Ingredients
Equipment
Method
- Start by gathering all your ingredients on the counter. In a large mixing bowl, combine the eggs, brown sugar, vanilla, flour, baking powder, and salt. Whisk everything together until it’s well combined and smooth. You want to create a homogenous mixture that holds everything together.
- Now, it’s time to preheat your oven to 350 degrees Fahrenheit. While it heats up, take a 9x13-inch pan and line it with parchment paper. Leave about an inch of overlap on two sides to create handles later. This will make it easier to lift the bars out of the pan. Don’t forget to lightly grease the parchment with non-stick spray to prevent sticking.
- In another large mixing bowl, add the quick-cooking oats, old-fashioned oats, cinnamon, nutmeg, macadamia nuts, and cranberries. Mix everything together until it’s well combined. This ensures that each bite is packed with flavor.
- Next, pour the egg and sugar mixture into the bowl with the dry ingredients. Using a rubber spatula, gently stir everything together until fully incorporated. You should see the oats and nuts coated in a sweet, sticky mixture. Make sure there are no dry pockets left.
- Once everything is mixed, pour the granola mixture into the prepared pan. Using your spatula, press the mixture down firmly into all corners and flatten the top. This helps the bars hold together nicely when they bake.
- Place the pan in your preheated oven and bake for about 15 to 20 minutes. You’ll know they’re done when the edges are lightly golden brown and the center feels set. Keep an eye on them to avoid over-baking.
- After taking them out of the oven, allow the bars to cool in the pan for about 10 minutes. Use the parchment paper to lift the bars out of the pan and transfer them to a wire rack to cool completely. This helps them firm up as they cool.
- While the bars are cooling, prepare the white chocolate drizzle. In a small microwave-safe bowl, combine the white chocolate and oil. Heat in the microwave on low power in 30-second increments, stirring between each, until the chocolate is completely melted and smooth. Allow it to cool slightly before using.
- Once the bars are completely cool, use a sharp knife to cut them into even bars. Drizzle the cooled white chocolate over each bar. Let them sit for a bit until the chocolate sets.
- Store any leftovers in an airtight container at room temperature. They’ll stay fresh for up to 3 days. Enjoy your homemade White Chocolate Cranberry Macadamia Nut Granola Bars!
Notes
These White Chocolate Cranberry Macadamia Nut Granola Bars can be stored in an airtight container for up to 3 days. For a fun twist, try adding different nuts or dried fruits to customize them to your taste!