Save Crunchy, chewy granola bars packed with roasted pumpkin seeds, tart cranberries, oats, and a touch of honey are perfect for a healthy snack on the go.
I first made these bars for a weekend hike with friends, and their satisfaction with the crunchy texture and sweet-tart combination made this recipe a snack time staple in our home.
Ingredients
- Old-fashioned rolled oats: 2 cups
- Roasted pumpkin seeds (pepitas), unsalted: 1 cup
- Dried cranberries, chopped: 1/2 cup
- Chopped almonds: 1/2 cup
- Unsweetened shredded coconut: 1/4 cup
- Ground cinnamon: 1/4 teaspoon
- Fine sea salt: 1/4 teaspoon
- Honey or maple syrup: 1/3 cup
- Light brown sugar, packed: 1/4 cup
- Unsalted butter: 1/4 cup
- Pure vanilla extract: 1 teaspoon
Instructions
- Prepare Pan:
- Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix well.
- Combine Wet Ingredients:
- In a small saucepan over medium heat, combine honey, brown sugar, and butter. Stir until the mixture comes to a gentle boil. Let it simmer for 1–2 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla extract.
- Combine Wet and Dry:
- Pour the wet mixture over the dry ingredients. Mix thoroughly until everything is evenly coated.
- Press and Shape:
- Transfer the mixture to the prepared pan. Use a spatula or another sheet of parchment to press the mixture firmly and evenly into the pan.
- Bake:
- Bake for 20–25 minutes, until golden brown around the edges.
- Cool:
- Remove from the oven and let cool completely in the pan (about 1 hour).
- Cut:
- Lift the granola slab out using the parchment overhang. Cut into 12 even bars with a sharp knife.
Pin it Every fall, preparing these bars with my kids has become a special after-school project, and sharing them fresh from the oven is a delicious family tradition.
Required Tools
Mixing bowls, 8x8 inch (20x20 cm) baking pan, parchment paper, saucepan, spatula, sharp knife
Allergen Information
Contains nuts and dairy. Use vegan butter and check oats for gluten-free certification if needed.
Nutritional Information
Per bar: 205 calories, 10 g fat, 28 g carbs, 5 g protein.
Pin it Try swapping cranberries for blueberries for a new flavor twist. These bars make a perfect addition to lunchboxes or breakfast on busy mornings.
Frequently Asked Questions
- → Can I substitute the dried cranberries?
Yes, dried cherries or blueberries can be used instead to vary the tartness and sweetness.
- → How can I make these bars vegan?
Use maple syrup in place of honey and swap butter with a vegan butter alternative or coconut oil.
- → What is the benefit of toasting the oats and nuts?
Toasting enhances the nuts and oats’ flavor and adds extra crunch to the bars.
- → How should I store these bars?
Store in an airtight container for up to a week or freeze for up to two months to maintain freshness.
- → Are these bars gluten-free?
They may contain gluten depending on the oats used; opt for certified gluten-free oats if needed.