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Cran-Almond Energy Bars

Granola and energy bars are so perfect for breakfast, snacks or on the way to the gym. Kids and adults alike love sweet grab-and-go snacks but sometimes the ingredient list is loooong in these products and the sugar content is sky high. The good news is that making your own is super easy so I wanted to share my no-bake Cran-Almond Energy Bars with you as we head into hiking and outdoor season.

I was on New Day NW on King 5 this week demo-ing how to make these! Check it out for a live view of how to make these. Making your own snacks like Cran-Almond Energy bars is more affordable than buying premade varieties from the store and it cuts down on plastic packaging as well. Store these in Tupperware or in reusable bags so you can take them along with you in the car, in a gym bag, or to work.

Cran-Almond Energy Bars

A collection of nuts – pumpkin seeds and almonds, dried fruit – cranberries and dates, and spices – almond extract and cinnamon blend together easily in your food processor and mold into a bread pan in minutes. All you have to do is make the batter, stick it in the fridge, and you’re ready to sprinkle with sesame seeds or coconut, but and go in a few hours. I like to leave them in overnight so they’re ready to cut in the morning. This is such a simple snack that would be great for kids after school or as a treat for your co-workers if you’re getting that mid-afternoon slump. Enjoy the natural energy that complex carbs, healthy fat and protein combined has to offer in a snack like Cran-Almond Energy Bars.

If you love recipes like this, check out my Healthy Oatmeal Raisin Energy Bites or my Coconut Cherry Energy Oat Balls. I also demo-ed my favorite Vegan Chocolate Banana Shake Treat as well – another sweet yet healthy favorite.

What are some of your favorite ingredients for home-made energy bars?

Cran-Almond Energy Bars

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Course: Beverage
Cuisine: Americana
Servings: 8
Author: Ginger Hultin


  • 1 cup pitted and chopped Medjool dates (equivalent of 6 large dates)
  • 1/2 cup almond butter (no sugar or oil added)
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup almond slivers
  • 1 cup dried cranberries (find a variety that are sweetened with apple juice)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon white sesame seeds (can also sub shredded coconut if desired)


  • Spray a loaf pan with cooking oil then line with parchment paper so that it comes up the sides completely. In the bowl of a food processor, add all ingredients except the sesame seeds and pulse until combined but not completely blended. Dough should be textured and crumbly. You may need to push the dough down with a spoon or add a couple Tablespoons of water to get it blended well. Form dough into a ball with your hands and place in the lined pan. Press down evenly so the dough reaches the corners.
  • Refrigerate for 1-8 hours, then remove parchment paper onto a cutting board and cut into 8 pieces with a sharp knife. Store in the refrigerator.


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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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