All Natural Granola Bars
Wholesome, chewy, and packed with nutrient-rich ingredients, these All Natural Granola Bars are the perfect make-ahead snack for busy days or a healthy grab-and-go breakfast. Made with hearty rolled oats, crunchy almonds, pumpkin and chia seeds, and naturally sweetened with honey and dried cranberries, these bars are both delicious and nutritious. The optional addition of dark chocolate chips adds a touch of indulgence. Toasted to golden perfection and bound together with creamy peanut butter and a hint of cinnamon, these bars are easy to make in just 30 minutes and require no baking finesse. Great for meal prep, they can be stored in the fridge or freezer, making them an ideal snack for the whole family.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup raw almonds, roughly chopped
- 0.5 cup pumpkin seeds
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 0.5 cup honey
- 0.5 cup natural peanut butter (or almond butter)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup dried cranberries
- 0.25 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
Spread the rolled oats and chopped almonds evenly on a baking sheet. Toast them in the oven for 8–10 minutes, stirring halfway through, until they are lightly golden and fragrant. Remove from the oven and let them cool slightly.
In a medium saucepan over low heat, combine the honey, peanut butter, and salt. Stir frequently until the mixture is smooth and well combined. Remove from heat and stir in the vanilla extract.
In a large mixing bowl, combine the toasted oats, almonds, pumpkin seeds, chia seeds, ground cinnamon, dried cranberries, and optional chocolate chips. Mix well.
Pour the warm honey and peanut butter mixture over the dry ingredients. Use a spatula to thoroughly mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish. Use the back of a spoon or a piece of parchment paper to press the mixture down firmly and evenly into the pan.
Refrigerate the dish for at least 2 hours to allow the bars to set. Once firm, use the parchment paper overhang to lift the block of granola out of the pan.
Cut the block into 12 equal bars with a sharp knife. Store the granola bars in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 366.2 g | 133% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 183.6 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
