Pin Crunchy, chewy granola bars packed with roasted pumpkin seeds, tart cranberries, oats, and a touch of honey. Perfect for a healthy snack on the go.
I first made these on a busy week when I needed a portable snack for my kids. They loved the chewy texture and the burst of tart cranberry in every bite.
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.
- Combine Dry Ingredients:
- In a large bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix well.
- Heat 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.
- Mix Together:
- 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:
- Lift the granola slab out using the parchment overhang. Cut into 12 even bars with a sharp knife.
Pin Making these bars with my kids created a fun, hands-on kitchen moment. Slicing them together after they cooled was a highlight they still remember.
Required Tools
8x8 inch (20x20 cm) baking pan, parchment paper, mixing bowls, saucepan, spatula, sharp knife
Allergen Information
Contains nuts (almonds), dairy (butter), and possible gluten (oats). Always check labels for allergens if needed.
Nutritional Information
Per bar: 205 calories, 10 g fat, 28 g carbohydrates, 5 g protein
Pin A batch of these bars is perfect for meal prep or holiday gifting. Just wrap individually and store in an airtight container.
Recipe Questions
- → Can I substitute the pumpkin seeds?
Yes, sunflower seeds or other nuts can be used as alternatives to roasted pumpkin seeds to maintain crunch and nutrition.
- → How can I make these bars vegan?
Use maple syrup instead of honey and substitute butter with a plant-based vegan butter alternative.
- → Is it better to toast the oats and nuts?
Toasting oats and nuts before mixing deepens their flavor and adds extra crunch to the bars.
- → How should I store these bars?
Store in an airtight container at room temperature for up to a week or freeze for extended freshness.
- → Can I swap cranberries for other dried fruits?
Dried cherries or blueberries make excellent substitutes and bring different flavor notes.