Almond, Cranberry & Dark Chocolate Muesli Bars

Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 

Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 

Homemade muesli bars are a staple in our house… and these Almond, Cranberry & Dark Chocolate Muesli Bars are simple, delicious and the perfect morning tea treat (just like our famous Homemade Muesli Bars, Chocolate Chip Muesli Bars, and Nut-Free Muesli Bars)

A bowl filled with oats, almonds, cranberries and brown sugar mixed together.

Basic Muesli Bar Recipe

My absolute favourite homemade muesli bar recipe is what this cranberry and almond variation is based on. The classic recipe is absolutely delicious and you really can’t go wrong with it! The basic muesli bar recipe ingredients are: 

  • coconut oil
  • honey 
  • peanut butter
  • cinnamon
  • vanilla extract
  • a pinch of salt
  • brown sugar
  • rolled oats
  • coconut
  • plain flour
  • puffed rice (Rice Bubbles)

… and then you can 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!

Granola bars mixture being pressed into a baking tin.

A slice tin with golden baked muesli bars.

Melted dark chocolate being spread over the top of a slice.

Muesli Bar Variations

This muesli bar recipe is SO easy to vary to suit your tastes. As long as you stick to around 100-150g of nuts and 100-150g chopped dried fruit, it will be perfect!

Here’s a few of my favourite combinations:

  • almond and cranberries (with chocolate on top)… this recipe!!!!
  • 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 will be delicious!

Slices of granola bars in a pile on top of a wire rack.

How To Cut Muesli Bars

There’s a few little tricks that will help 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
  • allow the muesli bar to chill completely in the fridge before cutting (a minimum of 4 hours – but overnight is best). You can cut the muesli bars earlier but they will be a bit crumblier.
  • Use a very sharp knife when cutting. 
  • If you have added a chocolate layer to the top (like in this recipe), score the chocolate in lines until you break through the chocolate layer and then press down firmly with the knife. 

 

How to store homemade muesli bars

Store homemade muesli bars in an airtight container at room temperature for up to 1 week or frozen up to 1 month. 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. 

A granola bar with a layer of chocolate on top.

More easy muesli bar recipes

A piece of muesli bar with dark chocolate topping.

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 

Almond, Cranberry & Dark Chocolate Muesli Bars

Our sweet and crunchy Almond, Cranberry & Dark Chocolate Muesli Bars are always a family favourite! 
4 from 2 votes
Print Pin Rate
Course: healthy snacks
Cuisine: muesli bars
Keyword: muesli bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 pieces
Calories: 438kcal

Ingredients

  • 1/2 cup (100g) coconut oil liquid
  • 1/2 cup (170g) honey
  • 1/2 cup (125g) peanut butter or any nut butter
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2/3 cup (135g) brown sugar
  • 1 2/3 cups (150g) rolled oats
  • 1/2 cup (50g) desiccated coconut
  • 100 g dried cranberries (craisins)
  • 130 g almonds rougly chopped
  • 1/3 cup (40g) plain flour
  • 1 cup (25g) puffed rice (rice bubbles 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 until just melted and stir together. 
  • 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.

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 on 90 degrees, 2 minutes, Speed 2 (or until melted). 
  • Add the cinnamon, vanilla extract, salt and brown sugar and mix on Speed 4, 5 seconds. 
  • Add the rolled oats, coconut, cranberries, almonds, plain flour and puffed rice. Mix on Reverse, Speed 2, 10 seconds. 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 on Speed 8, 5 seconds, 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. 
  • Store in an airtight container in the fridge for up to 1 week.

Notes

RECIPE NOTES
Variations - this is a really versatile recipe. You can mix and match the dried fruit and nuts with alternatives (just stick to around 100-150g of nuts and 100-150g chopped dried fruit). 
Cutting the bars - the peanut butter and honey in this recipe will bind it together making it easier to cut once baked. For easy cutting, make sure your nuts and fruit have been chopped finely, press the mixture very firmly into the tin, allow the slice to cool completely in the fridge before cutting, use a sharp knife, score through the chocolate layer with the knife first before pressing down firmly. 
Storing muesli bars - Store homemade muesli bars in an airtight container at room temperature for up to 1 week or frozen up to 1 month. 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. 
 

Nutrition

Calories: 438kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 310mg | Fiber: 6g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 6.9mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Leave a Reply

Your email address will not be published. Required fields are marked *