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Almond and cranberry granola bars

Name: Almond and cranberry granola bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12
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

By: Sue Quinn

Published: 1 Apr 22
Updated: 4 Mar 25

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.

Easy
March 2022

Test kitchen approved

Makes 12
Hands-on time 15 min, plus cooling. Oven time 30 min.

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.

Nutrition: per serving

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

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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

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.
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).
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.