Guys.  I can’t even tell you how excited I am to finally be sharing this recipe with you.  I first encountered KIND fruit and nut bars last summer when Ben and I ran a 5K, and they were provided after the finish.  After that, I started seeing them everywhere and have grabbed them many times as an on-the-go snack.  Airport, coffee shop, whatever – if I need a snack, that is probably what I will choose.  I have been trying to find a homemade version since summertime.  I tried several recipes, attempted coming up with my own, and was met with numerous flops and a ton of wasted ingredients.

But I don’t give up so easily.  After a couple of months since my last attempt, I saw this version and knew there was hope.  There was a lot of fist pumping going on in my kitchen this weekend when these came out of the pan, sliced cleanly, and tasted spot on.  I’m sure I’ll be playing around with some other flavor variations now that I have a basic formula that works.  If you are a fan of KIND bars, I hope you love this homemade version as much as I do!


  • 3¾ oz. (¾ cup) whole almonds*
  • ¾ oz. (6 tbsp.) brazil nuts*
  • 1½ oz. (6 tbsp.) walnuts*
  • 3¾ oz. (¾ cup) peanuts*
  • ½ oz. ( cup) puffed whole grain/crispy brown rice cereal
  • 2¼ tsp. ground flaxseed
  • 2½ oz. (about ½ cup) dried apricots, chopped
  • 2¾ oz. (about ¾ cup) raisins
  • 5¼ oz. (½ cup plus 2½ tbsp.) honey
  • 3¾ oz. (7 tbsp.) brown rice syrup (or golden cane syrup)
  • 1 vanilla bean, split lengthwise (optional)
  • 1½ tsp. vanilla extract
  • ½ tsp. coarse salt


  • 01

    Line a 9 x 9-inch baking pan with parchment paper and spray lightly with cooking spray.  Coarsely chop the almonds, brazil nuts and walnuts.  In a large mixing bowl, combine the chopped nuts with the peanuts, puffed rice cereal, ground flaxseed, dried apricots and raisins.

  • 02

    In a small saucepan, combine the honey and brown rice or golden cane syrup along with the seeds scraped from the vanilla bean. Heat over medium-high, stirring occasionally, until the mixture registers 260˚ F on a candy or instant read thermometer.  Remove from the heat and carefully stir in the vanilla and salt.

  • 03

    Immediately pour the honey mixture into the bowl with the nuts.  Stir everything together until evenly mixed and coated.  Pour into the prepared pan and press down in an even layer with a piece of lightly greased parchment or the greased bottom of a measuring cup or drinking glass.  Let stand at least 30-60 minutes to set.  If needed, refrigerate to firm up.  Use the parchment paper to lift the bars from the pan and transfer to a cutting board.  Slice into bars and, if storing, place parchment paper between bars or wrap individually to prevent sticking. Keep chilled to ensure that the bars stay intact and keep their shape.

  • 04

    *For best flavor, the nuts should be toasted in a skillet or roasted in a 350˚ F oven for about 10 minutes.  Toasting in a skillet is my personal preference because I can monitor the browning more closely.  If you buy pre-roasted nuts and they are salted, omit the salt in the recipe.

  • These look great! I’m always snacking on bars like this and tend to buy them in bulk. Now I might just make them myself instead :)

  • Kathy

    These look awesome! I’m always looking for ways to make snacks at home!

  • ChristinaBakes

    Fantastic! Thank you for sharing. What do you think is the shelf life of these?

  • Caroline L.

    I’m a huge fan of KIND bars! I love how they are CHOCK FULL of nuts, but super flavorful as well :) Good choice to copy!

  • Tracy

    I LOVE Kind bars! My roommate turned me on to them and I now they are my go-to breakfast on the go! I can’t wait to start making some at home! Thanks for going through all the work of perfecting them!

  • annieseats

    I would think at least a couple of weeks, and probably a really long time if refrigerated.

  • ellysaysopa

    I’ve been meaning to make homemade KIND bars, too! Glad you did the legwork for me. :)

  • Warm Vanilla Sugar

    Mmm I looooove Kind bars! These look great!

  • Yay!!! I love the KIND bars but they are kind of super expensive. My preworkout snacking is going to get a LOT cheaper!

  • Jennifer Drummond

    Love KIND bars! What a great recipe! Bookmarking!!

  • Sevimin Aşkanası

    a yummy recipe, a tasty snack, I love it

  • Alison Lewis

    great looking!

  • Megan Holleran Hernandez

    THANK YOU!!! I’ve been a reader of your blog for years and it has inspired so many delicious meals & treats in our house. Due to a health issue I recently had to start a gluten/dairy free diet and one of my first thoughts was all of the amazing dishes from here that I won’t be eating. KIND bars have become a staple snack for me. I’m so excited to have something from Annie that I can make for me!!!

  • annieseats

    Wonderful! I’m glad this is something you will be able to enjoy too.

  • Lauren @ Lemon & Mocha

    Ever since discovering my oat allergy last year I have been loving KIND bars as my go-to “granola” bar. Your version looks delicious and I can’t wait to try them! I might have to add a little chocolate though :-)

  • Susan Gerber

    I made these totally yummy bars! However, after a few days in the refrigerator, the honey and rice syrup leaked out and they became super-duper gooey. I used a candy thermometer. Any suggestions?

  • annieseats

    Susan, after I posted this recipe, I had the same experience. The bars were great initially but then became more gooey. I need to experiment more and see if I can find a solution. Sorry you had this problem too :(