I perfected Cranberry Almond Granola Bars that combine pantry oats, crunchy almonds, tart cranberries and a hint of chocolate in a clever no-bake method you’ll want to try.

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I kept tinkering with Joanna Gaines Granola Bars until they hit that perfect sweet crunchy balance. Ive always loved the chew of old fashioned rolled oats and the pop of dried cranberries, and this version nudges both without being fussy.

It sits somewhere between Cranberry Almond Granola Bars and a Granola Bar Recipe No Bake you grab when you want something fast but actually good. It has a sticky texture that holds together and makes you wanna cut a bigger piece then you planned.

If you like snacks that feel homemade but travel well, this one surprises you.

Ingredients

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Rolled oats: filling whole grain that adds fiber and slow carbs, keep you full.
Almonds: crunchy, add protein and healthy fats, theyre a small boost of vitamin E.
Dried cranberries: tart sweet flavor, give natural sugar and a little fiber.
Peanut butter: creamy binder, adds protein and richness, can be salty or sweet.
Honey or maple syrup: natural sweetener, helps bars stick, dont overdo it.
Mini chocolate chips: little bursts of sweetness, mostly sugar, but very satisfying.
Chia or ground flax: tiny nutrition boost, add fiber and omega fats, subtle nutty taste.

Ingredient Quantities

2 1/2 cups old fashioned rolled oats, not quick cooking cause those get mushy

1 cup chopped almonds, you can use sliced if thats what you got

1 cup dried cranberries

1/2 cup mini chocolate chips

1/2 cup creamy peanut butter or almond butter

1/3 cup honey or pure maple syrup

3 tablespoons packed light brown sugar

2 tablespoons unsalted butter, room temp

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons chia seeds or ground flax, optional but I like the texture

How to Make this

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1. Line an 8×8 or 9×9 pan with parchment with plenty of overhang so you can lift the bars out later, spray the paper lightly if you want easier release.

2. If you like extra crunch, spread the 2 1/2 cups old fashioned rolled oats and 1 cup chopped almonds on a rimmed baking sheet and toast 8 to 10 minutes at 350F, stirring once, watch so they dont burn; let cool a few minutes.

3. In a small saucepan combine 1/2 cup creamy peanut butter (or almond butter), 1/3 cup honey or maple syrup, 3 tablespoons packed light brown sugar and 2 tablespoons unsalted butter. Warm over medium heat, stirring until smooth and the sugar dissolves, about 2 to 3 minutes, dont let it boil. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.

4. In a large bowl mix the cooled oats and almonds, 1 cup dried cranberries, and 2 tablespoons chia seeds or ground flax if using. Add 1/4 cup of the mini chocolate chips now if you want chocolate inside the bars.

5. Pour the warm peanut butter mixture over the dry mix and stir well until everythings evenly coated and sticky, use a spatula or clean hands if needed.

6. Let the mixture sit 5 minutes so it cools a bit, then transfer to the prepared pan. Sprinkle the remaining mini chocolate chips evenly over the top so they dont melt into the mixture.

7. Press the mixture very firmly into the pan using the bottom of a measuring cup or a piece of parchment to really compact it, the firmer you press the fewer crumbs you’ll get when cutting.

8. Chill in the refrigerator at least 1 to 2 hours until completely firm, you can also freeze 30 minutes if youre in a hurry.

9. Lift the slab out using the parchment, cut into bars or squares with a sharp knife, wipe the knife between cuts for cleaner edges. Store in an airtight container at room temp for a few days or in the fridge for up to a week.

Equipment Needed

1. 8×8 or 9×9 baking pan lined with parchment (plenty of overhang so you can lift the slab out)
2. Parchment paper and a light mist of nonstick spray if you want easier release
3. Rimmed baking sheet for toasting the oats and almonds
4. Small saucepan to warm the peanut butter, honey, sugar and butter mixture
5. Large mixing bowl for combining the dry ingredients
6. Rubber spatula or wooden spoon for stirring and scraping, and to help press the mix in the pan
7. Measuring cups and spoons (including a 1/4 cup and 1/3 cup)
8. Sharp knife and cutting board for slicing the bars, plus an airtight container for storing them

FAQ

Q: Can I swap the peanut butter or almond butter for something else? A: Yep. Use any sturdy nut or seed butter 1 for 1 – almond, cashew, or sunflower seed butter work fine. If using tahini or very runny butters add a tad more oats so the bars dont turn out too soft.

Q: Honey or maple syrup Which is better? A: Both work. Honey gives a stickier, chewier bar and helps them firm up a bit more. Maple makes them a touch looser and gives a milder flavor. Use equal amounts and taste as you go.

Q: How do I make the bars hold together and not fall apart? A: Heat the butter, peanut butter, honey and brown sugar just until the sugar melts and everything is smooth so the oats get coated. Press the mixture really firmly into the pan using parchment and the bottom of a measuring cup. Chill at least 2 hours or overnight before cutting.

Q: Can I bake these or are they no bake? A: You can do either. No bake works great if you chill well. If you want a toasted flavor bake at 350 F for 12 to 15 minutes until edges are lightly golden, then press and cool. Baking will make them firmer and more crumbly at the edges.

Q: How should I store them and how long do they keep? A: Stored airtight at room temp they last about 4 to 5 days. In the fridge they keep up to 2 weeks. Freeze wrapped slices up to 3 months, thaw at room temp or pop in lunchbox frozen.

Q: Need these gluten or nut free? Any tips for neat slicing? A: For gluten free use certified gluten free oats. For nut free swap in sunflower seed butter and extra seeds for crunch. For clean slices chill well, line the pan with parchment so you can lift the slab out, and use a sharp knife warmed under hot water and wiped dry between cuts.

Joanna Gaines Granola Bars Recipe Substitutions and Variations

Old fashioned rolled oats: use gluten free rolled oats if you need GF, or quick oats in a pinch but press them less cause they get mushy, or try puffed brown rice for a lighter crunch.
Chopped almonds: swap with chopped pecans, walnuts, or roasted sunflower seeds if you need a nut free option.
Creamy peanut butter or almond butter: use sunflower seed butter for nut allergies, cashew butter for a milder, creamier taste, or tahini for a savory twist.
Honey or pure maple syrup: agave nectar or brown rice syrup both give stickiness with a milder flavor, or light corn syrup if you want neutral sweetness and max chew.

Pro Tips

1) Toast the oats and almonds but watch them closely, they go from toasty to burnt fast. Let them cool a few minutes before adding the wet mix or the heat will melt your chocolate and make things oily.

2) Heat the nut butter mixture just until smooth, dont let it boil or it can separate and get grainy. If it looks too thick to bind everything add 1 tablespoon more honey or a splash of warm nut butter.

3) Press insanely firm into the pan, like really push down with the bottom of a measuring cup or a flat jar. The firmer you pack it the less crumbly the bars, and they cut cleanly after a long chill.

4) Save most of the chocolate chips for the top so they stay whole, and use a warmed sharp knife (run under hot water then dry) for cleaner slices. Store in the fridge for longer life, but let a cut bar come to room temp a bit before eating so it isnt rock hard.

Joanna Gaines Granola Bars Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I perfected Cranberry Almond Granola Bars that combine pantry oats, crunchy almonds, tart cranberries and a hint of chocolate in a clever no-bake method you'll want to try.

Servings

servings

Calories

359

kcal

Equipment: 1. 8×8 or 9×9 baking pan lined with parchment (plenty of overhang so you can lift the slab out)
2. Parchment paper and a light mist of nonstick spray if you want easier release
3. Rimmed baking sheet for toasting the oats and almonds
4. Small saucepan to warm the peanut butter, honey, sugar and butter mixture
5. Large mixing bowl for combining the dry ingredients
6. Rubber spatula or wooden spoon for stirring and scraping, and to help press the mix in the pan
7. Measuring cups and spoons (including a 1/4 cup and 1/3 cup)
8. Sharp knife and cutting board for slicing the bars, plus an airtight container for storing them

Ingredients

2 1/2 cups old fashioned rolled oats, not quick cooking cause those get mushy
1 cup chopped almonds, you can use sliced if thats what you got
1 cup dried cranberries
1/2 cup mini chocolate chips
1/2 cup creamy peanut butter or almond butter
1/3 cup honey or pure maple syrup
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter, room temp
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons chia seeds or ground flax, optional but I like the texture

Directions

Line an 8×8 or 9×9 pan with parchment with plenty of overhang so you can lift the bars out later, spray the paper lightly if you want easier release.
If you like extra crunch, spread the 2 1/2 cups old fashioned rolled oats and 1 cup chopped almonds on a rimmed baking sheet and toast 8 to 10 minutes at 350F, stirring once, watch so they dont burn; let cool a few minutes.
In a small saucepan combine 1/2 cup creamy peanut butter (or almond butter), 1/3 cup honey or maple syrup, 3 tablespoons packed light brown sugar and 2 tablespoons unsalted butter. Warm over medium heat, stirring until smooth and the sugar dissolves, about 2 to 3 minutes, dont let it boil. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt.
In a large bowl mix the cooled oats and almonds, 1 cup dried cranberries, and 2 tablespoons chia seeds or ground flax if using. Add 1/4 cup of the mini chocolate chips now if you want chocolate inside the bars.
Pour the warm peanut butter mixture over the dry mix and stir well until everythings evenly coated and sticky, use a spatula or clean hands if needed.
Let the mixture sit 5 minutes so it cools a bit, then transfer to the prepared pan. Sprinkle the remaining mini chocolate chips evenly over the top so they dont melt into the mixture.
Press the mixture very firmly into the pan using the bottom of a measuring cup or a piece of parchment to really compact it, the firmer you press the fewer crumbs you'll get when cutting.
Chill in the refrigerator at least 1 to 2 hours until completely firm, you can also freeze 30 minutes if youre in a hurry.
Lift the slab out using the parchment, cut into bars or squares with a sharp knife, wipe the knife between cuts for cleaner edges. Store in an airtight container at room temp for a few days or in the fridge for up to a week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 81g
Total number of serves: 12
Calories: 359kcal
Fat: 17.12g
Saturated Fat: 4.18g
Trans Fat: 0.02g
Polyunsaturated: 3.33g
Monounsaturated: 9.58g
Cholesterol: 5mg
Sodium: 68mg
Potassium: 302mg
Carbohydrates: 42.43g
Fiber: 6.13g
Sugar: 25.06g
Protein: 9.47g
Vitamin A: 17IU
Vitamin C: 0.04mg
Calcium: 66mg
Iron: 2.02mg

Joanna Gaines Granola Bars Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Joanna Gaines Granola Bars Recipe Substitutions and Variations

Pro Tips