Oat-y Cocoa Granola Bars

Photo of oat-y cocoa granola bar on a white napkin, with a bite out of it.

These were inspired by a Smitten Kitchen granola bar recipe, but I’ve made them even easier to prepare, all in your food processor (affiliate link)! These are really tasty bars, easy to prepare, and a good after-school snack. Gluten-free if you use GF oats. 




Preheat oven to 350 degrees. Using two sheets of parchment paper (long enough to come up the sides of the pan) make a ‘sling’ and line an 8 x 8″ pan. This will make it very easy to remove the bars from the pan once they have cooled. Alternatively, butter the heck outta the pan.

Using your food processor (affiliate link), grind up the oats, then add the dried fruit and pulse to chop them up a bit. Add in the rest of the ingredients, and pulse until combined. Transfer to the prepared pan and really press the mixture into the pan, otherwise, the bars will crumble.

Bake for 30 to 35 minutes, until golden and the edges are browned. Cool completely before removing from the pan. When cooled completely, use the parchment “sling” to lift out of the pan and onto a cutting board. Cut into 2″ pieces.

These freeze beautifully or hold at room temp in an air-tight container. Watch them disappear!


Tahini is a seed butter from toasted sesame seeds, very mild in flavor compared to peanut butter, a nice alternative for these bars.

The millet adds a really nice crunchy texture to these bars, store your millet in a glass jar, to keep it fresh longer.

Keywords: Oat Cocoa Granola Bars, breakfast bars, gluten-free bars

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