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Granola Bars with Almonds and Dried Cranberries

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Granola Bars:
  • 2 cups rolled oats
  • 1 cup chopped almonds (toasted or raw)
  • ½ cup dried cranberries
  • ½ cup honey or maple syrup
  • ¼ cup almond butter or peanut butter
  • 2 tablespoons coconut oil or butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional, for warmth)
  • Optional Add-Ins:
  • 2 tablespoons chia seeds or flaxseeds
  • ¼ cup mini dark chocolate chips (for a treat)
  • 2 tablespoons shredded coconut

Instructions
 

  • Step 1: Toast the Oats and Almonds (Optional but Recommended) : Preheat the oven to 350°F (175°C). Spread the oats and chopped almonds on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden and fragrant. Remove and let cool slightly.
  • Step 2: Prepare the Binding Syrup : In a small saucepan over low heat, combine honey, almond butter, and coconut oil. Stir continuously until melted and smooth (about 3 minutes). Remove from heat and stir in vanilla extract, salt, and cinnamon.
  • Step 3: Mix Everything Together : In a large mixing bowl, combine the toasted oats, almonds, and dried cranberries. Pour the warm syrup mixture over the dry ingredients. Stir thoroughly until everything is well coated and sticky.
  • Step 4: Shape the Bars : Line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal. Transfer the granola mixture into the pan. Press down firmly and evenly using the back of a spoon or your hands (use a little oil to prevent sticking). Ensure it’s tightly packed — this helps the bars hold their shape.
  • Step 5: Chill and Set : Refrigerate the pan for at least 1 hour, or until firm. Once set, lift out using the parchment paper and cut into 12 bars.