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 started making these granola bars when I needed a wholesome, grab-and-go breakfast for my family. They quickly became our favorite treat for hiking trips and lunchboxes.
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
- Prep the pan:
- Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang.
- Mix dry ingredients:
- In a large bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix well.
- Prepare wet mixture:
- In a small saucepan over medium heat, combine honey, brown sugar, and butter. Stir until the mixture gently boils. Let simmer 1–2 minutes, stirring constantly. Remove from heat and stir in vanilla.
- Combine and press:
- Pour wet mixture over dry ingredients and mix thoroughly. Transfer to the prepared pan and press firmly and evenly.
- Bake:
- Bake 20–25 minutes, until golden around edges.
- Cool and cut:
- Let cool completely in the pan for about 1 hour. Lift slab out with the parchment and cut into 12 even bars.
Save My kids love helping press the mixture into the pan, and it's always a fun way to spend a Saturday morning together.
Required Tools
You'll need an 8x8 inch baking pan, parchment paper, mixing bowls, a saucepan, a spatula, and a sharp knife.
Allergen Information
This recipe contains nuts (almonds), dairy (butter), and potential gluten if oats are not certified gluten-free. Always check labels for allergen safety.
Nutritional Information
Each bar contains approximately 205 calories, 10 g fat, 28 g carbohydrates, and 5 g protein.
Save These bars are the perfect balance of chewy and crunchy—great for a nourishing snack any time of day.
Recipe Guide
- → Can I substitute maple syrup for honey?
Yes, maple syrup works as a perfect vegan alternative, providing similar sweetness and binding properties.
- → How do I ensure the bars hold together?
Press the mixture firmly and evenly into the pan before baking and let the bars cool completely to set properly.
- → Can I replace pumpkin seeds with other nuts or seeds?
Absolutely, sunflower seeds or chopped nuts like walnuts work well for a different texture and flavor.
- → Is it necessary to toast the oats and nuts?
Toasting for around 8 minutes enhances the crunch and adds a deeper flavor but is optional.
- → How should I store these bars for freshness?
Store them in an airtight container at room temperature for up to a week or freeze for longer storage.
- → Are these bars gluten-free?
They may contain gluten depending on the oats used; using certified gluten-free oats ensures suitability for gluten-free diets.