These Cherry Almond Granola Bars are crunchy, slightly chewy, and studded with tart dried cherries and toasted almonds for a perfect snack. I’ve made variations of this bar dozens of times and settled on a balance of honey, almond butter, and pressed oats that holds together without being rock hard. For a chocolate twist, I sometimes swap in chocolate chips inspired by a similar recipe like chocolate cherry bars.
Why Make This Recipe
- They’re portable and lunchbox-friendly — great for work, school, or hikes.
- They combine whole-grain oats and nuts for fiber and healthy fats in a quick energy boost.
- You can control the sweetness and swap sweeteners for a lower-sugar bar.
- They store well, so you can batch-make and save time during the week.
- Personal insight: I love these because the toasted almonds add a warm, savory note that balances the cherries perfectly; it transformed my afternoon snack routine.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 18–22 minutes (baked)
- Total time: 35–40 minutes (including cooling)
- Servings: 9 bars (8×8-inch pan)
- Difficulty: Easy
- Method: Mix dry oats/nuts with a warmed binder (almond butter + honey), press into an 8×8-inch pan lined with parchment, bake at 325°F (165°C) until edges are golden, then cool completely before cutting. For a no-bake option, chill firmly in the fridge for 2 hours.
My Experience Making This Recipe
I tested small batches to find the right binder ratio so bars didn’t crumble or turn too sticky. Pressing the mixture firmly and giving it enough time to cool were the two discoveries that made the difference. I also tested a baked and a no-bake version; both hold up well when correctly prepared.
How to Make Cherry Almond Granola Bars
Start by toasting 2 cups rolled oats and 1 cup sliced almonds in a 350°F (175°C) oven for 8–10 minutes until fragrant, stirring halfway. Warm 1/2 cup almond butter with 1/3–1/2 cup honey (or maple syrup) and 2 tablespoons coconut oil over low heat until smooth, then mix with the toasted oats, 1/2 cup dried cherries, 1 teaspoon vanilla, and a pinch of salt. Press the mixture tightly into an 8×8-inch pan lined with parchment (I use the bottom of a measuring cup to compact it) and bake at 325°F (165°C) for 18–22 minutes until edges are lightly golden, or refrigerate for a no-bake set. Cool completely (at least 45 minutes for baked bars) before slicing into 9 bars to keep clean edges.
Expert Tips for Success
- Toast oats and nuts: Toast at 350°F (175°C) for 8–10 minutes to deepen flavor and reduce moisture so bars hold. See a related granola idea like granola bars for lunch boxes.
- Measure by weight when possible: 2 cups rolled oats ≈ 160 g for consistent texture.
- Press firmly: Use a piece of parchment and the bottom of a flat measuring cup to press the mixture tightly; air pockets cause crumbling.
- Temperature control: Warm the binder (almond butter + honey) gently — don’t overheat beyond 120°F (49°C) to avoid thinning too much.
- Equipment tip: Line an 8×8-inch pan with parchment overhanging two sides; this makes removing and slicing bars easy. For more flavor play, try ideas similar to chai-spiced granola clusters.
How to Serve Cherry Almond Granola Bars
- Pack whole bars for breakfast on the go or slice into smaller squares for party platters.
- Serve with Greek yogurt and fresh fruit for a quick breakfast bowl.
- Drizzle melted dark chocolate over cooled bars and chill for a dessert-style bar; pair with coffee or tea. Check a sweet cherry pairing idea at cherry cheesecake bites.
- For gift-giving, wrap individual bars in parchment and tie with twine for a homemade treat.
Storage and Reheating Guide
Store bars at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate up to 2 weeks — airtight glass containers maintain crispness best. Freeze layered with parchment between bars for up to 3 months; thaw in the fridge overnight or at room temperature for 30–60 minutes. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes to refresh crispness, or microwave single bars 10–15 seconds if you prefer them warm.
Recipe Variations
- Gluten-free: Use certified gluten-free rolled oats to accommodate celiac or gluten sensitivity.
- Dairy-free/Vegan: Use maple syrup instead of honey and ensure your almond butter has no dairy additives.
- Higher-protein: Fold in 1/4 cup chia seeds or 1/3 cup chopped roasted soy nuts; reduce oats slightly to keep balance.
- Flavor swap: Replace cherries with dried apricots and add orange zest, or add 1/4 cup dark chocolate chips after baking for a melty topping. For a puff-pastry contrast inspiration, see cherry cheese danish.
Nutritional Highlights
- Good source of fiber: Rolled oats and dried cherries add soluble fiber to support digestion.
- Healthy fats: Almonds and almond butter provide monounsaturated fats and vitamin E.
- Allergen information: Contains tree nuts (almonds) and may contain traces of peanuts or gluten depending on ingredient sources — label accordingly. Limit portion size to one bar (about 150–200 kcal) for snack control.
Troubleshooting Common Issues
- Bars fall apart: Likely under-pressed or under-baked; press the mixture firmly into the pan and either bake an extra 3–5 minutes at 325°F (165°C) or refrigerate until thoroughly set.
- Bars are too hard: You may have overbaked or used too little binder; reduce bake time by 2–4 minutes next time and increase almond butter or honey by 1–2 tablespoons.
- Sticky surface after cooling: This happens if the binder ratio is high or humidity is high; chill bars in the refrigerator for 30–60 minutes before slicing to firm them up.
Frequently Asked Questions
Q: Can I make these bars nut-free?
A: Yes. Replace almonds and almond butter with equal amounts of pumpkin seeds and sunflower seed butter. Toast seeds lightly and use the same binder ratio; press firmly and bake as directed for similar texture.
Q: How do I get clean slices when cutting bars?
A: Chill the pan for at least 30 minutes, then lift the slab out using the parchment overhang. Use a sharp chef’s knife warmed under hot water and dried; slice with a single long stroke, wiping the knife between cuts.
Q: Can I use quick oats instead of rolled oats?
A: Quick oats will make the texture denser and more cohesive, but they can become gummy if overmixed. I recommend sticking with rolled oats for chew and structure, or blend rolled oats briefly for a slightly finer bite.
Q: What’s the best way to reduce sugar without losing structure?
A: Replace half the honey with mashed banana or unsweetened applesauce and add an extra tablespoon of nut butter to maintain binding. Keep in mind this will alter flavor and shelf stability, so refrigerate bars and consume within a week.
Conclusion
If you want a tested, flexible version to compare or adapt, the Cherry Almond Granola Bars – Minimalist Baker Recipes page is a helpful reference for different binder ratios and ingredient swaps.
Print
Cherry Almond Granola Bars
- Total Time: 40
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
These Cherry Almond Granola Bars are crunchy, slightly chewy, and studded with tart dried cherries and toasted almonds for a perfect snack.
Ingredients
- 2 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup almond butter
- 1/3–1/2 cup honey (or maple syrup)
- 2 tablespoons coconut oil
- 1/2 cup dried cherries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and toast rolled oats and sliced almonds for 8–10 minutes until fragrant, stirring halfway.
- Warm almond butter, honey, and coconut oil over low heat until smooth.
- Mix the warmed ingredients with the toasted oats, dried cherries, vanilla extract, and salt.
- Press the mixture tightly into an 8×8-inch pan lined with parchment.
- Bake at 325°F (165°C) for 18–22 minutes until edges are lightly golden.
- Cool completely (at least 45 minutes) before slicing into 9 bars.
Notes
For a no-bake option, chill firmly in the fridge for 2 hours. These bars can also be customized with different nuts or dried fruits.
- Prep Time: 15
- Cook Time: 20
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg