The BEST homemade Chocolate Granola Bars that are simply bursting with the sweet tang of dried cranberries and the crunch of healthy almonds. With just 10 minutes prep time and ready to eat in 40 minutes... you'll never buy store-bought granola bars again!
My entire family absolutely loves granola bars! And while I'm as guilty as anyone of taking the easy option and throwing a box or two of bars into my supermarket trolley, if I have the time I will always, ALWAYS, make my own homemade granola bars.
They're just SO much more delicious and healthy!
Just like my Homemade Muesli Bars, Chocolate Chip Granola Bars, and Nut-Free Muesli Bars, these Almond, Cranberry & Chocolate Granola Bars are packed full of homemade goodness.
Why You're Going To Love This Recipe
- Versatile - mix and match with any add-ins you like! It's such an easy and versatile recipe, so pick and choose your favourite nuts and dried fruits to mix through - there's so many possibilities! See below for some of my favourite variations.
- Free from additives & preservatives - making your own homemade granola bars from scratch avoids the additives and preservatives in packaged store-bought varieties.
- Great for kids & adults alike - my son loves these bars just as much as I do! The combination of nuts, dried fruit and chocolate is simple the BEST!
- Freezer-friendly - make a big batch of these chocolate granola bars ahead of time and pop the extras in the freezer for an easy 'grab and go' snack, perfect for lunchboxes. The bars take just a few minutes to defrost at room temperature so they will be ready to eat virtually straight away.
What You Need
These delicious Almond, Cranberry & Dark Chocolate Granola Bars are based on my original homemade muesli bar recipe, with the yummy addition of almonds, cranberries and chocolate!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- coconut oil - you can use liquid or solid coconut oil as it is melted during the preparation. Coconut oil can be found in the health food aisle of the supermarket
- honey
- peanut butter - I like to use a smooth and creamy store-bought peanut butter as it gives the granola bars a delicious texture and helps to hold the bars together.
- cinnamon - use ground cinnamon powder
- vanilla extract - or substitute for vanilla essence or vanilla bean paste
- a pinch of salt
- brown sugar - use regular brown sugar, or for a richer caramel flavour, use dark brown sugar
- rolled oats - use regular old fashioned oats rather than quick or instant oats
- coconut - choose fine desiccated coconut
- plain flour - also known as all-purpose flour
- puffed rice - choose any puffed rice variety such as Rice Bubbles or Rice Krispies
- dark chocolate - or substitute for milk chocolate if you prefer
- almonds - use natural almonds or roasted almonds
- dried cranberries - also known as craisins
Step By Step Instructions
This simple chocolate granola bar recipe takes just 10 minutes to prepare.
A great recipe for getting the kids into the kitchen to help cook!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt
Melt the honey, peanut butter and coconut oil until smooth and creamy.
Stir through the remaining ingredients.
Step 2 - Press Into Tin
Press the mixture firmly into the prepared baking tin.
TIP: Ensure the baking paper is overhanging to allow for easy removal of the slice once cooked.
Step 3 - Bake
Bake for 25-30 minutes or until lightly golden. Remove from the oven and allow to cool completely.
Step 4 - Add The Chocolate
Spread the melted chocolate over the top of the cooled granola slice.
Place into the fridge to set.
Granola Bar Variations
This Almond, Cranberry & Dark Chocolate Granola Bar recipe is SO easy to vary to suit your tastes.
Stick to around 100-150g of nuts and 100-150g chopped dried fruit for the perfect combination.
Here's a few of my favourite variations:
- peanuts and sultanas
- dried apricots and almonds
- dates and almonds
- mixed trail mix (with a selection of fruit and nuts)
- pistachios and cranberries
.... absolutely any mix of fruit and nuts is delicious, so choose your favourites!
Recipe Tips & FAQ
This quick and easy melt and mix chocolate granola bar recipe is so simple! Here's a few of my top tips for making them perfectly every time.
Here's my top tips to keep your muesli bars nicely intact when you slice them up!
- Start with a great muesli bar recipe - the foundation of this recipe has peanut butter and honey which binds the muesli bar ingredients together perfectly.
- Chop the fruit and nuts quite small for easy cutting.
- Press the mixture really firmly into the baking tin before cooking, and then allow the muesli bar to chill completely in the fridge before cutting (a minimum of 4 hours - but overnight is best).
- Use a very sharp knife when cutting.
- Score the chocolate in lines until you break through the chocolate layer and then press down firmly with the knife.
This granola bar recipe is so versatile. Mix and match with any of your favourite dried fruits and nuts for a delicious combination.
Refer to the section above for some of my recommended variations.
Nothing really, they both have similar ingredients, however traditionally 'granola' is baked, whereas 'muesli' is raw.
Store homemade granola bars in an airtight container at room temperature for up to 1 week. If you would like your muesli bars to stay extra crunchy, then store them in an airtight container in the fridge for up to 1 week.
Freeze the granola bars in an airtight container for up to 1 month.
More Granola Bar Recipes
- Homemade Muesli Bars (the original recipe) - the classic recipe is what my almond, cranberry and chocolate granola bar recipe is based on! It's an absolutely delicious recipe in itself.
- Nut Free Muesli Bars - a great option for filling up your little ones lunchboxes.
- Chocolate Chip Granola Bars - the classic combination of chocolate chips with crunchy oats!
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Almond, Cranberry & Dark Chocolate Granola Bars
Ingredients
- 100 g (½ cup) coconut oil liquid
- 170 g (½ cup) honey
- 125 g (½ cup) peanut butter or any nut butter
- ¼ teaspoon cinnamon ground
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 135 g (⅔ cup) brown sugar
- 150 g (1 ⅔ cups) rolled oats old fashioned oats
- 50 g (½ cup) desiccated coconut
- 100 g (¾ cup) dried cranberries craisins
- 130 g (¾ cup) almonds roughly chopped
- 40 g (⅓ cup) plain flour all purpose flour
- 25 g (1 cup) puffed rice rice bubbles, rice krispies or similar
- 250 g dark chocolate
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
- Place the coconut oil, honey and peanut butter into a microwave-safe bowl. Heat (in 30 second bursts) until just melted and combined.
- Add the cinnamon, vanilla extract, salt and brown sugar and mix together well.
- Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix together.
- Pour the mixture into the prepared tray and press down firmly and evenly.
- Bake for 25-30 minutes or until just golden. Allow to cool completely.
- Melt the dark chocolate in a microwave-safe bowl on 50% power for 3-4 minutes (stirring every 30 seconds until just melted).
- Pour the chocolate over the cooled slice and place back into the fridge to set.
- Cut into pieces and store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a 28cm x 20cm rectangular slice tin with baking paper.
- Place the coconut oil, honey and peanut butter into the Thermomix bowl. Melt for 2 minutes, 90 degrees, Speed 2 (or until melted).
- Add the cinnamon, vanilla extract, salt and brown sugar and mix for 5 seconds, Speed 4.
- Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix for 10 seconds, Reverse, Speed 2. Scrape down the sides of the bowl and repeat.
- Pour the mixture into the prepared tray and press down firmly and evenly.
- Bake for 25-30 minutes or until just golden. Allow to cool completely.
- Melt the dark chocolate in the Thermomix by grating for 5 seconds, Speed 8, then melting for 3 minutes, 60 degrees, Speed 2. Pour the chocolate over the top of the slice and place into the fridge to set.
- Cut into pieces and store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
Ngaire says
What a wonderful recipe, Lucy. Thank you. I keep coming back to this one and it’s an absolute winner. Few tweaks to suit dietary requirements / time available that work a treat: I use almond butter, gluten free flour and stir 125g dark choc chips into the mixture before baking instead of melting it for the topping. Colleagues have said it’s so good that I should sell it! Thank you 🙂
Lucy says
I'm so thrilled you like it! Thank you xx
Stacey says
Just placed these in the oven and they smell DELICIOUS
I swapped cranberries our for apricot as that's what I had on hand and swapped seeds for nuts for school friendly.
Thank you for your recipe.
Chris says
This is DELICIOUS!!! Huge hit with the family - including teenage baboons!
Gave some to a friend who loved them so much she's making them today.
So happy I discovered your site - will be making more of your beautiful recipes!!
Lucy says
That's absolutely fantastic! Thank you so much!
Mary says
Amazing recipe!
Lucy says
Thank you so much!! xx