Chewy White Chocolate Cranberry Granola Bars
These white chocolate cranberry granola bars are a family favorite that we’ve been making for years! Whether we’re packing them for a hiking adventure, a school lunch, or a cozy afternoon snack, they never fail to hit the spot. Inspired by an old AllRecipes.com gem (shoutout to the Playgroup Granola Bars recipe!), I’ve tweaked this recipe to make it less sweet but still irresistibly chewy and packed with flavor. Trust me, once you try these, you’ll wonder why you ever grabbed those preservative-laden store-bought bars!
Why You’ll Love These White Chocolate Cranberry Granola Bars
- Perfect Texture: Chewy, not crumbly, with a balance of tart cranberries, creamy white chocolate, and nutty almonds.
- Quick & Easy: Whip up a batch in under 45 minutes with pantry staples.
- Customizable: Swap in your favorite add-ins (more on that below!).
- Kid-Friendly: Just sweet enough for picky eaters, but way healthier than most store-bought options.
Key Ingredients
- Old-fashioned oats (170g for 2 cups) keep these bars hearty and chewy.
- Dried cranberries add a tart pop that balances the sweetness.
- White chocolate chips bring creamy sweetness without overpowering.
- Honey & brown sugar bind everything for that perfect chewy bite.
- Sliced almonds (optional) add crunch and nutty flavor.
Tips for Perfect White Chocolate Cranberry Granola Bars
- Double the Batch: Need to feed a crowd? Double the recipe and bake 9×13-inch pan (thicker granola bars) or a rimmed baking sheet (thinner granola bars) for easy slicing.
- Egg-Free Option: Swap the egg for a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, let sit 5 minutes) for an allergy-friendly version.
- Mix Up Add-Ins: Try chia seeds, unsweetened coconut flakes, or even dark chocolate chips for a twist. Just keep add-ins to about 2 cups total.
- Don’t Swap Honey: I’ve tried corn syrup (years ago), and it makes the bars rock-hard. Stick with honey for that chewy texture.
- Score, Don’t Cut: Right after baking, score the bars with a knife while warm. Let them cool completely before cutting to avoid crumbling.
- Smart Storage: Keep bars in an airtight container for up to 5 days, or pop them in snack-size ziplock bags for grab-and-go lunches or hikes. For longer storage, freeze for up to 3 months!
- Pan Size Options: This recipe uses a 9×9-inch pan for thicker bars; for thinner bars, use a 9×13-inch pan and bake for 25–30 minutes.
Why Homemade Granola Bars Win
Let’s be real—store-bought granola bars are convenient, but they’re often loaded with additives and way too much sugar. These white chocolate cranberry granola bars strike the perfect balance: just sweet enough to keep kids happy, but made with wholesome ingredients you can feel good about. Plus, they’re so easy to make, you’ll be hooked after one batch. The reduced brown sugar and honey in this updated recipe mean you get all the flavor without the sugar overload.
A Little Backstory
I first started making these bars for playgroup meetups and camping trips, and they’ve been a staple ever since. There’s something so satisfying about watching kids (and adults!) devour a homemade snack you know is made with love. Over the years, I’ve dialed back the sweetness to suit our tastes, and switched to a 9×9-inch pan for thicker, heartier bars that bake for about 30–35 minutes. Whether you’re prepping for a busy week or a weekend adventure, these bars are your new go-to!
Ready to Bake?
Give these white chocolate cranberry granola bars a try and let me know how they turn out! Did you try any different add-in? There so versatile the sky’s the limit on variations to try. Happy baking, friends!
Chewy White Chocolate Cranberry Granola Bars
Print Recipe
Ingredients
- ½ cup salted butter, softened 113 g
- ¼ cup brown sugar, packed 50 g
- ⅓ cup honey 113 g
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp salt
- 1 cup unbleached all-purpose flour, scooped & leveled 125 g
- 2 cups old-fashioned oatmeal 170 g
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
- ¾ cup sliced almonds
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or spray with nonstick cooking spray.
- Mix Wet Ingredients: In a large bowl, cream together butter, brown sugar, and honey until smooth. Add egg, vanilla extract, and almond extract; mix thoroughly.
- Add Dry Ingredients: Stir in salt, flour, and oats until evenly combined.
- Mix Add-Ins: Fold in white chocolate chips, dried cranberries, and sliced almonds (if using).
- Place in Pan: Spread mixture evenly into the prepared 9×9-inch pan, pressing firmly with a spatula or wet hands to compact for thicker bars.
- Bake: Bake for 30-35 minutes, until edges are lightly golden. Do not overbake to keep bars chewy.
- Cut Warm: Remove from oven and score into 16 bars with a knife or bench scraper while warm. Cool completely before cutting fully.
- Storage: Store in an airtight container for up to 5 days.
Notes
- Pan Size: A 9×9-inch pan makes thicker bars; for thinner bars, use a 9×13-inch pan and reduce bake time to 25–30 minutes.
- Double Batch: Double the recipe and bake on a 9×13 inch pan.
- Egg-Free Option: Substitute the egg with 1 Tbsp ground flaxseed + 3 Tbsp water (let sit 5 minutes).
- Add-Ins: Try chia seeds or unsweetened coconut flakes, keeping total add-ins to ~2 cups.
- Honey Tip: Avoid substituting corn syrup; it makes bars hard. Honey keeps them chewy.
- Storage: Freeze bars for up to 3 months in an airtight container or ziplock bags.
- Cutting Tip: Scoring while warm prevents crumbling when cutting cooled bars.
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