Baked Blueberry Cranberry Granola Bars
Soft, chewy blueberry cranberry granola bars with old-fashioned oats, honey, creamy almond butter, chopped nuts, and sunflower seeds. An easy homemade snack to enjoy with coffee or pack for a busy day.
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup pecans chopped, walnuts, or almonds
- ¼ cup sunflower seeds shelled, preferably unsalted
- ⅓ cup blueberries dried
- ⅓ cup cranberries dried
- ½ cup honey
- ⅓ cup creamy almond butter or peanut butter
- ¼ cup butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for lifting out the cooled bars.
- In a large bowl, stir together the oats, chopped nuts, sunflower seeds, dried blueberries, dried cranberries, cinnamon, and salt.
- Combine the honey, almond butter or peanut butter, and butter in a small saucepan. Warm over low heat, stirring until smooth. Do not boil.
- Remove the saucepan from the heat and stir in the vanilla.
- Pour the warm honey mixture over the oat mixture. Stir thoroughly until everything is evenly coated.
- Transfer the mixture to the prepared pan. Place a piece of parchment over the top, then use the bottom of a measuring cup to press firmly into an even layer, including the corners.
- Remove the top piece of parchment. Bake for approximately 18–22 minutes, until the edges are lightly golden and the center remains soft. Begin checking at 18 minutes.
- Place the pan on a cooling rack and let the bars cool completely, approximately 2 hours. If needed, refrigerate for another 30–60 minutes to firm up for slicing.
- Lift the cooled slab out using the parchment overhang. Place on a cutting board and cut into 12 bars.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Recipe Notes
Use old-fashioned rolled oats, not steel-cut oats.
Chop nuts and any large dried-fruit pieces small for easier cutting.
Stir separated natural nut butter thoroughly before measuring.
Press the mixture firmly into the pan and cool completely before cutting. Avoid overbaking for a softer texture.
For an 11×8½-inch baking dish, use:
3 cups old-fashioned rolled oats
¾ cup chopped nuts
6 tablespoons shelled sunflower seeds
½ cup dried blueberries
½ cup dried cranberries
¾ cup honey
½ cup creamy almond butter or peanut butter
6 tablespoons unsalted butter
1½ teaspoons vanilla extract
¾ teaspoon ground cinnamon
⅜ teaspoon salt Follow the same method at 325°F. Begin checking at 18 minutes, allowing extra time if needed. Look for lightly golden edges and a soft center. Cut into approximately 16–18 bars. Cool completely before storing. Place parchment between layers in an airtight container. Refrigerate in warm or humid conditions, or freeze individually wrapped bars for longer storage.
¾ cup chopped nuts
6 tablespoons shelled sunflower seeds
½ cup dried blueberries
½ cup dried cranberries
¾ cup honey
½ cup creamy almond butter or peanut butter
6 tablespoons unsalted butter
1½ teaspoons vanilla extract
¾ teaspoon ground cinnamon
⅜ teaspoon salt Follow the same method at 325°F. Begin checking at 18 minutes, allowing extra time if needed. Look for lightly golden edges and a soft center. Cut into approximately 16–18 bars. Cool completely before storing. Place parchment between layers in an airtight container. Refrigerate in warm or humid conditions, or freeze individually wrapped bars for longer storage.
Nutrition
Calories: 221kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 10mgSodium: 81mgPotassium: 151mgFiber: 3gSugar: 13gVitamin A: 126IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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