Chewy Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars

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Soft and chewy Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars…oh, and dipped in White Chocolate, too! Made with simple ingredients, these granola bars are truly the best way to start your day. Every bite is soft, extra sweet, and oh so tropical! These are the ultimate summer treat. The best part, though? These granola bars are naturally gluten-free, require no baking, and can easily be made vegan. Trust me, you’re going to want to have these sweet bars all summer long.

three granola bars on round marble plate on marble surface with flowers, bowl of coconut, and more granola bars around

About The Recipe

We’re almost a week into June and the summer weather is DEFINITELY arrived here in Texas. With temps at 100 degrees and higher, we’re looking for ways to enjoy being in the kitchen without having to turn on the oven so much…which is how we came up with the idea behind these tropical granola bars!

I mean, what’s better than tropical flavors during the summertime that’s also a no bake treat?

Back in January, my mom and I were recipe testing for our Hummingbird Granola Bars. We kept having to tweak that recipe before it finally tasted like we wanted it to, but we eventually got it! Among some of those failed tests was the beginning of these granola bars.

We knew we wanted to do something different for the summer. Our first thought was definitely a NO bake recipe and we wanted brighter flavors, less spice. So, we kept the idea in the back of our minds until now!

We were cleaning out our pantry and found some dried pineapple, along with coconut flakes, macadamia nuts, and banana chips. Immediately, the idea clicked.

granola bar broken in half with two more granola bars beside

I cannot begin to express just how good these granola bars truly are. I mean, they’re so chewy, sweet, nutty, fruity, and the perfect amount for a good size snack or quick breakfast! Especially when you finish them with melted white chocolate.

We chose to do the white chocolate with coconut oil to really further that tropical flavor. So, with every bite of one of these granola bars, it really just feels like summer! They’re so simple to make, so delicious, and require very little effort. Definitely one of our new favorite snacks!

Reasons You Will Love These Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars

  • Easy to make.
  • Naturally gluten-free and can be made vegan.
  • Tastes SO. GOOD.
  • Perfectly sweet.
  • A great treat for kids and adults!
close up of two stacked granola bars on marble plate

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Granola Bars:

coconut flakes, water, oats, salt, corn syrup, coconut oil sugar, honey, banana chips, macadamias nuts, and dried pineapple on marble surface

For The Coating:

white chocolate chips and coconut oil in small bowls on marble surface

How To Make These Chewy Granola Bars

Step 1: Mix nuts and fruit

In a large bowl, combine oats, sugar, salt, macadamias, banana chips, coconut chips, and pineapple. Set aside.

Step 2: Make the syrup

In a small saucepan, combine the water, corn syrup, honey, and coconut oil. Cook over medium heat, stirring continually, to 244° F. Remove from heat.

Step 3: Combine and let set

Pour the syrup over dry ingredients and stir together.

Pour into prepared pan. Using the bottom of a greased measuring cup or the back of a spoon, press mixture evenly into pan.

Once cooled and set, lift out of pan and cut into 10 bars.

Step 4: Melt the chocolate

In a microwave safe bowl, melt the white chocolate with 1 Tablespoon coconut oil, stirring every 15 seconds.

Step 5: Dip granola bars

Dip each bar into chocolate mixture and set on parchment paper lined sheet pan to set.

Tips For Making The Syrup

  • Make sure your pot is clean with no dust or crumbs.
  • Use a candy thermometer, if you have one. It’s the best way to get an accurate read without getting yourself hurt. If you don’t have one, you can use an instant read thermometer and check it periodically. Just be careful!
  • The syrup needs to be around 244-248 degrees F. Anything less will result in a bar that’s too soft and falls apart.
  • Once the syrup is at temperature, work quickly! It will start to cool immediately and you don’t want it to set while you’re trying to work it into the granola mixture.

What’s The Best Chocolate To Use

For this recipe, be sure that you use a high quality chocolate. We used Guittard white chocolate chips! They melt wonderfully and really work flavor-wise with the coconut.

4 Ways To Change Up These Granola Bars

If you’re in the mood for something a little different, no worries! Here are a few fun and simple ways to make these granola bars delicious AND different.

  • Cut the granola into small, bite sized squares instead of bars!
  • Dip the entire bar in the melted white chocolate rather than just dipping. You could do this with the small bites as well!
  • You could also coat half the bar in chocolate one kind of chocolate and the other in another kind of chocolate.
  • Top the bar with a drizzle of white chocolate, your favorite chopped up nut, or shredded coconut.

How To Store

Once these granola bars are made, you can store them in an airtight container or in a sealable bag for about 1-2 weeks. To keep these longer, you could also store them in the freezer! They will keep about 1-2 months in the freezer.

Substitutions

  • If you would like to make these granola bars vegan, you can use agave instead of honey, as well as your favorite vegan white chocolate!
  • If you don’t like macadamia nuts, cashews make a wonderful substitute.
  • You can use dark chocolate or milk chocolate with these granola bars instead of white chocolate.
  • Any tropical dried fruit can be added to these granola bars for a fun addition! We love stirring in a small amount of dried mango, apricots, peaches, and even golden raisins.
overhead shot of granola bar broken in half, with two more beside, one turned on it's side, flowers around, and a bowl of coconut

Expert Tips

  • The oats and the macadamia nuts for this recipe need to be toasted!
  • You will need old fashioned rolled oats. Do not use instant oatmeal.
  • The syrup for this recipe needs to be around 244 degrees F, but no higher than 248 degrees F.
  • The granola bars should be set in about 1-2 hours, depending on temperature. It may take longer. Once the bars are cold/room temperature, you will be able to cut them, but not sooner!
  • If you have leftover white chocolate, feel free to drizzle some over the tops of these granola bars.
  • The granola bars can be cut into squares for bite sized snacks.

When you make these Chewy Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three granola bars on round marble plate on marble surface with flowers, bowl of coconut, and more granola bars around

Chewy Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars

Traci
Soft, chewy, and oh so delicious! These Macadamia Nut, Pineapple, Banana, and Coconut Granola Bars with White Chocolate are the perfect sweet treat all year long. Great for breakfast or a quick snack when you're on the go! SO. GOOD.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snacks
Cuisine American
Servings 10
Calories 690 kcal

Ingredients
 

Granola Bars

Chocolate

Instructions

  • Line an 8" square pan with parchment paper.
  • Spray lightly with cooking spray. Set aside.
  • In a large bowl, combine oats, sugar, salt, macadamias, banana chips, coconut chips, and pineapple. Set aside.
  • In a small saucepan, combine water, corn syrup, honey, and 1/4 cup coconut oil.
  • Cook over medium heat, stirring continually, to 244° F.
  • Remove from heat.
  • Pour over dry ingredients.
  • Stir together.
  • Pour into prepared pan.
  • Using the bottom of a greased measuring cup or the back of a spoon, press mixture evenly into pan.
  • Once cooled and set, lift out of pan.
  • Using a sharp knife, cut into bars.
  • In a microwave safe bowl, melt the white chocolate with 1 Tablespoon coconut oil, stirring every 15 seconds.
  • Dip each bar into chocolate mixture and set on parchment paper lined sheet pan to set.

Notes

Substitutions:
  • If you would like to make these granola bars vegan, you can use agave instead of honey, as well as your favorite vegan white chocolate!
  • If you don’t like macadamia nuts, cashews make a wonderful substitute.
  • You can use dark chocolate or milk chocolate with these granola bars instead of white chocolate.
  • Any tropical dried fruit can be added to these granola bars for a fun addition! We love stirring in a small amount of dried mango, apricots, peaches, and even golden raisins.
 
Expert Tips:
  • The oats and the macadamia nuts for this recipe need to be toasted!
  • You will need old fashioned rolled oats. Do not use instant oatmeal.
  • The syrup for this recipe needs to be around 244 degrees F, but no higher than 248 degrees F.
  • The granola bars should be set in about 1-2 hours, depending on temperature. It may take longer. Once the bars are cold/room temperature, you will be able to cut them, but not sooner!
  • If you have leftover white chocolate, feel free to drizzle some over the tops of these granola bars.
  • The granola bars can be cut into squares for bite sized snacks.

Nutrition

Serving: 1barCalories: 690kcalCarbohydrates: 71gProtein: 6gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 3mgSodium: 92mgPotassium: 345mgFiber: 8gSugar: 53gVitamin A: 13IUVitamin C: 3mgCalcium: 69mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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