Cranberry Apricot Almond Granola Bars

By Laura Messersmith | Goldfinch & Scout
March 7, 2015
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Author Notes: A mix of traditional whole grains, dried fruit, and nuts with almond butter and whey powder to amp up the protein. The best part: they’re crazy delicious - a little sweet, thanks to the honey, and a little salty.Laura Messersmith | Goldfinch & Scout

Makes: 8 bars

  • 3/4 cup chopped dried apricots
  • 1/4 cup dried cranberries
  • 1/2 cup thinly sliced almonds
  • 1 1/4 cups Old-fashioned rolled oats
  • 2 tablespoons whole wheat flour
  • 1/4 cup whey protein powder, pref. vanilla flavor
  • 1/2 teaspoon kosher salt
  • 1/3 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1/4 cup plus 1 tablespoon, almond butter
  • 1/4 cup plus 1 tablespoon, honey
  • 1/3 teaspoon vanilla extract
  1. Pre-heat oven to 350 degrees F.
  2. Spray the interior of an 8x8x2 inch pan or 9 inch pie plate with non-stick spray and line the bottom with parchment paper.
  3. Chop the dried apricots to 1/4 inch pieces and stir together with the cranberries, almonds, rolled oats, whole wheat flour, whey protein powder, kosher salt, and ginger in a medium bowl.
  4. In a separate smaller mixing bowl, combine the olive oil, almond butter, honey, and vanilla extract until evenly combined. Note: measuring olive oil first will make it easier to remove the almond butter and honey from the cup.
  5. our the almond butter mixture over the dry ingredients and stir until all the fruit, nuts, and oats are evenly coated. The granola mixture will be stiff, but should stick together. Add a touch more honey if the granola is too crumbly.
  6. Spread the batter into the prepared baking pan and use a rubber spatula press the mixture into the pan in an even layer, don’t neglect the corners!
  7. Bake at 350 degrees F for 20-25 minutes until the edges begin to brown and the top turns lightly golden. Cool the bars completely in the pan before turning out onto a cutting board. Slice the baked bars into squares.
  8. Wrap the bars individually in plastic, or store in an airtight container with a piece of parchment paper or waxed paper between the layers. Adapted and rewritten from Smitten Kitchen Cookbook Almond Date Breakfast Bars.

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