Inspired by the classic fall candy but with less sweetener and no additives, these festive granola bars are a nutritious and adorable alternative. They’ll also keep your kids going no matter what their activity. This recipe is dairy free (choose the dairy free yogurt option), egg free, nut free, soy free, and gluten free if you choose gluten-free oats.
Check out the original recipe, which we adapted this from, on Eating Well.
Healthy Halloween Candy Corn
Ingredients
- 2 cups rolled oats
- 1 cup Sunflower seeds
- 1/3 cup Honey
- 1/4 cup chopped unsweetened dried pineapple
- 1/4 cup chopped dried apricots
- 1/2 cup non dairy yogurt alternative option: grassfed plain yogurt if you tolerate it
- pinch of salt
Instructions
- Preheat oven to 400°F.
- Spread oats and sunflower seeds on a rimmed baking sheet. Bake until fragrant, 5 to 8 minutes.
- Coat a 9-inch pie pan with cooking spray. Cook honey in a medium saucepan over medium-high heat, without stirring, until large foamy bubbles form, 2 to 4 minutes. (The bubbles will start out small and increase to about ¾ inch or larger when the honey is done.)
- Immediately pour the toasted oat mixture and salt into the honey; stir until completely coated. Quickly press the granola into the prepared pan using a heat-resistant spatula coated with cooking spray. Top the granola with a circle of pineapple pieces in the center of the pan and then create a ring of apricot pieces around it, stopping about 2 inches from the edge. Gently press the dried fruit into the granola. Let cool for 30 minutes. Cut into 8 wedges and transfer to a wire rack to cool completely.
- Line a baking sheet with parchment paper. Place the wedges on the pan and spoon 1 tablespoon yogurt onto the bottom third of each wedge. Place in the freezer until the yogurt hardens, about 15 minutes. Serve immediately.
Recipe Notes
- To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.