Berry and White Chocolate Bumper Bars

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Homemade berry and white chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, dried berries and white chocolate.

A woman holds up a stack of four homemade granola bars with visible nuts and dried fruit, smiling at the camera.

Oh my goodness. Just look at those chunks of chocolate and dried fruit in my delicious Berry and White Chocolate Bumper Bars. And yes, they taste every bit as good as they look! Using a combination of oats and coconut, the bars are perfectly chewy while the sunflower seeds and white chocolate give them a lovely crunch. Take these bars tramping, pack them in school lunch boxes or just enjoy them standing in the pantry. We are not here to judge.

White chocolate and cranberry is a favourite combo of mine. If you like it as much as me, check out our Cranberry and Pistachio Slice with white chocolate icing.

Ingredient notes:

Ingredients displayed on a wooden surface: plain flour, brown sugar, oats, desiccated coconut, golden syrup, salted butter, white chocolate, dried cranberries, and sunflower seeds.

White chocolate: This sweet chocolate compliments the tangy dried fruit really well. Feel free to swap for milk chocolate or dark chocolate if you prefer.
Brown sugar: The sugar not only gives the bars their caramel sweet flavour, but it also helps to bind them together.
Berries: For these bars, I've gone for a combination of dried strawberries and dried cranberries. You can use one or the other by themselves if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper. In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.

A bowl containing melted butter mixed with brown sugar, creating a smooth, amber-colored liquid.

A glass bowl containing melted butter, shredded coconut, flour, and chopped nuts, ready to be mixed for baking.

Add the flour, oats and coconut, then stir to combine. Add the sunflower seeds, berries and white chocolate, then mix until evenly combined.

Chopped white chocolate, dried cranberries, sunflower seeds, and raisins arranged in a mixing bowl, partially surrounded by flour.

A glass bowl filled with a mixture of oats, dried cranberries, white chocolate chunks, and brown sugar, ready for baking.

Press the mixture into the lined tin. Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.

A rectangular pan lined with parchment paper filled with an unbaked oat, nut, and dried fruit mixture, ready to be baked.

A rectangular oat and fruit flapjack slab sits in a baking tray lined with parchment paper on a wooden surface.

Leave to cool in the tin then refrigerate until completely chilled

A tray of homemade oat and fruit flapjacks cut into twelve rectangular pieces, with one piece slightly separated from the rest, on parchment paper.

Close-up of a homemade granola bar with visible dried fruit and nuts on a wooden surface, with more bars stacked on a plate in the background.

Once chilled and set (at least 3 hours), remove from the tin and slice into bars.

Three stacked oat bars with visible dried cranberries and nuts on a white plate, with more bars and a red cloth in the background.

Recipe FAQs:

Yum! Can I change the flavours of these bars?

Of course! Check out my Apricot and Dark Chocolate Bumper Bars or my Banana and Dark Chocolate Bumper Bars for different flavour combinations, or feel free to personalise these with your preferred dried fruit and chocolate.

Can these be frozen?

Absolutely. Slice into bars first, then freeze in an airtight container with baking paper between layers for up to 3 months.

Why do the bars seem soft after baking?

They are meant to be slightly soft in the centre when removed from the oven. Chilling helps them firm up perfectly.

Twelve homemade granola bars with visible nuts, dried fruit, and chocolate pieces arranged in two rows inside a clear plastic container.

Storage:

Store the bars in an airtight container in the fridge for up to 1 week. They can also be kept in the pantry for up to 3 days, although the chocolate may soften in warmer weather. Freeze individually wrapped bars for easy lunchbox snacks or quick treats.

Top tips:

Don't over bake the slice. The centre should still feel slightly soft when removed from the oven as it will firm up while cooling.
Swap the sunflower seeds for pumpkin seeds or chopped almonds if preferred.
If you can't find dried strawberries, you can use 125g cranberries instead.

Related Recipes:

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Berry and White Chocolate Bumper Bars

Yield: Makes 12 bars

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 40 minutes

Homemade berry and white chocolate bumper bars made from golden syrup, butter, brown sugar, flour, oats, coconut, seeds, dried berries and white chocolate.

Ingredients

150g butter
2 Tbsp golden syrup, 40g
½ cup brown sugar, 100g
1 cup plain flour, 150g
½ cup quick rolled oats
½ cup desiccated coconut
½ cup sunflower seeds, roughly chopped
125g dried cranberries, dried strawberries or a mix of both, chopped
125g white chocolate, roughly chopped

Instructions

Preheat the oven to 170°C fan bake. Line a 27 x 17 cm slice tin with baking paper.
In a large glass bowl, melt the butter and golden syrup in the microwave for 30 seconds. Stir in the brown sugar.
Add the flour, oats and coconut, then stir to combine.
Add the sunflower seeds, berries and white chocolate, then mix until evenly combined. Press the mixture into the lined tin.
Bake for 20 minutes until just starting to brown around the edges but still soft in the centre.
Leave to cool in the tin then refrigerate until completely chilled.
Once chilled and set (at least 3 hours), remove from the tin and slice into bars.

Notes

Store in an airtight container in the fridge for up to 1 week, or in the pantry for up to 3 days.
I kept mine in the fridge overnight to set firmly then chopped them up the next day.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 11gCholesterol: 29mgSodium: 740mgCarbohydrates: 57gFiber: 4gSugar: 29gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya