Cranberry Granola Bars

These delicious and hearty granola bars can be made ahead and frozen for a quick grab-and-go snack.

Yield: Makes 16

Cranberry Granola Bars


  • 3 1/2 cups quick cooking rolled oats, divided
  • 1 cup dried cranberries
  • 1 cup unsweetened shredded coconut
  • 1/2 cup coarsely chopped pepitas (shelled pumpkin seeds)
  • 1/4 cup flax seeds
  • 1/2 tsp salt
  • 1 cup salted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup liquid honey
  • 2 tsp vanilla


  1. Preheat oven to 325°F.
  2. Pulse 1/2 cup oats in a mini food processor until ground. There should be about 1/2 cup.
  3. Combine ground oats, oats, cranberries, coconut, pepitas, flax seeds and salt in a large bowl. Combine butter, brown sugar and honey in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute. Remove from heat. Carefully stir in vanilla. Pour butter mixture over oats mixture and stir until coated.
  4. Using the back of a spoon, firmly press mixture into a greased 9x13 inch baking pan lined with parchment paper that overhangs by 2 inches.
  5. Bake until golden brown on the edges, about 30 – 32 minutes.
  6. Cool completely in pan on a rack. Using parchment paper as an aid, lift granola bar from pan. Cut into bars. Store in an airtight container in refrigerator for up to 4 days. May be frozen.
Nutritional analysis per bar:


322 calories, 17.8 g fat, 3.4 g protein, 40 g carbohydrate, 3.8 g fibre, 172 mg sodium