Ingredients
- 1 cup almonds, roughly chopped
- ½ cup old-fashioned oats
- ¼ cup dried cranberries
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
- Toast the almonds and oats (optional):
For extra flavor, place the chopped almonds and oats in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Let cool completely. - Combine:
Add the almonds, oats, and dried cranberries to a bowl and mix well. - Add the binder:
Warm the honey gently for a few seconds so it becomes easier to mix. Stir in the vanilla, then pour over the dry ingredients. - Mix thoroughly:
Stir until everything is evenly coated and the mixture holds together when pressed. - Press into a pan:
Line a small loaf pan or container with parchment paper. Transfer the mixture and press it down very firmly into an even layer. - Chill:
Refrigerate for 1–2 hours, or until firm. - Cut and serve:
Lift out using the parchment paper and cut into bars or bite-size squares.
Storage
Keep refrigerated in an airtight container for up to 1 week. For hiking or road trips, pack the chilled bars individually.
Tip: If the mixture seems too crumbly, add another 1 tablespoon of honey and press it down firmly before chilling.
