If you love those chewy, chocolately Heavenly Hunks from the store, you’re going to obsess over this copycat heavenly hunks recipe you can make at home! They are soft, perfectly sweet, and made with simple pantry staples you likely already have on hand (besides maybe the coconut shreds). I used sunflower seed butter to keep them daycare and school-friendly, but feel free to use whatever nut butter you have!
What Are Heavenly Hunks?
If you’re new to them, Heavenly Hunks are those little square oat-based bites sold in bags at Costco and most grocery stores. They’re chewy like cookie dough, but made with oats, nut butter, and coconut. This homemade version captures that same taste and texture, at a fraction of the cost and with less sugar!
Why You’ll Love This Copycat Heavenly Hunks Recipe
- no bake – just mix, press, chill, and cut
- tastes like cookie dough – soft, chewy, and perfectly sweet
- wholesome ingredients – oats, nut butter, coconut oil, and honey
- toddler + mom (hehe and husband) approved – soft texture, minimal mess, and satisfying for both
- make once, snack all week – fridge- and freezer-friendly for busy days
- budget-friendly dupe – all the flavor of store-bought Heavenly Hunks for way less
You'll also love my trail mix energy bites and apple cinnamon energy bites for other snack preps!
Jump to:
- What Are Heavenly Hunks?
- Why You’ll Love This Copycat Heavenly Hunks Recipe
- Ingredients You'll Need
- How To Make Your Copycat Heavenly Hunks
- Hint For The Best Heavenly Hunks
- Substitutions
- Variations
- Equipment
- Storing Your Copycat Heavenly Hunks
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Copycat Heavenly Hunks Recipe (lower sugar, easy snack prep)
Ingredients You'll Need
Here's everything you'll need to make this copycat heavenly hunks recipe:
- oats: I use quick oats for a soft, chewy bite (you can pulse rolled oats if that’s what you have)
- ground flaxseed: helps bind and adds fiber + omegas + iron
- unsweetened coconut shreds: helps bind and adds that flavor boost the traditional Heavenly Hunks has
- nut butter: sunflower seed butter for nut-free and school-friendly, but whatever you have on hand will work!
- coconut oil: helps the bites hold their shape and adds that extra flavor boost
- honey: naturally sweetens and binds everything together
- mini chocolate chips: the star of the show, use dairy-free or regular
- vanilla extract: for that classic cookie-dough flavor
- pinch of salt: brings out all the flavors.
See recipe card for quantities.
How To Make Your Copycat Heavenly Hunks
- Step 1: In a large bowl, add the oats, ground flaxseed, coconut shreds, melted coconut oil, nut butter, maple syrup, salt, and vanilla.
- Step 2: Mix until evenly coated, then fold in mini chocolate chips once the mixture has slightly cooled.
- Step 3: Line an 8x8-inch pan with parchment paper or leave bare. Press the mixture firmly into the pan, really pack it down to help the squares hold their shape. Chill for at least 1–2 hours in the freezer or fridge, until firm.
- Step 4: Cut into small squares or “hunks.” Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
Hint For The Best Heavenly Hunks
Be sure to press the mixture really firmly into the pan! That’s the secret to getting those soft, chewy squares that hold together perfectly.
Substitutions
These copycat heavenly hunks are already gluten-free if using gluten-free oats and can easily be made dairy-free using DF mini chocolate chips.
- nut butter: use almond, peanut, or sunflower seed butter
- coconut oil: swap for melted butter or avocado oil
- honey: swap for maple syrup or agave nectar (just note they might not hold exactly like honey, but agave would be a stickier option)
- if you want to try a no added sugar option then I would replace the sweetener with extra nut butter!
- quick oats: use rolled oats pulsed a few times in a blender
- mini chocolate chips: use dairy-free chips, raisins, or chopped dates
- shredded coconut: replace with extra oats or finely chopped nuts
Variations
You can totally customize these copycat heavenly hunks and change up the flavor!
- birthday cake: add 1–2 tablespoon coconut butter + rainbow sprinkles for a fun twist (could even add cake batter extract if you wanted)
- peanut butter chocolate chip: use creamy peanut butter instead of sunflower seed butter
- coconut almond joy: use almond butter and add a small handful of slivered almonds
Equipment
Grab a mixing bowl, a whisk or spatula, and your measuring cups and spoons. Line an 8x8 or 9x9-inch baking pan with parchment paper before pressing in the mixture, and use a sharp knife to cut your hunks once they’ve chilled.
Storing Your Copycat Heavenly Hunks
Store your homemade Heavenly Hunks in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to 3 months. Let them thaw at room temperature for a few minutes before serving.
Tiff's Dietitian Tip
For littles under 2, skip the chocolate chips and stir in finely chopped dates, raisins, or chia seeds instead. You’ll still get that soft, chewy texture with a boost of natural sweetness and fiber!
FAQ
Yes, keeping them chilled helps them stay firm and hold their shape!
Absolutely. They’re soft, naturally sweetened, and easy to chew. For littles under 2, swap the chocolate chips with finely chopped dates or raisins and use extra nut butter instead of the sweetener for no added sugar.
Definitely! Replace ¼ cup of oats with your favorite protein powder. Start small and adjust if the mix feels too dry. I wouldn't add protein powder if sharing with littles!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this copycat heavenly hunks recipe:
Copycat Heavenly Hunks Recipe (lower sugar, easy snack prep)
Equipment
- 8x8 or 9x9-inch dish
Ingredients
- 2 cups quick oats
- ½ cup nut or seed butter I used sunflower seed butter but almond or peanut also work!
- ⅓ cup coconut oil melted
- ⅓ cup honey or maple syrup or sub extra nut/seed butter for no added sugar version
- ⅓ cup mini chocolate chips
- ⅓ cup shredded coconut
- ¼ cup ground flaxseed
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a large bowl, whisk together melted coconut oil, nut butter, maple syrup, and vanilla until smooth.
- Stir in oats, shredded coconut, flaxseed, and salt. Mix until evenly coated, then fold in mini chocolate chips once the mixture has slightly cooled.
- Line an 8x8-inch pan with parchment paper. Press the mixture firmly into the pan, packing it down tightly. Chill for 1–2 hours, or until firm.
- Cut into small squares or “hunks.” Store in the fridge for up to 1 week or freeze for up to 3 months.
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