Homemade Copycat KIND Bar recipe

This post will share how to make my Copycat KIND Bar recipe which is a delicious, healthy, homemade version of the popular - and very expensive - granola bars. They sell these at Starbucks and they are super pricey, but I'm telling you how you can make them at home with just a few basic pantry ingredients, and I think they taste WAY better and better for you too!

WHY YOU WILL LOVE THIS RECIPE

• Healthy granola bars - these delicious granola bars are full of good-for-you ingredients like nuts, seeds, rolled oats and dark chocolate so it's super delicious and equally nutritious!

• Chocolate-dipped - the cooled granola bars are dipped in dark chocolate AND drizzled with dark chocolate just like the original KIND bars.

• Easy to make - you don't need any fancy equipment to make these bars. Just mix it all by hand and press it into the pan.

• Homemade granola bars - they simply taste better because they are homemade.

INGREDIENTS FOR HOMEMADE KIND BAR RECIPE

• Rolled oats - regular large flake rolled oats are essential for this recipe. Do not use quick oats because they are more finely milled and will absorb too much of the wet ingredients.

• Almonds - I like to leave the almonds mostly whole for this recipe like the original KIND bars. I highly recommend that you roast them first for extra flavour! Just place them in a moderate oven for about 8-10 minutes on a dry baking sheet until toasty and fragrant, or heat them over medium in a dry frying pan.

• Cashews - buttery and delicious cashews make these bars taste premium. You can roast these too if you have the time.

• Flax seed - I like to add a bit of ground flax seed or flaxmeal for added nutrition and it helps to bind the granola bars together.

• Cinnamon - a pinch of cinnamon adds some comforting aroma and extra flavour to these bars, plus that added ant inflammatory benefits of cinnamon are a bonus!

• Dark chocolate - I use this bittersweet chocolate for intense cocoa taste since there is already honey in the recipe that will sweeten it.

• Olive oil - I like the taste of olive oil with chocolate, but you can use any liquid oil such as sunflower oil or coconut oil.

• Honey - Honey provides majority of the sweetness for this recipe, but it is also the only source of moisture to help bind all of the ingredients together and let them stick to the oats.

• Brown sugar - the reason for brown sugar AND honey is to contribute more sugar without the moisture that honey brings. This concentration of sugar is required for binding and to give these bars the right level of sweetness.

• Dried cranberries - they're sweet and tart and chewy. They add wonderful texture. I sometimes like to use dried cherries too - it's delicious!

STEP BY STEP INSTRUCTIONS

Homemade granola is so easy to make! You'll never need to get the store-bought version again!

• STEP 1). Toast the oats and nuts. 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.

• STEP 2). Combine the dry ingredients. Transfer toasted oats and nuts to a large bowl. Add dried cranberries, raisins and sunflower seeds and set aside.

• STEP 3). Combine wet ingredients. 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.

• STEP 4). Add wet ingredients to dry ingredients. Pour the honey mixture over the oat mixture in the bowl. Stir until everything is evenly coated.

• STEP 5). Bake. 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.

• STEP 6). Cool & slice. 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 in half one way, and then slice each half into 5 bars.

• STEP 7). Dip in chocolate. Melt the dark chocolate gently and dip the bottom sides of the bars in the melted chocolate. Drizzle more dark chocolate over top and let set before storing in an airtight container at room temperature for up to 2 weeks.

EXPERT BAKING TIPS

• Measure the oats and nuts accurately. If you use too much, then there will not be enough wet ingredients to coat all of the dry ingredients and the bars may be too crumbly.

• Feel free to use dried cherries or chopped dried apricots or raisins in place of cranberries.

• Do not over bake or it will be impossible to slice neatly. If over-baked the sugar will turn into candy and the bars will set up so hard that it will just shatter. They are ready when lightly golden, but still slightly soft. They will set up as they cool.

• Cool before slicing. If you try to slice the bars while still warm, they will fall apart. The honey needs time to cool to set the bars.

• Melt the chocolate very gently and do not over-heat it in order to ensure it sets up with a smooth sheen.

RECIPE FAQ

What type of chocolate can I use for this KIND Bar recipe?

I prefer to use bittersweet chocolate with 70% cocoa solids since there is already honey and brown sugar in the recipe for sweetness. If you prefer to use semisweet chocolate, then I would recommend to cut the added brown sugar down by half. For the chunks that are added at the end, you can use any variety you like.

How do I store granola bars?

Store these granola bars in an airtight container at room temperature. They will keep for 2 weeks!

What other nuts can I use to make homemade KIND bars?

This recipe works with any other type of nuts like pecans, pistachios or hazelnuts. Just make sure to use the same total volume of nuts.

Can I use other dried fruit for this KIND bar recipe?

Yes! You can use dried cherries or dried raisins instead of dried cranberries in this recipe.

Can I freeze copycat KIND bars?

I do not recommend freezing these granola bars. If you live somewhere with high humidity, then you can store them in the fridge.

If you love oats, check out these recipes!

Copycat KIND Granola Bars

Christina Marsigliese

Healthy homemade granola bars that taste even better than KIND brand granola bars and full of nutritious ingredients with a dark chocolate dip.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes 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

 

• Line an 8x8-inch pan with parchment paper leaving a 2-inch overhang along each side.
• 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.
• 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.
• 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.
• 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.