Callebaut Belgian Chocolate Covered Granola Bars

If you’ve ever made old-school granola in a cast iron skillet, this recipe takes that idea and runs with it. These Callebaut Belgian chocolate-covered granola bars are packed with toasted oats, raw almonds, whole flaxseed, wildflower honey, and just enough chocolate to keep chocolate bar fanatics at bay. You get that toasted oat flavor, a satisfying chew, and a creamy milk chocolate top that makes these feel more like a treat than a snack. The recipe makes 30 bars in a jelly roll pan, and while they’re not exactly healthy food, they’re full of real ingredients that actually fill you up.

I came up with this recipe because I was tired of store-bought granola bars that are more sugar and filler than useful. I grew up off-grid, making granola the old-school way on a wood cookstove, so starting with a skillet just made sense. These bars are a mix of nostalgia and practicality—something homemade that holds up to a real appetite and satisfies a sweet tooth without relying on corn syrup or other junk.

Do you love using great snack ideas? Why not try my bite-sized raspberry muffins with chewy oat streusel? They can be frozen and make a great addition to lunchtime.

Why You Will Love Callebaut Chocolate Granola Bars

No-Bake: These are no-bake granola bars, so you don’t need to turn the oven on. Once your oats are toasted in the skillet, everything comes together quickly, making them perfect for busy weeks, summer snacking, or when you don’t want to heat up the kitchen.

Great for Meal Prep: The whole batch makes 30 bars, so it’s ideal for meal-prepping snacks ahead of a busy week/month. Whether you pack you’re back-to-school snacks, work lunches, or need a sweet bite, this pan covers it all.

High-Quality Ingredients, Big Flavor: These bars, made with rich Callebaut chocolate, raw almonds, and wildflower honey, deliver a rich, satisfying taste with wholesome ingredients.

A Sweet Legacy: Wildflower Honey and the Bee King of Canada.

This recipe uses wildflower honey, a rich, floral flavor that changes slightly depending on the season and the flowers in bloom. It’s a popular choice for baking because it adds complexity without overpowering the other ingredients.

Honey also has deep roots here in Canada—literally in my family. I’m a descendant of David Allanson Jones, known as The Bee King of Canada. In the 19th century, he was a pioneering beekeeper in Beeton, Ontario. By 1885, he harvested an astonishing 20 tons of honey. His work helped shape Canadian beekeeping as we know it today. So when I make a batch of chocolate granola bars with good honey, it’s more than a sweetener—it’s part of a family tradition.

Let’s Make These Tasty Chocolate Covered Granola Bars!

Start by heating a large cast iron skillet over medium heat with about ¼ cups of neutral oil. Once the oil is hot, pour in six cups of dry quick oats. Use a wooden spoon to stir them immediately so they soak up the oil—this is key to getting them evenly toasted.

After the initial stir, let the oats sit for about 30 seconds, only stirring occasionally. You’ll hear them start to crackle—that’s your cue to stir again. This step gives them that golden, toasted flavor and a better texture for holding together.

While the oats are toasting, prepare everything else. Measure raw almonds, whole flaxseed, and wildflower honey and line a jelly roll pan with parchment paper. Sprinkle half of the semi-sweet chocolate chips on the bottom of the pan. Set the rest aside to sprinkle on top later.

When the oats are almost done, stir in the almonds, flaxseed, and honey directly into the skillet. Mix everything well with your wooden spoon. The honey will make the mixture sticky, so work fairly quickly here.

Lift the skillet carefully using pot holders. It will be hot, so dump or spoon the mixture into the jelly roll pan. Use the wooden spoon to spread evenly, then press it down to form a flat, even layer across the pan. This helps ensure each bar is uniform in size and thickness.

Let the bars cool in the pan for about one hour. While that’s happening, melt six cups of Callebaut milk chocolate chips in a saucepan over low heat. (I recommend Callebaut Recipe N° 823, known for its smooth cocoa body, caramelly notes, and excellent workability.) Once melted, gently spoon the chocolate over the cooled granola layer.

Spread the chocolate out carefully using the back of a spoon. The semi-sweet chips underneath may melt slightly, so work gently to avoid pulling them into the top layer.

Let the pan sit at room temperature for at least two hours or until the chocolate is set and you can touch it without leaving a fingerprint. Don’t put it in the fridge—the chocolate will harden too much and develop bloom (those white streaks or spots). Freezing can also cause bloom, so avoid it if appearance matters.

Once fully set, slice the pan into three long strips lengthwise, then cut each strip into ten bars—for a total of 30 bars. Let them sit a bit longer before lifting them from the pan, or wrap the pan tightly with plastic wrap and portion them out the next day.

If you want to freeze them, wrap each bar in aluminum foil and place them in a sealable freezer bag. When thawed, they’ll be more crumbly.

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

Quick Oats: These form the base of the bars, toasting up golden and giving structure and chew to each bite. I used Quaker oats in this recipe. Although not Canadian owned it does operate and employ people in Canada. It’s been a trusted family brand for generations.

Neutral Oil: Used to toast the oats in the skillet, it adds richness without overpowering the flavor. I used Unico Sunflower Oil for these bars.

Flaxseed: Whole flaxseeds add crunch and boost the fiber content, helping the bars feel more filling.

Whole Raw Almonds: These provide a satisfying crunch and a nutty flavor that pairs well with the toasted oats and chocolate.

Phoenicia Wildflower Honey: Acts as the natural binder—sweetening the bars and helping them hold together once cooled. This honey was found at Food Basics in Ontario.

Semi-Sweet Chocolate Chips: Some melt into the base while others sit on top, giving pockets of chocolate throughout the bars. I always buy President’s Choice chocolate chips they are just budget-friendly and good quality.

Callebaut Milk Chocolate Callets No.823: Melted over the top, this creamy, high-quality milk chocolate finishes the bars with a rich, smooth layer that elevates the entire recipe. These were purchased at NG (National Grocers) which had a great price for a bag. (It’s since gone up but is still worth the purchase if you are making a large amount of chocolate goods) You can also purchase Callebaut at your local Bulk Barn.

Substitutions And Add-Ins For These Callebaut Chocolate Covered Granola Bars

Quick Oats: Rolled oats (for more texture) or certified gluten-free oats if needed. Avoid steel-cut oats—they won’t soften or bind properly.

Neutral Oil: Coconut oil (for a subtle coconut flavor), avocado, or light olive oil. 

Flaxseed: Chia seeds (for a softer bite), hemp hearts, or ground flax.

Whole Raw Almonds: Chopped pecans, walnuts, sunflower, or pumpkin seeds (pepitas). Use allergy-friendly options like toasted soy nuts if needed.

Phoenicia Brand Wildflower Honey: Any good-quality wildflower or clover honey will work. 

Semi-Sweet Chocolate Chips: Dark chocolate chips, mini chocolate chips, or dairy-free chips are good options for a vegan version. Chocolate chunks also work well.

Callebaut Milk Chocolate Callets No.823: Any high-quality milk chocolate (bar or callets) or dark chocolate for a less sweet finish. Use vegan or dairy-free chocolate for plant-based diets. Or omit and enjoy a plain granola bar.

Other things you can add to these bars include dried cranberries, raisins, chopped dates for natural sweetness, or toss in shredded coconut for added texture. Chopped dark chocolate or white chocolate chunks make great additions for chocolate lovers. Add a spoonful of peanut or almond butter to the honey mixture for a nuttier base. You can include a scoop of protein powder or a tablespoon of wheat germ to boost nutrition. Cinnamon or a pinch of sea salt can enhance the overall flavor. For a little crunch, try adding puffed rice or crushed pretzels.

Expert Tips, Serving, And Storing Suggestions For These Tasty Granola Bars.

Tip #1: Toast the oats in batches if your skillet is smaller. If your cast iron skillet isn’t large enough to handle six cups of oats evenly, split the toasting into two batches. This prevents overcrowding and ensures the oats toast properly.

Tip #2: OPTIONAL: Press the mixture with a second sheet of parchment. After spreading the oat mixture in the pan, lay a second piece of parchment paper on top and press down firmly using a flat-bottomed measuring cup or glass. This helps compact the bars for better slicing and prevents crumbling later.

Tip #3: 3. Use a sharp knife for clean cuts. After the chocolate sets, slice the bars using a long, sharp knife. Warming the blade under hot water (then drying it) helps cut through the chocolate cleanly without cracking the top layer if it has been left to harden too much before cutting.

These Callebaut chocolate-covered granola bars make an easy, satisfying snack for anyone. Pack them in school lunches, toss one in your bag for a mid-hike energy boost, or serve them at family gatherings or weekend picnics. They’re sturdy enough to hold up on the go and tasty enough to feel like a treat—perfect for kids, teens, or anyone with a sweet tooth who still wants something homemade and filling. If you’re hosting an event or need to share with a crowd, cut the bars into smaller squares for bite-sized servings that go further.

Store these Callebaut chocolate-covered granola bars in an airtight container at room temperature for up to 7 days. After that, the texture can degrade due to the natural interaction between the oil, honey, and chocolate. The bars may become softer in some spots and crumbly in others, and the chocolate top can start to dull or bloom if exposed to humidity. Since they contain no preservatives, enjoy them within the week for the best flavor and texture.

You can wrap each bar in foil to keep them longer and store them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. To thaw, just leave a bar out at room temperature for about 30 minutes. Keep in mind that while the flavor holds up, the bars will be more crumbly after freezing, and the chocolate may develop bloom—a harmless but chalky-looking film that forms when chocolate is exposed to moisture or temperature changes.

If you try these Callebaut chocolate-covered granola bars, remember to leave a comment and rating below! I’d love to hear how they turned out for you. If you made any swaps or add-ins, share those, too, so others can try your version.