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Apple Pie Granola Bars

Apple Pie Granola Bars
Christopher Mohs
Apple Pie Granola Bars sitting on a blue plate with a green apple and oatmeal in the background

So we’ve been on a bit of a pumpkin kick here at P&R with scones, cookies, ice cream, and bread. Alas, there is another fall favorite that is catching our fancy, the Apple. And what better way to utilize this great fruit? Not a pie, not a tart, not a sauce, but a chewy and delicious Apple Pie Granola Bar.

If you are anything like my household, you are constantly seeking out quick and healthy snack items to fill the void between meals. Ward off the sweets, the chips, the popcorn and offer your family a healthy snack bar instead. These of course can get quite spend and you never know what preservatives got mashed in with your gooey favorite. This is why I ventured out to make my own and an Apple Pie inspired bar was something I just couldn’t pass up.

This recipe takes good old rolled oats, mixes them with nutty pecans, dried apples( not the crisp chips, but the soft chewy dried apples you can get in the store), and my Crumble Spice. Then a sweet mixture of date paste, honey, vanilla, and coconut oil.  Mix it all together in a bowl and pour into the base of two 9×5 bread pans lined with parchment paper, press down firmly and allow to set for a few hours in the fridge.

Remove, cut into bars and enjoy all week long!

Apple Pie Granola Bars


2 cups Rolled Oats
1 cup Pecans (chopped)
1/3 cup Dates
1/4 cup Coconut Oil
1 tsp Vanilla Extract
1/3 cup Honey
3 tsp Crumble Spice
1 3oz Package of Dried Apple


In a food processor pulse oats about 9-10 times and place in a mixing bowl.  Add to the mixing bowl chopped pecans, chopped up dried apple, and Crumble Spice.

Next place the dates in a food processor and pulse until it forms a paste.  Add this paste to a saucepan over medium heat with the coconut oil, honey, and vanilla. Stir together until the ingredients are well combined together to make a consistent syrup.

Pour the liquid into the dry mix and stir together until fully combined. Pour out evenly between 2 9×5 bread pans that have been lined with parchment (we suggest parchment that is 10 inches by 9 inches so that the parchment comes up the side of the pan on two sides to make removal easier).  Press the mixture firmly to the bottom using the back of a spatula being sure to get into the corners and edges.

Place in the refrigerator for 2 hours, remove and cut into bars or squares.  Package in either foil, cling film, or storage bags and return to the refrigerator for storage to maintain the firmness of the bar.