Copycat Heavenly Hunks Recipe: Simple Step-by-Step Guide

This copycat Heavenly Hunks recipe is quick and simple to make, and my kids LOVE them! They store well in the fridge or freezer and are made from real, wholesome ingredients. Naturally gluten-free and dairy-free when using appropriate ingredients.

COPYCAT HEAVENLY HUNKS RECIPE

Heavenly Hunks are a convenient oat square snack I first discovered at Costco. My kids enjoy them so much that I developed a homemade copycat using simple pantry ingredients. The result tastes great and uses fewer processed sugars and additives than the packaged version.

I replaced some of the refined sugars with real maple syrup and honey, and swapped shortening for coconut oil. The bars are still sweet and satisfying but feel more wholesome. Small ingredient swaps like this make a difference in our kitchen.

These homemade bars keep very well in the fridge and can be frozen for longer storage—just thaw in the fridge before serving. They’re perfect for after-school snacks or quick breakfasts to grab-and-go.

My children pack them in lunches and one pre-teen even grabs a couple on rushed school mornings. They’re an easy, portable snack the whole family enjoys.

This copycat Heavenly Hunks recipe is straightforward and made with recognizable, pantry-friendly ingredients. You can make a batch in minutes and have snacks ready for the week.

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Looking for more healthy snack recipes? Try the other recipes on this site for more ideas.

INGREDIENTS IN COPYCAT HEAVENLY HUNK

The store-bought bars include some refined sugars and processed fats. I simplified the ingredient list with real maple syrup, honey, coconut oil, and buckwheat flour for a short, wholesome list of ingredients.

This homemade version keeps the ingredient list minimal and easy to source.

Note: Ingredient amounts and the full instructions are included in the recipe card below.

rolled oats

Use certified gluten-free oats if you need the recipe to be gluten-free. Purity-protocol oats help reduce the risk of cross-contact with gluten-containing grains.

unsweetened shredded coconut

Unsweetened shredded coconut keeps added sugar low. If you only have sweetened shredded coconut, the recipe will still work—expect additional sweetness.

buckwheat flour

Buckwheat flour is naturally gluten-free and adds a pleasant, nutty flavor. You can substitute sorghum or brown rice flour if preferred.

salt

Any salt will do; sea salt or flaky salt works nicely.

real maple syrup

Use real maple syrup rather than pancake syrup for the best flavor and natural sweetness.

honey

Regular honey works fine; it pairs well with maple syrup in this recipe.

coconut oil

Use virgin or refined coconut oil depending on how much coconut flavor you want. If avoiding coconut, substitute a sustainable palm shortening.

mini chocolate chips

Mini semi-sweet chips distribute evenly through the bars. Choose vegan chips if you need the bars to be dairy-free.

HOW TO MAKE HEAVENLY HUNKS

A food processor makes this recipe very easy, but a high-speed blender can also work with a bit more effort. The method is straightforward: grind the oats, mix in dry ingredients, add the liquids, stir in chips, press into a pan, chill, and cut.

Full ingredients and the step-by-step method are included in the recipe card below.

Step 1: Grind Oats

Process the rolled oats in a food processor until they resemble a mix of fine flour and some larger pieces (about 15–20 seconds).

Step 2: Add Coconut, Buckwheat Flour, & Salt

Add shredded coconut, buckwheat flour, and salt to the oats and pulse briefly to combine. You can swap sorghum or brown rice flour if desired.

Step 3: Add Liquid Ingredients

Add maple syrup, honey, and coconut oil and process until the mixture comes together. The mixture may feel soft but will firm up after chilling.

Step 4: Stir in Chocolate Chips

Fold in the mini chocolate chips with a spatula so they remain intact instead of being chopped by the processor.

Step 5: Press Into Pan

Line an 8×8 inch baking pan with parchment and press the mixture in firmly. Using the parchment makes removing and cutting the bars easier.

Step 6: Top with Extra Chocolate and Flaky Salt (optional)

For a finished look and a flavor boost, press a few extra chips on top and scatter a pinch of flaky salt.

Step 7: Freeze and Cut

Chill the pan in the freezer for 1–2 hours until firm, then lift out with the parchment and cut into squares. Cutting 25 squares yields pieces about 1.5 x 1.5 inches; you can cut fewer for larger portions.

HOW TO STORE COPYCAT HEAVENLY HUNKS

Store the bars in an airtight container in the fridge for up to a week. For longer storage, freeze in an airtight container and thaw in the fridge before serving. The bars are firmer and more enjoyable straight from the fridge.

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HEAVENLY HUNKS COPYCAT RECIPE

This homemade version is my go-to when I want a sweet snack that still feels nourishing. They’re great for after-school snacks, quick breakfasts, hiking, or whenever you want a homemade treat.

Keep a batch in the fridge so family members can grab one whenever they need a quick bite. They’re loved by toddlers through teens and make a handy snack to keep on hand.

Copycat Heavenly Hunks Recipe

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

5 from 1 vote

Prep 10 mins

Additional Time 1 hr

Total 1 hr 10 mins

This copycat Heavenly Hunks recipe is quick and easy to make, keeps well in the fridge or freezer, and uses real, wholesome ingredients. Naturally gluten-free and dairy-free when made with suitable ingredients.

Servings 25

Course Healthy Snacks

Ingredients

• 5 cups rolled oats
• 1 cup unsweetened shredded coconut
• ¼ cup buckwheat flour
• ½ teaspoon sea salt
• ½ cup real maple syrup
• ½ cup honey
• ½ cup coconut oil
• ¾ cup mini vegan chocolate chips

Equipment

• Food processor (or high-speed blender)
• 8×8 inch baking pan lined with parchment
• Spatula or sturdy spoon

Method

1. Line an 8×8 inch square baking dish with parchment paper and set aside.
2. In a large food processor, measure the oats and pulse on high for 15–20 seconds until partly ground.
3. Add shredded coconut, buckwheat flour, and salt. Pulse for another 5–10 seconds.
4. Add maple syrup, honey, and coconut oil. Process on high for 15–20 seconds until combined. The mixture will firm up after chilling.
5. Stir in the chocolate chips by hand so they stay intact.
6. Transfer the dough to the parchment-lined pan and press it down firmly.
7. Optional: press extra chocolate chips on top and sprinkle flaky salt, pressing gently so they adhere.
8. Freeze for 1–2 hours, or chill in the refrigerator until firm.
9. Lift the set slab from the pan with the parchment and cut into squares (25 for 1.5×1.5 inch pieces or 16 for larger bars).
10. Store in an airtight container in the fridge for up to a week or freeze for longer storage; thaw in the fridge before serving.

Nutrition

Calories160kcal

Notes

Recipe update: The coconut oil amount was reduced to ½ cup after testing—these bars remain delicious with less oil.

To make gluten-free: Use certified gluten-free oats and check that all ingredients are labeled gluten-free.

If you prefer, roll the mixture into energy balls instead of pressing into a pan.

Substitutions:

• If avoiding coconut, replace shredded coconut with ½ cup extra oats and swap coconut oil for a palm shortening.
• Substitute sorghum or brown rice flour for buckwheat if desired.
• You can use all honey or all maple syrup, though a 50/50 mix yields balanced flavor.
• Use regular chocolate chips if dairy is not a concern.

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