Pineapple Macadamia Nut Granola Bars
Pineapple Macadamia Nut Granola Bars is a morn meal that serves 12. One serving contains 291 calories, 3g of protein, and 18g of fat. For 86 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Just a Taste. A mixture of splenda brown sugar blend, coconut flakes, rolled oats, and a handful of other ingredients are all it takes to make this recipe so delicious. 215 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 30%. Cranberry White Chocolate Macadamia Nut Granola Bars, Pineapple, Arugula, Macadamia Nut, and Pineapple-macadamia Nut Pie are very similar to this recipe.
Servings: 12
Preparation duration: 180 minutes
Cooking duration: 10 minutes
Ingredients:
1/3 cup Agave Nectar
1 cup coconut flakes
¾ cup dried pineapple, medium chopped
½ teaspoon Kosher salt
1 cup macadamia nuts, crushed
2 cups rolled oats
1/3 cup Splenda brown sugar blend
4 Tablespoons unsalted butter
2 teaspoons pure vanilla extract
Equipment:
oven
baking sheet
bowl
glass baking pan
wax paper
sauce pan
baking pan
Cooking instruction summary:
Preheat the oven to 400ºF.Spread the oats and coconut out on a baking sheet. Bake for 5 minutes, stir, then bake an additional 5 minutes (watch the mixture as it toasts and stir an additional time if necessary to prevent burning).Remove the toasted oats and coconut and transfer to a large bowl.Add the dried pineapple and macadamia nuts to the bowl. Set the mixture aside.Line a glass baking dish with wax paper, then coat the wax paper with a thin layer of cooking spray.In a saucepan over medium heat, combine the brown sugar, Agave Nectar, butter, pure vanilla extract and salt. Heat until ingredients are melted together.Pour the hot liquid mixture over the dry ingredients and stir until thoroughly coated.Press the mixture firmly into the baking dish.Let the granola mixture dry and harden for 2 to 3 hours.Remove the dried granola whole from the baking dish. Cut it in half length-wise, then cut each rectangular half into six bars.
Step by step:
1. Preheat the oven to 400ºF.
2. Spread the oats and coconut out on a baking sheet.
3. Bake for 5 minutes, stir, then bake an additional 5 minutes (watch the mixture as it toasts and stir an additional time if necessary to prevent burning).
4. Remove the toasted oats and coconut and transfer to a large bowl.
5. Add the dried pineapple and macadamia nuts to the bowl. Set the mixture aside.Line a glass baking dish with wax paper, then coat the wax paper with a thin layer of cooking spray.In a saucepan over medium heat, combine the brown sugar, Agave Nectar, butter, pure vanilla extract and salt.
6. Heat until ingredients are melted together.
7. Pour the hot liquid mixture over the dry ingredients and stir until thoroughly coated.Press the mixture firmly into the baking dish.
8. Let the granola mixture dry and harden for 2 to 3 hours.
9. Remove the dried granola whole from the baking dish.
10. Cut it in half length-wise, then cut each rectangular half into six bars.
Nutrition Information:
covered percent of daily need
