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Cranberry, papaya and seed packed granola bars recipe

Cranberry, papaya and seed packed granola bars recipe

14 ratings

Crunchy nuts and seeds are combined with succulent cranberries and papaya for this delicious granola bar. It's the ultimate breakfast bar but, also makes a stellar snack at any time of the day. See method

  • Serves 12
  • 20 mins to prepare and 25 mins to cook, 1 hr to cool
  • 477 calories / serving


  • 175g unsalted butter
  • 140g (5oz) clear honey
  • 150g (5oz) Demerara sugar
  • 400g (14oz) porridge oats
  • 2 tsp ground cinnamon
  • 75g (3oz) roughly chopped pecans
  • 75g (3oz) raisins
  • 75g (3oz) dried cranberries
  • 75g (3oz) fresh cranberries, or extra dried cranberries
  • 75g (3oz) dried ready to eat papaya, roughly chopped
  • 75g (3oz) pumpkin seeds
  • 50g (2oz) sesame seeds

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    9g 44%
  • Sugars

    35g 39%
  • Salt

    0.5g 1%

of the reference intake
Carbohydrate 60.8g Protein 6.9g Fibre 5.4g


  1. Preheat the oven to gas 5, 190ºC, fan 170ºC. Line the base of a 9in square, deep tin with nonstick baking paper.
  2. Place the butter and honey into a large pan and melt over a moderate heat, then stir in the sugar. Bring to the boil then reduce the heat and simmer for 2 mins until the sugar has dissolved.
  3. Add all the oats, spice, fruit and seeds to the mixture and stir well to combine, taking care not to break up the fresh cranberries too much. Transfer to the prepared tin and level.
  4. Bake in the preheated oven for 15 mins until the edges are just beginning to brown. Allow to cool in the tin then run a sharp knife around the edges to loosen.
  5. Turn out as a whole slab once cold, then using a sharp knife cut into 12 squares.

Tip: If fresh cranberries are not available, extra dried cranberries can be used instead.

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