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Cranberry Coconut Granola Bars

Photo Credit
AnaMarques/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10 bars
Category
Cookies and Bars
Cornmeal, Rice, Grains
Course
Side Dishes
Preparation Method
Bake
Sources
Yankee Magazine

These homemade Cranberry Coconut Granola Bars are the perfect snack to throw into a backpack for a hike or add to your child’s lunchbox. Both crunchy and chewy with sweet and tart flavors, these granola bars are a perfect, nutritious treat.

Ingredients
6 tablespoons salted butter
3 tablespoons honey
1/3 cup dark brown sugar
1 teaspoon almond extract
1/2 cup dried cranberries
1 cup old-fashioned oats, lightly toasted
1 cup quick oats, lightly toasted
1/2 cup slivered almonds, lightly toasted
1/2 cup sweetened or unsweetened coconut
1 egg white, beaten

Instructions

  1. Heat oven to 350 degrees. 
  2. Line a 9x9-inch baking pan with parchment paper, letting paper extend over sides. 
  3. In a saucepan over medium heat, combine butter, honey, brown sugar, and almond extract and bring to a boil. Remove from heat and add cranberries. 
  4. In a large bowl, toss toasted oats and almonds, coconut, and egg white. Add in butter mixture until fully combined. 
  5. Using a spatula, press mixture firmly and evenly into the pan. Bake 25 to 30 minutes, until golden brown. Let cool completely. 
  6. Using paper, lift from pan onto cutting surface. Cut into 10 bars.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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