Chewy Cranberry Orange Granola Bars

These homemade thick & chewy cranberry orange granola bars are the perfect snack! Easy to make, plenty sturdy and freezer friendly, they’re an awesome grab & go option. Dairy free, gluten free and vegetarian.

A white plate with a Cranberry Orange Granola Bar with tea and more granola bars in the background.

Today we talk these homemade thick & chewy cranberry orange granola bars!

And oooo baby are they good. So snack-able, so fun for fall. (Or, really, anytime of the year.)

They’re packed to the brim with rolled oats, warm spices, almond butter, cranberries and pecans, making for the most delicious simple snack.

And did I mention that they’re also totally sturdy & FREEZER-FRIENDLY? And also happen to be gluten free, dairy free and include a vegan option?

Yep, we’re so winning on all fronts.

A cutting board with Cranberry Granola Bars sliced up and a knife to the side.

Tips & Tricks For These Cranberry Granola Bars

  1. Please, please, please stick with the brown rice syrup that is listed in the recipe. I have been working on perfecting these bars for well over a year now and the key really is the brown rice syrup. It makes the bars just so nice and sturdy. Trust me, I have tried with all honey and / or maple syrup and they just don’t turn out as well. Okay? Okay.
  2. Now that we have that out of the way, let’s talk options! To keep these bars vegan, just use extra brown rice syrup in place of the two tablespoons honey. I like the little bit of different flavor from the honey but they are still wonderful with all brown rice syrup.
  3. Be sure to use certified gluten free oats and oat bran if needed for your diet.
  4. Let’s chat mix-ins. You can absolutely use something else other than the dried cranberries and pecans. BUT. Be sure to use the same total amount. If you start messing with the ratio of wet to dry ingredients, it will throw off the recipe.
  5. I mention this down below, but you can store these bars either at room temp or in the fridge. They do last much longer in the fridge. Plus, I personally think they taste even better when cold (and they get even sturdier this way).
  6. If you are freezing the granola bars – I like to wrap individual bars tightly in plastic wrap and then pop in a freezer-safe plastic bag. When you are ready to enjoy, just move however many bars you would like to the fridge to thaw out.

Several sliced Cranberry Granola Bars on a cutting board with a cup of tea.

Additional Snack Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Homemade thick & chewy cranberry orange granola bars! Easy, sturdy and freezer-friendly, they are a perfect grab & go snack or breakfast!

Chewy Cranberry Orange Granola Bars

Yield: 16 (2x2 inch) bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These homemade thick & chewy cranberry orange granola bars are the perfect snack! Easy to make, plenty sturdy and freezer friendly, they’re an awesome grab & go option. Dairy free, gluten free and vegetarian.


  • 1 ½ cups old-fashioned rolled oats
  • ½ cup oat bran
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup dried cranberries
  • 1 cup raw pecan halves, chopped
  • ¼ cup melted coconut oil*
  • ¼ cup creamy almond butter
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest (from 1 large orange)
  • 2 tablespoons honey
  • ½ cup brown rice syrup


  1. Preheat the oven to 325ºF. Line an 8x8 inch baking pan with parchment paper (cutting a big enough piece so that it hangs over on two sides). Lightly mist with nonstick or olive oil spray. Set aside.
  2. In a large bowl, mix together the oats, oat bran, cinnamon, salt, cranberries and pecans until well combined.
  3. In a medium bowl, mix together the coconut oil, almond butter, vanilla, orange zest, honey and brown rice syrup until well combined.
  4. Pour into the bowl with the dry ingredients and mix until well combined and everything is evenly moistened (it will be a very thick mixture!). Dump the mixture into the prepared baking pan and press firmly into an even layer.
  5. Bake for about 30 minutes, until lightly browned. Remove from the oven and set the pan on a wire rack to cool completely.
  6. Once completely cool, use the parchment overhang to lift from the pan. Use a sharp knife to cut into squares.
  7. Store at room temperature or in the refrigerator in an airtight container (they will keep longer in the fridge). I personally like to wrap the individual bars in plastic wrap - perfect for grab and go!


*Melt the coconut oil first then measure out the correct amount, otherwise you may use too much.

Feel free to cut these however large you like. If you cut them into rectangles, you’ll get about 8 large bars. Also, please be sure to wait until they are completely cool before cutting.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 38mgCarbohydrates: 21gFiber: 3gSugar: 10gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.