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Whether you’re a matcha enthusiast or a newcomer to its delightful world, you’re in for a treat with these soft and chewy matcha sesame coconut granola bars. These bars are not only a delectable snack but also a healthy option to satisfy your sweet cravings.
I don’t know if you notice but granola bars and all kinds of energy bars and protein bars are all over the place these days. I mean, these bars aren’t new inventions. The popularity of granola and energy bars can be attributed to their convenience, nutritional benefits, diverse offerings, and alignment with the demands of modern lifestyles. These bars have become a staple for individuals seeking a quick and healthy snack option in this fast-paced world. However, it’s also important to note that despite the varieties available, it’s not easy to find granola bars that are made with wholesome ingredients without artificial sweeteners and a whole bunch of fillers, etc. If there are some, they are usually pretty expensive.
Why you’ll love this matcha sesame coconut granola bar
1. They actually taste good
I have been experimenting with a whole bunch of granola bars, energy bars, protein bars recipes (you name it), etc in the past few months. My kids said that “they taste too healthy mom (in other words: tasted like cardboard)”. So, this time I shoved this into their mouth (okay, I didn’t shove, but you know, kindly offer this to them) and they actually say “I like them mom, but it would be better if you add more chocolate”. Okay, I have to admit that I did not put as much chocolate as kids would love to because I want this bar to be still healthy enough and not loaded with too much sugar and unhealthy fat”
2. Wholesome ingredients
In the past, I’ve tried to cut down on calories, cut down on fat, cut down on sugar, increase fiber, increase protein, etc. (so that explains the cardboard texture my kids referred to). I finally realized that, you know I want a granola bar that actually tastes good with a good amount of calories to sustain me and healthy fat to keep me fuller longer and made with no refined sugar
3. The recipe is pretty flexible
You can pretty much add things or remove things from the recipe and make your own really. This base recipe is really good. Just make sure you keep the quantity of dry and wet ingredients pretty close so the granola bar won’t fall apart when you cut them and to maintain that soft and chewy texture
Let’s talk ingredients and substitutions
1. Oats
I used quick-cooking oats because that’s what I have. You can use rolled oats. I don’t recommend steel-cut oats because it’s too tough and chewy. My kids hate them. But if you don’t mind it, sure! You can also use puffed rice cereal, Cheerios, or other cereal of your choice, preferably in small size so they hold together better. I have tried bran flakes, but my kids hated the texture LOL!
2. Dessicated coconut
I use unsweetened desiccated coconut. You can also use shredded coconut. If you don’t like coconut, you can replace it with peanuts or tree nuts like almonds, pistachios, cashews, hazelnuts, etc. Just make sure to chop them into smaller pieces. Nuts also provide good fat and protein
3. Sesame seeds
I really love the sesame seeds in this granola bar. If you don’t like them, you can substitute them with other seeds like sunflower seeds, pumpkin seeds, chia seeds, fetc.
4. Honey
I use raw honey. You can also use agave nectar or maple syrup. With this amount of honey, the granola bar doesn’t come out too sweet (my kids wished they are sweeter). So, you can adjust and experiment to see how much you want but keep in mind that the honey cannot be eliminated because it helps to “glue” everything together
5. Coconut oil
I love coconut oil, but I know some of you may not like coconut oil. The oil also gives a nice flavor and keeps everything moist and provides a good fat. Coconut oil is high in saturated fat, but it’s a special medium-chain saturated fat that some researchers have shown to increase HDL (good cholesterol). You can use unsalted butter, which will make it taste really good too, but just not as healthy
6. Coconut sugar
Coconut sugar is unrefined sugar. I like it because it has a nice aroma. You can use brown sugar if you don’t have any
7. Matcha powder
I use ceremonial grade matcha powder (Costco has some and very reasonably priced-not sponsored). I like ceremonial grade because it has a more intense flavor and the green is very vibrant compared to lower-grade matcha powder. If you don’t like matcha powder, you can skip
8. Salt
I use fine sea salt. A bit of salt does help to tie all the flavor together
9. Dried cranberries
You can use any dried mixed fruits you like. If they are in large piece, cut them down into smaller pieces so the granola bar stays intact better
10. Chocolate chips
My kids always want me to add chocolate chips to everything!!! Matcha is slightly bitter and so I added white chocolate chips to counterbalance that (for the kids’ sake!). BUT, if it’s not for the kids, I personally would add dark chocolate chips like 55% cocoa, because I like dark chocolate. You can choose to opt-out or use cacao nibs, milk chocolate or dark chocolate or semi-sweet chocolate or unsweetened chocolate chips.
Soft Chewy Matcha Sesame Coconut Granola Bar
Ingredients
- 230 g rolled oats or quick cooking oats
- 40 g desiccated coconut or shredded coconut
- 20 g black sesame seeds
- 20 g white sesame seeds
- 80 g honey
- 60 g coconut oil
- 50 g coconut sugar
- 10 g matcha powder ceremonial grade if it's in your budget
- ¼ tsp fine sea salt don't omit, it brings out flavor
- 60 g dried mixed fruits or other dried fruit of your choice
Optional:
- 60 g dark chocolate chips mini version if you can find. See notes
Instructions
- Line an 8 x 8 inches square pan with parchment paper, overhanging on the side
- This recipe is a good base and you can substitute some of the ingredients with different ingredients (you can read the post above for substitutions). Just make sure you keep the quantity of dry and wet ingredients pretty close so the granola bar won't fall apart when you cut them and to maintain that soft and chewy texture
Toast the dry ingredients:
- Do not skip this toasting step as it really adds nice flavor to the granola. The toasted sesame seeds are so fragrant in this granola bar. In a large dry pan, add oats, unsweetened desiccated coconut, black and white sesame seeds (adds a nice visual contrast). Toast them over medium-low heat, stirring often until they smell really good and nutty, about 5 minutes or so. Remove from the heat and set aside while you prepare other things
Melt the honey, oil, matcha powder and sugar:
- In a saucepan or large skillet, add honey, coconut oil, sugar, matcha powder and salt. Turn on the stove over medium-low heat and stir until the oil melts and the mixture is well combined
Combine:
- Add the toasted dry ingredients and dried fruits into the pan and stir to combine. When the mixture is just nicely warm, add the white chocolate chips (you can also use dark chocolate chips if you prefer) and combine. The chocolate will melt a bit, but that's okay
Press into the pan:
- Transfer the mixture to the prepared pan. I cover the top with a cling wrap and use my palm to press down on the mixture really hard to make sure they are really well-packed. It is important that you REALLY press down hard on this part. This will ensure that your granola bar won't fall apart when you cut them later. You can also press on some mini chocolate chips on top for decoration if you want
Chill:
- Put the pan in the fridge for at least 1 hour to chill until it is firm. DO NOT attempt to cut without chilling it. The granola will fall apart if you do so. It needs to be chilled!
Cut:
- Once the bar has been chilled for at least 1 hour, remove from the fridge and use a sharp knife to cut into the size you want. I feel like for breakfast or when you plan to go on a hike, workout, or some activity, I like a larger-size bar, such as 12 bars total per recipe. For a snack size, I usually do 16 bars total per recipe. This is just a suggestion. You do what fits your needs 😉
Storage:
- The bar can be kept in an air-tight container at room temperature for about a week. You can keep them in the refrigerator, but make sure to wrap them well too to prevent the bar from drying out. Leave them out on the counter to soften if you want that soft and chewy texture or microwave for just a quick few seconds to get them to soft and chewy again (because coconut oil harden when it's cold_
- For longer storage: These bars also freeze well. Simply wrap them well in a cling wrap and put in a freezer-friendly bag and keep them frozen for up to one month. Simply thaw at room temperature until they are soften or microwave for a few seconds just to warm it enough to get a soft and chewy texture
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
How to easily make this soft and chewy matcha sesame seeds coconut granola bars
1. I only made half recipe in this step-by-step photo. Full recipe will fit into 8 x 8 inches pan. For 1/2 recipe I use 8 x 4 inch pan
2. In a large dry pan, add oats, unsweetened desiccated coconut, black and white sesame seeds (adds a nice visual contrast). Toast them over medium-low heat, stirring often until they smell really good and nutty, about 5 minutes or so. Remove from the heat and set aside while you prepare other things
3. In a saucepan or large skillet, add honey, coconut oil, sugar, matcha powder and salt. Turn on the stove over medium-low heat and stir until the oil melts and the mixture is well combined
4. Add the toasted dry ingredients and dried fruits into the pan and stir to combine. 
5. When the mixture is just nicely warm, add the chocolate chips of your choice. The chocolate will melt a bit, but that’s okay
6. Transfer the mixture to the prepared pan. 
7. I cover the top with a cling wrap and use my palm to press down on the mixture really hard to make sure they are really well-packed. It is important that you REALLY press down hard on this part. This will ensure that your granola bar won’t fall apart when you cut them later. 
8. Put the pan in the fridge for at least 1 hour to chill until it is firm. DO NOT attempt to cut without chilling it. The granola will fall apart if you do so. It needs to be chilled! 
9. Once the bar has been chilled for at least 1 hour, remove from the fridge 
10. Use a sharp knife to cut into the size you want. I feel like for breakfast or when you plan to go on a hike, workout, or some activity, I like a larger-size bar, such as 12 bars total per full recipe (I did half recipe in the photo). For a snack size, I usually do 16 bars total per full recipe. This is just a suggestion. You do what fits your needs
11. The bar can be kept in an air-tight container at room temperature for about a week.Â
Soft and chewy matcha granola bars are not only a delicious snack but also a nutritious choice for those seeking a balance between flavor and health. Experiment with the ingredients to tailor the bars to your preferences, and enjoy the delightful world of matcha in every bite. With these bars in your pantry, you’ll always have a convenient and wholesome snack at your fingertips.
Did you make this soft and chewy matcha sesame coconut granola bars recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
