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Apple Pecan Granola Bars

Apple Pecan Granola Bars

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We're always trying to get our kids to eat their oats, so what better way to do it than by sneaking it into a Halloween treat? Brown sugar and cinnamon are added to fulfill that desired sweet craving kids get on the celebrated holiday, while chopped apple, pecans, and oats make it good for them, too.


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  • 1 1/2 Cup old-fashioned oats, toasted
  • 1/4 Teaspoon salt
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon all-purpose flour
  • 1 Teaspoon vanilla extract
  • 1 large egg plus 1 egg white
  • 1 Tablespoon canola oil
  • 1 Cup light brown sugar
  • 2/3 Cups chopped apple
  • 1/4 Cup chopped pecans


Calories Per Serving186

Folate equivalent (total)12µg3%

Pecan Energy Bar Recipe

Wholesome snacks is a topic Alex and I get asked about a lot. Now that we have a toddler, we think about it a lot too! This energy bar recipe is our newest invention for healthy snacks. And let me tell you, our son Larson is OBSESSED with them, too! Not only are these kid approved, they’re perfect for adult snacking too. The sweet flavor is reminiscent of pecan pie, and they’re full of superfoods like pecans and chia seeds.

Healthy Chewy Apple Cinnamon Granola Bars

I’m excited to share this recipe for Healthy Chewy Apple Cinnamon Granola Bars with you all today! I know a lot of you might be using the New Year as a restart when it comes to resolving to eat healthier, and I’m sorry if I tend to lead you astray from time to time. Just know that when you need a treat, I’ll be here waiting for you with open arms. In the meantime, here’s something I think everyone will enjoy without any guilt!

This recipe is inspired by Beard and Bonnet’s Rise and Shine Energy Bars. My good friend, Annie, who has two adorable little boys, shared the recipe with me. She said she likes to give her boys healthy bars for breakfasts or snacks, and was so happy to find a homemade one that they loved. We eat a lot of granola bars at our house too, so I wanted to give them a try. I was really surprised at how good they turned out. So light and chewy, and very easy to make too! They have the same texture as our favorite store bought granola bars, without any weird ingredients. Technically this recipe is “no bake” but you do need to toast the oats, pecans, and flax seeds to enhance their flavor.

I added less sugar than the original recipe, and also subbed butter for coconut oil. I also added pecans and dried apples. You could really add any little bits of goodness you like, as long as you keep the wet and dry ingredient proportions as written.

So convenient to wrap up the bars individually so they are ready to grab for quick snacks on the go. Hope you get a chance to make these, and maybe change up some of the ingredients to fit your own taste! My next batch is going to be a chocolate chip version I know my boys will be really excited about.

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Our homemade Chewy Apple Pecan Granola Bars are perfect for breakfast or a delicious snack. Store them in the freezer and you’ll always have a wholesome snack ready when you need it. Recipe yields 8 granola bars.

  • 2 cups rolled oats
  • 3 tbsp Tejari Organic Strawberry Blend
  • 2 tbsp ground flaxseed
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup raw pecans, chopped
  • ½ cup dried apple, chopped
  • ¼ cup almond butter
  • ¼ cup almond milk
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • ¼ cup maple syrup

  1. Preheat oven to 350.
  2. Line an 8x8” pan with parchment paper and set aside.
  3. In a medium bowl, mix together oats, Tejari Organic Strawberry Blend, flax, cinnamon, and salt along with the chopped pecans and apples.
  4. In a separate smaller bowl, stir together the almond butter, milk, vanilla, coconut oil, and maple syrup until well blended.
  5. Pour wet mixture over the dry and stir with a rubber spatula to combine, making sure ingredients are nicely dispersed.
  6. Place mixture into pan, pressing down to distribute evenly.
  7. Bake for 18-20 minutes, top and edges should be slightly golden.
  8. Remove from oven and let cool completely before lifting out of pan and slicing into bars.

Cut into sections and enjoy on-the-go or topped with your favorite yogurt!


At Tejari, we believe great-tasting food doesn’t have to be overly complex. That’s why we strategically source organic, clean, anti-inflammatory ingredients to use in our products. We believe what you eat not only contributes to physical strength and wellness, but also supports mental health, too.

Easy Cinnamon Apple Granola

Make your mornings a little easier by prepping this delicious and easy cinnamon apple granola ahead of thyme time and I promise you’ll never buy store-bought again! This stuff literally tastes like apple pie in granola form. I seriously don't think anything can taste better!!

Nothing screams fall quite like cinnamon and apples — add in some crunchy pecans and chewy raisins and you’ll be putting this cinnamon apple granola on everything . I like to s erve it on top of my favourite yogurt, incorporate it into a yummy fruit parfait , or simply eat by the handful (kind of my favourite way to devour this!). This granola is also ah-mazing as a topping on vanilla ice cream! Trust me on this one.

If you’ve never made your own granola, you’ll be amazed by how simple it really is. Take the 10 minutes needed to prepare this and enjoy this simple, flavourful homemade granola all week long. or maybe all day long, depending how fast you get addicted to this stuff!

  • 125ml/4fl oz maple syrup
  • 25g/1oz caster sugar
  • 25ml/1fl oz sunflower oil
  • ½ tsp vanilla extract
  • 500g/1lb 2oz jumbo rolled oats
  • 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)
  • 150g/5oz pecans (or walnuts)
  • 50g/2oz whole almonds
  • 25g/1oz flaked almonds
  • 75g/2¾oz desiccated coconut
  • pinch of salt (optional)
  • 2 tsp cinnamon (optional)
  • 150g/5½oz dried cranberries

Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.

Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well.

Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through.

The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month.


  • Flour: These scones are made with all-purpose flour. While the recipe is designed for this type of flour, feel free to play with what you like. A nutty flour would be nice with the flavor profile of these scones, but I have not yet experimented with other flours.
  • Apples: Apples, of course, apples. This recipe calls for Granny Smith apples. This tart apple is fantastic for baking. The tart and sweet flavors play so well together. In this case, the tartness of the apples pairs perfectly with the sweet glaze.
  • Brown Sugar: While you commonly see granulated sugar in scone recipes, this one uses light brown sugar. Similar to my Brown Sugar Pecan Scones, these apple scones marry nicely with the caramel tones of brown sugar. Brown sugar is also used in the glaze as well.
  • Heavy Whipping Cream: Heavy whipping cream is always my go-to for scones. It provides a beautiful effect to the crumb and taste of the scone. While you can substitute it, I strongly suggest using heavy cream.
  • The Other Stuff: Ground cinnamon is in both the scone dough and the glaze. Cinnamon and apples are a perfect duo. Chopped pecans are in the dough as well, for a nice nutty crunch. While I did not do so, you can use them as a garnish too.

Homemade Apple Pecan Granola

Maybe it&rsquos the change in weather or maybe it&rsquos all the fall baking I&rsquom seeing on social media, but here&rsquos a fact: I&rsquom hungry! My appetite is more than healthy these days, and instead of scarfing just anything I&rsquove been making an effort to eat something nutritious. Granola has been my go-to snack lately, but if you&rsquore not paying special attention at the grocery store, you&rsquoll come home with a bag of granola made with high fructose corn syrup. I&rsquom sad to say this happened to me recently.

Lucky for us, homemade granola is super easy to make! I&rsquove been SO into this version we whipped up using oats, dried apples, dried white mulberries, quinoa, and pecans. It&rsquos warmly spiced and could not be more season-appropriate.

The dry granola mixture is coated with a combination of applesauce, apple cider, and maple syrup. As you mix you will see nice big clumps form and tiny quinoa pieces will disperse into every nook and cranny. Spread the granola on a couple of parchment-lined sheet pans and and bake until dry and crisp.

You can see the difference in granola color between the two pans in the lower right hand picture. The darker pan gets very toasty, so if you use dark pans keep an extra sharp eye on them so they don&rsquot burn.

I love how each bite is different. You&rsquoll find chewy dried apple pieces crusted with oats, crunchy quinoa clinging to toasty pecans, delicate white mulberries &ndash oh yes, the mulberries!

Dried white mulberries are becoming more widely available in grocery stores, but if you can&rsquot find them, use golden raisins instead. If you have the opportunity to try the mulberries, then I encourage you to do so! They are less sweet than raisins and have an almost fig-like flavor. I prefer them.

The above picture is a true representation of what I&rsquove been eating for the past two weeks &ndash for breakfast, snacks, and pretty much any time between meals when my stomach growls. My favorite granola parfait consists of plain Greek yogurt, a drizzle of maple syrup, and apple granola on top. It&rsquos so satisfying! I hope you&rsquoll try it.

Recipe Summary

  • 2 cups quick-cooking oats
  • 1 cup old-fashioned oats
  • ½ cup hulled pumpkin seeds
  • ½ cup slivered almonds
  • 1 cup mixed nuts
  • 1 cup dried cranberries
  • 1 (14 ounce) can sweetened condensed milk

Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl spread into the prepared pan, evenly pressing into the corners and out to the sides.

Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.

Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.