Inspired by the classic fall candy but without all the sugar, these festive granola bars are a nutritious and adorable alternative.

Melissa Fallon
Source:, September 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Spread oats and sunflower seeds on a rimmed baking sheet. Bake until fragrant, 5 to 8 minutes.

  • Coat a 9-inch pie pan with cooking spray. Cook honey in a medium saucepan over medium-high heat, without stirring, until large foamy bubbles form, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey is done.)

  • Immediately pour the toasted oat mixture and salt into the honey; stir until completely coated. Quickly press the granola into the prepared pan using a heat-resistant spatula coated with cooking spray. Top the granola with a circle of pineapple pieces in the center of the pan and then create a ring of apricot pieces around it, stopping about 2 inches from the edge. Gently press the dried fruit into the granola. Let cool for 30 minutes. Cut into 8 wedges and transfer to a wire rack to cool completely.

  • Line a baking sheet with parchment paper. Place the wedges on the pan and spoon 1 tablespoon yogurt onto the bottom third of each wedge. Place in the freezer until the yogurt hardens, about 15 minutes. Serve immediately.


To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.

Nutrition Facts

245.6 calories; protein 6.5g 13% DV; carbohydrates 36.2g 12% DV; exchange other carbs 2.5; dietary fiber 4.3g 17% DV; sugars 19.1g; fat 10g 15% DV; saturated fat 1.4g 7% DV; cholesterol 2mg 1% DV; vitamin a iu 254.4IU 5% DV; vitamin c 0.4mg 1% DV; folate 49.3mcg 12% DV; calcium 43mg 4% DV; iron 1.6mg 9% DV; magnesium 44.1mg 16% DV; potassium 293mg 8% DV; sodium 26.7mg 1% DV.