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.
Nutrition Facts : ServingSize 1 bars, Calories 283 kcal, Carbohydrate 44.4 g, Protein 4.2 g, Fat 11.6 g, SaturatedFat 6.8 g, Sodium 78 mg, Fiber 6 g, Sugar 29.7 g
CRUNCHY GRANOLA BAR RECIPE
This Crunchy Granola Bar Recipe is super easy to make and is a tasty snack that can be taken on the go. Add it to your must bake list!
Provided by Heather Painchaud
Time 45m
Number Of Ingredients 6
Steps:
- Place honey and brown sugar in a small sauce pan and dissolve over medium heat until combined.
- Add vanilla and cinnamon.
- Pour this mixture over the remaining ingredients and mix well.
- Press the mixture onto a tinfoil lined baking sheet.
- Bake at 350 degrees until golden (about 30 minutes).
- Cut the baked granola into bars immediately, careful the sheet pan will be hot!
- Allow the bars to cool before separating.
Nutrition Facts : Calories 212 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 25 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRUNCHY HOMEMADE GRANOLA BARS
Steps:
- Preheat oven to 325 degrees. Line a 13x9 baking pan with parchment paper.
- Combine the oats, coconut, dried fruit, nuts, flour, cinnamon and salt in a large bowl.
- Gently warm the butter and coconut oil in a medium saucepan over low heat to melt. Stir in honey and vanilla extract.
- Pour the honey mixture over the oats mixture, and stir to combine thoroughly.
- Press the mixture firmly into the lined baking pan using a small piece of parchment paper.
- Bake at 325 degrees for 30-35 minutes, until golden brown.
- Cool completely, then cut into bars. Leftovers will keep for up to 3 days in an airtight container.
CRUNCHY GRANOLA BARS
I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, I adapted this recipe from one off a blog I stumbled across (http://katescreativekitchen.blogspot.com/2009/03/sweet-and-salty-granola-bars.html--she has other good recipes to offer also!).
Provided by Dulcet Kitchen
Categories Lunch/Snacks
Time 35m
Yield 1 bar, 20 serving(s)
Number Of Ingredients 12
Steps:
- To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
- Mix all ingredients.
- Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
- Bake at 350F for 15-20 minutes.
- Cool completely and cut.
CRUNCHY GRANOLA BARS
"Make sure to press forcefully when packing the granola mixture into the pan; otherwise the bars may be crumbly once cut. If you like, add up to ½ cup of wheat germ and ¾ cup of sunflower seeds to the oats after toasting. And feel free to add your favorite spice: grated nutmeg and ground ginger are pleasant additions to the suggested cinnamon. The bars can be effectively stored in the rimmed baking sheet, wrapped tightly in plastic wrap, or in an airtight plastic container for up to 1 week." I found this recipe on the Cook's Illustrated web site. I haven't made it yet so if you make them before I do, please review and let us all know how they turn out. It sounds really good so I wanted to save it where I can find it later.
Provided by DeeDee
Categories Low Cholesterol
Time 1h35m
Yield 36 Bars
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line an 18 by 12-inch rimmed baking sheet with aluminum foil. Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for use in step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, about 30 minutes. Remove the oats and lower the oven temperature to 300 degrees.
- Place the nuts in a food processor and process until coarsely chopped, about ten 1-second pulses. Place ¾ cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20 to 30 seconds. Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon, if using, and set aside.
- Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture. Transfer the mixture to the prepared baking sheet and spread in an even layer. Wet the spatula with water and forcefully pack the mixture into a very flat, tight, even layer. Bake until golden, about 45 to 50 minutes. Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2 by 3-inch bars with a chef's knife. Remove the foil from each bar before serving. Cool completely before wrapping and storing.
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