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Chewy Cranberry Granola Bars
Chewy, golden, and packed with toasted walnuts, these homemade granola bars easily beat the store-bought versions. You'll love the tart pop of dried cranberries mixed with warm cinnamon and sweet honey. Toasting the oats in the microwave first gives them a deep, nutty flavor without any extra fuss. They're sturdy enough to pack in a lunchbox but soft enough to feel like a real treat.
Equipment
- Oven
- Microwave
- Baking sheet
Ingredients
- 2 cups old-fashioned oats
- ½ cup honey
- ½ cup vegetable oil
- 2 tablespoons water
- 2 large egg whites
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup wheat germ, toasted
- ¾ cup chopped walnuts
- ¾ cup dried cranberries
Instructions
- 1Heat the oven to 325°F. Coat a 13 by 9-inch metal baking pan with nonstick spray. Line the pan with aluminum foil so that two inches hang over the edges, then lightly spray the foil.
- 2Place the old-fashioned oats on a microwave-safe plate. Microwave on high power in 1-minute bursts for a total of 4 to 5 minutes, stirring in between, until the oats smell toasted and turn golden. Set them aside to cool. Toasting the oats first builds a deeper, nuttier flavor.
- 3Combine the honey, vegetable oil, water, egg whites, light brown sugar, cinnamon, and salt in a large mixing bowl. Whisk everything together until the mixture is completely smooth.
- 4Stir the cooled oats, toasted wheat germ, chopped walnuts, and dried cranberries into the wet ingredients. Pour the mixture into the lined baking pan. Dampen your hands with water and press the mixture down firmly into an even layer. Wet hands prevent the sticky syrup from clinging to your fingers.
- 5Bake for 28 to 30 minutes until the top is golden brown. Let the pan cool completely on a wire rack. Lift the foil overhang to move the baked block to a cutting board, then slice it into 16 equal bars.
Notes
- Storage: Keep the finished bars in an airtight container at room temperature for up to 4 days.
- Freezing: Wrap the sliced bars individually and freeze for up to 1 month. Thaw at room temperature before eating.
- Swap: You can substitute the dried cranberries with raisins, dried cherries, or chopped dried apricots.