Batty Granola Bites Recipes

GRANOLA BITES

Steps:

• Line a work surface or baking sheet with parchment or wax paper.
• Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
• Put the coconut in a shallow dish. Use a 1-ounce (1 1/2-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
• Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.

GRANOLA BITES

Steps:

• Combine all ingredients in a large bowl until well mixed.
• Scoop into balls using a cookie scoop, spoon, or your hands and place in an airtight container, with pieces of parchment paper between stacked layers, if needed.
• Storing: Refrigerate in an air-tight container for up to two weeks or freeze for several months.

SMORES GRANOLA BITES

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

BATTY GRANOLA BITES

Steps:

• Using photo as a guide, use sharp knife to cut pretzel bat wings; set aside. Meanwhile, microwave dipping chocolate as directed on tub, stirring until melted and smooth. Line medium platter with cooking parchment paper.
• Using toothpick, dip granola bite into melted chocolate, shaking off excess and placing on parchment paper. Remove toothpick, and add bat wing to each side, pressing lightly to stick; add decorations for eyes. Repeat for remaining bats. Refrigerate 10 to 15 minutes or until set.

GHOSTLY GRANOLA BITES

Steps:

• Line work surface with cooking parchment paper. In medium microwavable bowl, microwave almond bark uncovered on High 30 seconds, stirring and heating in additional 15-second increments until almond bark can be stirred smooth.
• Remove granola bites from package. Using toothpick or fork, dip granola bite into melted almond bark, shaking off excess and placing on parchment paper. Repeat for remaining granola bites.
• Let stand 15 minutes to set; apply eyes and mouth with black decorating gel. Let stand an additional 10 minutes before serving.

CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY

Steps:

• Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
• Cover with plastic wrap and chill in the refrigerator for an hour.
• Roll into balls the size of a ping pong ball.
• Refrigerate in tightly sealed container for up to one week.
• Enjoy!

GRANOLA BITES

Steps:

• Place almonds and 1/4 cup oats in bowl of food processor, process to fine crumbs.
• In a large bowl, combine remaining oats, dried fruits, sunflower seeds, coconut and cinnamon.
• Add peanut butter, honey and extract: combine well until mixture begins to stick together.
• Use moist hands to form mixture into 1 inch balls, coat lightly with almond-oat mix.
• Place in an airtight container, separating layer with parchment paper or plastic wrap.
• Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.