Cranberry Pecan Granola Bars are an easy homemade meal prep snack. Make them ahead and keep them in the fridge for when hunger strikes!
I love granola bars as much as the next person, but not only is it hard to find a granola bar that ACTUALLY makes my snackiness vanish – I also hate all the individual wrappers.
Not to mention how expensive a really good granola bar can get…
So I set out to find the best way to make homemade granola bars: Easy, quick, no bake and great for meal prep.
And wow, have I found them!
Homemade Cranberry Pecan Granola Bars
These cute little bars tick all of these boxes, and then some:
- they’re soft and chewy and perfect
- they actually keep my hunger pangs in check in between meals
- they last in the fridge for at least a week (I don’t know when they would technically max out, I have never had a batch last for more than 5 days)
- no baking, just an easy melt-and-mix situation
In short, my new favorite meal prep snack. I still love me some energy bites, but I prefer these granola bars when I’m short on time – no endless rolling and shaping!
A few tips for the perfect homemade granola bars:
Use quick-cooking oats or half quick-cooking and half old-fashioned:
Adding old fashioned oats adds some extra texture, while using all quick-cooking makes these even more soft and chewy
Use any nuts and dried fruit you like:
You can swap out the cranberries and pecans for your favorites, just make sure you roughly chop everything
Let the bars set before cutting:
These need to set and chill in the fridge before you can cut them, or they’ll fall apart
Store in the fridge or freezer:
These are fine to take with you in a small container in your handbag for a few hours, but long-term storage should be in the fridge (up to a week) or in the freezer (up to a month)
Get the printable recipe here:
- 1 1/2 cups oats
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup mini dark chocolate chips, OR cacao nibs
- 1/4 cup ground flax
- 2 tablespoons chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey
- 3 tablespoons smooth peanut butter (I use an all-natural one)
- 2 tablespoons coconut oil
- Line an 8x8 inch baking pan with baking parchment.
- Combine all dry ingredients in a large bowl.
- Warm the wet ingredients over low heat until smooth. Pour the wet ingredients into the bowl with the dry ingredients and mix very well.
- Spread mix in the prepared pan and chill in the fridge before cutting into bars.
- Store in the fridge for 1 week or in the freezer for 1 month.