Name: Cherry Almond Granola Bars
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rolled oats (old-fashioned); 1 cup whole or chopped almonds, toasted; 1 cup dried cherries, chopped; 1/2 cup almond butter (smooth); 1/3–1/2 cup honey or maple syrup; 2 tbsp coconut oil or neutral oil; 2 tbsp brown sugar (optional); 1 tsp vanilla extract; 1/2 tsp fine salt

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I love a snack that travels well, tastes fresh, and holds together without collapsing into crumbs. These Cherry Almond Granola Bars balance chewy oats, toasted almonds, and bright dried cherries for a snack that’s great with coffee, lunchboxes, or a hiking pocket. I’ve made them dozens of times and adjusted the binder and bake time to get reliably chewy, sliceable bars.

Why Make This Recipe

Chewy, nutty flavor with bright pops of dried cherry—great when you want a sweet snack that isn’t overly sugary.
Nutrient-dense: oats and almonds bring fiber and healthy fats for sustained energy.
Portable and convenient: they slice into bars that travel well for work, school, or hikes.
Make-ahead friendly: they keep well in the fridge or freezer for busy weeks.
Personal note: I love these because they pack like a treat but fuel a long morning; when I’m cycling, one bar keeps me satisfied until a full meal. For other bar inspiration try this chocolate-cherry bars delight.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes to toast)
Cook time: 18–22 minutes at 325°F (163°C)
Total time: about 45 minutes including cooling
Servings: 12 bars (8×8-inch pan)
Difficulty: Easy – straightforward mixing and pressing technique
Cooking method: Toast, mix warm binder into dry ingredients, bake briefly to set, chill and slice. See a different bar style here for contrast: baked lemon poppy seed bars.

My Experience Making This Recipe

The first batches were either too crumbly or rock-hard; dialing in the binder ratio—almond butter plus honey—and a short bake solved both problems. I also learned that toasting the oats and almonds first dramatically improves aroma and flavor depth.

How to Make Cherry Almond Granola Bars

You’ll toast oats and almonds at 325°F for about 8–10 minutes until fragrant, then warm almond butter, honey, and coconut oil so the mixture pours and coats evenly. Toss warm binder with oats, chopped almonds, dried cherries, a pinch of salt, and vanilla; press firmly into a parchment-lined 8×8 pan and bake 18–22 minutes until edges are just golden. Chill at least 1 hour (or refrigerate 20–30 minutes) before slicing so the bars hold their shape.

Core ingredients and approximate amounts (tested):

2 cups rolled oats (old-fashioned)
1 cup whole or chopped almonds, toasted
1 cup dried cherries, chopped (or freeze-dried for chewier bars)
1/2 cup almond butter (smooth)
1/3–1/2 cup honey or maple syrup (use 1/2 cup for chewier bars)
2 tbsp coconut oil or neutral oil
2 tbsp brown sugar (optional, for deeper caramel notes)
1 tsp vanilla extract, 1/2 tsp fine salt
Press firmly and bake at 325°F (163°C) for 18–22 minutes; cool completely before cutting.

Expert Tips for Success

Toast dry ingredients: I always toast oats and almonds on a rimmed baking sheet at 325°F for 8–10 minutes; it unlocks nutty flavor and reduces raw graininess. Also see how dried fruit changes texture in this cherry cheesecake note.
Warm your binder: gently heat almond butter, honey, and coconut oil until pourable (about 100–110°F); this ensures even coating without overheating oils.
Press very firmly: use a small spatula and the bottom of a measuring cup to compact the mixture; dense packing prevents crumbly bars.
Use parchment and chill: line the pan with parchment overhang so you can lift the slab out to slice after chilling—this preserves clean edges.
Measure by weight if possible: 2 cups oats ≈ 180 g; weighing reduces batch variability.

How to Serve Cherry Almond Granola Bars

Pack as a quick breakfast with a yogurt and fresh fruit on the side.
Slice thin for a coffee break treat or thicker for hiking fuel.
Serve on a small platter with a scattering of sliced almonds and a few extra dried cherries for a pretty presentation at brunch.
Pair with warm tea or a latte for a cozy snack plate.

Storage and Reheating Guide

Short-term: Store in an airtight container at room temperature for up to 4 days. Use wax paper between layers to prevent sticking.
Refrigerate: For firmer bars and longer life, refrigerate up to 2 weeks.
Freeze: Wrap bars individually or stack with parchment in a freezer-safe container for up to 3 months. Thaw at room temperature or in the fridge overnight.
Reheat: Warm gently in a 300°F (150°C) oven for 5–8 minutes to renew chewiness, or microwave a single bar 10–15 seconds for a softer bite.

Recipe Variations

Gluten-free: Use certified gluten-free rolled oats to keep the recipe safe for celiac diets.
Vegan: Replace honey with 1/2 cup maple syrup and increase almond butter slightly to 2/3 cup for binding.
Nut-free: Swap almond butter for sunflower seed butter and use pumpkin seeds in place of almonds.
Chocolate-cherry: Fold in 1/3 cup dark chocolate chips after baking and cooling slightly so they melt into the top—this pairs well with fruit-focused treats like cherry cheesecake bites.

Nutritional Highlights

Good source of fiber from oats and cherries, which helps with satiety.
Almonds provide monounsaturated fats and vitamin E for heart-healthy benefits.
Allergen note: Contains tree nuts (almonds); swap for seed butter to avoid nut allergens. Portion guidance: treat as a snack—one bar (~1/12 of pan) is reasonable for 200–300 kcal depending on exact ingredients.

Troubleshooting Common Issues

Bars are too crumbly: Press mixture more firmly and increase binder slightly (add an extra tablespoon or two of almond butter or honey). Also ensure you cool completely before cutting.
Bars are too hard: You likely overbaked; reduce oven time by 2–4 minutes or remove when edges are just set. Adding a touch more honey or almond butter softens texture.
Sticks to pan: Always use parchment with overhang and grease lightly if needed; chill the slab before lifting to reduce sticking.

Frequently Asked Questions

Can I make these without baking?
Yes. Combine toasted oats, toasted nuts, and dried cherries with warmed almond butter and honey, press firmly into a pan, and chill 2–3 hours until set. No-bake bars are chewier but need good pressing and chilling to hold shape.
How do I get chewier bars instead of crunchy ones?
Use slightly more liquid binder (closer to 1/2 cup honey/maple and 1/2 cup almond butter) and shorten bake time so bars set but don’t dry out. Cooling in the fridge helps them firm while staying chewy.
Can I use fresh cherries?
Fresh cherries contain too much moisture and will make the bars soggy. Use dried cherries, chopped, or freeze-dried cherries for a chewier, less moist texture.
How do I store bars for school lunches so they don’t get sticky?
Wrap bars individually in parchment and store in an airtight container in the fridge; they’ll stay firm and won’t stick together. For room-temperature lunches, keep them in an insulated lunchbox with an ice pack.

Conclusion

If you’d like another tested approach or a slightly different texture, check the original inspiration and step-by-step photos at Cherry Almond Granola Bars – Minimalist Baker Recipes.

Cherry Almond Granola Bars