Honey Granola Bars with Nuts and Dried Fruit
These chewy bars bring together oats, almonds, pumpkin seeds and dried fruit. Honey and peanut butter bind the mixture, so there is no need to bake the assembled bars. Firm pressing and a proper chill are the two steps that make them easier to cut.
- Prep
- 20 min
- Cook
- 8 min toasting
- Yield
- 12 bars
- Notes
- 2 h chilling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Rolled oats | 180 g | |
| Almonds, chopped | 60 g | View product |
| Shelled pumpkin seeds | 30 g | View product |
| Roasted sesame seeds | 15 g | View product |
| Dried cranberries | 40 g | View product |
| Dried apricots, finely chopped | 40 g | View product |
| Smooth peanut butter, stirred well | 120 g | View product |
| Honey | 100 g | View product |
| Ground cinnamon; salt | ½ tsp; a pinch | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Raw Almond
In stock
Pumpkin Seeds without Shell
In stock
Dried Cranberry
In stock
Dried Apricots
In stock
Method
Toast the dry mixture
Heat the oven to 160°C conventional or 140°C fan. Spread oats, almonds and pumpkin seeds on a tray and toast for 8 minutes, stirring halfway. Let cool for 5 minutes. The sesame is already roasted, so add it later.
Warm the binder
Gently warm peanut butter and honey in a saucepan just until fluid. Stir thoroughly; do not boil. Add cinnamon and a pinch of salt.
Combine
Fold oats, nuts, seeds, sesame and chopped fruit into the binder until everything is evenly coated. Chop any large pieces smaller so the bars hold together.
Press firmly
Line a 20 cm square tin. Add the mixture and press very firmly with the flat base of a glass over a sheet of baking paper. Compact the corners as carefully as the centre.
Chill and cut
Refrigerate for at least 2 hours. Lift out and cut into 12 bars with a sharp knife. Keep chilled; these chewy bars soften in warm weather.
Helpful tips
- Stir separated peanut butter thoroughly before weighing it.
- Use small fruit pieces and enough pressure; large gaps make bars crumble.
- If a batch breaks, serve the pieces over yogurt as granola clusters.
FAQs
Can I replace the peanut butter?
A thick, smooth cashew butter can work, but a runnier butter may give softer bars.
Are these crunchy bars?
No. They are soft and chewy, especially outside the fridge. For tidy portions, cut them cold.
Ready to serve
Wrap individual portions after chilling. Bring them out shortly before serving so they remain easy to handle.