timer icon
10 • minutes
food icon
24 • bars
difficulty icon

Milk Chocolate Granola Bars

0/5 (1)


  • tick1 packet (700g) Chantal Organics Apricot and Almond Grainola
  • tick1 cup Chantal Organics Tahini
  • tick½ cup creamed clover honey (we love Airborne Honey)
  • tick1/2 cup Chantal Organics Virgin Coconut Oil
  • tick2 bags milk chocolate drops (approx. 400g), melted
  • tick We used a Le Creuset rectangular oven tray


  • Step 1.

    In a saucepan melt the coconut oil over medium heat. Add the tahini and honey and stir until combined.

  • Step 2.

    Mix in the grainola, stirring to make sure it is well coated. Take off the heat.

  • Step 3.

    Line a baking tin with baking paper. Pour the mixture in and smooth over with a spatula. Press down to compact. Place in the fridge or to set, for about 1 hour.

  • Step 4.

    Drizzle with melted chocolate and refrigerate for a further 15 minutes. Cut into 8 large bars, or the shape and size that you prefer.

Chantal Organics Products used

Apricot & Almond Granola
Raw Virgin Coconut Oil
Tahini Hulled

Other recipes you may like

Apple & Rhubarb Grainola Slice
​This apple and rhubarb grainola slice is a delicious make-ahead breakfast alternative, especially for when you’re on the go!
Chia Breakfast Pudding with Strawberry & Rhubarb
We love this combination of rhubarb, strawberry and vanilla. One of our all-time favourites from Chef Earl Zapf.
Vegan Seeded Superfood Protein Bars
These no-bake bars are packed with plant-based protein and omegas found in the superseed – hemp. Fresh dates give them a subtle and nourishing sweetness that is scrumptious and so satisfying. They are perfect for after a workout, for a mid-afternoon pick me up or even as breakfast on-the-go.

0/5 (1)

What do you think about this recipe?

Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration

Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration