Cherry Coconut Almond Oat Bars: Your New No-Bake Obsession
Hey friends, Jackson here from Food Meld! Let’s talk about that moment when you crave something sweet, something satisfying, but the thought of preheating the oven feels like climbing Mount Everest in flip-flops. Been there? Oh, absolutely. That’s why I’m practically buzzing to share these Cherry Coconut Almond Oat Bars with you today. Imagine this: chewy oats, crunchy almonds, toasty coconut, and bursts of tangy dried cherries, all held together with creamy almond butter and honey, maybe even draped in a slick of dark chocolate. It’s like your favorite trail mix decided to level up and become a legit, hold-in-your-hand, totally respectable snack bar. No baking required – just a food processor, a little muscle for pressing, and some fridge time (perfect for impatient snackers like me!). These bars are pure, uncomplicated joy – bold flavors, comforting textures, and that creative twist (hello, optional chocolate drizzle!) that makes you feel like a kitchen genius without breaking a sweat. They’re perfect for lunchboxes, post-workout fuel, or that 3 PM slump when coffee just isn’t cutting it. So, grab your processor, put on some tunes, and let’s whip up a batch of these irresistible, no-fuss wonders together. Trust me, your taste buds (and your future self reaching for a snack) will thank you!
A Whiff of Summer Picnics & Grandma’s Apron
Every time I make these bars, I’m instantly transported back to my grandma’s porch in Georgia. Summer air thick as honey, the buzz of cicadas, and the unmistakable, heavenly scent of toasted coconut and sweet cherries drifting from her kitchen window. She wasn’t making these exact bars, of course, but she *was* the queen of throwing together incredible treats from whatever she had on hand – usually involving coconut, nuts, and whatever fruit was bursting from the trees. She’d call out, “Jackson, quit dawdlin’! These won’t eat themselves!” as she’d slide a pan of something warm and fragrant onto the checkered picnic tablecloth. That feeling of anticipation, the sticky fingers, the pure, simple delight… that’s the soul I wanted to capture here. These Cherry Coconut Almond Oat Bars are my modern, no-bake homage to those endless summer afternoons and her magical ability to create unforgettable flavor with heart and hustle. Making them feels like bottling a little bit of that sunshine and nostalgia, ready to crack open whenever you need a boost.
Cherry Coconut Almond Oat Bars
- Total Time: 50–80 minutes
- Yield: 12 bars 1x
Description
These bars bring back memories of summer picnics, where the sweet aroma of cherries and coconut filled the air. They’re a delightful treat that’s both wholesome and satisfying. Let’s recreate those cherished moments together.
Ingredients
1½ cups old-fashioned oats
¾ cup raw almonds
½ cup unsweetened flaked coconut
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup dried cherries
½ cup almond butter
⅓ cup honey or maple syrup
6 oz dark chocolate, chopped (optional)
1 teaspoon coconut oil (optional)
Fresh cherries, halved (optional)
Extra flaked coconut and chopped almonds for topping (optional)
Flaky sea salt (optional)
Instructions
Line an 8×8-inch baking dish with parchment paper.
In a food processor, pulse oats, almonds, coconut, cinnamon, and salt until finely ground.
Add dried cherries, almond butter, and sweetener. Blend until the mixture becomes sticky.
Press the mixture into the dish to form an even layer.
For a chocolate topping, melt chocolate and coconut oil together, pour over the base, and spread.
Top with fresh cherries, coconut, almonds, and a sprinkle of sea salt, if using.
Chill in the refrigerator for 30–60 minutes until firm.
Cut into bars and enjoy.
Notes
A sweet, nutty snack bar you’ll reach for again and again—easy to make and full of feel-good flavor.
- Prep Time: 20 minutes
- Cook Time: 30 - 60
Nutrition
- Calories: 220 per serving
- Sugar: 10g per serving
- Fat: 14g per serving
- Carbohydrates: 20g per serving
- Fiber: 3g per serving
- Protein: 5g per serving
Gathering Your Flavor Arsenal
Here’s the beautiful thing: this recipe uses pantry staples with big personality! Let’s break down the team players:
- 1½ cups old-fashioned oats: The hearty backbone! These give structure and chew. Chef’s Tip: Don’t use quick oats or instant – they get too mushy. Gluten-free? Certified GF oats work perfectly!
- ¾ cup raw almonds: Crunch and nutty depth. Substitution: Swap for pecans, walnuts, or even sunflower seeds for nut-free.
- ½ cup unsweetened flaked coconut: Essential tropical vibes and texture. Chef’s Insight: Unsweetened lets the natural cherry and honey sweetness shine. Toasting it beforehand (350°F for 5-7 mins) amps up the flavor!
- ½ teaspoon ground cinnamon: Warmth and cozy spice. Just a hint!
- ¼ teaspoon salt: The secret weapon! It balances all the sweetness and makes the flavors pop. Don’t skip it!
- ½ cup dried cherries: Tangy, chewy bursts of joy. Substitution: Dried cranberries, chopped apricots, or raisins work great too.
- ½ cup almond butter: The glue! Adds richness and binds everything. Substitution: Peanut butter, cashew butter, or even sunflower seed butter all rock.
- ⅓ cup honey or maple syrup: Natural sweetness and binding power. Vegan? Maple syrup is your friend!
- 6 oz dark chocolate, chopped (optional but highly encouraged!): Because chocolate makes everything better. Chef’s Hack: Use chocolate chips for ease, but a chopped bar melts smoother.
- 1 teaspoon coconut oil (optional): Helps the chocolate melt silky smooth and set with a nice snap.
- Fresh cherries, halved (optional), Extra flaked coconut, chopped almonds, Flaky sea salt (optional): These are your glam squad! They add freshness, extra crunch, visual appeal, and that gourmet salty-sweet finish. Go wild!
Let’s Build Some Bars: Easy Peasy Steps!
1. Prep Your Pan:
Line an 8×8” pan with parchment paper, leaving overhang for easy lifting. Lightly grease if needed. Use binder clips to hold the parchment in place.
2. Blend the Base:
In a food processor, pulse oats, almonds, coconut, cinnamon, and salt until coarse and crumbly—don’t over-blend! Add cherries, almond butter, and honey/maple syrup. Blend until sticky and clumping. Too dry? Add more almond butter or honey. Too wet? Add a tablespoon of oats.
3. Press It Down:
Transfer mixture to the pan. Use a flat-bottomed glass or measuring cup to press it down firmly and evenly. This step ensures the bars hold together.
4. Optional Chocolate Topping:
Melt dark chocolate and coconut oil in 20-second microwave bursts, stirring until smooth. Pour over pressed base and spread evenly.
5. Add Toppings:
While the chocolate is still wet, sprinkle with extra almonds, coconut, flaky sea salt, or halved fresh cherries for a gourmet finish.
6. Chill:
Refrigerate 30–60 minutes, or until firm. Bars must be fully set before cutting to avoid crumbles.
7. Slice & Enjoy:
Lift the set mixture out using the parchment handles. Slice into bars with a sharp knife, wiping it clean between cuts for neat edges.
How to Serve Up the Goodness
These bars are superstars all on their own, straight from the fridge! For maximum enjoyment, pair a bar with a hot cup of coffee for breakfast, tuck one into a lunchbox for a satisfying afternoon pick-me-up, or plate a couple alongside a scoop of vanilla bean ice cream for an easy, impressive dessert. Feeling fancy? Drizzle a little extra melted chocolate on the plate before placing the bar. They’re also perfect for picnics or potlucks – just store them in a single layer in an airtight container. Keep them chilled until serving for the best texture!
Mix It Up! Creative Twists on the Classic
Don’t be afraid to make these bars your own! Here’s some flavor-spiration:
- Tropical Dream: Swap dried cherries for dried mango or pineapple, and add 2 tablespoons of finely chopped crystallized ginger to the base.
- Chocolate Cherry Cordial: Add 2 tablespoons of cocoa powder to the dry ingredients in Step 2. Use dried cherries and consider a splash of almond extract with the wet ingredients.
- Nut-Free Nirvana: Replace almonds with pumpkin seeds and almond butter with sunflower seed butter. Use seeds instead of almonds for the topping.
- Berry Burst: Use dried blueberries or a mix of dried berries instead of cherries. Top with freeze-dried raspberries for a pop of color and tartness.
- White Chocolate Macadamia: Swap dark chocolate for white chocolate and almonds with chopped macadamia nuts. Add a ¼ teaspoon of vanilla bean paste to the base mixture.
Jackson’s Kitchen Confessions & Evolution
Okay, full disclosure: the first time I tried a version of this concept, it was more like “Cherry Coconut Almond Oat CRUMBLE.” I underestimated the power of really, truly pressing that base down! Lesson learned – press like you mean it, friends. Over time, I’ve tweaked the ratios endlessly to find that perfect balance of sticky and sturdy. Adding the salt was a revelation – it cuts through the richness beautifully. The chocolate topping? That was pure indulgence creeping in, and I regret nothing. One of my favorite things about this recipe is how adaptable it is. I’ve made it with leftover trail mix bits, different nut butters depending on what’s open, and once even threw in some cacao nibs for extra crunch. It’s a forgiving recipe that encourages experimentation – exactly the kind of “what if we tried this?” energy I love at Food Meld. It’s become a staple in my fridge, and I love hearing how you all make it your own!
Your Cherry Bar Questions, Answered!
Q: Why are my bars falling apart?
Chances are the mixture was too dry or not pressed firmly enough into the pan. Make sure the base is sticky (add an extra tablespoon of almond butter or honey if needed) and press it really well. Chill at least 1 hour before slicing.
Q: Can I make these without a food processor?
Yes! Finely chop the almonds, then stir all the dry ingredients in a bowl. Warm the almond butter and honey slightly, mix with the dry, and stir until everything is coated and sticky. Press into pan and chill as usual.
Q: How should I store them?
Keep bars in an airtight container in the fridge for up to 1 week. For longer storage, freeze them (layered with parchment) for up to 2 months. They taste best chilled!
Q: My chocolate cracked when I cut them—help!
Let the bars sit at room temp for 5 minutes before slicing. Also, add 1 tsp coconut oil to the chocolate for a softer set, and use a sharp knife (warm it under hot water, then dry) for cleaner cuts.
Nutritional Info (Per Bar, Approximate)
Calories: ~220 | Protein: ~5g | Carbohydrates: ~20g | Fiber: ~3g | Fat: ~14g (Includes healthy fats from nuts & seeds!) | Sugar: ~10g (Primarily natural sugars from fruit & honey)
Note: Values are estimates and can vary based on specific ingredients used and exact portion size. Optional toppings (chocolate, fresh cherries, extra nuts/coconut) will increase calories.
Final Thoughts: Snack Time Just Got a Whole Lot Better 🍒🥥
If you’ve ever wanted a treat that checks every box—healthy, satisfying, no-bake, and just the right kind of indulgent—these Cherry Coconut Almond Oat Bars are it. They’re that sweet spot between homemade comfort and grab-and-go convenience, all while keeping things simple, clean, and joyfully delicious.
What I love most? These bars don’t ask for perfection. You don’t need a fancy mixer or a pastry degree—just a few pantry staples, your favorite mixing tunes, and a little bit of pressing power. Whether you’re meal prepping for the week, whipping up a wholesome treat for your kiddos, or just need a pick-me-up between Zoom calls, these bars show up with flavor, texture, and that nostalgic “something special” you can’t quite explain.
So next time you open the pantry and spot those oats and almond butter just hanging out, you’ll know exactly what to do. Make a batch, stash a few in the fridge, and smile every time you unwrap one—because good food doesn’t have to be complicated. It just has to make you feel good.
