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Cinnabliss Granola Bars

These soft, chewy granola bars can be added to a lunchbox, or crumbled over ice cream for a quick dessert. They keep well in a sealed container on the countertop for a few days, then they are off to the fridge - if there's any left, of course. Refrigeration will not alter their taste or texture.
Prep Time20 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast, Dessert, Snacks
Cuisine: Low Sodium
Servings: 20 snack bars


  • 2 1/4 cup rolled oats quick cooking
  • 1/3 cup unsalted margarine room temperature
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/3 cup honey
  • 2 tablespoon sugar free chocolate syrup
  • 1/4 cup brown sugar packed
  • 1 cup cinnamon mini baking chips


  • Preheat the oven to 325 degrees. Lightly grease a 9x9 baking pan.
  • Combine all ingredients in a large mixing bowl. Stir with a wooden spoon until well blended. Mixture will be stiff.
  • Press the mixture into the greased baking pan. Press it down firmly and evenly. The mixture should be between 1/2 and 3/4 inch thick.
  • Bake 10 minutes.
  • Remove pan from oven. Press the mixture down with the back of a wooden spoon to eliminate any gaps or cracks.
  • Return pan to the oven and bake an additional 10 minutes.
  • Remove pan from oven, and using the back of a wooden spoon again, press the mixture down one last time.
  • Let pan cool before cutting the granola into 20 squares. (You can cut them any way you like, but the nutrition label is based on 20 squares).