baking · cooking · Dessert

Tropically Fall Granola Bars

I took a recipe that called for apricots and changed it to organic dried pineapple. If you haven’t had organic dried pineapple it is a bit different from the traditionally dried sugar encrusted bright yellow you find in stores. I came across Made In Nature’s at Costco in 16 ounce bags.

It is naturally dark and smells wonderful. Costco sells a number of their products, such as whole dried Mission Figs that are amazing! The pineapple can also be found over at Amazon:Made In Nature Organic Pineapple, Dried and Unsulfured. One could also use Trader Joe’s naturally dried pineapple as well!

Tropically Fall Granola Bars


Filling –

  • 1 cup dried pineapple
  • ¾ cup water
  • ¼ cup granulated sugar
  • 1 Tbsp all-purpose flour
  • ½ cup shredded coconut

Crust –

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • ½ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ¼ tsp baking soda
  • 1 stick Earth Balance buttery stick (or 1 stick any margarine or butter)
  • ½ cup raw pecans, finely diced


Preheat the oven to 350°.

In a small saucepan combine the dried pineapple and water, bring to a boil. Turn to medium-low and cover tightly, let simmer for 5 minutes, lowering the heat as needed so it doesn’t boil over. Whisk the sugar and flour together, add to the pineapple mixture and cook for a minute, stirring constantly. Take off the heat and stir in the coconut, set aside to cool down a bit while making the crust.

In a large mixing bowl stir the flour, oats, brown sugar, cinnamon and soda together. Cut the margarine into small pieces and add in, working into a fine crumb with your fingers. Scoop out ½ cup of the crust and put into a small mixing bowl with the pecans, stir to combine.

Dump the rest of the crust into an ungreased 8×8″ baking dish, pat down firmly until even.

Spread the pineapple mixture on top gently and then top with the reserved crust topping.

Bake for 30 to 35 minutes, until golden on top.

Let cool in the pan and cut into bars.


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