No-Bake Berry Bakewell Granola Bars: Raspberry Almond Snack Bars

These easy no-bake Berry Bakewell Granola Bars come together in minutes, and the almond-forward bakewell flavour is utterly addictive.

I’m a sucker for shop-bought cakes and pastries. Despite baking at home, I can’t resist walking past the cake aisle without longing for Viennese whirls, mini battenbergs and classic bakewell tarts. I once popped into the shop for a bottle of water and left with two family-sized bakewell tarts. They were gone by the end of the day and, yes, partly responsible for me joining Slimming World.

My son asked for granola bars to take to school. I usually make a blueberry Greek-yogurt version, but my bakewell cravings inspired this no-bake Berry Bakewell Granola Bar recipe instead. They’re not a diet recipe — they include honey and sugar — but they’re packed with oats, dried berries, almonds and coconut oil, so they still feel wholesome. The kids loved them.

These bars require no oven time: mix, press firmly into a tin and chill. The key is compressing the mixture well so the bars hold together when cut. I line a tin, press the mixture in, cover with parchment, top with a second tin and press down firmly — some people even stand on the tin to get it compacted. Once chilled, they slice cleanly into portions.

The No Bake Berry Bakewell Granola Bars Recipe:

No Bake Berry Bakewell Granola Bars

These easy no-bake Berry Bakewell Granola Bars come together in minutes and the almond-y bakewell flavour is so addictive.

Prep Time: 10 mins | Total Time: 10 mins | Servings: 12 | Course: Snacks | Cuisine: British

Ingredients

200 g (about 2 cups minus 4 tsp) quick cook oats (use gluten-free if desired)
160 g (3/4 cup + 2 tsp) dried berries (a mix of sour cherries, raisins and cranberries works well)
50 g (about 1/2 cup minus 2 tsp) flaked almonds (reserve 1 tbsp for topping)
1 pinch salt
60 ml (1/4 cup) coconut oil, melted
60 ml (1/4 cup) honey
50 g (1/4 cup) soft light-brown sugar
1/2 tsp almond extract
You’ll also need two 20 x 20 cm baking tins (one to press the mixture)

Instructions

Place the oats in a large bowl. Add the dried berries (slice any large berries so pieces are roughly raisin-sized). Reserve a tablespoon of the flaked almonds and add the rest to the bowl with the salt, melted coconut oil, honey, brown sugar and almond extract.
Mix everything thoroughly until well combined. Spoon the mixture into a 20 x 20 cm baking tin lined with parchment paper. Flatten the mixture and push it to the edges. Scatter the reserved flaked almonds over the top.
Cover the mixture with another sheet of parchment and place the second tin on top. Press down firmly to compact the mixture — this helps the bars hold together. For best results press very firmly (some people place the tins on the floor and stand on the top tin briefly).
Chill in the fridge for about an hour to firm up. Use the parchment to lift the set mixture from the tin and cut into 9 squares or 12 slices.
Serve immediately or wrap and store either refrigerated or at room temperature. Bars will be slightly firmer when served straight from the fridge.

Notes

These bars are quick, portable and perfect for lunchboxes or an on-the-go snack. Swap the dried fruits or nuts to suit tastes or dietary needs — the method stays the same. Enjoy!