Chia Almond Butter Bars (No-Bake)

Squares of granola bars made from almond butter, dark chocolate, coconut, pecans and chia seeds

5 from 1 review

Chia almond butter bars made from almond butter, oats, coconut, dark chocolate and pecans are the perfect no-bake, chewy granola bar. When you're craving a sweet treat, but not something too sweet, these chia bars are what you need. 


  • 1 ½ cups rolled oats (also called old-fashioned)
  • 1 cup toasted pecans, roughly chopped (or your favorite nut) (see notes below about toasting nuts)
  • 1 cup unsweetened, shredded or flaked coconut (raw or toasted)
  • ¼ cup chia seeds
  • ½ cup dark chocolate chips (or dried fruit)
  • ¼ teaspoon salt, plus a pinch more to taste
  • 1 cup almond butter (or your favorite nut or seed butter)
  • ½ cup maple syrup (or honey)
  • 1 teaspoon vanilla


  1. Line an 8x8 pan with parchment paper. The parchment should be long enough to hang over two edges of the pan so that you can fold the paper up and over the bars (the parchment should be about 20 inches long)
  2. In a large bowl, mix together oats, pecans, coconut, chia seeds, chocolate chips and salt. 
  3. In a smaller, microwave safe bowl, combine almond butter, maple syrup and vanilla. Warm the mixture in the microwave so that it’s easy to stir - about 35 seconds -  then stir until the almond butter is smooth and completely mixed in with the syrup. 
  4. Pour the almond butter mixture over the oats. Use a big spoon or a spatula to mix really well, so that the oats and other ingredients are no longer dry and are completely covered with almond butter. Taste the mixture and add a pinch more salt if needed. 
  5. Scrape the mixture into the 8x8 pan. Press the oats down really well - this is important. The bars won’t hold together if they’re not packed in. First, fold the long edges of the parchment up and over the bars so your hands don't stick to the oats as you press. The bottom of a glass jar or drinking glass also works well to help pack down the oats. 
  6. Refrigerate the chia bars for at least 1 hour, but ideally a few hours so that the bars completely set and hold together when cut.
  7. Cut the bars. To cut the bars, first use the overhang of parchment paper to lift the bars out of the pan. Use a long serrated knife or large chef’s knife to cut the bars into squares or rectangles. 
  8. I like storing the bars in the refrigerator, where they keep well for up to 2 weeks. They can also be kept in the freezer for several months. 


How to Toast Nuts: Toasted nuts have more flavor and crunch than raw nuts. To toast nuts, spread the nuts out on a baking sheet and bake at 350 F for 8 to 10 minutes. Make sure to set a timer, because nuts can quickly go from perfectly toasted to burnt. Let your nose be your guide; when you smell the toasty aroma of the nuts, they're done. When the nuts come out of the oven, immediately pour them into a plate or bowl, or they will continue to toast on the hot baking sheet. 

How to Toast Oats: Toasting the oats before making the bars is optional. Toasted oats have a more pronounced flavor and the texture is more firm (less chewy than raw oats). To toast oats, heat the oven to 350 F. Spread the oats out evenly on a large sheet pan. Bake 10 to 12 minutes, until very lightly browned.

How to Toast Coconut: Toasted coconut has a sweeter, stronger flavor than un-toasted. To toast coconut, spread shredded coconut or coconut flakes out on a baking sheet. Bake at 350 F for about 8 minutes until the coconut is light brown. Set a timer and keep an eye on the coconut - it quickly goes from lightly toasted to burnt. When the coconut comes out of the oven, immediately pour it into a plate or bowl, or it will continue to toast on the hot baking sheet.


Keywords: chia bars, chia seeds, chewy granola bars, no-bake bars, almond butter bars