Best Mango And Pineapple Granola Bars Recipes

Mango and Pineapple Granola Bars image

Provided by anniesnomsblog

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2 cups rolled oats, not quick cook
1/2 cup dried mango, chopped into little pieces and measured after chopping
1/2 cup dried pineapple, chopped and measured after chopping
1 tablespoon light brown sugar
3 tablespoons runny honey
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325F and grease and line an 8x8 inch square pan.
Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
Leave to cool in the pan completely.
Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.

Nutrition Facts : Calories 165.1, Fat 10.2, SaturatedFat 1.4, Sodium 1.6, Carbohydrate 16.9, Fiber 1.7, Sugar 5.6, Protein 2.2

Coconut, Cashew and Mango Granola Bars image

Provided by Food Network Kitchen

Time 3h45m

Yield 20 bars

Number Of Ingredients 14

3 cups old-fashioned rolled oats
2 tablespoons unsalted butter, melted
1/3 cup salted roasted cashews, chopped
1/3 cup sweetened coconut flakes, toasted
1/3 cup salted roasted macadamia nuts, chopped
Nonstick cooking spray, for the pan
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/3 cup chopped candied ginger
1/3 cup chopped dried mango,
1/3 cup chopped dried pineapple

Steps:

For the base: Preheat the oven to 350 degrees F.
Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.