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Joanna Gaines Granola Bars

This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!

Ingredients

Scale
  • 2 ½ cups (230g) old fashioned rolled oats
  • 1/2 cup (80g) whole almonds, coarsely chopped
  • 1/3 cup (113g) pure honey
  • 1/4 cup (56g) unsalted butter, cut into pieces
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (60g) dried cranberries, coarsely chopped
  • 1/4 cup plus 2 tablespoons (65g) mini chocolate chips

Instructions

  1. Preheat the oven: Preheat to 180°C / 350°F and line an 8-inch or 9-inch square pan with foil or parchment paper.
  2. Toast the oats and almonds: Spread the oats and almonds on a baking sheet and bake for 5 minutes. Stir and bake for another 35 minutes, until lightly toasted. Transfer to a large mixing bowl.
  3. Make the butter mixture: Combine butter, honey, brown sugar, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally until the butter melts, the mixture bubbles, and the sugar dissolves.
  4. Mix everything together: Pour the melted butter mixture into the bowl with toasted oats and almonds. Stir well, and let the mixture cool for about 5 minutes. Stir in the dried cranberries and 60g / ¼ cup of the mini chocolate chips.
  5. Press into the pan: Transfer the granola mixture to the prepared pan. Press firmly using a spatula to ensure the bars hold together. Press for about 1 minute to be extra secure.
  6. Add the chocolate topping: Scatter the remaining 2 tablespoons (10g) of mini chocolate chips on top and gently press them into the surface.
  7. Chill and cut: Cover the pan and refrigerate for at least 2 hours. Once set, lift the block out of the pan, peel off the parchment or foil, and slice into 12 bars.
  • Author: Chef Stella