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Chocolate Cranberry Almond Granola Bars

Prep Time15 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 30 mins
Course: Snack
Keyword: cannabis, dairy-free, gluten-free
Servings: 12


  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Large bowl
  • 8x8 pan


  • 2 ½ cups rolled oats
  • cup pepitas (pumpkin seeds), or other nut/seed of choice
  • ¼ cup almond butter or other nut butter
  • cup + 2 tbsp honey or agave syrup
  • ½ tsp sea salt
  • ½ cup dried cranberries or other dried fruit
  • 1 tin Satori CBD Sweet & Salty Almonds in Dark Chocolate
  • 2 Satori Singles Dark Chocolate
  • flaky sea salt for garnish (optional)


  • Heat oven to 350℉ and line a baking sheet with parchment paper. Spread oats and pepitas out evenly on the baking sheet. Bake for 10 minutes. Stir. Turn broiler on low and let toast for 2-3 more minutes or until oats are slightly golden.
  • In a small saucepan, combine almond butter, honey, and salt. Heat on low for 5 minutes, stirring frequently so the mixture doesn’t burn or overheat. The mixture will become sticky when ready.
  • Pour toasted oats and pepitas in a large bowl. Add cranberries and your almond butter mixture and mix thoroughly to combine. Let cool for 10-15 minutes.
  • Add chopped Satori CBD Sweet & Salty Almonds in Dark Chocolate. Stir again to combine, making sure pieces are evenly distributed throughout the mixture.
  • Transfer mixture to an 8x8 pan lined with parchment paper. Using a cup and another sheet of parchment paper, press down oat mixture down until compact. It’s important that you really press the mixture down so the bars stay together. Chill in the fridge or freezer for 30 minutes to 1 hour, or until set.
  • Slice granola bars. Place Satori Singles Dark Chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir. Microwave in 15 second increments, stirring in between, until melted. Drizzle melted chocolate on granola bars, distributing evenly for consistent THC dosing.