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Cranberry and Dark Chocolate Snack Bars

A simple no-bake, no-nut snack bar perfect for school lunches. Be creative, go ahead and change up the ingredients.
Prep Time15 mins
Total Time15 mins
Servings: 16
Author: Trish Cowper |


  • 1-1/2 cups rolled oats
  • 1-1/2 cups crispy rice cereal
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup dried cranberries
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons chia seeds
  • 1/2 cup golden corn syrup or brown rice syrup
  • 1/2 cup WOWbutter or sunflower-seed butter
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips 60% cocoa or more, vegan preferable


  • Prepare a 8X8 baking pan by lining with parchment paper. Lay two sheets cross-wise on top of each other so that paper hangs over all four sides of the pan.
  • In a large bowl mix together all ingredients - oats through chia seeds.
  • In a small sauce pan bring to slight boil - syrup, WOW butter and vanilla. It should just bubble slightly. And should only take a couple of minutes over medium heat.
  • Pour syrup mixture over oat mixture and stir to combine. It will be stiff and difficult to stir, you may want to use your hands. (its a bit messy that way). Once all is well combined, mixture will be cool enough now, add the chocolate chips.
  • Press resulting sticky mix into the prepared pan, ensure you press evenly into the sides and the corners. I use the back of a metal measuring cup to make the top smooth and even. Press firmly, so they bars are really packed together.
  • Chill in the refrigerator for about an hour before cutting.
  • Use the overhanging parchment paper to remove the bars from the pan. Cut the block in half, then each half into 8 thin bars. Makes 16 snack bars.