Sultana and Cherry Granola Bars
Easy homemade granola bars made with peanut butter, honey, oats, sultanas and dried cherries. No-bake, naturally sweet, and perfect for lunchboxes or quick snacks.
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Ingredients
- 200 grams peanut butter smooth
- 150 grams honey runny
- 200 grams porridge oats
- 50 grams sultanas
- 75 grams dried cherries
Instructions
- Put the peanut butter and honey into a large bowl. Stir until combined. If the mixture is very stiff, add 2 tablespoons of water and stir again.
- Add the oats, sultanas and cherries. Mix until combined.
- Line a 24cm/9in square cake tin with baking parchment. Tip your mixture into the tin. Use another sheet of baking parchment to press the mixture down into the tin, making sure it reaches all of the edges and is even on top.
- Put in the fridge and leave for an hour to chill.
- Remove from the fridge and cut into slices to serve. Keep any leftover granola bars in the fridge.
Nutrition Facts
Sultana and Cherry Granola Bars
Amount per Serving
Calories
280
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Sodium
89
mg
4
%
Potassium
230
mg
7
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
21
g
23
%
Protein
8
g
16
%
Vitamin A
266
IU
5
%
Vitamin C
0.2
mg
0
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations & Add-Ins
Once you’ve made these a few times, try changing them up:- Add chocolate chips for a sweet treat version.
- Add chopped nuts (almonds, pistachios, hazelnuts) for crunch.
- Make them tropical with dried mango and coconut.
- Use maple syrup instead of honey for a vegan-friendly option.
- Turn them into breakfast bars by adding a spoonful of chia seeds or flaxseed for extra fibre.
Storage & Freezing
- Fridge: Store in an airtight container, layered with parchment, for up to 7 days.
- Freezer: Freeze for up to 3 months. Defrost at room temperature before eating.
- Tip: Wrap bars individually before freezing so you can grab just one when needed.
