This recipe shows how to make Copycat KIND Bars at home — a tasty, healthier, and far less expensive version of the popular granola bars sold in stores and cafes. With simple pantry ingredients and minimal equipment you can make chocolate-dipped bars that are crunchy, chewy and full of wholesome ingredients.
Why You Will Love This Recipe
- Healthy granola bars – these bars combine nuts, seeds, rolled oats and dark chocolate for a satisfying snack that’s both tasty and nourishing.
- Chocolate-dipped – like the store-bought version, these bars are dipped in dark chocolate and drizzled on top for an indulgent finish.
- Easy to make – no special equipment required. Mix by hand, press into a pan and bake.
- Homemade taste – fresh ingredients and simple control over texture and sweetness make these taste better than packaged bars.
Ingredients for Homemade KIND Bars
- Rolled oats – use large-flake rolled oats for texture; avoid quick oats which are too fine.
- Almonds – keep them coarsely chopped or mostly whole for the ideal bite; roasting first enhances flavor.
- Cashews – use coarsely chopped cashews for a buttery, premium taste; roasting is optional.
- Flax seed – ground flaxmeal adds nutrition and helps bind the bars.
- Cinnamon – a pinch brightens the flavor and adds warmth.
- Dark chocolate – use a bittersweet or 70% chocolate for dipping and drizzling so the bars aren’t overly sweet.
- Olive oil – any neutral oil works (sunflower or light-tasting coconut oil are good alternatives).
- Honey – provides sweetness and moisture to bind the ingredients.
- Brown sugar – adds concentrated sweetness without extra liquid, helping the bars set properly.
- Dried cranberries – sweet-tart chewy fruit works well; dried cherries or raisins are easy swaps.
Step-by-Step Instructions
These granola bars are straightforward to make and come together quickly.
- Step 1 — Prep the pan. Line an 8×8-inch pan with parchment paper leaving a couple-inch overhang on the sides to lift the slab out easily.
- Step 2 — Toast oats and nuts. Spread rolled oats, chopped cashews and almonds in a single layer on a baking sheet. Preheat the oven to 325°F (163°C) and toast until lightly golden and fragrant, watching closely so they don’t burn. Transfer to a large bowl.
- Step 3 — Combine dry mix. Add dried cranberries, raisins and sunflower seeds to the toasted oats and nuts; stir to combine.
- Step 4 — Make the binder. In a small saucepan over medium heat, combine honey, brown sugar and oil. Warm until just simmering, then stir in salt, cinnamon and ground flax seed.
- Step 5 — Mix together. Pour the warm honey mixture over the oat mixture and stir until all pieces are evenly coated.
- Step 6 — Shape and bake. Press the sticky mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to compact the mixture into a solid slab. Bake 15–18 minutes until the edges are lightly golden and the surface is just puffed — the slab should still feel slightly soft to the touch. Avoid overbaking or the bars will become hard when cooled.
- Step 7 — Cool and slice. Remove the pan to a wire rack and immediately press the slab down again while still hot to ensure it binds. Let it cool completely in the pan, then lift out with the parchment overhang and slice into bars (slice across once, then into 10 bars total).
- Step 8 — Chocolate finish. Gently melt the dark chocolate and dip the bottom of each bar into the chocolate. Drizzle additional chocolate over the tops, let the chocolate set, then store the bars in an airtight container at room temperature for up to two weeks.
Expert Baking Tips
- Measure oats and nuts carefully. Too much dry mix makes it hard for the binder to coat everything and the bars become crumbly.
- Swap dried fruits freely — dried cherries, raisins or chopped apricots work well instead of cranberries.
- Do not overbake. The bars should be lightly golden and still slightly soft when removed; they firm up as they cool.
- Allow bars to cool fully before slicing so the honey and sugar have time to set.
- Melt chocolate gently and avoid overheating to get a glossy, smooth finish.
Recipe FAQ
What type of chocolate should I use?
Bittersweet or 70% dark chocolate balances the recipe nicely because the bars already contain honey and brown sugar. If you prefer semisweet chocolate, reduce the brown sugar slightly to avoid excess sweetness.
How should I store the bars?
Store bars in an airtight container at room temperature for up to two weeks. In very humid climates you can keep them in the refrigerator.
Can I use other nuts?
Yes. Pecans, pistachios or hazelnuts are great alternatives — just keep the total nut volume the same.
Can I use different dried fruit?
Absolutely. Dried cherries, raisins or chopped dried apricots make tasty substitutions for cranberries.
Can these bars be frozen?
Freezing is not recommended because the texture can change. Refrigeration is a better option in humid conditions.
If you love oat-based recipes, try variations like adding toasted coconut, swapping nut mixes or using different dried fruits to create your perfect bar.
Copycat KIND Granola Bars
Christina Marsigliese
Healthy homemade granola bars that taste even better than the store-bought version, finished with a dark chocolate dip.
4.75 from 4 votes
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Prep Time 10 mins
Cook Time 20 mins
Servings 10 bars
Ingredients
- 1 ½ cups 150g large flake rolled oats
- ⅓ cup 50g raw cashews, coarsely chopped
- ¼ cup 35g raw almonds, coarsely chopped
- ¼ cup 30g dried cranberries
- ¼ cup 30g raisins
- 2 tablespoon 18g sunflower seeds
- ¼ cup 60ml honey
- 2 tablespoon 30g packed light brown sugar
- 2 tablespoon 30ml olive oil
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 tablespoon 15ml ground flax seeds or flaxseed meal
- 5 oz 142g dark chocolate for dipping and drizzling
Instructions
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Line an 8×8-inch pan with parchment paper leaving a 2-inch overhang along each side.
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Spread oats, chopped cashews and almonds out in an even layer on a large baking sheet and place in the oven. Turn the oven on at 325°F and let it preheat. By the time it is ready, the oats and nuts should be gently toasted. If they still don’t seem to have any colour on them, leave them in for another 5 minutes while watching carefully so that they don’t burn. Transfer them to a large bowl. Add dried cranberries, raisins and sunflower seeds and set aside.
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Combine honey, brown sugar and olive oil in a small saucepan over medium heat and stir until it just comes to a simmer. Stir in salt, cinnamon and ground flax seeds, then pour it over the oat mixture in the bowl. Stir until everything is evenly coated.
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Scrape the sticky mixture into the prepared pan and press it down firmly in an even layer. Use the bottom of a measuring cup to make an even compact slab, running it firmly back and forth over the mixture. Bake for 15-18 minutes until lightly golden around the edges and the surface is slightly puffed. It shouldn’t feel too hard, but rather slightly soft when gently pressed. Do not over-bake or it will be hard once cooled and difficult to slice.
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Transfer pan to a wire rack and immediately pack the granola down again while still hot using the bottom of a measuring cup. This will ensure that it holds together when sliced. Let the slab cool completely in the pan before slicing, then dip the bottom side in melted dark chocolate. Drizzle more dark chocolate over top and let set before storing in an airtight container at room temperature for up to 2 weeks.