Save 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 granola bars for a weekend hiking trip and they were an instant hit with friends: everyone loved their crunch, tartness, and the fuel they provided during our break.
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.
- 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 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 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 and Cut:
- Remove from 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.
Save My kids often help measure and mix the ingredients, and we love wrapping the bars for our family picnics: they always remind us of our outdoor adventures together.
Required Tools
8x8 inch (20x20 cm) baking pan, parchment paper, mixing bowls, saucepan, spatula, and sharp knife are all you need for this recipe.
Allergen Information
This snack contains nuts (almonds), dairy (butter), and may contain gluten if using regular oats: opt for certified gluten-free oats if needed and always check food labels for additional allergens.
Nutritional Information
Each bar has about 205 calories, 10 g total fat, 28 g carbohydrates, and 5 g protein: an energizing yet wholesome pick-me-up.
Save Let the bars cool fully before slicing for crisp, neat edges: enjoy them as a nutritious snack, anytime.
Recipe FAQ
- → How do I ensure the bars hold together well?
Press the mixture firmly and evenly into the pan before baking. Letting the bars cool completely in the pan helps them set and hold their shape when cut.
- → Can I substitute the pumpkin seeds with other nuts or seeds?
Yes, sunflower seeds or chopped nuts like walnuts work well as alternatives while maintaining the crunchy texture.
- → How can I make these bars vegan?
Replace butter with a vegan alternative and use maple syrup instead of honey for a fully plant-based version.
- → What’s the best way to store these bars?
Store in an airtight container at room temperature for up to a week or freeze for longer storage, up to two months.
- → Can I toast the oats and nuts before mixing?
Toasting the oats and nuts for about 8 minutes enhances their flavor and adds extra crunch to the bars.