Serving Size: 1 Bar
WW Points+: 5 Calories: 188.9 Total Fat: 6.7 g Fiber: 2.8 g
No bake Hawaiian white chocolate macadamia granola bars...that's a mouthful. But I didn't want to leave anything out! Simple granola bars are dressed up with salty and sweet flavors. Salty macadamia nuts plus dried pineapple, white chocolate, and coconut make these more of a dessert than a healthy snack.
These follow the same recipe as yesterday's Cranberry and Pistachio Granola Bars and are super easy to make. Plus, they were family and boyfriend approved, so that's a good sign!
I love macadamia nuts...too bad they have a thousand points+. Ok, 28 points+ per cup, but that's still a little ridiculous. So I chopped them up small to get a little macadamia goodness in every bite. I actually just recieved a text from my boyfriend that says "I accidentally ate the granola bars." ...You may want to double this recipe :)
- 2 1/2 cups Quick Cooking Oats
- 1/3 cup Light Brown Sugar, packed
- 1/4 cup Agave Nectar, or Honey
- 1/4 cup Light Butter Spread (I used I Can't Believe it's Not Butter Light)
- 1/4 cup (34g) Macadamia Nuts, dry-roasted salted, chopped
- 1/3 cup Dried Pineapple, chopped (I used Mariani Tropical Pineapple)
- 2 tbsp White Chocolate Chips, chopped
- 1 tbsp Sweetened Coconut
- Cooking Spray
Spray a small baking sheet (at least 1 inch deep) with non-stick spray. Set aside.
In a medium sized mixing bowl, combine Oats, chopped Macadamia Nuts, and chopped dried Pineapple. Mix to combine.
In a small saucepan over medium-high heat, stir together the Butter, Agave, and Light Brown Sugar until melted.
Bring to a low boil. Stir in Vanilla Extract and remove from heat.
Pour the mixture over the oats, macadamia nuts, and pineapple. Mix well to coat every piece with the mixture.
Pour the oat mixture onto the baking sheet. You will want the bars to be about 3/4 of an inch thick to prevent them from falling apart when cut. This will determine how much of the baking sheet will actually be used. My baking sheet is a 9.5 x 13 so I used a little more than half the width of the baking sheet and smoothed out the side with a spatula.
Pour the chopped White Chocolate Chips over the top of the oat mixture and gently press down. Next, sprinkle the Shredded Coconut over the top. Gently press down. Chill in the refrigerator for about 20 minutes, or until firm.
Slice into 5 long strips, then in half to make 10 bars.
Store the bars in wax paper an air tight container in the refrigerator.
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