Cranberry Nature Bars

by tgiffitness on April 2, 2013

Post image for Cranberry Nature Bars

I was going to call this recipe a cranberry granola bar, but then I realized that there wasn’t any granola in it. So nature bar it is!

My husband and I were looking for a quick, portable snack to take with us on our trip a few weeks ago, and decided that a box of “granola” bars would be perfect. All of the ingredients in the bars were great. Lots of nuts, seeds, no fillers or refined sugars. They tasted pretty good as well. I was really impressed by how fresh they were. What I wasn’t impressed with was the price, so I decided to make my own nature bar recipe. When its this easy, there’s really no reason to buy anything prepackaged.

These Nature bars are filled with tons of nutrient dense nuts and seeds, and are sure to satisfy your hunger! Have one for breakfast, or as an afternoon snack.

Click here to print the recipe


  • 1/2 cup raw, unsalted almonds
  • 1/4 cup raw, unsalted peanuts
  • 1/4 cup raw, unsalted cashews
  • 1/4 raw, hulled, unsalted pumpkin seeds
  • 1/4 cup hulled, unsalted sunflower seeds
  • 1/4 cup hemp hearts
  • 1/2 cup dried cranberries
  • 2 tbs milled flax seed
  • 1 cup brown crispy rice
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice


  • Preheat your oven to 350º F
  • Place 1/2 cup almonds in your food processor. Pulse a couple times to break the almonds into smaller pieces.
  • Add the peanuts and cashews to the food processor and pulse a few more times. (You are not looking to blend the nuts into flour. It is okay to have fairly large pieces, the honey and maple syrup will hold everything together.)
  • Add the nuts and the rest of the dry ingredients to a large mixing bowl and combine well.
  • Pour the honey and maple syrup into a small sauce pan and heat on low to medium heat. When the mixture becomes a thinner, runnier consistency, pour it over the nuts and seeds and mix well.
  • Line a baking dish with parchment paper. For thinner bars, use a 9” x 13” backing dish. For thicker bars, use an 8” x 10” dish. I used a 9” x 13”.
  • Press the sticky mixture into the baking dish and place in the oven for approximately 25 minutes.
  • Remove the nature bars from the oven and allow them to cool completely.
  • Use a sharp knife to cut the nut bars into approximately 15 equal pieces.


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{ 2 comments… read them below or add one }

Lindsay April 3, 2013 at 12:27 pm

These look delicious! How long did they stay good for? did they go stale?
I really like KIND bars, but I find they go hard pretty quickly. were these ones chewy?


Heather April 3, 2013 at 12:57 pm

Hey Lindsday,

I made them about a week ago and I still have a few left. They haven’t gone stale yet and the crispy rice is still crispy. I’ve been keeping them in a ziplock bag, which is probably better than using a glass or plastic container. That way you can squeeze all of the extra air out of the bag as you eat them. If you want to make sure that they don’t become too hard after baking, try baking them for 20 minutes instead of 25. You can also break the nuts into smaller pieces if you are finding them hard to chew.



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