Pineapple-Coconut Granola Bars – TeaTime Magazine




Pineapple-Coconut Granola Bars, Minty Chocolate Hole-in-One Cookies, Mini Golf Ball Cupcakes

Honey, brown sugar, vanilla, white chocolate, macadamia nuts, sunflower seeds, and dried fruit combine to create mouthwatering Pineapple-Coconut Granola Bars. Pictured with Mini Golf Ball Cupcakes and Minty Chocolate Hole-in-One Cookies.

Pineapple-Coconut Granola Bars

  • 2½ cups old-fashioned oats, divided
  • ½ cup honey
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup macadamia nuts, chopped
  • ½ cup roasted salted sunflower seeds
  • ½ cup chopped dried apricots
  • ½ cup chopped dried pineapple
  • ½ cup dried unsweetened coconut
  • Garnish: melted white chocolate
  1. Preheat oven to 350°.
  2. On a rimmed baking sheet, spread 2 cups oats.
  3. Bake oats, stirring occasionally, until browned, 13 to 15 minutes. Let cool completely.
  4. In a medium saucepan, combine honey, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, and add vanilla extract, stirring well.
  5. Reduce oven temperature to 325°. Line a 12×8-inch rimmed baking sheet with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
  6. In a large bowl, stir together cooled toasted oats, macadamia nuts, sunflower seeds, apricots, pineapple, coconut, and remaining ½ cup oats. Add warm honey mixture, and stir until oats mixture is evenly moist. (Work mixture with hands, if necessary.) Press mixture into prepared baking sheet.
  7. Bake for 20 minutes. Remove from oven, and let cool completely.
  8. Place melted white chocolate in a resealable plastic bag; snip off one corner to make a small hole, and drizzle chocolate diagonally onto surface of granola, if desired. Refrigerate until chocolate is firm, approximately 1 hour.
  9. Using excess foil as handles, remove granola from pan, and transfer to a cutting board. Using a sharp knife and pressing straight downward, cut granola into 40 bars. Store at room temperature in an airtight container until ready to serve.

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