These White Chocolate Apple Walnut Granola Bars make a tasty afternoon snack or on the go breakfast when you're craving something a little sweet.
Well now I'm on a homemade making granola kick, but it didn't start out that way. You see, after I made those Chocolate Chunk Cherry Granola Bars, I had to make them again because the family loved them so much.
I was going to send some to a friend, but then my my husband ate them before I had a chance to do so.
So I made them a third time, only to realize that I only had 1 cup of oats left. Since I was packing up my kitchen and trying to run things out, I didn't want to buy more just to make these. So I decided to experiment...again...and found Apple Cinnamon Instant Oatmeal packages.
This time I used up the oats, added in the apple cinnamon oatmeal, threw in some remaining white chocolate chips and walnuts I had and voila! THESE were even better than the other ones.
How do you make Apple Walnut Granola Bars?
For this recipe you'll need Instant Apple Cinnamon Oatmeal packages, oats, white chocolate chips, honey, agave syrup and walnuts. Preheat oven to 350 degrees F; then combine all of the ingredients in a bowl and mix until well blended.
Line an 8x8 inch baking pan with parchment paper and pour in the oat mixture. Spread so that it is evenly distributed in the pan. Bake for 15 minutes; then allow to cool for 1 hour. I placed my pan in the freezer to speed the process; then cut into 16 individual bars.
They also held up better when trying to cut them so I was able to get 16 bars out of them and trust me, these are a little sweet so one bar at 143 calories each was the perfect nighttime snack with a hot cup of tea. ~Enjoy!
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White Chocolate Apple Walnut Granola Bars
- Preheat oven to 350 degrees F.
- Combine all of the ingredients in a bowl until well blended.
- Line an 8x8 inch baking pan with parchment paper and pour in the oat mixture. Spread so that it is evenly distributed in the pan.
- Bake for 15 minutes; then allow to cool for 1 hour; then cut into 16 individual bars.