White Chocolate Macademia Granola Bars
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 206.1
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 39.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
View full nutritional breakdown of White Chocolate Macademia Granola Bars calories by ingredient
Introduction
Adapted from an Ina Garten recipe, this recipe can easily be doubled and made in a 13 x 9 pan.
Adapted from an Ina Garten recipe, this recipe can easily be doubled and made in a 13 x 9 pan.
Number of Servings: 10
Ingredients
-
1 cup rolled oats
1/4 c sliced almonds
1/4 cup macademia nuts
1/2 cup shredded, unsweetened cocnut
1/8 cup wheat germ
1/8 cup ground flax seeds
1-1/2 T cocnut oil
1/3 cup honey
3/4 tsp vanilla
1/8 tsp salt
3/4 c white chocolate chips (Sunspire brand)
1/4 cup dried fruit, such as cranberries*
I used 3/4 cup chips and no fruit, can do a combination of the two, should equal 3/4 cup total.
Directions
Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish and line it with foil- greased on both sides.
Toss the oatmeal, almonds, macademia nuts and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ and flax.
Reduce the oven temperature to 300 degrees F.
Place the cocnut oil, honey, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the white chocolate chips and dried cranberries (optional) and mix well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Serving Size: Makes 10 1" x 4" bars
Number of Servings: 10
Recipe submitted by SparkPeople user VEGKITTY.
Toss the oatmeal, almonds, macademia nuts and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ and flax.
Reduce the oven temperature to 300 degrees F.
Place the cocnut oil, honey, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the white chocolate chips and dried cranberries (optional) and mix well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
Serving Size: Makes 10 1" x 4" bars
Number of Servings: 10
Recipe submitted by SparkPeople user VEGKITTY.