Cranberry Almond Oat Bars

Close-up portrait of stacked Cranberry Almond Oat Bars on a white marble countertop, with bowls of cranberries, almonds, and chocolate chips blurred in the background, at FoodForYourGood.com — Chewy, nutty, and perfectly sweet—these Cranberry Almond Oat Bars are a homemade snack you’ll crave every day.

Cranberry Almond Oat Bars are the perfect homemade snack to keep you energized and satisfied any time of day. Made with wholesome rolled oats, crunchy almonds, sweet dried cranberries, and a hint of cinnamon, these chewy bars strike the perfect balance between indulgence and nourishment. A drizzle of honey and creamy peanut butter holds everything together, creating a rich flavor that pairs beautifully with the nutty crunch.

These bars aren’t just delicious—they’re versatile. Perfect for breakfast on the go, a mid-day pick-me-up, or even a post-workout refuel, they’re a recipe you’ll make again and again. The best part? You can customize them endlessly—swap cranberries for dried cherries, or toss in pumpkin seeds for a seasonal twist.

Granola bars have a long history as a portable, high-energy snack for hikers and travelers, but making them at home means fresher flavor and healthier ingredients. Once you try these Cranberry Almond Oat Bars, you may never buy store-bought again!

Recipe Yield: 12 servings

INGREDIENTS

2 ½ cups old-fashioned rolled oats
¾ cup chopped almonds
½ cup unsweetened shredded coconut
½ cup honey
¼ cup creamy peanut butter
2 tbsp unsalted butter
½ cup light brown sugar, packed
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ cup dried cranberries
½ cup mini dark chocolate chips

INSTRUCTIONS

1. Toast the base:
Preheat oven to 350°F (175°C). Spread oats, almonds, and coconut on a large baking sheet. Bake for 8–10 minutes, stirring halfway, until lightly golden and fragrant.

2. Heat the binder:
In a medium saucepan over medium heat, combine honey, peanut butter, butter, and brown sugar. Stir until sugar dissolves and mixture is smooth, about 3–4 minutes. Remove from heat and stir in vanilla and cinnamon.

3. Mix and combine:
Transfer toasted oat mixture to a large bowl. Pour warm honey mixture over the oats. Stir well until evenly coated. Fold in cranberries.

4. Press and set:
Line an 8×8-inch pan with parchment, leaving an overhang. Press mixture firmly into the pan using the back of a spatula. Sprinkle chocolate chips over top and gently press them into the surface.

5. Chill and cut:
Refrigerate for 2 hours, or until set. Lift parchment to remove bars from the pan. Slice into 12 even bars and store in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Helpful Tips to Perfect This Recipe

Press Firmly for Better Shape: The tighter you pack the mixture into the pan, the better your bars will hold together.
Adjust Sweetness Naturally: Swap part of the honey for maple syrup or agave for a slightly different flavor profile without refined sugar.
Keep Chocolate Intact: Add chocolate chips only after mixture cools slightly to prevent melting into the oats.

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