These Apple Cinnamon Granola Bars are a wholesome, naturally sweet snack that’s perfect for busy mornings or on-the-go energy.
Packed with fiber-rich oats, nutrient-dense apples, and plant-based protein from sunflower seed butter, they provide lasting energy without refined sugars.
Easy to prepare, low in saturated fat, and satisfying, they make a versatile addition to any meal prep routine.
Apple Cinnamon Granola Bars
Equipment
- 1 Large Baking Sheet
- Parchment paper
- 1 Mixing Bowl (large)
- 1 small mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- 8×8 inch baking dish or small cookie sheet
Ingredients
- 2 medium apples sliced ¼ inch thick
- ¼ cup sunflower seed butter or any nut butter
- ¼ cup honey
- 2 tablespoons coconut oil melted
- 1 ½ cups old-fashioned oats
- 1 tablespoon ground cinnamon divided
- ½ teaspoon ground nutmeg
Instructions
- Preheat the Oven: Start by preheating your oven to 250°F (120°C). This low temperature is key for gently drying out the apple slices without burning them, helping them become soft and chewy, which is essential for the texture of your granola bars. While the oven warms up, you can prepare the apples and other ingredients.
- Prepare the Apple Slices: Wash and core your apples thoroughly. Using a sharp knife or a mandoline, slice each apple into ¼-inch thick pieces. Aim for uniform slices so they cook evenly. Once sliced, arrange the apple pieces in a single layer on a baking sheet lined with parchment paper. This ensures they don’t stick and allows the heat to circulate evenly around each slice.
- Season the Apples: Sprinkle ½ tablespoon of ground cinnamon evenly over the apple slices. The cinnamon enhances the natural sweetness of the apples and infuses them with warm, cozy flavor. Gently toss or tap the baking sheet to distribute the spice across all slices, ensuring each piece gets a light coating.
- Bake the Apples (First Side): Place the baking sheet in the preheated oven and bake the apple slices for 20 minutes. During this time, the apples will start to release their natural juices and soften.Keep an eye on them to ensure they don’t brown too quickly, as you want them soft and slightly dry, not caramelized.
- Flip and Bake the Apples (Second Side): After 20 minutes, carefully flip each apple slice using a spatula. This ensures both sides dry evenly and achieve a consistent texture. Return the baking sheet to the oven and bake for an additional 20 minutes. Once done, remove from the oven and let the apples cool for about 10 minutes.Cooling makes them easier to handle and chop without turning mushy.
- Prepare the Nut Butter Mixture: While the apples are cooling, gather a small mixing bowl and combine ¼ cup of sunflower seed butter, ¼ cup of honey, and 2 tablespoons of melted coconut oil. Stir thoroughly until the mixture is smooth, creamy, and fully blended. This mixture not only binds the granola bars but also adds healthy fats, natural sweetness, and a rich, nutty flavor.
- Chop the Baked Apples: Once the apples have cooled enough to handle, use a sharp knife to finely chop them into small pieces. Aim for bite-sized bits that will evenly distribute throughout the granola bars, providing sweet pockets of apple flavor in every bite.
- Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups of old-fashioned oats, the remaining ½ tablespoon of cinnamon, and ½ teaspoon of nutmeg. Stir well to evenly distribute the spices. These ingredients form the base of your granola bars, offering fiber, texture, and warm, aromatic flavor notes.
- Combine Apples and Oats: Add the chopped apples to the oat-spice mixture and fold them in gently. The apple pieces will stick slightly to the oats, creating a uniform mixture. Take care not to mash the apples, as you want distinct bits throughout the bars.
- Add the Nut Butter Mixture: Pour the prepared nut butter-honey-coconut oil mixture over the oat and apple mixture. Using a sturdy spatula or wooden spoon, stir thoroughly until every oat and apple piece is coated evenly. This step ensures your granola bars hold together and maintain a chewy, satisfying texture.
- Press Mixture into Pan: Line an 8×8 inch baking dish (or small cookie sheet) with parchment paper. Transfer the combined mixture into the dish, then press it firmly and evenly into the pan using the back of a spoon or your hands (slightly dampened to prevent sticking). Pressing firmly is crucial for creating bars that hold their shape once sliced.
- Chill the Bars: Place the pan in the refrigerator overnight or, if you’re short on time, in the freezer for at least 20 minutes. Chilling allows the bars to set properly, making them easier to cut and ensuring they don’t crumble when handled.
- Slice into Bars: After chilling, remove the granola mixture from the pan using the parchment paper for easy lifting. Using a sharp knife, cut into 12 even bars. Wipe the knife clean between cuts for smooth edges.
- Store and Serve: Store the granola bars in an airtight container in the refrigerator for up to a week or in the freezer for longer storage. These bars make a perfect snack, breakfast, or post-workout treat, and they’re ready to grab whenever you need a healthy, satisfying energy boost.
Notes
- Always slice the apples evenly (¼ inch) so they bake consistently.
- Use parchment paper in both baking and chilling steps to prevent sticking.
- Press the mixture firmly into the pan to avoid crumbly bars.
- Chill for the full recommended time to ensure bars set properly.
- Substitute sunflower seed butter with almond, peanut, or cashew butter if preferred.
- Maple syrup can replace honey for a vegan version.
- Old-fashioned oats work best; avoid instant oats as they become mushy.
- Adjust spices to taste—more cinnamon for warmth or a pinch of ginger for zing.
- For extra crunch, add 2–3 tablespoons of chopped nuts or seeds.
- These bars are naturally sweetened—no refined sugar is needed.
Chef’s Secrets for Perfect Texture
The secret to chewy, well-formed granola bars lies in two key steps: drying the apples thoroughly and pressing the mixture firmly.
Baking the apple slices at a low temperature allows them to release moisture slowly, preventing sogginess in the final bars.
Be patient with this step, as under-dried apples will cause the bars to fall apart.
When pressing the mixture into the pan, don’t be afraid to use some force—a solid, compact layer ensures that the bars hold together beautifully after chilling.
Lastly, chilling is just as important as baking; rushing this step can lead to crumbly results.
Serving Suggestions for Every Occasion
These Apple Cinnamon Granola Bars are versatile enough to be enjoyed anytime.
Pair them with a morning coffee or tea for a quick breakfast, or pack them in lunchboxes as a wholesome mid-day snack.
They’re also excellent as a pre- or post-workout bite, providing quick energy from oats and lasting fullness from healthy fats.
For a dessert twist, drizzle melted dark chocolate over the chilled bars or crumble them into yogurt with fresh berries for a nutrient-packed parfait.
You can even serve them alongside a cheese board as a slightly sweet element to balance savory flavors.
Storage Tips to Keep Them Fresh
Proper storage makes a big difference in taste and texture.
Once cut, place the bars in an airtight container and keep them in the refrigerator for up to 7 days.
To prevent sticking, separate layers with parchment paper.
If you’d like to make a larger batch, freeze the bars individually wrapped in parchment or plastic wrap, then store them in a freezer-safe bag or container for up to 2 months.
Thaw at room temperature or in the refrigerator before eating.
Avoid storing at room temperature, as the natural moisture from the apples can make them spoil faster.
Frequently Asked Questions
1. Can I make these granola bars vegan?
Yes! Simply replace the honey with maple syrup or agave nectar. Both options provide natural sweetness while keeping the recipe 100% plant-based.
2. Can I use quick oats instead of old-fashioned oats?
Quick oats are not recommended, as they tend to absorb too much moisture and create a mushy texture.
Old-fashioned oats give structure and chewiness, which are ideal for these bars.
3. Do I have to bake the apples first?
Yes, baking is essential to remove excess moisture and prevent soggy bars. If you skip this step, the bars may not set properly and could fall apart.
4. Can I add extra mix-ins like nuts or seeds?
Absolutely! Chopped almonds, walnuts, pumpkin seeds, or even dried cranberries can be mixed in for extra crunch and flavor.
Just keep the add-ins to about ¼–½ cup to maintain balance.
5. How do I keep the bars from crumbling?
The key is pressing the mixture firmly into the pan and chilling for long enough.
If you find your bars still too crumbly, try adding an extra tablespoon of nut butter or honey for more binding.+
