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 when I needed something nutritious and satisfying to pack in my lunch. The blend of chewy cranberries and crunchy pumpkin seeds makes each bite truly irresistible.
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 baking 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 into pan:
- 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 bars:
- Lift the granola slab out using the parchment overhang. Cut into 12 even bars with a sharp knife.
Save My kids love helping press the granola into the pan, and we often pack these bars for weekend picnics or hikes.
Required Tools
8x8 inch (20x20 cm) baking pan, parchment paper, mixing bowls, saucepan, spatula, sharp knife
Allergen Information
Contains nuts (almonds), dairy (butter), and potential gluten (oats—use certified gluten-free oats if needed). May contain traces of other allergens depending on ingredient sourcing. Always check labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 205, Total Fat: 10 g, Carbohydrates: 28 g, Protein: 5 g
Save Try experimenting with different mix-ins or drizzle with melted chocolate for an extra treat.
Recipe FAQ
- → Can I substitute pumpkin seeds with other nuts?
Yes, you can replace pumpkin seeds with sunflower seeds, chopped almonds, or walnuts for a different texture and flavor.
- → Is it possible to make these bars vegan?
Absolutely. Swap honey with maple syrup and use a plant-based butter alternative to make these bars vegan-friendly.
- → How can I store these bars to keep them fresh?
Store the bars in an airtight container at room temperature for up to a week, or freeze them for longer storage up to two months.
- → What is the best way to ensure bars hold together well?
Press the mixture firmly and evenly into the pan before baking, and allow the bars to cool completely before cutting to help them set.
- → Can I use gluten-free oats in this preparation?
Yes, using certified gluten-free oats is recommended for those with gluten sensitivities or celiac disease.