White Chocolate Cranberry Granola Bars
Calling all white chocolate lovers! Our homemade white chocolate cranberry granola bars are the perfect snack to satisfy that craving. They’re super tasty and even easier to take with you on-the-go.
Using homemade granola means you’ll know exactly what you and your tribe are eating. Add or substitute whatever you wish—raisins, nuts or seeds, various cereals, even marshmallows. And don’t fret if the bars crumble slightly as you cut them. Just collect the fallen bits and toss on top of your favorite ice cream. Or, better yet, eat them as cereal.
These bars are one of our favorite campfire treats. They’re easy to share and be sure to make extras because we are positive everyone will want a taste!
White Chocolate Cranberry Granola Bars Recipe
- 2 1/4 cups old-fashioned whole rolled oats
- 3/4 cup old-fashioned rolled oats, ground into a fine powder
- 3/4 cup puffed rice cereal
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- 1/2 cup unsweetened coconut, shredded
- 3/4 cup almond butter
- 6 Tbsp unsalted butter, melted
- 2/3 cup honey
- 1 egg
- 1/2 cup brown sugar, packed
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp salt
- 1/8 tsp cayenne pepper
- Preheat the oven to 350 degrees and line a 9" x 13" cake pan with parchment paper. Spray the parchment paper and pan lightly with cooking spray.
- In a large bowl, toss together the oats, ground oats, crispy rice cereal, chocolate chips, chopped pecans and shredded coconut until the ingredients are evenly distributed.
- In a separate, smaller bowl, mix the almond butter, melted butter, honey, egg, brown sugar, vanilla and salt and cayenne until completely combined. Pour the wet ingredients over the dry and mix until everything is evenly coated. Spread the granola into the bottom of the prepared pan and spread evenly. Press the mixture firmly into the bottom of the pan. (You really want to compact the mixture here.)
- Bake 30 minutes, or just until the edges and top become slightly golden brown.
- Remove from oven and cool completely in the pan on a cooling rack. Cut the bars with a sharp knife into desired shape and size. Store in an airtight container in the refrigerator for about a week.