Morning Maple Cranberry Pecan Oat Bars

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Chewy cranberry pecan oat bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I’m in LOVE with these bars!

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!Morning Maple Cranberry Pecan Oat Bars

I love making bars for the easiest on-the-go snack. A few of my favorites are Chewy Pecan Raisin Chocolate Granola and Banana Split Bars.

I made these bars last week and I couldn’t wait to share them with you. I’ve been eating one every morning for breakfast (in fact I am having one now as I type this). These are by far, the best tasting bars I’ve ever had, they are chewy and have great texture, made with wholesome ingredients – one bar is a meal and it’s perfect to take on the go. They are also egg free, dairy free, vegan, and can be made gluten free if you use gf oats. Next time I make these, I plan on rolling them into smaller balls and turning them into healthy cookies instead.

The recipe is very slightly modified from the Power Hungry: Ultimate Energy Cookbook. Camilla really knows how to make great tasting breakfast bars, you may remember the banana split bars I made a few month back also from the same book.

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

You can use any type of mild flavored unsweetened nut butter, such as almond, cashew, or sunflower seed butter. Peanut butter would also work perfectly well in this recipe, but it can overwhelm the flavor of the maple syrup. Toasting the oats and pecans adds tremendous flavor, but if you are in a hurry, you can skip this step.

Once made, individually and tightly wrap the bars in plastic wrap. Store the bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

More Breakfast Pastries and Treats you might enjoy:

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!
Print WW Personal Points
5 from 3 votes
Did you make this recipe?

Maple Cranberry Morning Bars

228 Cals 5 Protein 27 Carbs 13 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 16 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

Ingredients

  • cooking spray
  • 2 cups old-fashioned or quick-cooking rolled oats, gluten-Free, if needed
  • 1/2 cup chopped pecans
  • 1 cup dried cranberries, chopped (by hand or in food processor)
  • 1/2 cup unsweetened plain almond milk, I used almond breeze
  • 1/2 cup multigrain hot cereal, use GF, if needed (I used Bobs Red Mill 10 Grain)
  • 1 cup natural, unsweetened almond butter
  • 1/2 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract

Instructions

  • Preheat oven to 350°F.
  • Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
  • Spread the oats and pecans on a large rimmed baking sheet.
  • Bake in the preheated oven for 6 to 8 minutes, shaking halfway through, until golden and fragrant.
  • Transfer to a large bowl; add the chopped cranberries.
  • Bring the milk to a boil in a small saucepan set over medium heat.
  • Stir in the multi-grain cereal and remove from the heat; let stand for 2 minutes.
  • Add the nut or seed butter, maple syrup, cinnamon, and salt.
  • Cook and stir the mixture over low heat for 6 to 7 minutes or until thickened; remove from the heat and stir in vanilla extract.
  • Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
  • Transfer the mixture to the prepared pan and flatten with the back of a measuring cup.
  • Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.
  • Cool completely. Refrigerate at least 1 hour or until firm.
  • Using the liner, lift the mixture from the pan and transfer to a cutting board.
  • Peel off the foil or parchment and cut into 16 bars.

Notes

Very slightly modified from the Power Hungry: Ultimate Energy Cookbook

Nutrition

Serving: 1bar, Calories: 228kcal, Carbohydrates: 27g, Protein: 5g, Fat: 13g, Saturated Fat: 1g, Sodium: 46mg, Fiber: 4g, Sugar: 12g
WW Points Plus: 6
Keywords: cranberry breakfast bars, cranberry oat bars, homemade granola bars, low calorie oatmeal bar, Morning Maple Cranberry Pecan Oat Bars

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75 comments

  1. Excellent flavor, easy to prepare. Going in my freezer for future morning snacks.

  2. Gina- All I can find as far as the Bob’s Red Mill 10 grain ingredient is one labeled as “hot cereal” It looks like it needs to be cooked. Is that the one?

  3. I have farina on hand. Would that be a sufficient ingredient in place of the multi grain cereal? BTW, I LOVE your recipes. They are so easy and taste so good. Who knew eating better could be so good?! 🙂 Thank you!

  4. Gina, I have been taking the almost similar bar in my breakfast and used Yemeni Sidr Honey as an ingredient. Would you recommend using honey?

  5. Currently as I type this, I am eating these delicious bars! It’s hard to even believe that this is healthy! Just wanted to ask though, mine came out pretty sticky. Is this normal or did I make a mistake in the recipe somehow? Thanks so much!

  6. what is multi grain hot cereal?

  7. Gina, Do y o think I could sub date butter for the almond butter??

  8. Allergic to oats – will oat bran work? Also, I think I can use quinoa flakes as my multi-grain hot cereal? And the end result (pix) look like coconut flakes might be good in these too! 🙂

  9. I was so excited when I gave my picky daughter a bite of the batter and she asked for seconds. Then I tasted it and now I am disappointed I have to share! Lol. I guess I will just have to make more! Thanks for the recipe!

  10. I made these over the weekend and they are WONDERFUL. I eat one with plan greek yogurt in the mornings and I am able to make it to lunch without a snack. I highly recommend trying this recipe!

  11. These have lasted up to 2 weeks for me in the fridge in a sealed container, individually wrapped. I've also made them with cherries, plums, and this newest batch is blueberries. Very versatile recipe. I love it! It's a great way to get oatmeal into my diet without having to eat it all gloppy and hot.

  12. For those not wanting to buy a box of hot cereal, I've made it a few times now and I used a mixture of ground flax seed, fine cornmeal (also sold as "grits"), and quinoa. Or find any cereal in the cupboard and if the grains are too large, give it a whirl in a food processor or magic bullet. The half a cup stated doesn't really add anything to the taste, I find, it's more to bind the rest of the ingredients together.

  13. Ok. I made this recipe on Friday. I only have 2 left! They were a HUGE hit! Delicious! Thank you so much!

  14. So happy this recipe can be made gluten free! I've been craving something like this. I can't wait to make them! Thank you!

  15. These look great as a healthy option to feed my daughter on rushed school days, but how long do they last in the refrigerator? Also, have you tried freezing them? Do they thaw ok or does it change the flavor/consistency? Thanks!!

  16. I make a similar breakfast bar but with pistachios and a teensy bit of almond extract!