Cranberry-Granola Blondies

July/August 1995

Your rating: None Average: 3.4 (7 votes)

Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex carbohydrates, vitamins and trace minerals.

"I used my own recipe for low-fat, low-sugar granola and reduced the light brown sugar called for in the recipe to 3/4 cup. Since I already have cranberries, dried cherries, and apricots in my granola, I reduced the cranberries to 1/2 cup...
Cranberry-Granola Blondies

Makes: 20 bars

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Nutrition Profile


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup canola oil
  • 3 large egg whites
  • 2 cups low-fat granola cereal with raisins
  • 1 cup dried cranberries, or chopped dried tart cherries


  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Whisk together flour, baking powder and salt in a small bowl. Beat together sugar, oil and egg whites in a large bowl with an electric mixer on high speed until smooth, making sure no lumps of sugar remain. Add the dry ingredients and beat on low speed just until blended. Stir in granola and dried fruit. (The batter will be quite thick.)
  3. Transfer the batter to the prepared baking dish; smooth the top. Bake until golden brown on top and they feel set when lightly pressed in the center, 20 to 25 minutes. Let cool in the baking dish on a rack. Cut into 20 bars.

Tips & Notes

  • Make Ahead Tip: Store at room temperature in an airtight container.


Per serving: 146 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 29 g carbohydrates; 2 g protein; 1 g fiber; 116 mg sodium; 43 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 carbohydrate, 1/2 fat

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