Homemade cherry almond granola bars are our new go-to breakfast nut bar recipe. Crunchy nuts and seeds combined with sticky honey makes the perfect easy chewy fruit-and-nut snack.
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These homemade almond cherry granola bars are filled with a blend of crunchy almonds, pepitas, and the sweet, chewy goodness of tart dried cherries. They're quick, easy and a wholesome way to kickstart your day or snack time.
The perfect snack for busy mornings, an afternoon slump and grab-and-go road trips.
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Why You'll Love These Cherry Almond Granola Bars
- Satisfying Snack: These homemade almond granola bars are crunchy, chewy, nutty, sweet, gluten free, and chocolatey. They're a naturally sweetened snacks that also double as a breakfast bar.
- Wholesome Ingredients: Made with almonds, pepitas, coconut and cacao, these breakfast bars and energy bites are an energizing way to start your day!
- Quick and Easy: A great recipe and only 10 minutes to make these no bake bars before popping in the fridge to firm up. They'll be too soft to slice at room temperature. And no need for a food processor.
For more gluten free granola bars, try my other granola bar recipes, and healthy bars and snacks like energy snack seed bars, black bean chocolate fudge brownies, avocado brownies, chewy chocolate chip granola bars, or carrot cake oatmeal nut breakfast bars.
Recipe Ingredients
Here are the ingredients you'll need to make these chocolate chewy almond snack bars:
Ingredient Notes:
- Almonds: Add a nice crunch to these bars. Use chopped or sliced almonds, or other nuts like walnuts or pecan. A little bit of almond extract works well too.
- Pepitas: Also knows as pumpkin seeds, add crunch. Swap with sunflower seeds, golden flax seeds, chia seeds, hemp seeds or sesame seeds.
- Crispy rice cereal: Or puffed rice, puffed quinoa or puffed amaranth gives a little lightness to the snack bars.
- Dried cherries: Gives the squares some chewy sweetness. I like to use unsweetened bing cherries, or dried tart cherries. Golden raisins, chopped Medjool dates, dried blueberries or dried cranberries can also be swapped in.
- Unsweetened shredded coconut: Adds texture and a slight coconut flavor without the use of coconut oil.
- Raw cacao powder: Adds lots of chocolatey goodness.
- Coconut nectar: Works really well to bind the ingredients. No need for ground flax seeds to make flax eggs for binding. You could also use nut butter like creamy almond butter or peanut butter.
- Honey: Adds sweetness and acts as a sticky binder.
See recipe card below for all ingredients and quantities.
How to Make Almond Pepita Breakfast Bars
- Prepare Pan: Prepare an 8-inch square baking pan with two criss-cross pieces of parchment paper, covering the bottom and sides of the prepared pan with each sheet of parchment paper.
- Dry Ingredients: In a large bowl, combine almonds, pepitas, crispy rice, dried cherries, coconut, cacao and sea salt. Set aside.
- Wet Ingredients: In a small pot on medium heat, add coconut nectar and honey. Heat until well combined and small bubbles begin to hit the surface, stirring often. Remove from heat just before boiling. Add vanilla.
- Combine: Pour the coconut and honey mixture over the dry ingredients and stir with a sturdy wooden spoon or spatula until well combined.
- Set: Press mixture into prepared baking pan, pressing down firmly to compact all ingredients in an even layer. Refrigerate for 20 minutes to 1 hour until firm. Slice into squares or bars.
Expert Tips
- Cut into bars or squares and wrap individually or stack in an airtight container separated by parchment or wax paper.
- Use a thick natural sweetener like coconut syrup, brown rice syrup or honey to hold the bars together. A thin sweetener like pure maple syrup may not keep the bars from falling apart.
- Make sure to keep the ratios the same as the recipe when swapping ingredients.
- For best results, press some extra dried cherries on top of bars before refrigerating for extra sweetness. Or, add some protein powder to the mixture for an extra protein boost.
Common Questions
Maple syrup can be substituted for honey in granola bars but the bars may fall apart. A thick natural sweetener like coconut nectar, honey or brown rice syrup works better to bind the ingredients together for a firm and tasty hand-held snack.
Granola bars can fall apart when ingredients are not measured properly. Too many dry ingredients or too little natural sweetener or nut butter can make the difference when mixing ingredients for firm healthy granola bars. Chopping nuts rather than leaving them whole will bind better together, as will a thicker natural sweetener like coconut nectar, honey or brown rice syrup.
Storage Tips
- Refrigerator: These healthy homemade almond cherry pepita granola bars can be stored in an airtight container in the fridge for 7-10 days. Wrap individually for a satisfying on-the-go snack, or stack, separated by parchment or wax paper.
- Freezer: Freeze these healthy snacks individually wrapped or stacked in an airtight container, for up to 2 months.
More Easy Granola Bar Recipes
📖 Recipe
Almond Cherry Pepita Bars Recipe
Equipment
- 1 large mixing bowl or medium bowl with wooden spoon
- 1 8-inch pan or baking dish square
- 1 small pot
Ingredients
Dry ingredients:
- 1 cup (160 grams) whole almonds roughly chopped or sliced almonds
- 1 cup (140 grams) raw pepitas
- ⅔ cup (28 grams) crispy rice cereal weights may vary by brand
- ⅓ cup (60 grams) dried cherries roughly chopped
- ¼ cup (22 grams) unsweetened shredded coconut
- ¼ cup (22 grams) raw cacao powder
- ¼ teaspoon fine sea salt
Wet ingredients:
- ⅓ cup (110 grams) coconut nectar or honey
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract or almond extract
Instructions
- Prepare an 8-inch square baking pan with two criss-cross pieces of parchment paper, covering the bottom and sides of the pan.
- In a large bowl, combine almonds, pepitas, crispy rice, dried cherries, coconut, cacao and sea salt. Set aside.1 cup whole almonds, 1 cup raw pepitas, ⅔ cup crispy rice cereal, ⅓ cup dried cherries, ¼ cup unsweetened shredded coconut, ¼ cup raw cacao powder, ¼ teaspoon fine sea salt
- In a small pot on medium heat, add coconut nectar and honey. Heat until well combined and small bubbles begin to hit the surface, stirring often. Remove from heat just before boiling. Add vanilla.⅓ cup coconut nectar, 2 tablespoons honey, 1 teaspoon pure vanilla extract
- Pour the coconut and honey mixture over the dry ingredients and stir with a sturdy spoon until well combined.
- Press into prepared baking pan, pressing down firmly to compact all ingredients. Refrigerate for 20 minutes to 1 hour until firm.
- Taking the overhanging edges of the parchment paper, remove the firm granola bar mixture from the pan. With a sharp knife, cut into squares or bars.
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Notes
- Store in an airtight container in the fridge for 7-10 days. Wrap individually for a satisfying on-the-go snack or stack separated by parchment or wax paper.
- Freeze individually wrapped or stacked in an airtight container, for up to 2 months.
Diana C says
These bars are a winner! So easy to make and the perfect afternoon snack.