Why You’ll Love This Recipe
I love this recipe because it’s simple, energizing, and doesn’t require any fancy tools or baking. The mix of textures—chewy, crunchy, and slightly sticky—makes every bite satisfying. These squares are great for meal prepping, lunchboxes, or just having something nutritious and tasty ready to go in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups rolled oats
1 cup almonds, chopped
½ cup dried cranberries, chopped
½ cup almond butter
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Directions
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I line an 8×8-inch baking dish with parchment paper for easy removal.
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In a large bowl, I combine the rolled oats, chopped almonds, and dried cranberries.
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In a small saucepan over low heat, I warm the almond butter and honey (or maple syrup) until smooth and pourable.
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I stir in the vanilla extract and pinch of salt, then pour the mixture over the dry ingredients.
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I mix everything thoroughly until the oats and nuts are evenly coated.
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I press the mixture firmly into the prepared pan, smoothing the top with the back of a spoon.
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I refrigerate the mixture for at least 1–2 hours, or until firm enough to slice.
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Once set, I cut into squares and store in the fridge until ready to enjoy.
Servings And Timing
This recipe makes about 10 to 12 squares. It takes around 10 minutes to prep, plus 1 to 2 hours of chilling, so the total time is about 1 hour and 15 minutes.
Variations
Sometimes I swap almonds for pecans or walnuts, or add a tablespoon of flaxseeds or chia seeds for extra fiber. I’ve mixed in mini chocolate chips or shredded coconut for a sweeter twist. When I want a boost of spice, I sprinkle in some cinnamon or cardamom.
Storage/Reheating
I store these energy squares in an airtight container in the fridge for up to one week. They also freeze well—just separate layers with parchment paper and thaw in the fridge before serving. No reheating needed.
FAQs
Can I Use Quick Oats Instead Of Rolled Oats?
Yes, I can use quick oats for a softer texture. I prefer rolled oats for more chew, but both work well.
Are These Vegan?
They can be! I just use maple syrup instead of honey to keep them 100% plant-based.
Can I Make These Nut-Free?
Yes. I replace the almonds with sunflower seeds and use sunflower seed butter in place of almond butter.
What If My Mixture Is Too Dry?
I add a little more warmed honey or almond butter, one tablespoon at a time, until everything sticks together nicely.
Do I Have To Chill Them Before Slicing?
Yes. Chilling helps them set and makes slicing much easier without crumbling.
Conclusion
These Cranberry Almond Energy Squares are an easy, nutritious snack I keep coming back to. They’re simple, naturally sweetened, and full of feel-good ingredients. Whether I’m packing them for a busy day or reaching for a quick bite at home, they always hit the spot.
PrintCranberry Almond Energy Squares
These no-bake energy squares are chewy, nutty, and naturally sweetened—perfect for a quick snack or healthy breakfast on the go.
- Prep Time: 10 minutes
- Total Time: ~1 hour 10 minutes
- Yield: 12 squares
- Category: Snack / Energy Bars
- Method: No-Bake
- Cuisine: American / Health-Inspired
- Diet: Gluten Free
Ingredients
1 ½ cups rolled oats
1 cup almonds, chopped
½ cup dried cranberries, chopped
½ cup almond butter
⅓ cup honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt
Instructions
Combine Dry Ingredients:
In a large mixing bowl, stir together rolled oats, chopped almonds, dried cranberries, and salt.
Warm Wet Ingredients:
In a small saucepan over low heat, gently warm almond butter and honey (or maple syrup) until smooth and pourable.
Remove from heat and stir in vanilla extract.
Mix Together:
Pour the warm almond butter mixture over the dry ingredients.
Stir until everything is evenly coated and sticks together.
Press into Pan:
Line an 8×8-inch baking dish with parchment paper.
Press the mixture firmly and evenly into the dish.
Chill and Set:
Refrigerate for 1–2 hours, or until firm.
Slice & Serve:
Cut into squares and enjoy as a snack or on-the-go breakfast.
Notes
Nut-Free Option: Swap almonds and almond butter with sunflower seeds and sunflower seed butter.
Flavor Boost: Add a sprinkle of cinnamon or orange zest for extra flavor.
Storage:
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months.
