Cranberry Pumpkin Almond Granola Bars.

Breakfast, Snacks

New season, the weekend, new recipe.

You're going to love these! Really, you are. Pleasantly spiced with cinnamon and pumpkin.

You’re going to love these! Really, you are

But first, what are your plans for the weekend? Anything fun and exciting? Does it feel like fall by you yet? Not here, it’s a hot 90 here. Oh oh! Today we’re officially ONE MONTH away from moving in! Just ONE MONTH! AH!

But back to why you’re really here.

Here’s a healthy snack recipe that I made the other day to munch on throughout the week. I find myself needing variety when it comes to snacking. Variety, always. These granola bars pack a huge pumpkin flavor punch, just what’s needed for fall.

Real quick: let me explain these granola bars. You surely have heard of KIND bars. These, almost identical. No grains, no refined sugars. Just real food. A wholesome texture-filled snack.

And, one of the best parts: one bowl. Gosh I love those recipes.

You're going to love these! Really, you are. Pleasantly spiced with cinnamon and pumpkin.

Besides almonds, you’ll need: dried fruit (cranberries here!), honey, vanilla, almond butter and almond meal. <— Don’t worry about that last ingredient. If you can’t find it in the grocery store it’s so easy to make at home: pulse almonds in the food processor until it’s a rough-flour consistency.

You’re going to love these! Really, you are. Pleasantly spiced with cinnamon and pumpkin.

It’s time to get snackin’ on these feel good granola bars.

Cranberry Pumpkin Almond Granola

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  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 2h 35m


  • 1/3 cup honey
  • 2 cups almonds, roughly chopped
  • 1/2 cup roughly chopped, dried, sweetened cranberries
  • 1/3 cup almond meal*
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • optional: 1 tablespoon chia seeds


  1. Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhand. Set aside.
  2. In a large bowl, whisk together the honey, vanilla, almond butter, pumpkin puree, cinnamon, and pumpkin pie spice. Fold in the almonds, dried cranberries, and almond meal until combined.
  3. Transfer to the prepared baking pan and press very firmly. You want it packed extremely tight. Bake for 22-25 minutes. Remove from the oven and allow to cool completely in the pan on a wire rack for at least 1 hour, then transfer to the refrigerator to chill for at least 1 more hour. I typically leave it in for a few hours -- this allows the bars to firm up.
  4. Remove bars from the pan using the excess parchment overhand and cut into desired bars. Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.
  5. Make ahead: These bars are freezer friendly. After wrapping individually, place into a large ziplock bag and freeze for up to 3 months. Thaw before eating.

See more breakfast here.

Have you tried this 100% whole wheat, zero added sugar zucchini bread?

This moist and flavorful zucchini bread will knock your socks off. No butter, no oil, zero refined sugar and 100% whole wheat! Find it at!

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