Caramel Apple Granola Bars
User Reviews
5
Caramel Apple Granola Bars
Description
The recipe begins by toasting oats, almonds, and flaxseeds to bring out a nutty aroma and a slight crunch. A date paste cooked with coconut oil, maple syrup, vanilla, and cinnamon forms a sticky, caramel-colored binder that coats the toasted mixture. Chopped dried apples folded in provide fruity chewiness and subtle tartness.
The mixture is pressed into a lined pan and chilled until firm, then cut into bars. The texture combines the chewiness of dates and dried apples with the crunch from nuts and seeds, while the cinnamon adds warm spice. These bars are suitable for snacking or breakfast on the go.
For storage, keep the bars in an airtight container in the refrigerator to maintain freshness and texture, layering with parchment paper to prevent sticking. They last about two weeks refrigerated and are safe out of the fridge for several hours in cool conditions or a lunch bag.
Ingredients
- 2 cups dates pitted
- ½ cup water
- 2 cups rolled oats
- 1 cup almonds coarsely chopped
- ¼ cup flaxseeds whole
- 4 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- 1 ½ cup dried apples chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread oats, chopped almonds, and flaxseeds in an even layer and bake until light brown, stirring regularly, about 10-15 minutes.
- Grease an 8” x 8” pan, line it with parchment paper and then grease the parchment paper.
- Combine dates and water in a food processor and blend until combined into a paste, scraping down the sides as needed.
- Transfer the date paste to a large heavy bottomed saucepan along with the coconut oil, maple syrup, vanilla and cinnamon. Cook on medium heat until the paste turns darker brown, about 5-7 minutes.
- Fold the toasted oats mixture into date mixture. Add in chopped dried apples and stir until apples are evenly distributed.
- Scrape into prepared baking pan and spread out. Use a piece of parchment paper to press down to level out the edges.
- Cover with plastic wrap and chill in the fridge for at least 2 hours. Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 12 pieces.
Notes
- Store bars in an airtight container refrigerated for best texture; use parchment paper layers to prevent sticking.
- Individually wrapping bars in parchment or wax paper makes them convenient for grab-and-go snacks.
- In cooler climates, bars can be stored at room temperature safely for up to 5 hours away from direct sunlight.
- Toasting the oats and nuts enhances flavor and crunch, so don’t skip this step.
- Chilling bars for at least 2 hours ensures firm bars that hold together well when cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 12mg | 1% |
| Potassium | 374mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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