Cherry Almond Granola Bars

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Stack of cherry almond homemade granola bars

Looking for a lazy morning breakfast or on-the-go snack? These cherry almond granola bars are just the thing.

Nutritious oats, seeds, and flaked almonds are mixed with dates and tart dried cherries and coated in an almond-maple mixture.

The result is a perfectly sweet, chewy, wholesome bar of goodness with a hint of tartness that’s perfect for a light snack or healthier dessert. Throw them in your bag, give them to your kids, or keep a few in your freezer for when hunger strikes. Let us show you how it’s done!

Almond, dried cherries, oats, vanilla, coconut oil, salt, maple syrup, nut butter, seeds, and dates

Granola Bar Ingredients

Just 9 ingredients (all pantry staples!) are required for these delicious, wholesome bars. And here’s why we included them:

  • Oats – for whole grains and a fiber boost
  • Almonds – for crunch, protein, magnesium, selenium, vitamin E, and other health benefits
  • Dates – for a sweet, sticky binder and boost of vitamins and minerals
  • Dried tart cherries – for a tart-sweet combo, antioxidant boost, and more binding
  • Seeds – for crunch, an omega boost, and other health benefits
  • Maple syrup – for additional sweetness and stickiness
  • Almond butter – for a creamy component that helps hold the bars together
  • Coconut oil – to add richness and make the bars soft and pliable
  • Sea salt – for added flavor
Bowl with dried fruit, nut butter, oats, and seeds

To make these bars, dates and dried tart cherries take a swirl in the food processor to create a sticky base. Then they’re mixed with toasted oats and almonds and your favorite seeds.

Bowl of granola bar batter topped with extra dried cherries

Next we add a warmed mixture of maple syrup, almond butter, and coconut oil to create a consistency perfect for pressing into bars. Salt and optional vanilla infuse the mixture with even more flavor.

Using a glass to press no-bake granola bars into a pan

Once pressed into a pan, they take a quick chill in the freezer before being ready to slice into snack-able bars.

Sliced cherry almond granola bars on a piece of parchment paper

We hope you LOVE these granola bars. They’re:

& SO delicious!

Enjoy as a snack, dessert, or on-the-go breakfast!

More Granola Bar Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a healthy homemade granola bar from a plate

Cherry Almond Granola Bars

Easy, chewy granola bars naturally sweetened with maple syrup and dates and studded with seeds, flaked almonds, and tart cherries. Just 9 ingredients required!
Author Minimalist Baker
Sliced cherry almond granola bars
4.91 from 22 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 (Bars)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Months
Does it keep? 2 Weeks


  • 1 ½ cups rolled oats (gluten-free for GF eaters)
  • 3/4 cup slivered almonds (or chopped raw almonds)
  • 2/3 cup packed pitted dates, measured after pitting (deglet noor or medjool // ~7-8 large medjool dates as the original recipe is written)
  • 1/3 cup packed dried tart cherries (unsweetened if possible, or sub other tart dried fruit // plus more for topping)
  • 1/4 cup seeds of choice (we love flax, hemp, sesame, and chia)
  • 1/4 cup maple syrup (or honey if not vegan)
  • 1/4 cup creamy salted natural almond butter (just almonds + salt)
  • 1 Tbsp coconut oil
  • 1 healthy pinch sea salt
  • 1 tsp vanilla extract (optional)


  • Heat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
  • Add your oats and almonds to a bare baking sheet and bake for 10-12 minutes or until slightly golden brown.
  • Add dates and dried fruit to a food processor and mix until small bits remain or a ball forms — ~20 seconds. It should be quite tacky / sticky.
  • Add the toasted oats and almonds to a large mixing bowl along with the date-fruit mixture and the seeds. Set aside.
  • In a small saucepan over low heat, warm maple syrup, almond butter, and oil, stirring until creamy and smooth. Then remove from heat, add a pinch of salt and vanilla (optional), and stir again to combine.
  • Pour into the large mixing bowl and then mix, breaking up the date-fruit mixture to disperse throughout (option to add 1 more handful of dried cherries to the mix). Use a spoon or your hands to mix thoroughly. It should be very tacky and hold its shape when squeezed between two fingers. If too dry or crumbly, add a bit more maple syrup and/or almond butter and continue mixing.
  • Transfer to the prepared 8×8-inch dish and use a wooden spoon or your hands to disperse into an even layer. Cover with parchment and press down with something flat, such as a drinking glass, to get the mixture packed really tightly. This will prevent the bars from being crumbly. Chill in the freezer for 15-20 minutes to harden.
  • Remove bars from dish and chop into 12 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. They travel fine if taking on-the-go, though they keep their shape best right out of the freezer or refrigerator.



*Nutrition information is a rough estimate calculated with tart cherries and almond butter and without optional ingredients.
*Prep time includes cooling.

Nutrition (1 of 12 servings)

Serving: 1 bar Calories: 204 Carbohydrates: 25.6 g Protein: 5 g Fat: 10 g Saturated Fat: 1.6 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 21 mg Potassium: 265 mg Fiber: 3.7 g Sugar: 14.4 g Vitamin A: 101 IU Vitamin C: 0.6 mg Calcium: 58.6 mg Iron: 1.2 mg

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My Rating:

  1. Lesley says

    First time with this recipe, but I’ll make it again! I mixed in a Tablespoon of vegan butter and some maple sugar to the oats/almonds before putting them in the oven. Used currants instead of cherries. Added chocolate chips. The consistency is perfect, but I think I overdid the sweetness. I’m now treating it more like a dessert, and everyone is happy.

  2. Tracy says

    Another incredible recipe crafted by you! Love the texture of these, the crunch of the sliced almonds and oats and the tartness that the cherries give are just perfect! I added mini chocolate chips because I couldn’t not.🍒🍫

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you for your kind words and lovely review, Tracy! Chocolate chips sound AMAZING! xoxo

  3. Hannah Kramer says

    These look soooo good. I’m trying to pay attention to my sugar intake. Wondering if the 14 grams of sugar per serving is all added sugar…or what portion is added sugar?!

    Thanks! Really love your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, We’re so glad you enjoy our recipes! The sugar content comes from the dates, dried cherries (if sweetened), and maple syrup. Hope that helps!

  4. Emily says

    Hi! Is there anything you’d suggest using instead of the coconut oil please? I really struggle with the taste of it even when it’s super subtle.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! If you use refined coconut oil the coconut flavor is completely removed!

  5. Nicole says

    Wow I adore these! I used peanut butter instead of almond butter and didn’t find it overpowered, and creamed honey instead of maple syrup (added a little extra coconut oil to help thin the mixture slightly). Will def make these again and double the recipe next time.

  6. Jena says

    This recipe looks delicious! Do you think this would still work by adding a scoop of vanilla protein powder? If so, at what step? Would appreciate any insight :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jena, we haven’t tried it but it could work. We’d add it in step 4 with the oats and almonds. If the final mixture is too dry, you might add a touch more almond butter or coconut oil. Let us know how it goes!

  7. Amy says

    this came out delicious even they didn’t hold very well but still tasted great! I left out oil and maple syrup. toasted oat and seasame seeds and pine nuts. I used nuttzo instead of almond butter because that what I have. I probably used 1/4 cup of date paste (didn’t measure it) with some sweetened and unsweetened cherries. Thank you for another great recipe! have been thinking about it and finally did.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Su, we’re not sure if these will turn out well without oats, but if you want to try it, maybe more nuts and seeds? Hope that helps!

  8. Jessica says

    I have made this recipe several times and it always turns out great and the bars actually hold together.

      • Yasmin says


        I love the bars! Can you advise something else to replace the maple syrups? I want to try them without any additional sugar

  9. Jessie says

    This was awesome! We didn’t use the seeds or almonds so we didn’t need as many dates. We also used peanut butter which worked great too. Eventually we will add in the different ingredients when we feel like our picky eaters can handle it!

  10. Julie says

    Delicious. I didn’t add any additional dried cherries, we like things on the less sweet side. I used a blend of seeds, gives it a nice crunch. I am generally favor crunchy over soft granola bars, but between the toasted oats & almonds, plus the seeds, gives it a great texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yasmin, we did try a baked version but found they were more crumbly and didn’t hold together as well. If you want to try it, we’d suggest reducing the dates and increasing the coconut oil to help with texture.

  11. Mountain Lady says

    I have made at least a half dozen granola bar recipes. This one is perfect for my family. My husband loves almonds, I love cherries. I don’t like changing ingredients if I can help it but my husband wasn’t so sure about the dates in this so I added a Tbs of orange juice concentrate when processing the dates. I also added a Tbs to the chia seeds I used. I live at 8500 ft and almost all recipes I make have to be altered. In this case, the overall recipe needed a little extra moisture. These are just perfect this way. I couldn’t be more pleased after all my failed attempts. Thank you so much for this wonderful recipe. I plan to offer these to my friends when hiking this summer!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad to hear you both enjoy these bars! Thank you for sharing!

  12. Rachel says

    These were delicious! I definitely recommend this recipe. I cut them up into ~12 squares, individually wrapped them, and put them in the freezer. They’ve been working great for afternoon snacks and I plan to make them again for a camping trip! Thanks for the recipe :)

  13. Tracey says

    These are absolutely FANTASTIC! Easy to make, hard to stop eating them! Question…how much almond extract would you recommend if I tried that instead of vanilla? Love, love the vanilla but curious if it would be as tasty with the almond extract.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Tracey! Maybe try starting with half as much as the vanilla? Let us know if you try it!

  14. Ilena says

    This recipe is now my new favorite!! But every recipe I tried here has become my new favorite!! So what’s next? :-)

  15. Yvonne Vitosky says

    Very tasty! I particularly like the firmness of the chilled bars. They don’t crumble like others I’ve tried.

  16. Lauren says

    These were so delicious! I intended to make them for my kids, but they are so much better than packaged granola bars, that they will end up being a snack or breakfast for all of us. They were just sweet enough and the cherries added a really nice tart kick. They also came together quicker than I was anticipating. Thanks for another great recipe!

  17. Nesrine Boutar says

    Looks great and delecious!! gonna try this out definetely !! cuz i am a fan of dates + they are a source of many vitemins and minerals , actually i am starting a diet and this would help me a lot thank you !!

    Just a question could i replace Almond with Pinuts ?? and could i add sesame ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried with those modifications, but they might work. The only thing is peanuts may overpower the other flavors. Let us know if you try it!

  18. Paige says

    Just made these last night and they are amazing!! I used cranberries instead of cherries and they turned out great. Definitely a new staple for me!!

  19. Yvonne Vitosky says

    This recipe gets a 10 from our household–there are two of us, and, ya know, two 5″s!!! My husband actually asked me, “Where’d ya get this recipe?”and said he could “plow through all of them!” Wow. Immediately, the roasted oats are so flavorful, and the mixture of dates and tart cherries with a little maple sugar goodness–yup! This one’s definitely gonna be a go-to! Thank you so much :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy them, Yvonne! Thanks so much for the lovely review! xo

  20. Loren says

    These are great! I used unsweetened applesauce instead of honey or maple syrup; the dates are already so sweet. I also left out the oil.

  21. Zofia says

    These look great! Would they work without the maple syrup? I think the dates would make them sweet enough for me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, but perhaps reduce the oats a little or the mixture may be too dry to hold together. OR increase dates!

  22. Helen says

    Wonderful! I (of course) had almost none of the ingredients needed for this but really wanted to try it out so I made several modifications with what I had on hand. Used apricots instead of dates, cashew butter instead of almond, sunflower seeds, and a mix of dried mango, golden raisins, and coconut chips instead of cherries. Added a little cinnamon and ginger, too. The apricots weren’t as sticky as dates would’ve been, but they worked well enough for me! Thank you for this straightforward and versatile recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Helen. Love your modifications too! Thanks so much for sharing! xo

  23. Jennie says

    I ran out of brown rice syrup and since I’m moving soon haven’t bothered to buy any more, but I missed making my own Glo-Bars. As soon as I saw this today I knew I was going to make it! I used some leftover Armenian cherry fruit leather instead of dried cherries and holy cannoli, this is delicious!!! It also holds up a little better than my usual Glo-Bars. It was maybe just a touch sweet for me, so next time I’ll add a little more salt. Definitely my new go-to Granola bar when I’m out of rice syrup!

  24. Ciera says

    Delicious recipe! The creamy sweetness of the almond butter mix really balances the tart cherries. For the seeds I used a combination of sesame, chia and pumpkin seeds but followed the rest of the ingredients and measurements as written. In the future I would make 1.5 batch because I liked my granola bars to be a little thicker. My bars were hardly thicker than a centimeter in my 8×8 pan. Will definitely be making this again!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps use all dried tart cherries in place of dates, then add more maple syrup to taste as needed or they’ll be more tart?