Almond, Cranberry & Dark Chocolate Granola Bars

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

Almond, Cranberry & Dark Chocolate Granola Bars

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

5 from 14 votes

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Course: healthy snacks

Cuisine: western

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: pieces

Calories: 438kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave, stove-top or Thermomix
Oven

Ingredients

100 g (½ cup) coconut oil liquid
170 g (½ cup) honey
125 g (½ cup) peanut butter or any nut butter
¼ tsp cinnamon ground
1 tsp vanilla extract
½ tsp 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.

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 freeze for 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