Roasted Pumpkin Cranberry Bars

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.

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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.