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Quick Fall Harvest Granola Bars

Prep Time 15 mins
Servings 8 bars


  • 1 fresh pear
  • 1/3 cup walnuts or pecans
  • 1/2 cup pistachios
  • 3 cups gluten free oats
  • 1/3 cup dried cranberries
  • 1 tbsp cinnamon
  • 1 oz chocolate Esspresso-infused dark chocolate is ideal if you can find it! Seattle Chocolate Company makes a bar.
  • 1 1/2 cups smooth nut butter
  • 1 cup brown rice syrup


  • Dice pear into fine pieces. The smaller the dicing, the better the bars will hold together in the end
  • Lightly chop nuts
  • In a large bowl, toss together oats, nuts, pear, cranberries, and cinnamon
  • Add nut butter and brown rice syrup to the mixture
  • Combine thoroughly, ensuring all of the dry mixture is covered evenly
  • Prepare a 9" baking pan by lining with parchment paper, being careful to leave about an inch of overhang around the edges of the pan
  • Wet hands and press granola mixture into pan firmly
  • Melt chocolate by microwaving in 10 second intervals, stirring between each one
  • Drizzle chocolate generously over the mix
  • Refrigerate 10-15 minutes
  • Lift the pressed mix from pan using the parchment paper and carefully slice into 8 bars. Tip: Wetting the knife before slicing helps, as does using a large knife and pressing into bars then lifting directly up instead of dragging the knife.