Cherry Almond Granola Bars Recipes

CHERRY ALMOND GRANOLA

Steps:

• In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well., Spread in a thin layer in two 15x10x1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.

SUNFLOWER-CHERRY GRANOLA BARS

Steps:

• Spread oats into an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until lightly browned. Meanwhile, spread almonds and coconut into another ungreased 15x10x1-in. baking pan. Bake for 8-10 minutes or until lightly toasted., In a Dutch oven over medium heat, bring sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut., Using a metal spatula, press mixture into an ungreased 15x10x1-in. baking pan. Cool to room temperature. Cut into bars.

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

CHERRY-ALMOND GRANOLA CRISP

Steps:

• Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
• In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
• Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.

CHERRY ALMOND GRANOLA BARS

Steps:

• Pre-heat the oven to 350.
• Spread the oats and almonds on a baking sheet and toast in the oven for about 10 minutes, stirring them occasionally to make sure nothing burns. When they're nice and nutty-smelling and light brown, remove from the oven and let them cool until they're cool enough to be touched. Leave the oven on, you'll be using it again soon!
• Add oats and almonds to a large mixing bowl along with the cherries and flax seed. Drizzle the honey over the dry mixture and stir until just combined.
• Warm the almond butter in the microwave or in a double boiler until it is melty. Pour the almond butter into the oat mixture, add the almond extract, and stir to combine everything. The mixture should be moist and crumbly, but not soggy or dry. If you find it too wet, add some oats or flax seed. If it's too dry, add honey or almond butter a teaspoon at a time.
• Once you've got the texture right, butter a 9x13 pan and press the mixture into it. I coat my hands with some oil so that I can really pack the oats down without anything sticking to my hands.
• Bake for approximately 20 minutes. The bars are done when the top is a light golden-brown and the edges are slightly darker.
• Allow to cool to room temperature, then cut into squares or bars. Enjoy!