Dried Fruit Granola Bars Recipes

NO-BAKE PEANUT BUTTER OAT ENERGY BARS

Steps:

• Line an 8"x8" pan with foil and lightly butter foil or spray with cooking spray.
• Combine quick oats, dried fruit, nuts, and chocolate in a large bowl. Set aside.
• Heat small saucepan on medium heat. Add butter, brown sugar, honey, and peanut butter until butter melts, whisking until mixture is smooth. Pour over oat mixture and stir until completely coated.
• Spread into prepared 8"x8" pan and press firmly down. Lightly sprinkle sea salt on top of bars. Chill until firm, about 1 hour.
• Using the foil, lift bars out of pan. Cut in half, then cut into preferred bar width.

DRIED FRUIT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 x 13 inch baking dish and line it with parchment paper.
• Toss the olatmeal, almonds and coconut together on a sheet pan and bake for 10 minutes, until lightly browned. Stir halfway through the baking time.
• Reduce oven temperature to 300 degrees.
• Place the butter, honey and brown sugar in a small saucepan and bring to a gentle boil over medium heat. Remove from the heat and stir in vanilla and salt.
• Pour the oatmeal, almonds and coconut into a large bowl.
• Pour the melted butter/honey mixture over the oat mixture. Add the dates, figs, raisins and sunflower seeds and stir well.
• Pour the mixture into the prepared pan. Lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until light golden brown.
• Cool for at least 2 hours before cutting into squares.
• Place the cinnamon chips in a microwave-safe bowl. Microwave at medium for 45 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Using a knife or the back of a spoon, spread the melted cinnamon chips over each granola square. Place the squares onto parchment until set.

HOMEMADE GRANOLA WITH NUTS, SEEDS AND DRIED FRUIT

Steps:

• Preheat oven to 165C/325F
• In the largest bowl you have, add the oats, sunflower seeds, pepitas, pecans, almonds, coconut, walnuts and cashews and set aside.
• In a large pot, add the maple syrup, honey, oil, sugar, vanilla and brown sugar and bring to the boil. Boil for 5 minutes and the mixture will thicken slightly.
• Pour the hot mixture over the oats, seeds and nuts and stir to coat.
• Place on baking sheets lined with foil or baking paper (I used foil) and bake for 20 minutes. About halfway through baking, stir the granola to ensure all the granola gets toasted.
• When the granola is light brown, remove from the oven and mix in the sultanas, cranberries, apricots (or other dried fruit).
• When completely cool place your granola in an air tight container and it should last two weeks. (Mine won't be around longer than a week)

DRIED FRUIT AND NUT GRANOLA BAR

Steps:

• Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds evenly on a large baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, stir one halfway through, 8 to 12 minutes. Transfer to a large bowl. Stir in puffed cereal, all the dried fruits until well mixed. Add almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring constantly, until the mixture bubbles lightly, 3 to 5 minutes. Right away pour the almond butter mixture over the dry ingredients and mix with a wooden spoon until all the dried spots are moistened. Arrange the mixture into the prepared square pan. Coat your hands lightly with cooking spray and press the mixture down firmly to make an even layer. Refrigerate until firm, at least half an hour. Cut into bars; bigger or small, square or rectangular depend on your own interest.

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.

CHEWY PEANUT BUTTER FRUIT AND NUT GRANOLA BARS RECIPE

Steps:

• Preheat oven to 350F. Line a baking sheet pan with parchment and pour the oats on so that they are spread evenly. Toast the oats for 25-30 minutes or until golden and toasty. On a separate pan, toast all the nuts for 18-20 and on a third separate pan, toast the seeds for 15-20 minutes or until golden and toasty. We want to keep the nuts and sunflower seeds separated as the nuts will be chopped and the sunflower seeds need to remain whole. (round cake pans work well here).
• Line a 13"x9" baking dish with parchment paper. Secure the parchment paper to the two long sides with clips.
• While the nuts, seeds and oats are toasting, rough chop the cranberries and apricots. Add them to a large mixing bowl. Set aside.
• In a 2 quart sauce pan, mix the peanut butter, maple syrup, brown rice syrup, salt and vanilla extract until all the ingredients come together. Gently warm the mixture on low just until it is pourable. If needed, use a whisk to get the ingredients to come together.
• Add the toasted oats and sunflower seeds to the large mixing bowl with the dried fruit. Rough chop the nuts and add them to the dried fruit/oat/nut mixture in the large mixing bowl.
• Pour the peanut butter mixture over the dry ingredients and mix throughly.
• Pour the mixture into the prepared baking dish, spreading it evenly in the dish. Use your hands to press the mixture in. The firmer the press, the better!
• Refrigerate the granola for at least 1 1/2 hours or freeze for 30 minutes.
• Lift the granola out of the pan using the parchment as handles. Cut into 1 1/2" x 4" bars.
• Store in the refrigerator for up to two weeks or freezer for up to a month.
• Mix the cacao and warmed oil in a small bowl. Mix until ingredients are incorporated. Drizzle over the granola bars. Pop in the fridge for a few minutes to allow chocolate to set.

FRUIT AND NUT GRANOLA BAR RECIPE

Steps:

• Preheat oven to 350°F.
• Line an 8x8 baking pan with parchment paper and set aside.
• In a large bowl, mash the bananas with a fork.
• Add the honey or maple syrup, cinnamon, and vanilla extract and stir to combine.
• Stir in the oats.
• Use a food processor or knife to chop the almonds.
• Add the almonds and dried fruit to the bowl and stir to combine.
• Pour the mixture into the prepared baking pan, spread evenly, and press to pack.
• Bake in the preheated oven for 20 minutes at 350°F.
• Cool and cut into bars.

EASY NO-BAKE GRANOLA BARS

Steps:

• Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
• Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
• Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
• In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
• Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
• Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
• Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
• Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

FRUIT AND NUT GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8x8 glass pan.
• Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
• While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
• Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
• When oats and nuts come out of the oven, turn it down to 325.
• Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
• Stir in the chopped dried fruit.
• Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
• Bake at 325 for 20 minutes, and let cool completely before cutting.
• Wrapped in saran wrap, these will keep for at least a couple of weeks!

CHEWY FRUIT GRANOLA BARS

Steps:

• In a large bowl, combine oats, sugar, oat flour, salt and cinnamon; mix well. Stir in apricots, cherries, coconut, pecans and sunflower kernels; set aside., In another bowl, whisk together honey, butter, corn syrup, vanilla and water. Add the honey mixture to the fruit mixture; mix until crumbly. Pat into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown on the edges. Cool in pan for 5 minutes., While still warm, cut into bars. Remove bars to a wire rack to cook completely. Wrap bars individually in plastic wrap or store in an airtight container with parchment paper separating layers.

FRUITY CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350˚F. Butter an 8-by-12-inch baking dish and line it with parchment paper.
• Toss the oats, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
• Reduce oven temperature to 300˚F. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
• Continue to cook while stirring constantly for 1 minute, then pour over the toasted oats mixture. Add the raisins, currants, and chocolate chips, and stir well.
• Pour mixture into the prepared pan. Wet your fingers and lightly press evenly into the pan.
• Bake for 25-30 minutes, until light golden brown. Cool for at least 1 hour at room temperature in the pan.
• Transfer the pan to the refrigerator to cool for another 1-2 hours.
• Cut into squares in the pan and then remove, being sure to peel off any parchment paper that sticks to the bottom of the bars. Serve at room temperature.
• Serve at room temperature.

NO-BAKE GRANOLA BARS

Steps:

• Put the honey, brown sugar, and oil in a small pot and bring to a boil. Put the granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.
• Press into an 8- or 9-inch square pan and let cool in the fridge. Cut into squares or rectangles and serve. Store in an airtight container for up to 4 days.

FRUITY GRANOLA BARS

Steps:

• In a large saucepan or electric frying pan, combine sugar, butter, honey, water, and salt. Bring to a simmer and cook for 5 minutes. Stir in oats, almonds, wheat germ, and sesame seeds. Cook, stirring frequently, for 15 minutes. Remove from heat and add fruits.
• Pour into a jelly roll pan lined with wax paper or parchment. Score deeply into bars of desired size. Allow to cool for 30 minutes. Break along score lines. Store in an airtight container.

MIXED FRUIT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees, and toast the almonds and oats for 15 minutes.
• Process dates in a food processor until small bits remain, this should only take a few minutes.
• In a large mixing bowl, combine oats, almons and dates.
• Warm the maple syrup and almond butter in a small saucepan over low heat until the mixture is bubbly. Add this mixture to the oats mixture and mix thoroughly. Mix in the dried fruit.
• Transfer to an 8x8 baking dish lined with parchment paper, press the mixture down firmly using a drinking glass or your fists. The more you pack the bars, the more the mixture will hold together.
• Let the bars chill in the fridge for at least 2 hours before they are removed from the pan and sliced. Store the cut bars in an airtight container for 4-5 days.

GRANOLA WITH PECANS AND DRIED FRUIT

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.

GRANOLA BARS WITH DRIED FRUIT AND SEEDS

Steps:

• Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
• Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
• Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
• Do Ahead
• Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.