Serious Eats: Recipes

Red Currant Almond Granola Bars

[Photograph: Anna Markow]

These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. They're on the softer side of the granola bar spectrum, and provide a delicious boost of protein and good fats from the almonds and almond flour, fiber from the oats and vitamin C from the currants, with relatively little sugar, which is only present in the form of honey. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea.

Note: Red currants are relatively rare and pricey, so you can use half currants, half raspberries if you like, just chunk up the raspberries a bit. If you can't find red currants at all, a mix of raspberries and blackberries (both roughly chopped) or wild blueberries would also be amazing.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats