Pin It 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.
When I started making these granola bars for my family, they quickly became a favorite in our snack rotation. They're so easy to pack for school or outdoor adventures.
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.
- Mix Dry Ingredients:
- In a large bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix well.
- Make 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 and Coat:
- Pour the wet mixture over the dry ingredients. Mix thoroughly until everything is evenly coated.
- Press and Bake:
- 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 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 It My kids love helping press the mixture into the pan and sneaking a few pumpkin seeds before baking. It's become a delightful kitchen tradition.
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). Always check labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 205, Total Fat: 10 g, Carbohydrates: 28 g, Protein: 5 g
Pin It Make a batch ahead of time so you always have a hearty snack ready for busy days or outdoor fun.
Questions About This Recipe
- → Can I substitute cranberries with other fruits?
Yes, dried cherries or blueberries work well as alternatives, providing similar tartness and texture.
- → How can I make these bars vegan?
Replace honey with maple syrup and use a plant-based butter alternative for a vegan-friendly version.
- → What is the best way to store these bars?
Store in an airtight container at room temperature for up to one week or freeze for up to two months.
- → Can I use gluten-free oats in this dish?
Absolutely, substitute with certified gluten-free oats to accommodate gluten sensitivity.
- → Is it possible to add extra crunch?
Toasting oats and nuts for about 8 minutes before mixing enhances the crunch and flavor.