Cinnamon berry granola bars

Cinnamon berry granola bars

  • 1
  • 2
  • 3
  • 4
  • 5
(85 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


  • 100g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jodie Sweeney's picture
Jodie Sweeney
3rd Jan, 2020
Made these for the first time and tweeked the recipe a bit. Had pumpkin seeds. Walnut. Cranberrys and dried Banana chips. Only used half the sugar then when mixing it all together added honey until the consistency was thick. Came out perfect held together really well and actually crunchy.
SarahMcMillan's picture
13th Nov, 2019
These are so good. Great for a swet craving, and I covered the top of the pan with grease proof paper for the last few minutes to stop it getting to hard and burnt on the top.
4th Nov, 2019
So moorish. Like most people I halfed the sugar but could have cut down a bit further as I used dates and of course you have the sweetness of honey. I used pumpkin seeds and pecan nuts. I also added matcha tea powder to my recipe. Obviously this will give it a green colour And once cold the taste of tea is barely there. I’m not a tea lover but love the benefits of matcha tea. I also added a cheeky drizzle of white chocolate. Love these bars as a snack with my coffee.
Adam Ryan
8th Jun, 2019
I halved the sugar, used 80g of butter and used pumpkin seeds instead of sunflower seeds, for texture and colour contrast against the red of the cranberries. I press them down very, very firmly into the tin, bake for 30 mins uncovered and a further 10 mins covered. Cut them in the tin while cool, not cold, and leave them in the tin until cold. They are slightly crumbly but a lot less so after the tweaks above.
Pinkvic's picture
31st May, 2018
These last no time at all in our house!
dysfcuktional's picture
31st Oct, 2017
I used the recipes amount o sugar, honey and butter but did use jumbo oats, so perhaps this is the issue. There definitely seemed to be enough liquid to bind but post oven, they are crumbly as others have commented. May use as granola...
13th Sep, 2017
Too sweet even with only two thirds of the sugar ☹️
6th Feb, 2017
Great recipe, and they keep for ages. I've made these dozens of times, here are a few tips 1. Half the sugar, it's not necessary 2. Use pumpkin seeds, not sunflower seeds, they're tastier and more colourful. 3. I use mixed chopped nuts as they're a bit cheaper than walnuts 4. Make sure the butter and sugar is really hot before adding it. I generally let it start to boil then throw it into the oats. 5. Chop the cranberries roughly. 6. Make sure the mixture is pressed down very firmly into the tin. I use a spatula with non-stick paper wrapped around it to avoid sticking. 7. Cook until light brown on top, the longer in the oven without burning the better. Underbaked and they'll fall apart 8. Cut once cool, not while they're hot. Use a big knife cutting down sharply and not sawing at them. Good luck ;-)
3rd Mar, 2016
Made them for the first time, and my bars didn't crumble. I heated the butter sugar and honey mixture until there were a few small bubbles (not boiling), and then when the granola bars were baking I took it out of the oven at 30 minutes pressed it down and baked for a further 10. I let it cool for about 6 hours and then cut it up. I also substituted walnuts for pecans, and added some pumpkins seeds. Delicious!
sarahilj's picture
16th Oct, 2015
These are great, had no problem at all with them crumbling, wonder if other people who did used jumbo oats? Also can help to make sure you melt the sugar and honey as well as the butter and blend well before adding oat mixture


20th Sep, 2019
Has anyone tried freezing these?
19th Jul, 2013
The sugar content seems a little high for something that is classed as low GI? Or have I got my information on the GI wrong? Also, would this recipe work with fresh fruit instead of dried? Thanks.
10th Feb, 2016
I used the quantities of wet ingredients exactly as described. No crumbly issues but the following tips did help: 1) Use soft fluffy rolled oats like main porridge brands, not hard ones 2) Flatten the ingredients firmly prior to baking 3) Bake for 25 minutes, not 30 minutes 4) After baking, cut ingredients but then leave in tray until completely cooled before removing them.
23rd Mar, 2015
I made these last week and couldn't understand the comments about them being crumbly after mine were perfect. When I did them again today I realised that I had added 200g of butter as when I used 100g today it was not enough to bind the mixture together. I've added most of this batch to our muesli as they are falling apart. So, more butter is the answer for next time.
Want to receive regular food and recipe web notifications from us?