Cherry Lime Granola Bars

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 24 bars 1x
  • Category: Breakfast, Snack, Dessert
  • Cuisine: Vintage American
Easy, good for you honey granola bars with dried cherries and fresh lime zest

Perfect for your picnic or afternoon snack, Cherry Lime Granola Bars combine oats, coconut and crunchy almonds into a sweet wholesome treat. Inspired by my love of Sonic Cherry Limeades, these bars pack a one-two punch of sweet dried cherries and fresh lime zest.


  • ¼ cup canola or coconut oil, plus more for the pan
  • 1 cup almonds (4 oz/120 gm)
  • 2 ¼ cups muesli or rolled oats (can be gluten free) (9 oz/270 gm)
  • 1 cup flaked sweetened coconut (1 ½ oz/45 gm)
  • ¼ cup dried cherries or dried fruit of choice
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 egg whites, room temp
  • zest of 2 limes
  • ½ cup honey or agave
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 F.
  2. Prep oats and nuts: Place oats in a bowl or zip top bag, add oil and toss to coat. Line two baking sheets with parchment. Spread nuts in one layer on one pan and oats or meusli in one layer on the other. Toast nuts about 10 -15 minutes, then remove and carefully chop. Toast oats about 20 minutes until grains are slightly browned. Remove from oven. Turn oven down to 300 F. Toss nuts and oats well with the coconut, cherries, spices and salt.
  3. Beat egg whites until frothy. Add lime zest and stir into nut/oat mixture.
  4. Boil the honey: Use a saucepan that will accommodate three times the volume of the honey. Add honey and vanilla to the pan and bring to a boil over medium heat. Reduce to low and simmer five minutes, then remove and pour over the oat mixture. Stir until completely coated with honey.
  5. Pour and bake: Oil a 9 x 13 pan and line with parchment, then oil the parchment again. Spread the granola mixture into the pan in an even layer, across sides and into corners.
  6. Place in the middle of oven and bake 25 – 30 minutes, until lightly browned. Remove from heat and let cool completely. (For easier cutting, wrap and freeze first.) Cut into 24 rectangles.
  7. Bars stay good for about a week but may become sticky in humid weather.
  8. For best results, store frozen in a closed container.


Adapted from Martha Rose Shulman’s Coconut Granola Bars