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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 122.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Chocolate Coconut Pineapple Crunchy Granola Bars calories by ingredient
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Chocolate Coconut Pineapple Crunchy Granola Bars

Submitted by: SHELBSYD
Chocolate Coconut Pineapple Crunchy Granola Bars

Introduction

A sweet healthy granola bar that is perfect for packing in your lunches. A sweet healthy granola bar that is perfect for packing in your lunches.
Number of Servings: 16

Ingredients

    Ingredients

    1 cups puffed kamut (or puffed rice or rice crispies)
    1 cups traditional rolled oats (not the quick-cook kind)
    cup Grape-Nuts cereal
    1/3 cup dried pineapple
    1/3 cup chopped almonds
    cup coconut
    Dash of cinnamon
    3 tablespoons almond butter (can substitute soy butter or peanut butter), creamy or chunky
    3 tablespoons brown rice syrup
    3 tablespoons honey
    1 tablespoon light brown sugar
    1 teaspoon coconut extract
    1/2 ounce of semi sweet chocolate (I used Trader Joes Callets)



Directions

Directions

1. Preheat oven to 325 degrees F. Line and 8- or 9-inch square pan with a long sheet of parchment paper (so ends extend over edges of pan).

2. Mix the puffed kamut, oats, Grape-Nuts, dried fruit, almonds, coconut and cinnamon in a large bowl.

3. In a small saucepan over low heat, warm the almond butter, brown rice syrup, honey, brown sugar and coconut extract until sugar has melted and the almond butter has thinned.

4. Pour the liquid mixture on top of the dry ingredients, mixing well. When everything is equally coated, spread the mixture into the pan. Press the mixture down with the bottom of a measuring cup or the back of a wooden spoon. Bake for about 25 minutes, or until golden brown.

5. When you remove the pan from the oven, again use the back of a wooden spoon to press the bars flat. Allow to cool completely before touching them again.

6. When totally cooled and hard, lift the ends of the parchment and put onto a cutting board and cut into bars or squares. I wrapped the individual bars in foil and stored them in a ziploc bag at room temperature.
(Recipe adapted from The Kitchn)

Serving Size: 16 - 2" pieces


Serving Size:16 - 2" pieces

Number of Servings: 16

Recipe submitted by SparkPeople user SHELBSYD.






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