Cranberry energy bar

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100 g almonds, whole
30 g sunflower seeds
30 g pumpkin seeds
(Pre-)heat cooking space to 160°C with Hot air
Put the almonds and seeds on a baking tray. Toast.
Put the food in
Hot air 160°C for 15 Mins
225 g honey
180 g butter
185 g rolled oats, coarse
185 g rolled oats, fine
100 g cranberries, dried
60 g amaranth, puffed
3 g salt
(Pre-)heat cooking space to 130°C with Hot air
Chop up the toasted almonds and pumpkin seeds. Mix all the dry ingredients together. Heat the honey and butter in a saucepan. Stir the melted butter and honey mixture into the mixed dry ingredients.
Spread the grain mixture to a thickness of 1.5 cm on a lined rectangular baking tray, then press down firmly using a second baking tray to make the mixture compact. Put the baking tray on the wire shelf in the preheated cooking space. Bake.
Put the food in
Hot air 130°C for 1 Hrs
After baking, press the grain mixture down firmly again with a second baking tray. Allow to cool down before cutting into bars.


  • The energy bars can also be kept in an airtight container for several weeks.
  • For energy bars that are less sweet, use pear concentrate in place of honey.
  • Adding flavoured honey, fruit powder or vanilla extract to the grain mixture can give the energy bars a special note.
  • 2 enamelled baking trays ⅔ GN, depth 20 mm
  • Wire shelf
Quantity Ingredient
180 g butter
100 g cranberries
370 g rolled oats
225 g honey
30 g sunflower seeds
3 g salt
30 g pumpkin seeds
100 g almonds
60 g amaranth

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