Pin It Crunchy, chewy granola bars packed with roasted pumpkin seeds, tart cranberries, oats, and a touch of honey. These bars make for a healthy snack you can enjoy on the go, whether at work or on a family outing.
I first tried making homemade granola bars when searching for a simple, wholesome snack. After experimenting with different combinations, this mix of roasted pumpkin seeds and cranberries became a favorite in my kitchen for its perfect blend of crunch and tangy flavor.
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 Baking Pan:
- Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients:
- In a large mixing bowl, combine oats, roasted pumpkin seeds, dried cranberries, almonds, coconut, cinnamon, and salt. Mix thoroughly.
- Heat Wet Ingredients:
- In a saucepan over medium heat, add honey, brown sugar, and butter. Stir until mixture boils gently. Let simmer 1–2 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in vanilla extract.
- Mix Ingredients Together:
- Pour warmed wet mixture over dry ingredients. Stir well until evenly coated.
- Press Mixture:
- Transfer mixture to prepared pan. Use spatula or another sheet of parchment to press mixture firmly and evenly into pan.
- Bake:
- Bake 20–25 minutes, until golden brown at edges.
- Cool:
- Remove from oven and let cool completely in pan (about 1 hour).
- Slice into Bars:
- Lift granola slab out using parchment overhang. Cut into 12 even bars with sharp knife.
Pin It These granola bars have become a staple for our family road trips. My kids love helping me press down the mixture before baking, making snack time a fun bonding experience.
Required Tools
You will need an 8x8 inch (20x20 cm) baking pan, parchment paper, mixing bowls, saucepan, spatula, and sharp knife for making these bars.
Allergen Information
This recipe contains nuts (almonds), dairy (butter), and potential gluten if regular oats are used. Check ingredient labels if allergies are present in your household.
Nutritional Information (per serving)
Calories: 205, Total Fat: 10 g, Carbohydrates: 28 g, Protein: 5 g per bar, making these snacks a balanced choice for breakfast or midday energy.
Pin It Enjoy these roasted pumpkin seed & cranberry granola bars as a nourishing addition to your meal prep or as an easy breakfast pick-me-up.
Recipe Questions & Answers
- → Can I substitute the pumpkin seeds?
Yes, sunflower seeds or other nuts can replace pumpkin seeds for a different flavor and texture.
- → How do I make the bars vegan?
Use maple syrup in place of honey and a plant-based butter alternative to keep the bars vegan-friendly.
- → What is the best way to store these bars?
Store the bars in an airtight container at room temperature for up to one week, or freeze for longer storage.
- → Can I add other dried fruits?
Dried cherries, blueberries, or raisins are great alternatives to cranberries, offering varied sweetness and flavor.
- → Should the oats be toasted?
Toasting the oats and nuts before mixing enhances crunch and deepens the overall flavor of the bars.
- → Is gluten-free oats acceptable?
Yes, using certified gluten-free oats makes the bars suitable for gluten-sensitive diets.