Chewy Chocolate, Coconut, and Pecan Granola Bars {No-Bake; Vegan; Gluten-Free}

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After eating these granola bars, not only will you never want to buy store-bought granola bars ever again, but you will also never want to make another recipe for chewy granola bars again. I know that’s a mighty tall claim, but I’m standing by it. These bars are that good.



Easy to make. Super easy, actually. The most time-consuming part is the coconut milk/maple syrup mixture, but it really couldn’t be any easier.

Healthy, or at least healthier than most.


Gluten-free (be mindful of your brand of oats since some are processed in facilities that process products with gluten and may be cross-contaminated; Bob’s Red Mill offers a gluten-free oat product), vegan (be mindful of your brand of chocolate chips), and full of superfoods (oats, nuts, flaxseed).

Adaptable. Use any kind of nuts you like (or use seeds – like sunflower – instead, if you prefer), or swap out the semisweet chocolate chips for white or milk chocolate.

Also, I have yet to come across a kiddo who doesn’t love them, and p.s., they are perfect as a lunchbox treat or afternoon snack.

Sold yet? :)


Chewy Chocolate, Coconut, and Pecan Granola Bars {No-Bake; Vegan; Gluten-Free}

Prep Time: 8 minutes

Cook Time: 25 minutes

Yield: 1 (8 by 8-inch pan), about 12 bars

Chewy Chocolate, Coconut, and Pecan Granola Bars {No-Bake; Vegan; Gluten-Free}


  • Coconut oil, to grease the pan
  • 1 (13.66 fl oz/403 ml) can full-fat coconut milk
  • 1/4 cup (60 ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon butterscotch flavor (see note below)
  • 2 cups (200 g) old-fashioned rolled oats
  • 1/2 cup (60 g) toasted and cooled (unsalted) pecans, chopped (or any nuts you like)
  • 2 tablespoons golden ground flaxseed
  • 1/3 teaspoon fine salt
  • 1/2 cup (100 g) mini semisweet chocolate chips


  1. Line an 8 by 8-inch dish with parchment paper and grease the inside with coconut oil; set aside.
  2. Combine the coconut milk and maple syrup in a medium saucepan over medium-high heat. Bring to a boil, then turn heat down so it doesn’t boil over, and boil until reduced to about 1 cup, about 20 minutes, whisking frequently. (The cooking process is all about evaporating off the extra liquid. Because of this, it could take longer depending on the weather; I made mine on a cold, dry day, but I expect it could take a bit longer on a hot, humid day.) Cool completely to room temperature (this is very important so that your chocolate chips don’t melt). Stir in the vanilla extract and butterscotch flavor.
  3. Combine the oats, nuts, ground flaxseed, salt, and chocolate chips in a large bowl, and then stir in the coconut/maple syrup mixture.
  4. Pour the mixture into the prepared dish and spread it out evenly with a spatula. Cover the top with parchment paper; firmly and evenly press down across the top to compact the mixture.
  5. Cover and refrigerate until fully chilled, at least 2 hours, before cutting into bars.
  6. Once cut into bars, wrap them individually and store refrigerated up to 2 weeks.


Butterscotch Flavor: I use Frontier Natural Butterscotch Flavor. If you can’t find this, you can use a different flavor or extract; caramel would also work well here, or just omit it and increase the vanilla extract to 2 teaspoons.

Disclosure:  This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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