Cranberry Almond Granola Bars
So I kinda love having this blog because it’s an outlet for me to swoon over all of my favorite foods. Coming up next, are these clean Cranberry Almond Granola Bars, and I’m very excited to talk about these because I have an obsession with granola bars that a reasonable person would likely call concerning.
I love granola bars, I’ve been eating them for years and I’m constantly on a quest to find the best tasting ones that aren’t loaded with tons of sugars, unnecessary carbs, or lab-made chemicals that my body would probably hate me for. My quest continues, so what I’ve been doing lately is making my own homemade granola bars that contain ingredients that I’ve heard of and can pronounce. In my opinion, making granola bars at home actually tastes better than any store-bought version, but that may be the bias of a home cook talking.
I’ve been testing out a ton of different flavors and varieties for these granola bars, and perhaps my most popular one so far are these homemade granola bars with cranberries, almonds, vanilla and cinnamon for the win. Like I said, simple and fresh ingredients are where it’s at. It’s so hard these days to find a granola bar that isn’t dipped in some form of chocolate or coated in a drizzle that’s made of pure sugar, so I’m very happy with how these turned out! They make a great easy on-the-go breakfast and are portable so you can bring them as your buddy when traveling.
Give these homemade granola bars a try, and test out your own versions as well using ingredients that make you happy! Next time, I know I’m going to add in coconut, and perhaps even cashews, too.
- 220 g medjool dates, pitted
- 1/4 c honey (or maple syrup if vegan)
- 1/4 c almond butter, creamy or crunchy
- 1 c roasted unsalted almonds, loosely chopped
- 1 1/2 c rolled oats
- 1/3 c wheat germ
- 1/2 c cranberries
- 1 TBS vanilla
- 1 TBS cinnamon
- 1 TSP nutmeg
- Pinch of salt
- Heat oven to 350 degrees.
- Toss oats and almonds together in a bowl and pour onto a baking sheet lined with parchment paper. Press down to a single layer.
- Toast for about 10 minutes until lightly golden brown.
- Process dates in a food processor until sticky and it forms a loose "ball" (about 1 minute).
- Place oats, almonds, wheat germ, dates, and cranberries in a large mixing bowl - set aside.
- Warm honey and peanut butter in a small saucepan over low heat until combined. Remove from heat and stir in vanilla, cinnamon, nutmeg, and salt. Pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small square pan lined with parchment paper.
- Press down firmly until uniformly flattened - use something flat like a glass to press down more firmly so they hold together better.
- Cover with parchment or plastic wrap, and let firm up in fridge for about 15 minutes.
- Remove bars from pan and slice into even bars. Store in an airtight container.
Adapted From: Minimalist Baker