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No-Bake Coconut Raisin Oat Crunch Bars

Servings 28 bars


  • 2 cups gluten-free rolled oats
  • cups gluten-free crisp rice cereal
  • cup toasted unsweetened coconut flakes
  • cup raisins
  • 1//2 teaspoon salt
  • 4 ounces bittersweet chocolate bar chopped
  • ½ cup peanut butter
  • cup honey
  • cup coconut oil


  • Line a 13- x 9-inch baking pan with parchment paper, leaving a bit of paper to hang over sides.
  • Combine first 5 ingredients in a medium bowl.
  • Combine remaining ingredients in a small saucepan. Heat over low-medium heat, stirring frequently, until mixture combines and melts together. Pour mixture over oat mixture; stir until well-combined.
  • Pour mixture into prepared pan and press with a spatula to evenly cover bottom of pan. Refrigerate for at least 3 hours. Remove from pan using overhang of paper and cut into bars. Store in fridge. (Bars are best served chilled)