This apple cinnamon granola bar recipe is the perfect prep ahead back to school snack. They bars are nut-free making them school safe and approved by kids for their sweet taste. Kids can get involved to help since they are so easy and super quick to make. I use Nature’s Path organic puffed brown rice to mix in with the oats as a healthful alternative to sugary-boxed rice cereal. There is more than enough sweetness in the maple syrup, brown sugar and dried cranberries. Feel free to have fun with it and swap out some of the dried fruit for more savoury flavours such as nuts and seeds.
Yields approximately 12 bars depending on cut
Ingredients:
- Instant rolled oats, 3 cups
- Puffed rice cereal, 2 cups
- Dried apples, ½ cup
- Dried cranberries, ½ cup
- Ground cinnamon, 2 tsp
- Salt, 2-3 tsp
- Butter, ½ cup
- Maple syrup, ½ cup
- Brown sugar, ½ cup
- Vanilla extract 1 tsp
What you’ll need:
- Knife and cutting board
- Measuring cups
- Mixing bowl
- Small pot
- Spatula
- 8×8 baking pan
- Parchment paper
What to do:
Gather all your ingredients and equipment. Using the measuring cups, portion the oats and rice cereal, then add them to the mixing bowl. Portion the dried apples and lay them onto the cutting board. Give them a rough chop with your knife but not too small. Repeat for the dried cranberries. Add the dried fruit, once cut, to the mixing bowl.
In a small pot add the portioned butter, syrup, honey and brown sugar. Bring to a boil, then lower to a light simmer for 1 minute or so. Remove from the heat and whisk in the salt and cinnamon. Typically, the salt and cinnamon would be added in the mixing bowl with the dry ingredients. I like to add it into the wet mixture so that it gives me a better idea of the end result in terms of taste. It allows you to adjust the seasoning as desired.
Pour the wet mixture into the mixing bowl and fold into the dry ingredients until well combined and all dry ingredients are coated.
Lightly grease the bake pan and pour in the granola bar mixture. Use a piece of parchment paper to press the mixture down into the pan, removing any gapped spaces and evening out the top surface of the granola bar.
Chill in the fridge to set. Cut into rectangular pieces and store at room temperature in an air-tight container.