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Chef Megan Mitchell

Online Cookbook

Coconut and Almond Granola Bites

Coconut and Almond Granola Bites


  • ½ cup coconut oil, melted
  • ½ cup honey
  • 2 eggs
  • 1 tbsp. vanilla extract
  • Pinch of fine sea salt
  • 2 ½ cups old fashioned oats, gluten free
  • ½ cup slivered almonds
  • 1 cup unsweetened coconut flakes
  • 3 tbsp. flax seeds
  • 4 ounces semisweet chocolate, chopped


  1. Preheat oven to 325°F.

  2. In a bowl mix together the coconut oil, honey, eggs, vanilla and salt.

    In a separate bowl combine the oats, almonds, coconut flakes and flax seeds. Pour the coconut and honey mixture over the oats and stir well to combine.

  3. Using a small ice cream scoop, scoop the mixture into small balls and place on a silicone or parchment lined baking sheet. Gently flatten the balls so they bake evenly.

  4. Bake for 12-14 minutes or until the edges start to get nice and golden brown and they firm up a bit. Remove and let cool on a baking rack.

  5. Once all of the bites are baked and cooled, start to melt the chocolate. In a double boiler melt the chocolate until smooth and velvety. Next, place in a pastry bag or a small resealable bag. Snip one end of the bag and then drizzle the chocolate over the bites in a zigzag pattern. Let the chocolate firm up and enjoy.


    Recipe Courtesy of Megan Mitchell

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