Why You’ll Love Cranberry‑Almond Granola Bars Recipe

It’s quick to prepare and gives you a whole batch of bars to snack on or share.
You control the ingredients — less additives, more wholesome nuts, oats and dried fruit.
It’s versatile: you can opt for a chewier or a crunchier finish depending on baking time.
It works as a grab‑and‑go breakfast, a post‑workout snack or a kid‑friendly treat.
With toasted nuts and fruit plus the almond‑butter binder, you’ll get satisfying texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups old‑fashioned rolled oats
1 cup crispy brown rice cereal
1 cup dried cranberries
½ cup almonds, toasted and chopped
½ cup pecans, toasted and chopped
¼ teaspoon salt
⅔ cup brown rice syrup (or light corn syrup)
½ cup smooth almond butter
1 teaspoon vanilla extract

Directions

Preheat your oven to 325 °F (about 163 °C). Line a 9 × 13‑inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly coat the parchment with cooking spray.
In a large bowl, combine the oats, rice cereal, dried cranberries, chopped toasted almonds, chopped toasted pecans and salt.
In a microwave‑safe bowl (or in a small saucepan on the stove) warm together the brown‑rice syrup (or light corn syrup), almond butter and vanilla extract until smooth and pourable. If microwaving, heat about 30 seconds; if stovetop, about 1 minute over medium heat. Add this liquid mixture to the dry ingredients and stir until everything is evenly coated.
Transfer the mixture to the prepared pan and firmly press it into the pan with the back of a spatula so it’s compact.
For chewier bars, bake until the edges are just starting to color and the centre is still soft, about 20‑25 minutes. For crunchier bars, bake until the edges are golden brown and the centre is somewhat firm, about 30‑35 minutes. Both versions will still feel soft when warm and will firm up as they cool.
Let the pan cool on a wire rack for 10 minutes. Use the overhanging parchment to lift the block out onto a cutting board (it will still be slightly soft). Cut into 24 bars. Then let the bars cool completely without separating them, about 30 minutes more. Once fully cool, separate into individual bars.

Servings and timing

Yield: 24 bars
Prep time: approximately 20 minutes
Additional time: about 1 hour 10 minutes (cooling included)
Total time: approx. 1 hour 30 minutes

Variations

Swap the dried cranberries for other dried fruit (like cherries, blueberries or chopped apricots).
Use different nuts or seeds: try walnuts, cashews, pumpkin seeds, sunflower seeds.
Replace the almond butter with peanut butter (if no allergy) or another nut/seed butter.
For a chocolate touch, sprinkle in a handful of mini chocolate chips or drizzle melted dark chocolate on top after cooling.
Add spices like cinnamon or nutmeg, or a pinch of cardamom for an interesting twist.
For a gluten‑free version, confirm the rice cereal is gluten‑free certified.
Make bars larger or smaller by adjusting the pan size — but adjust baking time accordingly.

Storage/Reheating

After they are fully cooled, individually wrap each bar or place them in an airtight container. They can be stored at room temperature for up to 1 week.
For longer storage, you may refrigerate for up to 2‑3 weeks (wrapped well) or freeze for up to 3 months; thaw at room temperature before eating.
To refresh a slightly firm bar, microwave for 10‑15 seconds to soften the binder slightly before eating.

FAQs

What if I don’t have brown rice syrup?

You can substitute light corn syrup, as the recipe suggests. Other liquid sweeteners (like maple syrup or honey) may work but the texture could differ and the bars might be softer or less cohesive.

Can I make these nut‑free?

Yes — replace the almonds and pecans with nut‑free alternatives such as sunflower seeds, pumpkin seeds or chopped soy nuts (if allergies permit). Use a seed butter instead of almond butter.

How do I make them gluten‑free?

Ensure your rolled oats are certified gluten‑free (since oats can be cross‑contaminated). Use gluten‑free crispy rice cereal. The rest of the ingredients are naturally gluten‑free.

Can I reduce the sugar content?

You could slightly reduce or omit the dried cranberries (which contain added sugar). Also, using a less sweet binder or reducing the syrup amount may reduce sweetness—but be aware the bars may be less sticky and hold together less well.

What’s the difference between chewier vs crunchier bars?

It depends on the bake time: 20‑25 minutes gives a chewier bar; 30‑35 minutes gives a crunchier bar. The longer bake drives off more moisture and firms the binder.

How should I cut and serve them?

Use the parchment overhang to lift the block out of the pan. Place on a cutting board and cut into 24 bars while the block is still slightly warm but firm enough to slice cleanly. Then allow final cooling before separating.

Can I add chocolate?

Absolutely. You can stir in mini chocolate chips after mixing, or wait until bars are cool and drizzle melted chocolate on top and let it set. For a crunchier texture, consider sprinkling chopped nuts or seeds on top just before bar sets.

What’s the best pan size to use?

A 9 × 13 inch (about 23 × 33 cm) pan works perfectly to yield 24 bars. If you use a smaller or larger pan, adjust thickness and bake time accordingly.

Can I freeze these bars?

Yes — once completely cool, individually wrap bars or place in freezer‑safe container. Freeze up to 3 months. To serve, thaw at room temperature or microwave briefly.

Conclusion

These homemade cranberry‑almond granola bars are a delicious, nutritious snack you can feel good about. With wholesome oats and nuts, dried fruit and a sticky binder that holds everything together, they strike the perfect balance between treat and healthy snack. Whether you go for chewy or crunchy, make them ahead and you’ll always have a satisfying bar ready for a busy day or a sweet pick‑me‑up.