I love this recipe because it requires no baking, uses wholesome pantry ingredients, and comes together in minutes. The combination of maple syrup, nuts, oats, and cranberries gives me the perfect balance of sweetness, chewiness, and crunch. I also appreciate that they store well, making them great for prepping ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups rolled oats 1 cup chopped nuts (almonds, walnuts, pecans) 1/2 cup dried cranberries 1/4 cup pumpkin seeds (optional) 1/2 cup pure maple syrup 1/4 cup coconut oil or butter 1/4 cup almond butter or peanut butter 1 tsp vanilla extract 1/2 tsp cinnamon Pinch of salt
Directions
I line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
In a small saucepan over low heat, I gently melt the maple syrup, coconut oil or butter, and almond or peanut butter until smooth. I remove it from the heat and stir in the vanilla, cinnamon, and salt.
In a large bowl, I combine the rolled oats, chopped nuts, dried cranberries, and pumpkin seeds.
I pour the warm maple mixture over the dry ingredients and stir until everything is evenly coated.
I press the mixture very firmly into the lined pan, using an extra piece of parchment and a flat cup to compact it well.
I refrigerate the mixture for 1–2 hours (or freeze for 25–30 minutes) until firm, then lift it out and cut it into squares.
I add 1–2 tablespoons chia seeds for extra structure and nutrition.
I mix in chopped dark chocolate or mini chocolate chips for a dessert-style square.
I use dried cherries or apricots instead of cranberries for a different fruity profile.
I add shredded coconut to make the bars slightly softer and more tropical.
I drizzle the chilled bars with melted chocolate before slicing for an indulgent finish.
storage/reheating
I store the squares in an airtight container in the refrigerator for up to 1 week. If I want to keep them longer, I freeze them for up to 2 months. They don’t require reheating; I simply let frozen squares sit at room temperature for a few minutes before eating.
FAQs
Can I make these squares gluten-free?
Yes, I just use certified gluten-free oats.
Can I substitute the maple syrup?
I can use honey, but it will make the bars slightly stickier and sweeter.
Why are my squares crumbly?
They usually need to be pressed more firmly, or chilled longer, so I make sure to compact them well.
Can I use a different nut butter?
Yes, I use any nut or seed butter, including cashew or sunflower seed butter.
Do these squares hold up in lunchboxes?
Yes, they travel well, especially if kept cool. I often pack them with an ice pack for best texture.
Conclusion
I love how these cranberry maple nut squares combine simple ingredients into a chewy, satisfying, no-bake snack. They’re easy to customize, great for meal prep, and always a hit when I want something wholesome yet delicious. This is a recipe I come back to again and again for effortless snacking and sharing.
These no-bake cranberry nut bars are chewy, cozy, and perfect for lunchboxes or snacks—made with oats, maple syrup, and your favorite nuts.
Author:Sarah
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:1 hour 15 minutes
Yield:16 squares
Category:Snack, No-Bake, Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups rolled oats
1 cup chopped nuts (almonds, walnuts, pecans)
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
1/2 cup pure maple syrup
1/4 cup coconut oil or butter
1/4 cup almond butter or peanut butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides.
In a small saucepan over low heat, melt the maple syrup, coconut oil (or butter), and almond or peanut butter. Stir until smooth, then remove from heat and mix in vanilla, cinnamon, and salt.
In a large mixing bowl, combine rolled oats, chopped nuts, dried cranberries, and pumpkin seeds (if using).
Pour the warm maple mixture over the dry ingredients. Stir thoroughly until everything is evenly coated.
Transfer the mixture into the prepared pan. Use parchment paper and the bottom of a flat cup to press it down very firmly into an even layer.
Chill in the refrigerator for 1–2 hours (or freeze for 25–30 minutes) until firm.
Lift from the pan using the parchment overhang and cut into 16 squares.
Notes
Use certified gluten-free oats if needed.
For extra binding power, mix in 1–2 tablespoons of chia seeds.
Sprinkle flaky sea salt on top before chilling for a bakery-style finish.
Store refrigerated in an airtight container for up to 1 week, or freeze for up to 2 months.
