Imagine a snack that transports you to a sun-drenched beach with just one bite - these aren't just ordinary granola bars, they're a tropical escape packed with incredible flavors! Combining the creamy richness of macadamia nuts, the sweet tang of pineapple, and the smooth essence of banana, these homemade granola bars are about to revolutionize your snacking experience. Perfect for health-conscious foodies, adventurous eaters, and anyone craving a delicious burst of island-inspired nutrition.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 bars
Ingredients
- 2 cups rolled oats
- 1/2 cup macadamia nuts, chopped
- 1/2 cup dried pineapple, chopped
- 1 ripe banana, mashed
- 1/4 cup honey
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine rolled oats, chopped macadamia nuts, shredded coconut, and salt. Mix thoroughly to distribute ingredients evenly.
- In a separate bowl, mash the ripe banana until smooth. Add honey and vanilla extract to the mashed banana, whisking until well combined.
- Pour the wet ingredient mixture over the dry ingredients. Stir gently but thoroughly to ensure all dry ingredients are coated and moistened.
- Fold in the chopped dried pineapple, ensuring even distribution throughout the mixture.
- Transfer the granola mixture to the prepared baking pan, pressing down firmly and evenly with a spatula or the back of a spoon to create a compact layer.
- Bake in the preheated oven for 22-25 minutes, or until the edges turn golden brown and the top is slightly crisp.
- Remove from oven and let cool completely in the pan for about 30 minutes. The bars will continue to firm up as they cool.
- Using the parchment paper overhang, lift the granola slab out of the pan and place on a cutting board.
- Cut into 10 even bars using a sharp knife. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Press the mixture firmly into the pan to ensure compact, cohesive bars
- Allow bars to cool completely before cutting to prevent crumbling
- For extra crunch, lightly toast the macadamia nuts and coconut before mixing
- Experiment with adding a sprinkle of cinnamon or a drizzle of dark chocolate for variation
- Store in a cool, dry place in an airtight container to maintain freshness
- If bars seem too soft, extend baking time by 2-3 minutes for desired crispness
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
