Imperial Sugar
Dixie Crystals

Cranberry Almond Granola Bar


  • 5 1/2 cups old fashioned oats
  • 1 1/2 cups slivered almonds (bulk section grocery store)
  • 1/2 cup (1 stick) butter
  • 2/3 cup honey
  • 2/3 cup Dixie Crystals Light Brown Sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened coconut flakes
  • 1 cup dried cranberries, any flavor


  1. Preheat the oven to 350°F.
  2. Line a 13 x 9 inch pan with plastic food film and set aside.
  3. Scatter oats evenly onto two cookie sheets and place in oven for 12 minutes tossing oats a few times while toasting.
  4. Scatter almonds on another baking pan and place in the oven until light golden, about 10 minutes.
  5. In a pan large enough to hold all ingredients combine butter, honey, brown sugar and salt. Stir to a boil and remove from heat. Stir a few more minutes until sugar is well dissolved.
  6. Add vanilla extract, coconut flakes, dried cranberries, toasted oats and almonds. Stir to combine.
  7. Transfer mixture into prepared pan. Cover with additional plastic food wrap and press very hard onto the surface to firmly pack the mixture. This is a vital step to ensure that the granola bars will not fall apart. (You may want to stand on your toes and have your torso weight help with pressing.)
  8. Place pan in refrigerator for 2 hours before cutting.
  9. Lift granola bars out of pan and cut in desired size. Wrap each or a few together in plastic food wrap. Cranberry Almond Granola Bars will last at least a week.
Dixie Crystals Insight

This same recipe base can be used to make Apricot Hazelnut Granola Bars and Chocolate Peanut Butter Granola Bars.