Crunchy Granola Bars Vegan Gf Recipes

HOMEMADE GRANOLA BARS (VEGAN + GLUTEN-FREE)

Steps:

• *Note: See step-by-step photos above!
• Preheat the oven to 338°F/170°C (fan 302°F/150°C). Line an 8x8-inch (20x20-cm) baking dish with parchment paper, leaving an overhang on the sides.
• Add the oats, almonds, and walnuts into the bowl of a food processor. Process until finely chopped, then transfer the mixture into a large bowl.
• Chop the dried goji berries and cranberries with a sharp knife. Then add to the oat nut mixture along with the chia seeds, and cinnamon. Set aside.
• Heat the coconut oil and maple syrup in a saucepan and simmer for 1-2 minutes. Stir in the nut butter (if using), salt, and vanilla extract to combine. Then pour it over the dry ingredients and mix everything well together. (If it's a bit too dry, you can add 1 or 2 tbsp of hot water).
• Transfer the mixture into the prepared baking dish. Place a piece of parchment paper on top and press firmly into an even layer, using the bottom of another square baking dish (see photo above) or measuring cup or bowl. The firmer you press, the better the bars will stick together!
• Bake for 20-25 minutes in the preheated oven (or refrigerate until set for a no-bake option). If the top gets too brown during baking, cover loosely with a piece of parchment paper.
• Allow to cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours. Then lift out of the baking pan using the parchment overhang and slice into bars using a sharp knife. (You can also cut the bars before chilling if that's easier for you. Just keep in mind that they get harder as they cool).
• Enjoy immediately or store in the refrigerator for up to a week or freeze for up to 3 months.

CRUNCHY BAKED GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
• In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
• Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
• Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
• Use a mixing spoon to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
• Add the mixture to a parchment-lined 8x8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) and spread into an even layer. Then top with another layer of parchment paper and press down with something flat - such as a measuring cup - to press into an even, uniform layer.
• Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
• Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares (amounts as original recipe is written // adjust if altering batch size).
• Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
• Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.

CRUNCHY GRANOLA BARS (VEGAN & GF)

Steps:

• Preheat oven to 320°F (160°C)
• In a bowl stir together oats, nuts, raisins, cereal, coconut, cinnamon, salt and bran.
• In a small pot heat the coconut oil and honey/glucose. Stir to combine and add the vanilla. Pour it into the bowl with the dry ingredients and combine very well until all of the ingredients are wet and sticky. If mixture seems too dry, add 1-2 tablespoons water and mix well.Transfer the mixture into the pan, spread it evenly and PRESS IT FIRMLY until it is compact.
• Bake for 17-20 minutes or until brown. Transfer it on a cutting board with the baking paper and let it cool for 3-5 minutes.Cut it when still warm, to minimize crumbs. If some pieces break during cutting, just press it back with your hands.Let cool completely and transfer into an airtight container.
• In the video below there's the same recipe made into granola. Just don't compact the mixture and use a larger pan.