Granola Energy Bars with Dried Fruit

Name: Granola Energy Bars with Dried Fruit
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (270 g) rolled oats (old-fashioned or quick oats); ¾ cup (190 g) natural almond butter (or peanut, cashew, or sunflower seed butter), at room temperature; ½ cup (170 g) raw or regular honey; 3 tablespoons (45 g) unrefined coconut oil; ½ teaspoon (3 g) sea salt or kosher salt; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (1.2 g) ground cinnamon; ¾ cup (90 g) unsweetened or lightly sweetened dried cranberries, chopped, roughly chopped if pieces are large; ¾ cup (110 g) raisins or sultanas; ½ cup (55 g) sliced or chopped raw almonds (optional) (optional); ¼ cup (35 g) unsalted sunflower seeds (optional) (optional)

From the MyKitchenBank Kitchen

Chewy and satisfying homemade granola bars packed with rolled oats, creamy nut butter, honey, and a mix of dried cranberries and raisins. These bars are naturally sweetened, require no fancy ingredients, and bake until golden in just 25 minutes. Perfect for grab-and-go breakfasts, snacks, or lunchbox additions. The bars stay soft and chewy when stored properly and are far more flavorful than store-bought versions.

Prep: 12 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 7 min
Makes: 12 bars (one 9×13-inch pan)

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Ingredients

12 servings

3 cups (270 g) rolled oats (old-fashioned or quick oats)
¾ cup (190 g) natural almond butter (or peanut, cashew, or sunflower seed butter), at room temperature
½ cup (170 g) raw or regular honey
3 tablespoons (45 g) unrefined coconut oil
½ teaspoon (3 g) sea salt or kosher salt
1 teaspoon (5 ml) vanilla extract
½ teaspoon (1.2 g) ground cinnamon
¾ cup (90 g) unsweetened or lightly sweetened dried cranberries, chopped, roughly chopped if pieces are large
¾ cup (110 g) raisins or sultanas
½ cup (55 g) sliced or chopped raw almonds (optional) (optional)
¼ cup (35 g) unsalted sunflower seeds (optional) (optional)

Equipment (6)

9×13-inch (23×33 cm) baking pan
Parchment paper
Large mixing bowl
Measuring cups and spoons
Wooden spoon or sturdy spatula
Oven thermometer (optional but helpful)

Steps

Before you start

Preheat oven to 350°F (175°C)
Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving a slight overhang on two sides for easy removal
Have all ingredients measured and ready before mixing

1
Mix wet ingredients
- In a large mixing bowl, combine the almond butter, honey, and coconut oil.
- Stir vigorously with a wooden spoon or spatula for about 1–2 minutes until the mixture is well blended and smooth.
- The coconut oil will help the nut butter combine more easily with the honey.
- Add the vanilla extract and cinnamon, stirring until fully incorporated.
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Ready when: Mixture is smooth and uniform in color with no streaks of nut butter visible
Tip: Use nut butter that's at room temperature so it blends smoothly without lumps. Cold nut butter will create clumps.
2
Add oats and salt
- Pour the rolled oats into the wet mixture.
- Add the sea salt.
- Stir thoroughly with a spatula or wooden spoon, scraping the bottom and sides of the bowl, until every oat is coated with the honey-nut butter mixture.
- This should take about 1–2 minutes.
- The mixture will be thick and require some muscle.
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Ready when: All oats are evenly coated and no dry oats remain visible
Tip: Undercombined oats will bake unevenly, creating some dry spots. Mix longer if needed until uniform.
3
Fold in dried fruit and optional nuts
- Add the chopped dried cranberries and raisins to the oat mixture.
- If using, also add the sliced almonds and sunflower seeds.
- Fold everything together gently but thoroughly with a spatula, working for about 1 minute until the fruit and nuts are distributed evenly throughout.
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Ready when: Dried fruit and nuts are scattered evenly with no visible clumps of either
Tip: Add nuts and seeds evenly so every bar gets a good mix. Fold gently to avoid crushing the dried fruit.
4
Press into pan
- Transfer the mixture into the prepared 9×13-inch pan lined with parchment paper.
- Using a sturdy spatula or slightly damp hands, press the mixture firmly and evenly into the pan.
- The mixture should be packed down in a single, even layer about ½ inch thick.
- Make sure corners and edges are well pressed and level.
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Ready when: Mixture is level, firmly packed, and shows no gaps or air pockets
Tip: Press firmly now—loose bars will fall apart after baking. Damp hands make pressing easier and prevent sticking.
5
Bake until goldenOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 22–25 minutes, until the edges are golden brown and the surface is set but still slightly soft to the touch when you gently press it.
- The center should not jiggle when you move the pan slightly.
- The bars will firm up as they cool.
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Ready when: Edges are golden brown, surface is set and no longer jiggles when pan moves
Tip: Overbaked bars will be hard and crumbly. Slightly underbaked is better—they'll firm up as they cool and stay chewy.
6
Cool completely
- Remove the pan from the oven and place it on a wire rack or countertop.
- Let the bars cool at room temperature for at least 30 minutes (or up to 2 hours for easier, cleaner cutting).
- The bars need time to set and become firm enough to cut without crumbling.
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Ready when: Bars are cool to the touch and feel firm when pressed gently
Tip: Cutting warm bars will cause them to crumble. If you must cut sooner, chill them in the freezer for 10 minutes first.
7
Cut into bars
- Once the bars are completely cool, use the parchment paper overhang to lift them out of the pan onto a cutting board.
- Using a sharp serrated knife (dipped in warm water between cuts if needed), cut the slab into 12 even bars.
- A 3×4 grid (3 cuts along the length, 3 cuts across the width) yields 12 bars.
- Wipe the knife clean between cuts for neat edges.
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Ready when: Bars are cleanly cut with even, uniform sizes
Tip: A sharp serrated knife or a clean, thin-bladed knife works best. A damp cloth between cuts prevents the filling from sticking to the blade.

Good to know

Tips

For crunchier bars, add an extra ½ cup (55 g) of sliced almonds or crushed seeds. For chewier bars, reduce the oat amount by ¼ cup (23 g) and increase the honey by 2 tablespoons (30 g).
If your nut butter is very thick or oily, use a food processor for 30 seconds to homogenize it before measuring. This ensures even moisture throughout the bars.
Dried fruit can clump during storage. Chop large pieces and store your finished bars with a few grains of rice in the container to absorb excess moisture and prevent sticking.
These bars pair beautifully with Greek yogurt and fresh berries for breakfast, or serve them alongside herbal tea as an afternoon snack.

Make ahead

You can make these bars up to 4 days ahead. Store them in an airtight container in the refrigerator, and they'll stay fresh and chewy. You can also freeze the unbaked mixture in the prepared pan (covered tightly) for up to 3 months; bake directly from frozen, adding 5–7 extra minutes to the bake time.

Storage & reheating

Room temperature (1–2 days): Store in an airtight container or wrapped individually in parchment. Refrigerator (up to 5 days): Layer in an airtight container with parchment between bars. Freezer (up to 3 months): Wrap individual bars tightly in plastic wrap and place in a freezer bag. Thaw at room temperature for 1–2 hours, or eat straight from the freezer.

Substitutions

natural almond butter (or peanut, cashew, or sunflower seed butter) → peanut butter, cashew butter, tahini, or sunflower seed butter. Use any nut or seed butter in equal quantity. Tahini will be slightly less sweet; sunflower butter works well for nut allergies.
unsweetened or lightly sweetened dried cranberries, chopped → dried blueberries, dried cherries, or chopped dried apricots. Use the same weight or volume. Apricots add a tangier flavor; adjust cinnamon to taste if desired.
unrefined coconut oil → unsalted butter or neutral oil (canola, vegetable). Use the same amount. Butter adds richness; oil makes the bars slightly chewier. Coconut oil adds no flavor.
raw or regular honey → maple syrup, brown rice syrup, or agave nectar. Use the same amount. These are slightly thinner than honey, so the bars may be softer—bake an extra 1–2 minutes if needed.