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.
by Emily Richards PH Ec.
144 cal Serves 12
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Three cranberry granola bars on a wooden cutting board



  1. Step 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. Step 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. Step 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.


  • 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 information

Per serving (1 bar)

5 g
25 mg
186 mg
Total fat
4 g
Saturated fat
1 g
0 mg
24 g
3 g
9 g
Added sugars
2 g

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