Mary Berry Fruity Granola Bars

These nearly ended up as granola crumbles the first time I made them.

To be honest, I thought, “Oh, granola bars—how hard can it be?” Famous last words. I overbaked them, didn’t press the mix down enough, and ended up with a tray of sweet rubble. Not the worst snack in the world, but hardly a bar.

But once I actually paid attention to the texture, the baking time, and the press-it-down-like-you-mean-it step, they turned out gorgeous: chewy, a little crunchy on the edges, and studded with tangy fruit in every bite.

If you want granola bars that actually hold together, aren’t sickly sweet, and taste like something you’d happily sneak into your lunchbox, let me show you how I fixed that.

Why This One Works So Well

Most granola bars either fall apart or turn to bricks—there’s not much middle ground.

But this Mary Berry recipe walks the line beautifully. The light muscovado sugar gives a richer depth than plain white sugar, and the honey keeps it chewy without making it sticky. Toasting the oats and seeds first? Total game-changer. It brings out this warm, nutty flavour that plain granola bars just don’t have.

What surprised me most? A tiny pinch of salt at the end. Optional in the recipe, but do not skip it. It pulls the sweetness into balance and makes everything pop.

INGREDIENTS + WHY THEY MATTER

• Old-fashioned rolled oats (150g) – The backbone. I once tried with quick oats—big mistake. They turned out dense and sad.
• Pumpkin seeds (30g) – For crunch. They toast up beautifully and add earthy depth.
• Sesame seeds (30g) – Add a nutty, toasty vibe. Optional, but lovely.
• Salted butter (115g) – Salted is best here. If you’re using unsalted, add a full pinch of sea salt.
• Honey (2 tbsp) – Adds chewiness and helps the bars hold together.
• Light muscovado sugar (115g) – Richer than white sugar, almost toffee-like. Makes the flavour more “bake” than “breakfast cereal.”
• Cranberries (55g) – For tang. I tried dried cherries once—also fab.
• Golden raisins (55g) – Soft, sweet, and mellow. Sultanas work too.
• Sea salt (optional but essential) – Just a pinch brings everything alive.

Want To Change It Up

These bars are flexible, but not indestructible—ask me how I know.

• Fruit swaps: Dried apricots, cherries, or chopped dates all work. Avoid freeze-dried—too brittle.
• Seed swaps: Chia seeds make them crunchier (and a bit drier), sunflower seeds are fab.
• Butter-free: I tested with coconut oil. It worked, but the bars were a bit looser and tasted… well, of coconut.
• Gluten-free: Use certified GF oats. That’s the only change needed.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bars crumbled on slicing	Didn’t press mixture down enough	Really press it into the tin—use a spatula or mug bottom
Burnt edges	Overbaked by just 5 minutes	Pull them when they’re pale golden—not brown
Too sweet	Used dark brown sugar instead	Stick with light muscovado for balance

HOW TO MAKE MARY BERRY’S FRUITY GRANOLA BARS

1. Toast the dry bits: Preheat oven to 180°C (350°F). Spread oats, pumpkin seeds, and sesame seeds on a tray. Toast for 10–15 mins until lightly golden and nutty-smelling. Let cool.
2. Melt and mix: In a saucepan, melt butter, honey, and sugar over low heat. Stir until smooth and glossy. Add toasted oats/seeds and dried fruit. Mix well. Add a pinch of sea salt (you’ll thank me).
3. Press and bake: Line and grease an 8-inch square tin. Spoon mixture in and press down firmly. Really pack it in. Bake for 25 minutes until set and just golden.
4. Cool and slice: Let cool in the tin for 15 minutes. Then turn out and slice into bars while still a bit warm—don’t wait too long or they’ll set hard. Let cool completely on a rack.

TIPS FROM MY KITCHEN

• I use a metal spatula to press the mix down—works better than fingers.
• My oven runs hot, so I bake for 23 minutes and check the edges.
• Add dried fruit after melting the butter/sugar—keeps them plump.
• Toast your oats properly—raw oats = bland bars.

STORAGE + SERVING

• Room temp: Airtight container, up to 1 week. They get a little firmer over time.
• Freezer: Wrap bars individually. Freeze up to 2 months. Defrost on the counter.
• To serve: Great with coffee, tea, or tucked in a lunchbox. I often pack one for dog walks.

FAQs – Real Query Answers

Q: Can I use quick oats instead of rolled?
A: I tried it once—don’t recommend. The texture gets gummy and weird.

Q: Can I make these without sugar?
A: I tested a honey-only version. They were looser and less caramelised, but still tasty. Add a little more honey (about 3 tbsp) and bake 3 minutes longer.

Q: Are these healthy?
A: Depends on your bar. They’re made with whole oats, seeds, and dried fruit—so yes-ish. They are sweetened though, so more snack than health food.

Q: Can I double the recipe?
A: Yes! Use a 9×13 inch tin. Bake for 30–35 minutes.

Q: Do they hold up in lunchboxes?
A: Totally. Just wrap in parchment or pop in a snack tin—they travel well.

Try More Recipes:

• Mary Berry Caramel Square
• Mary Berry Honeycomb Rocky Road
• Mary Berry Lemon and Passion Fruit Traybake
• Mary Berry Fruit Kebab