Chewy Cinnamon Apple Granola Bars

If you have around 25 minutes to spend in the kitchen, Chewy Cinnamon Apple Granola Bars might be an awesome dairy free and lacto ovo vegetarian recipe to try. This recipe serves 12. One serving contains 226 calories, 3g of protein, and 12g of fat. For 70 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of sunflower seeds, old fashioned oats, flax seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 65 people have made this recipe and would make it again. It works well as a very reasonably priced morn meal. It is brought to you by Julies Eats and Treats. With a spoonacular score of 47%, this dish is good. Similar recipes include Healthy Chewy Apple Cinnamon Granola Bars, Chewy and Chunky Apple Cinnamon Granola, and Chewy Raspberry Apple Granola Bars.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 Tbsp coconut oil

1/2 c. chopped dried apples

1/4 c. flax seeds

1 tsp ground cinnamon

1/2 c. honey

1 1/4 c. old fashioned oats

3/4 c. chopped pecans

2 1/2 c. puffed rice cereal

1/2 tsp salt

1/8 cup c. Truvia Brown Sugar Blend

1/4 c. sunflower seeds

1/2 tsp vanilla extract

Equipment:

baking paper

baking pan

oven

baking sheet

sauce pan

bowl

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Prepare 9x9 inch baking dish by lining it with parchment paper, leaving excess hanging over sides for easy removal. Spread oats, sunflower seeds, nuts and flax seeds out in an even layer on parchment paper lined baking sheet. Baked for 5-10 minutes until the oats just start to brown and become fragrant. Watch closely.In a small saucepan bring honey, coconut oil and brown sugar blend to a simmer over medium heat. Stir to dissolve sugar for 2-4 minutes. Remove from heat and set aside. In a large bowl combine cereal, dried apples, cinnamon and salt. Stir honey mixture in and stir until mixture is well coated. Press mixture down in prepared 9x9 pan. Refrigerate for at least a hour before serving. Cut into bars.

 

Step by step:


1. Preheat oven to 350 degrees. Prepare 9x9 inch baking dish by lining it with parchment paper, leaving excess hanging over sides for easy removal.

2. Spread oats, sunflower seeds, nuts and flax seeds out in an even layer on parchment paper lined baking sheet.

3. Baked for 5-10 minutes until the oats just start to brown and become fragrant. Watch closely.In a small saucepan bring honey, coconut oil and brown sugar blend to a simmer over medium heat. Stir to dissolve sugar for 2-4 minutes.

4. Remove from heat and set aside. In a large bowl combine cereal, dried apples, cinnamon and salt. Stir honey mixture in and stir until mixture is well coated. Press mixture down in prepared 9x9 pan. Refrigerate for at least a hour before serving.

5. Cut into bars.


Nutrition Information:

Quickview
225k Calories
3g Protein
12g Total Fat
27g Carbs
5% Health Score
Limit These
Calories
225k
11%

Fat
12g
19%

  Saturated Fat
4g
29%

Carbohydrates
27g
9%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
102mg
4%

Get Enough Of These
Protein
3g
7%

Manganese
0.78mg
39%

Vitamin B1
0.2mg
13%

Fiber
3g
13%

Copper
0.22mg
11%

Magnesium
44mg
11%

Phosphorus
99mg
10%

Selenium
5µg
8%

Vitamin E
1mg
8%

Zinc
0.96mg
6%

Iron
1mg
6%

Folate
19µg
5%

Vitamin B6
0.08mg
4%

Potassium
131mg
4%

Vitamin B3
0.7mg
3%

Vitamin B2
0.06mg
3%

Calcium
23mg
2%

Vitamin B5
0.23mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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