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

Melissa Fallon
Source: EatingWell.com, September 2017

Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

Tips

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

Nutrition Facts

246 calories; protein 6.5g; carbohydrates 36.2g; dietary fiber 4.3g; sugars 19.1g; fat 10g; saturated fat 1.4g; cholesterol 2mg; vitamin a iu 254.4IU; vitamin c 0.4mg; folate 49.3mcg; calcium 43mg; iron 1.6mg; magnesium 44.1mg; potassium 293mg; sodium 26.7mg.
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