We know this chocolate cherry almond granola bar probably looks familiar–Kind Bar, anyone?--but the inspiration is actually the infant/toddler toy company Lovevery, which includes a granola bar recipe with its measurement set for three-year-olds. The recipe in question is perfectly fine, more process (i.e., empowering your child to contribute to making stuff) than product; it’s also rather plain and crumbly, the result of using an overwhelming amount of peanut butter and no baking. We wanted to make something delicious, while retaining the ability to have our child participate in making it, hence: chocolate, fruit, nuts = no-bake chocolate granola bars for kids. Best of both worlds–mostly as in, you’ll want to eat it, too.
These chocolate granola bars for kids are chewy, nutty, and just the right amount of sweet — thanks to a mix of cocoa, maple syrup, and dried cherries. Almond butter binds everything together, while oats, almonds, and chia seeds add crunch and lasting energy. They’re nutrient-dense enough for toddlers yet flavorful enough that adults will want a stash for themselves.
Can I use peanut butter instead of almond butter?
Yes. Peanut butter works just as well — just know it gives a stronger flavor and slightly denser texture.
Do these bars need to stay refrigerated?
If you skip baking, yes. Keep them in the fridge for up to a week or freeze for longer storage. Baked bars can be stored at room temperature.
What can I substitute for cherries?
Dried cranberries, chopped dates, or even small bits of freeze-dried strawberries all work well.
How can I make these less sweet?
Use unsweetened cocoa powder and reduce maple syrup to 2 tablespoons — the cherries will still provide natural sweetness.
These chocolate cherry almond granola bars strike the balance between wholesome and indulgent, with oats, nuts, and cocoa in every bite. They’re easy to make, freezer-friendly, and sturdy enough for toddler snack boxes or on-the-go breakfasts.
If your child doesn’t like the texture and/or you’re looking for another way to use up, do this: smash up a piece or two into a bowl, then top with yogurt. Voila: breakfast.
You can swap out fruits here–dried dates or cranberries work fine–or switch up the nut butter you use. For a crisper texture more like store-bought granola bars, cook in the pan for 30 minutes at 350; allow to cool, then refrigerate for an hour to settle.
Servings 8
Serving Size 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Obvious hack: use a chocolate-flavored nut or seed butter and skip having to use the powder altogether.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
