Chewy Coconut Cranberry Granola Bars

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  • 2 cups rolled oats*, pulsed in the food processor a few times
  • 3/4 cup unsweetened coconut flakes
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 Tbsp. ground flax
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup creamy natural peanut butter or almond butter
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla
  • ½ cup chocolate chips to melt and spread on top (optional)

*Choose oats labeled gluten free to avoid gluten cross contamination common in most rolled oats.


  1.  Line a 9-inch square pan with parchment paper.
  2. In a large bowl combine oats, coconut, sunflower seeds, pumpkin seeds, flax and dried cranberries.
  3. In a medium saucepan over medium low heat, combine the molasses and peanut butter (or almond butter). Bring just to a simmer and remove from heat. Stir in vanilla and coconut oil.
  4. Pour molasses mixture over oats-seed mixture and stir until well combined.
  5. Scrape mixture into prepared pan, spread it evenly and press into pan as firmly as possible.
  6. Melt chocolate and spread on top. Refrigerate until firm.
  7. Cut into 16 bars. Store in a cool place.


Adapted from Ambitious Kitchen