Candy Corn Granola Bars

Candy Corn Granola Bars

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From: EatingWell.com, September 2017

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

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups rolled oats
  • 1 cup sunflower seeds
  • ⅓ cup honey
  • Pinch of salt
  • ¼ cup chopped unsweetened dried pineapple
  • ¼ cup chopped dried apricots
  • ½ cup whole-milk plain yogurt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Spread oats and sunflower seeds on a rimmed baking sheet. Bake until fragrant, 5 to 8 minutes.
  3. 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 ¾ inch or larger when the honey is done.)
  4. 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.
  5. 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 information

  • Serving size: 1 granola bar
  • Per serving: 246 calories; 10 g fat(1 g sat); 4 g fiber; 36 g carbohydrates; 6 g protein; 49 mcg folate; 2 mg cholesterol; 19 g sugars; 254 IU vitamin A; 0 mg vitamin C; 43 mg calcium; 2 mg iron; 27 mg sodium; 293 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ fruit

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