Pin 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 started making these granola bars for my kids' lunch boxes, and they quickly became the family's favorite treat for hiking trips and road journeys. They're wonderfully reliable—and a satisfying way to fuel up between meals.
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 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.
- Mix dry ingredients:
- In a large bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix well.
- Cook wet mixture:
- 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 mixtures:
- Pour the wet mixture over the dry ingredients. Mix thoroughly until everything is evenly coated.
- Shape the bars:
- 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 and cut:
- Remove from the oven and let cool completely in the pan (about 1 hour). Lift the granola slab out using the parchment overhang. Cut into 12 even bars with a sharp knife.
Pin 
These bars are a hit at all our family gatherings—even the picky eaters can't resist their chewy texture and sweet-tart flavor. We love adding them to picnic baskets for a treat everyone can enjoy.
Required Tools
8x8 inch (20x20 cm) baking pan, parchment paper, mixing bowls, saucepan, spatula, sharp knife
Allergen Information
Contains almonds and butter, and may contain gluten based on oat sourcing. Always check labels for allergies if concerned.
Nutritional Information
Calories: 205, Total Fat: 10 g, Carbohydrates: 28 g, Protein: 5 g (per bar)
Pin With just a few pantry staples, these granola bars come together effortlessly for snacking or breakfast. Try different add-ins to tailor them to your taste.
Recipe Questions & Answers
- → Can I substitute nuts in the bars?
Yes, almonds can be replaced with walnuts, pecans, or sunflower seeds to suit preferences or allergies.
- → How do I store these bars for freshness?
Store them in an airtight container at room temperature for up to a week or freeze for longer preservation.
- → Is it possible to make these bars vegan?
To make vegan, use maple syrup instead of honey and swap butter for a plant-based alternative.
- → What is the benefit of toasting oats and nuts before mixing?
Toasting enhances flavor and adds extra crunch, giving the bars a deeper, nuttier taste.
- → Can I swap cranberries for other dried fruits?
Dried cherries or blueberries work well as alternatives, providing similar tartness and texture.