Crystal Margarine Recipes
Prep: 30 min
Servings: 16 bars
These Tropical Sunrise Granola Bars are a burst of sunshine in snack form. Toasted oats and coconut create a nutty base, sweetened with honey and vanilla, while dried mango, pineapple, and creamy white chocolate chips add a tropical twist. A touch of tahini brings a subtle richness, making these bars both wholesome and satisfying.
Perfect for school lunches, busy mornings, or an afternoon pick-me-up, they’re simple to make, store well in the fridge, and can easily be doubled for sharing or freezing. Bright, chewy, and just the right amount of indulgent, these granola bars are a feel-good treat you’ll want to bake again and again.
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ingredients
Tropical Sunrise Granola Bars
2 cups
quick oats
1/2 cup
coconut flakes
1/3 cup
Crystal Margarine, melted
2 tsp
vanilla extract
1/2 cup
honey
1/2 cup
dried mango, sliced
1/2 cup
dried pineapple, chopped
1/4 cup
white chocolate chips
2 tbsp
tahini
directions
Preheat oven to 300°F.
Spread oats and coconut onto a sheet pan and bake for 5-10 minutes or until lightly toasted. Remove from oven and let the oats and coconut cool until they’re easy to handle.
Combine the toasted oats and coconut with all remaining ingredients in a large bowl, mixing until well combined.
Transfer the mixture to a parchment-lined 8 x 8″ baking pan.
Bake for 20 minutes at 300°F. Remove from oven and let cool completely before cutting the bars.
Chef’s Tip: this recipe can be easily doubled for larger crowds and keeps best stored in the fridge.
