Strawberry Granola Bars

  • Author: Patty Woodland
  • Yield: 2 dozen 1x
  • Category: dessert



  • For the Granola:
  • 4 TBS unsalted Butter
  • 1/4 cup honey
  • 1/2 packed brown sugar
  • 2 TBS water
  • 3 cups old fashioned rolled oats
  • 2/3 cups cashew nuts
  • 1/2 cup toasted pumpkin seeds
  • For the Shortbread Base:
  • 1/2 cup chopped almonds, toasted
  • 2 cups all purpose flour
  • 3/4 cup confectioner’s sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold, unsalted butter cut into pieces
  • 1 large egg and 1 large egg yolk
  • 3/4 tsp pure vanilla extract
  • 1 1/2 cups strawberry jam
  • cooking spray


  1. Make the Granola:
  2. Preheat the oven to 325°
  3. Melt butter and honey over low heat in a small saucepan.
  4. Add brown sugar and stir until dissolved.
  5. Add water
  6. Stir together in a large bowl; the oats, cashews and pumpkin seeds.
  7. Add the butter mixture and stir well to combine.
  8. Spread on a large, rimmed baking sheet and bake in the preheated oven for 25 – 30 minutes stirring frequently. I pulled it out at 10 minute intervals and it worked very well.
  9. Let cool completely and store in an airtight container.
  10. Make the Shortbread base:
  11. Preheat the oven to 350°
  12. Line a 13 x 9″ pan with parchment and spray the parchment with cooking spray.
  13. Toast the almonds. Put them in a food processor with the metal blade and process them until they are finely ground.
  14. Add the flour, confectioner’s sugar, baking powder and salt. Pulse to combine.
  15. Add the pieces of butter. Pulse until you have course meal.
  16. Mix the egg, egg yolk and vanilla together. With the processor running add the egg mixture through the top and process just until the dough comes together.
  17. Pat dough evenly into the prepared pan.
  18. Cool in the refrigerator for 30 minutes until firm.
  19. Remove from the refrigerator and poke the dough all over with a fork.
  20. Bake in the preheated oven for about 25 minutes until the edges are golden.
  21. Let cool on a wire rack.
  22. Spread jam over the crust just to the edges.
  23. Sprinkle the granola over the top.
  24. Bake in the preheated oven for about 30 minutes until the jam is bubbly.
  25. Cool on a wire rack.
  26. Carefully lift out by the parchment and cut into 2″ squares.
  27. Bars can be stored in an airtight container for one day or frozen.