5 from 1 vote
Cranberry Almond Protien Bar
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Healthy Nut bar... copycat

Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry nut breakfast bar
Servings: 12
Calories: 170 kcal
Author: Inspired by Sally's Baking Addiction recipe
Ingredients
  • 1/4 cup Raw Almonds to make Almond Meal, instructions below
  • 1 1/3 cup Raw Almonds roughly chopped
  • 1/3 cup Sunflower Seeds salted
  • 1/3 cup Honey
  • 1 Tablespoon Olive Oil substitution ok- see notes
  • 1.5 teaspoon Vanilla
  • .5 teaspoon Orange Oil optional, adds a bright taste to the bars
  • 2/3 cup dried cranberries roughly chopped
Instructions
  1. Preheat oven to 325º.
  2. Prepare 8X8 baking dish by lining it with parchment paper. You will eventually use the paper to lift the bars out evenly from the pan once finished baking so leave long pieces up over the edge of the pan to use as a handle later. (see notes about different sized pans)
  3. Place 1/4 cup of Raw Almonds in a Cuisinart Food Processor. Pulse for 2-3 minutes until mixture looks mealy, kind of like a steel cut oatmeal. You can still see that it is a nut, and its not a powder like flour.
  4. Set aside.
  5. Place the Roughly chopped Almonds (1 1/3 cup) and Salted Sunflower Seeds in a mixing bowl,
  6. Mix thoroughly.
  7. Add 1/3 cup Honey and 1 tablespoon olive oil to bowl and Mix these items completely.
  8. Then add vanilla and Orange Oil, mix well. ( Orange Oil---See notes)
  9. Lastly add the chopped dried cranberries and mix thoroughly. (adding the cranberries last doesn't allow for them to absorb all of the honey and oil and preserves the bold cranberry taste.)
  10. Press mixture into the bottom of your pan and tamp it down firmly.
  11. Bake at 325º for 15 minutes or until bars are set and lightly toasted.
  12. Let cool in pan for 15 minutes.
  13. Then remove bars from the pan using the parchment paper edges.
  14. Let cool completely.
  15. Cut into desired shapes and wrap in plastic or parchment for storage.
  16. I store them in the fridge so they stay fresher longer, but honestly I've never had them last in our house for more than a week.
Recipe Notes

1. I have an 8X8 pan, but Ive also done these in a 9X13 pan. It changes the thickness, so just watch them as they are baking so they don't over crisp. You want to have them remain somewhat chewy!
2. I use Olive oil or coconut oil depending on what I have. Any cooking oil such as canola, vegetable or corn oil would work. Just make sure it's a mild tasting oil. I wouldn't sub sesame oil, or a kalimata olive oil for example because that would be adding a very strong taste to your bars.
3. I love a brightness to my bars, so I added a drop of orange oil. If you don't have it it is still just as yummy. You can also use those amazing orange flavored dried cranberries if you have a Trader Joe's nearby. They add the same brightness.

 

This recipe is adapted from about 15 different people on Pinterest and a recipe on Better Homes and gardens!