Cranberry granola bars

These are perfect to tuck into a kid’s lunchbox when using soy butter, but for an afterschool treat feel free to use any of your favourite nut butters.
Three cranberry granola bars on a wooden cutting board
12 bars / 40 min

Prep 15 min / Cook 25 min

  • 1/2 cup (125 mL) chopped and pitted medjool dates
  • 1 cup (250 mL) orange juice
  • 1/4 cup (50 mL) soy or nut butter
  • 1 tsp (5 mL) vanilla
  • 1 tsp (5 mL) cinnamon
  • 2 cups (500 mL) large flake oats
  • 1/3 cup (75 mL) wheat germ
  • 2 tbsp (25 mL) ground flaxseed
  • 1/4 cup (60 mL) dried cranberries or raisins
  1. In a small saucepan, combine dates and orange juice. Bring to a gentle simmer over medium heat for about 5 minutes or until very soft. Add soy butter, vanilla and cinnamon and stir until smooth.
  2. In a large bowl, combine oats, wheat germ, flaxseed and cranberries. Pour over date mixture and stir to combine. Spread into a parchment paper lined 8 inch (1.5 L) baking pan and press down evenly.
  3. Bake in a 350 F (180 C) oven for about 25 minutes or until golden and firm to the touch. Let cool before cutting into bars.

Tip: Wrap bars individually for ease to pop into lunches. For a chewier bar, simply store in the refrigerator. These bars will last up to 1 week at room temperature or in the refrigerator.

Nutritional info per serving (1 bar)
  • Calories 144
  • Protein 5 g
  • Total Fat 4 g
    Saturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 24 g
    Fibre 3 g
    Total sugar 9 g
    Added sugar 2 g
  • Sodium 25 mg
  • Potassium 186 mg


Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.