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Granola Bar Cake

Ingredients

  • 1 cup (250 mL) large flake oats
  • 1 cup (250 mL) chopped pecans
  • 1 cup (250 mL) unsweetened shredded coconut
  • 1/2 cup (125 mL) Western Family Honey
  • 1/4 cup (60 mL) Western Family Classics Maple Syrup
  • 1/4 cup (60 mL) packed brown sugar
  • 1/3 cup (75 mL) Western Family butter
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) vanilla
  • 2 3/4 cups (675 mL) Original Cheerios™ Cereal
  • 1 cup (250 mL) pumpkin seeds
  • 1 cup (250 mL) dried cranberries
  • 1/2 cup (125 mL) Western Family Pure Milk Chocolate Chips
  • Vanilla Yogurt Glaze:
  • 1 cup (250 mL) icing sugar
  • 1/4 cup (60 mL) Yoplait® Source® Vanilla Yogurt

Directions

 

  1. Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) square baking pan and line with parchment paper so overhangs; set aside. Toss oats with pecans and coconut on a large baking sheet. Bake, stirring occasionally, for 10 to 12 minutes or until golden brown and fragrant. Cool completely.
  2. Combine honey, maple syrup, brown sugar, butter and salt in a small saucepan set over medium-low heat. Cook, stirring occasionally, for 3 to 5 minutes or until butter melts and brown sugar dissolves. Stir in cinnamon and vanilla.
  3. In a large bowl, toss the Cheerios, with toasted oat and nut mixture, dried cranberries, pumpkin seeds and chocolate chips. Pour in the honey mixture. Toss well to coat.
  4. Scrape the mixture into the prepared pan. Firmly press into an even layer. Bake for 20 minutes or until golden brown. Cool completely. Cut into 16 squares or bars.
  5. Vanilla Yogurt Glaze: Stir icing sugar with vanilla yogurt until smooth. Spread or drizzle over bars. Let stand for 15 to 20 minutes until glaze is set.
Tips:
  • Change up the dried fruit, nuts and seeds. Try apricots, dried cherries, almonds, cashews or sunflower seeds.
  • For a less sweet topping, combine 1/4 cup (60 mL) Yoplait® Source® Vanilla Yogurt with 1 tbsp (15 mL) unsweetened almond butter. 

 

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Granola Bar Cake

Ingredients

  • 1 cup (250 mL) large flake oats
  • 1 cup (250 mL) chopped pecans
  • 1 cup (250 mL) unsweetened shredded coconut
  • 1/2 cup (125 mL) Western Family Honey
  • 1/4 cup (60 mL) Western Family Classics Maple Syrup
  • 1/4 cup (60 mL) packed brown sugar
  • 1/3 cup (75 mL) Western Family butter
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) vanilla
  • 2 3/4 cups (675 mL) Original Cheerios™ Cereal
  • 1 cup (250 mL) pumpkin seeds
  • 1 cup (250 mL) dried cranberries
  • 1/2 cup (125 mL) Western Family Pure Milk Chocolate Chips
  • Vanilla Yogurt Glaze:
  • 1 cup (250 mL) icing sugar
  • 1/4 cup (60 mL) Yoplait® Source® Vanilla Yogurt

Directions

 

  1. Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) square baking pan and line with parchment paper so overhangs; set aside. Toss oats with pecans and coconut on a large baking sheet. Bake, stirring occasionally, for 10 to 12 minutes or until golden brown and fragrant. Cool completely.
  2. Combine honey, maple syrup, brown sugar, butter and salt in a small saucepan set over medium-low heat. Cook, stirring occasionally, for 3 to 5 minutes or until butter melts and brown sugar dissolves. Stir in cinnamon and vanilla.
  3. In a large bowl, toss the Cheerios, with toasted oat and nut mixture, dried cranberries, pumpkin seeds and chocolate chips. Pour in the honey mixture. Toss well to coat.
  4. Scrape the mixture into the prepared pan. Firmly press into an even layer. Bake for 20 minutes or until golden brown. Cool completely. Cut into 16 squares or bars.
  5. Vanilla Yogurt Glaze: Stir icing sugar with vanilla yogurt until smooth. Spread or drizzle over bars. Let stand for 15 to 20 minutes until glaze is set.
Tips:
  • Change up the dried fruit, nuts and seeds. Try apricots, dried cherries, almonds, cashews or sunflower seeds.
  • For a less sweet topping, combine 1/4 cup (60 mL) Yoplait® Source® Vanilla Yogurt with 1 tbsp (15 mL) unsweetened almond butter.