Snack bars filled with dried cranberries, roasted almonds, and sweetened with honey. These cranberry almond snack bars are perfect for when you’re on the go.
I hope you guys had a fantastic weekend!
This week I have so many things going on. Both of my younger sisters are graduating later this week so it’s going to be super hectic. It’s Friday and Saturday, which means we’re going to have to buy two of everything, like bouquets and leis. And wake up super early to go the venue because parking is a pain in the city, especially when you’re in the downtown area.
And you know that graduations always last forever. Especially when there are a ton of people graduating and each name is called individually. A class of a couple hundred graduates, speeches, and award recognition could take hours. And I’d be starving.
So that’s where these cranberry almond snack bars come in handy.
I’m totally wrapping these cranberry almond snack bars up in parchment paper and placing them in Ziploc bags to keep me from starving while I wait for our celebratory lunch.
These snack bars are easy to bring with and they taste soo amazing. Slightly sweet with a nutty taste and a hint of coconut, these bars will keep you satisfied until your next meal.
Preheat the oven to 300F. Line a 9×9 inch baking pan with parchment paper so that it hangs over the side. This will make it easier to lift the snack bars from the baking pan.
In a medium sized mixing bowl, add almond meal, honey, and coconut butter. Stir with a spatula until a paste forms.
Add chopped almonds and dried cranberries to the mixing bowl.
Mix all the ingredients together until they are well incorporated.
Transfer the mixture over to the baking pan and use a spatula to flatten it evenly against the bottom of the pan.
Bake the snack bars for about 20 minutes.
Remove the baking pan from the oven and allow it to cool for an hour. Then place the baking pan in the fridge to cool for an additional hour. That way the bars will stick together and become firm.
Take the baking pan out of the fridge and cut into 10-12 bars.
Individually wrap the bars with parchment paper or plastic wrap and store them in an air tight container in the fridge. I like storing these bars in the fridge so that they retain their firmness. When they’re stored at room temperature, the honey tends to melt a little and become sticky.
Take them with you as a breakfast or as a snack.
Enjoy these cranberry almond snack bars!
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- ¼ cup almond meal
- ⅓ cup honey
- 1 tablespoon coconut butter
- 1 ¾ cups roasted almonds, chopped
- ⅛ cup + 1 tablespoon dried cranberries
- Preheat the oven to 300F. Line a 9x9 inch baking pan with parchment paper so that it hangs over the side. This will make it easier to lift the snack bars from the baking pan.
- In a medium sized mixing bowl, add almond meal, honey, and coconut butter. Stir with a spatula until a paste forms.
- Add chopped almonds and dried cranberries to the mixing bowl.
- Mix all the ingredients together until they are well incorporated.
- Transfer the mixture over to the baking pan and use a spatula to flatten it evenly against the bottom of the pan.
- Bake the snack bars for about 20 minutes.
- Remove the baking pan from the oven and allow it to cool for an hour. Then place the baking pan in the fridge to cool for an additional hour. That way the bars will stick together and become firm.
- Take the baking pan out of the fridge and cut into 10-12 bars.
- Individually wrap the bars with parchment paper or plastic wrap and store them in an air tight container in the fridge. Store these bars in the fridge so that they retain their firmness. When they’re stored at room temperature, the honey tends to melt a little and become sticky.
- Enjoy these cranberry almond snack bars!
My older sister just graduated with her PhD this past weekend, it was quite hectic so I TOTALLY know what you’re talking about Andrea. It’s a wonderful occasion but the process of graduations can get taxing.
I’ve actually been searching for granola/snack bar recipes to try out as I can really use them throughout my day at work. Thank you for this recipe, they look and sound awesome. Congratulations to your sisters 😉
Congratulations to your sister for getting her PhD! I hope you’ll like these snack bars, Jess! They’re definitely great for snacking especially during breaks at work!
This looks amazing…
I love these. They look so good and healthy! 🙂
Very nice. I like the portion sizes too!
YUM!!!! I’ll have to give these a try!
as always …yum!
Yea! A perfect answer. I have a graduation to go to in one month and was thinking about how to get through it. Will have to make a couple of ‘test’ batches to try it out 🙂 Thanks
Hope you like them!
Looks delicious!😋
oh my gosh – two of my favourite things – almonds and cranberries! Ok, to use coconut oil? (looks like butter….)
Let me fix that. I used coconut butter! So you can use coconut butter or any nut butter for this. Sorry about that!
okay, so I checked and I did write coconut butter. Lol. Coconut butter is thick and creamy because it contains puréed coconut meat. So its consistency is like nut butter. But if you don’t have that, you can use a nut butter. Almond butter would work best. Hope that helps!
sorry – language miscommunication on my part – I meant coconut oil looks like butter (our coconut oil is semi-soft like a butter), hence can I use “oil” in lieu of “butter” – apologies for confusion – your definitely wrote butter lol
I think it should be fine if you use coconut oil, but I haven’t used coconut oil with these bars yet. If you find that the ingredients don’t stick together as well, you can always add any nut butter you have on hand. I recommend almond. Let me know how it turns out if you try it!
thanks – will do!
Great and delicious post, as always! Bravo, Andrea! 🙂