Grab-and-Go Cranberry Granola Bars
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
These homemade granola bars are packed with oats, wheat germ, walnuts, and dried cranberries, sweetened with honey and brown sugar. They make a perfect grab-and-go snack for any time of day.
Ingredients
- 473 ml old-fashioned oats
- 118 ml honey
- 118 ml vegetable oil
- 29.6 ml water
- 2 large egg whites
- 29.6 ml packed light-brown sugar
- 4.93 ml ground cinnamon
- 2.46 ml salt
- 177 ml wheat germ, toasted
- 177 ml chopped walnuts
- 177 ml dried cranberries
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.7 mg
- Iron: 1.59 mg
- Magnesium: 56.1 mg
- Phosphorus: 177 mg
- Potassium: 170 mg
- Zinc: 1.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml old-fashioned oats
- 118 ml honey
- 118 ml vegetable oil
- 29.6 ml water
- 2 large egg whites
- 29.6 ml packed light-brown sugar
- 4.93 ml ground cinnamon
- 2.46 ml salt
- 177 ml wheat germ, toasted
- 177 ml chopped walnuts
- 177 ml dried cranberries
Let's Cook
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Step 1.
Heat oven to 325°F. Spray a 9- by 13-inch metal baking pan with nonstick cooking spray. Line the pan with foil, leaving a 2-inch overhang on the long sides, and spray the foil with nonstick spray. Set aside.
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Step 2.
Spread the oats on a microwave-safe plate and microwave on High in 1-minute intervals for 4 to 5 minutes total, stirring occasionally, until fragrant and golden. Let cool completely.
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Step 3.
In a large bowl, whisk together honey, vegetable oil, water, egg whites, light-brown sugar, ground cinnamon, and salt until well blended. Fold in the cooled oats, wheat germ, chopped walnuts, and dried cranberries until evenly combined.
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Step 4.
Transfer the mixture to the prepared pan. Using wet hands (dip fingers in water to prevent sticking), press the mixture into an even layer, making sure it is compacted.
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Step 5.
Bake for 28 to 30 minutes, until the top is golden brown. Place the pan on a wire rack and let cool completely in the pan.
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Step 6.
Once cool, use the foil overhang to lift the entire slab out of the pan and transfer to a cutting board. Cut into 16 bars (4 rows by 4 rows). Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.