature for about 30 minutes. Cut into 12 equal bars using a sharp knife, wiping the blade clean between cuts for neat edges.
Store the cooled bars in an airtight container or ziplock bag at room temperature for up to one month.
Comments
The 155-minute stated time is misleading: actual hands-on work is ten minutes, but the two-hour chill is non-negotiable. Ingredients are all standard at Charlotte chains—almond butter and cacao nibs appear at Walmart, Harris Teeter, and ALDI without a second trip—and cost runs roughly $1.20 per bar, driven by the almond butter and chocolate chips. These bars are set-it-and-forget-it, no stovetop fussing, and keep well in the fridge for a week, making them a solid grab-and-go breakfast or snack for busy households. The main caveat is the patience required: plan ahead if you want them the same day.
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