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 granola bars for a busy week of work and they quickly became a favorite snack. They are chewy with pops of crunch from the seeds and nuts and I love the subtle sweetness from honey and cranberries.
Ingredients
- Old-fashioned rolled oats: Provide hearty texture and act as the base for the bars
- Roasted pumpkin seeds (pepitas) unsalted: Add crunch and nutty flavor
- Dried cranberries chopped: Give a tart sweet bite
- Chopped almonds: Boost crunch and protein
- Unsweetened shredded coconut: Adds a subtle tropical note
- Ground cinnamon: Enhances warmth and flavor
- Fine sea salt: Balances sweetness
- Honey or maple syrup: Binds the bars and lends sweetness
- Light brown sugar packed: Adds extra chewiness
- Unsalted butter: Helps the bars set and provides rich flavor
- Pure vanilla extract: Adds aromatic depth
Instructions
- Prepare the 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.
- Combine dry ingredients:
- In a large bowl mix together the oats roasted pumpkin seeds dried cranberries almonds coconut cinnamon and salt until well combined.
- Prepare wet mixture:
- In a small saucepan over medium heat combine honey brown sugar and butter. Stir until gently boiling then simmer 1 to 2 minutes stirring constantly until slightly thickened. Remove from heat and stir in vanilla extract.
- Mix together:
- Pour the wet mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
- Press and bake:
- Transfer the mixture to the prepared pan. Press firmly and evenly with a spatula or parchment. Bake for 20 to 25 minutes until golden brown at the edges.
- Cool and cut:
- Let cool completely in the pan (about 1 hour). Lift out with parchment and cut into 12 even bars using a sharp knife.
Save My kids helped me press the mixture into the pan and waited eagerly for the bars to cool. Sharing these homemade granola bars after school has become a little tradition we all look forward to.
Required Tools
You will need an 8x8 inch (20x20 cm) baking pan parchment paper mixing bowls a saucepan a spatula and a sharp knife.
Allergen Information
This recipe contains almonds butter and oats. For gluten-free bars use certified gluten-free oats and always check ingredient labels if allergies are a concern.
Nutritional Information
Each bar contains approximately 205 calories 10 g fat 28 g carbohydrates and 5 g protein making these a satisfying nutrient-rich snack.
Save Try packing these bars for a hike or quick breakfast. Their flavor and texture only get better after a day in an airtight container.
Kitchen Help
- → Can I substitute the pumpkin seeds with another seed?
Yes, sunflower seeds make a great alternative and will add a similar crunch and nutty flavor.
- → How can I make these bars vegan?
Use maple syrup instead of honey and replace butter with a plant-based butter substitute.
- → What is the best way to store the bars?
Store bars in an airtight container at room temperature for up to a week or freeze them for up to two months.
- → Can I use dried cherries or blueberries instead of cranberries?
Absolutely, both dried cherries and blueberries work well and provide a different tartness profile.
- → Is it necessary to toast the oats and nuts before mixing?
Toasting is optional but recommended to enhance the flavor and add extra crunch to the bars.
- → Are these bars gluten-free?
They may contain gluten if regular oats are used; using certified gluten-free oats will make them safe for gluten-sensitive individuals.