Honey Almond Granola Bars
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These Honey Almond Granola Bars are my go to grab and go breakfast or snack. They come together in just 40 minutes total, making them perfect for busy mornings or meal prep sessions. The almonds provide wonderful protein and healthy fats to keep you satisfied throughout the day, while the honey creates that perfect chewy texture without needing refined sugar. What I love most is how budget friendly they are to make at home compared to store bought versions, and honestly, they taste even better. The tart cranberries balance the sweetness beautifully, and the whole batch stays fresh for nearly two weeks.
Ella x
Ingredients
- 300 grolled oats
- 150 graw almonds(roughly chopped)
- 100 gunsalted butter
- 150 mlhoney
- 80 gbrown sugar
- 2 mlvanilla extract
- 3 gsea salt
- 100 gdried cranberries(chopped)
- 15 mlcoconut oil(for greasing)
Detail level
Instructions
- 1
Preheat your oven to 180 degrees Celsius and grease a 20 by 20 centimeter square baking pan with coconut oil.
Tip: Line the pan with parchment paper for even easier removal.
- 2
In a large saucepan, melt the butter together with the honey and brown sugar over medium heat, stirring frequently until everything is combined and smooth.
Tip: Don't let it boil rapidly, just a gentle melt.
- 3
Remove from heat and stir in the vanilla extract and sea salt.
- 4
Add the oats and chopped almonds to the honey mixture and stir thoroughly until all the dry ingredients are coated.
Tip: Make sure there are no dry pockets of oats.
- 5
Fold in the chopped cranberries gently to distribute them evenly.
- 6
Pour the mixture into your prepared baking pan and press down firmly with the back of a spatula or your fingers to create an even layer.
Tip: Press harder than you think you need to so the bars hold together when cut.
- 7
Bake for 25 minutes until the edges are golden brown but the center still feels slightly soft to the touch.
Tip: They will firm up as they cool, so don't overbake.
- 8
Let the bars cool completely in the pan for at least 2 hours before cutting into 12 pieces with a sharp knife.
Tip: A hot knife dipped in water between cuts helps prevent sticking.
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