Save Crunchy, chewy granola bars packed with roasted pumpkin seeds, tart cranberries, oats, and a touch of honey, these treats are perfect for a healthy snack on the go.
I first made these granola bars before a family hike. They turned out so satisfying that now my friends request them every time we plan a trail adventure.
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 oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving overhang.
- Combine Dry Ingredients:
- Mix oats, pumpkin seeds, cranberries, almonds, coconut, cinnamon, and salt in a large bowl.
- Heat Wet Ingredients:
- In a saucepan over medium, combine honey, brown sugar, and butter. Stir until gently boiling, then simmer 1 to 2 minutes until thickened. Remove from heat and add vanilla.
- Mix Wet and Dry:
- Pour wet mixture over dry ingredients and mix well until evenly coated.
- Press and Bake:
- Transfer mixture to prepared pan. Press firmly and evenly. Bake for 20 to 25 minutes, until golden around edges.
- Cool and Cut:
- Let cool in pan about 1 hour. Lift out using parchment and cut into 12 bars with a sharp knife.
Save We love wrapping the bars in parchment for school lunch treats. My kids help press the mixture into the pan, and it's our favorite kitchen project each fall.
Required Tools
Use an 8x8 inch (20x20 cm) pan lined with parchment, mixing bowls, saucepan, spatula, and a sharp knife for best results.
Allergen Information
This recipe contains almonds and dairy, and may have gluten from oats. Use certified gluten-free oats if needed and always check ingredient labels for allergens.
Nutritional Information
Each bar provides about 205 calories, 10 g fat, 28 g carbohydrates, and 5 g protein for a filling snack.
Save Enjoy these chewy bars with a cup of tea, or pack them up for your next outdoor adventure.
Recipe FAQs
- → Can I substitute the pumpkin seeds?
Yes, sunflower seeds or other nuts can replace pumpkin seeds to vary flavor and texture.
- → How do I make the bars vegan?
Use maple syrup instead of honey and replace butter with a vegan alternative.
- → What's the best way to store these bars?
Store in an airtight container at room temperature for up to one week or freeze for two months.
- → Can I toast the oats and nuts before baking?
Toasting oats and nuts for 8 minutes enhances their crunch and deepens flavor.
- → Are these bars gluten-free?
Oats may contain gluten unless certified gluten-free oats are used; check labels if needed.
- → How do I achieve the right texture?
Mix wet and dry ingredients thoroughly and press firmly before baking to ensure chewy, cohesive bars.