Black Raspberry Granola Bars Recipes

RASPBERRY-GRANOLA BARS

Steps:

• Heat oven to 375° F. Grease 8-inch square pan. In large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with spoon until creamy.
• Beat in flour, baking powder and baking soda. Stir in granola.
• Press about two-thirds of the dough in bottom of pan. Spread spreadable fruit over dough to within 1/2 inch of edges. Crumble remaining one-third of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

RASPBERRY GRANOLA BARS

Steps:

• Beat together shortening, ¼ cup of sugar, and salt until light and fluffy.
• Add almond extract and 2 egg yolks.
• Slowly mix in flour until fully combined.
• Spread this mixture over the bottom of a 9x13 pan, coated with cooking spray.
• Bake at 350° for 15 minutes.
• Spread preserves over crust immediately after removing it from the oven.
• Sprinkle with granola.
• Beat the egg whites until they are foamy.
• Add remaining ½ cup of sugar until, beating until stiff peaks form.
• Spread egg white mixture on top of granola.
• Bake at 350° for additional 25 minutes.
• Cool completely and cut into bars.

BLACK RASPBERRY BARS

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour and baking powder; gradually beat into creamed mixture. Stir in coconut and walnuts., Reserve 3/4 cup dough for topping. Press remaining dough onto bottom of a greased 13x9-in. pan. Spread with preserves. Crumble reserved dough over top., Bake until golden brown, 35-40 minutes. Cool in pan on a wire rack. Cut into bars.

PERFECT NO-BAKE GRANOLA BARS

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

BLACK RASPBERRY GRANOLA BARS

Steps:

• Preheat oven to 350 and grease a 9x9 pan.
• Mix dry ingredients in a large bowl.
• Add eggs, milk, honey, vanilla, and canola oil. Mix thoroughly - it will be evenly moist, but lumpy and a bit stiff.
• Pack about 2/3 of the granola mixture into the bottom of the pan.
• Mix brandy with melted blackberry preserves. Pour evenly over the granola mix.
• Top with spoonfuls of the granola mixture.
• Bake at 350 25-30 minutes or until lightly browned.
• Cool and cut into bars or squares as desired.
• Tip -- Melt the preserves in a pyrex measuring cup in the microwave on medium power to save getting a pot dirty. But cover it with plastic or a saucer to keep it from spattering.