Cinnamon berry granola bars

Cinnamon berry granola bars

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(57 ratings)

Prep: 15 mins Cook: 30 mins


Makes 12
These granola bars are great for lunchboxes, breakfast on the run or just with a cup of coffee

Nutrition and extra info

  • Vegetarian

Nutrition: per bar

  • kcal294
  • fat17g
  • saturates6g
  • carbs30g
  • sugars17g
  • fibre3g
  • protein6g
  • salt0.14g
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  • 100g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g porridge oats
  • 100g sunflower seeds
  • 50g sesame seeds
  • 50g chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 100g light muscovado sugar
  • 1 tsp ground cinnamon
  • 100g dried cranberries, cherries or blueberries, or a mix


  1. Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.

  2. Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.

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Comments, questions and tips

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17th Apr, 2013
Really wasn't sure what to expect when I combined the mixture before putting it all in the oven but the final result was incredible! Lovely recipe that shall be enthusiastically recommended. You've encouraged this young cook to get experimental with sweets treats and variants of these bars thank you!
10th Apr, 2013
best flapjacks I've ever made, i love this recipe. I substituted almonds for the walnuts and didn't have any sunflower seeds but still amazingly tasty
1st Feb, 2013
Fantastic recipe will definitely make over and over again.
31st Jan, 2013
I made these yesterday and absolutely love them. They are really easy to make. They worked out nice and crunchy too, which is good as I don't really like chewy ones. I added extra nuts (hazelnuts, almonds and brazils) as I didn't have enough seeds in the cupboard. I'll be trying them with less butter next time to make them more healthy.
9th Jan, 2013
Success! I swapped the 100g of dried fruit for 100g of dates, chopped them up and melted them in a pan with a bit of water, to make a paste. I added this to the final mixture and it has made them nice and moist. So tasty, so moreish, so going to have eaten them all before I know it!
25th Nov, 2012
The first time I made these gorgeous granola bars they tasted divine but fell apart and looked more like a cereal topping. I wanted to try the recipe again, this time determined to create bars not crumbs. With all the mixture combined, I added a splash of water to try and bind the ingredients a bit better. It worked!! It was still crumbly while cutting it, but not as messy as the previous attempt. Next time I will add even more water in the hope of zero crumbly bits falling off.
13th Nov, 2012
An addition to my previous comment; feedback from my mountaineer friend is that the bars are extremely tasty, but a little crumbly. So, I am going to try adding some dates, and melt them in to the butter etc, before adding the oat mixture. I'll keep you informed!
6th Nov, 2012
Reduced the walnuts and added some almonds instead. I haven't tested them yet, but they smell delicious! I think the fact that the seeds, oats and nuts are toasted first, it must add to the nutty flavour. I've made these for a friend who's off on a mountaineering trip, I'm sure they'll keep him well fuelled-up!
26th Sep, 2012
I was disappointed with the result as found them very hard and crumbly, but sprinkled them on to some yoghurt and will use the rest on an apple crumble. I think I wud rather a more chewy consistency.
7th Jul, 2012
'These are delicious and have a great flavour but make sure you pack the mix down before baking' Everyone should try these.


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