Snack: Pineapple Macadamia Nut Granola Bars

This recipe is designed to distract the frozen taste buds of anyone who is still (un)fortunate enough to be enjoying the frigid cold of winter. So open wide and take a bite out of a warmer climate by tasting the sweet pineapple, toasted coconut and salty

This recipe includes superfoods such as:

Nuts, Agave

Health benefits of Pineapple Macadamia Nut Granola Bars

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

2 cups rolled oats
1 cup coconut flakes
3/4 cup dried pineapple, medium chopped
1 cup macadamia nuts, crushed
1/3 cup Splenda brown sugar blend
1/3 cup Agave Nectar
4 Tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon Kosher salt

Instructions

Preheat the oven to 400 ºF.
Spread the oats and coconut out on a baking sheet. Bake for 5 minutes, stir, then bake an additional 5 minutes (watch the mixture as it toasts and stir an additional time if necessary to prevent burning).
Remove the toasted oats and coconut and transfer to a large bowl.
Add the dried pineapple and macadamia nuts to the bowl. Set the mixture aside.
Line a glass baking dish with wax paper, then coat the wax paper with a thin layer of cooking spray.
In a saucepan over medium heat, combine the brown sugar, Agave Nectar, butter, pure vanilla extract and salt. Heat until ingredients are melted together.
Pour the hot liquid mixture over the dry ingredients and stir until thoroughly coated.
Press the mixture firmly into the baking dish.
Let the granola mixture dry and harden for 2 to 3 hours.
Remove the dried granola whole from the baking dish. Cut it in half length-wise, then cut each rectangular half into six bars.

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