Almond and cranberry granola bars

  • Portion size: Makes 12
  • Hands-on time 15 min, plus cooling. Oven time 30 min.
  • Difficulty: easy
Recipe by: Sue Quinn

These delicious homemade granola bars are packed with creamy almonds and tangy dried cranberries. Perfect for snacks, picnics and lunchboxes.

Have a go at making your own cereal too, with our five-seed granola recipe.

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Ingredients

  • 140g blanched skinless almonds
  • 150g gluten-free rolled oats, half whizzed in a blender to make a flour
  • 200g dried cranberries
  • 2 tsp ground coriander
  • ¾ tsp fine sea salt
  • 150ml maple syrup (check it’s vegan if it needs to be)
  • 150ml golden syrup

You’ll also need

  • Sugar thermometer
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Method

  1. Heat the oven to 180°C fan/ gas 6. Line a 20cm x 20cm baking tin with baking paper. Spread the almonds on a baking sheet and roast for 7-8 minutes until golden, set aside to cool, then roughly chop. Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt. Turn down the oven to 160°C fan/gas 4.
  2. Pour the syrups into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
  3. Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
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  5. Bake for 15-20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.

Nutrition

  • 200kcals Calories
  • 7.7g (0.7g saturated) Fat
  • 4.6g Protein
  • 27.1g (17.7g sugars) Carbs
  • 2g Fibre
  • 0.4g Salt

Make Ahead

The bars will keep in an airtight container for 3-4 days.

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