Fruit And Grain Snack Bars Recipes

25 EASY CEREAL BARS FOR SNACKING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

COPYCAT NUTRI GRAIN BARS

Steps:

• In a large sauce pan over medium-high heat, combine berries, lemon juice and sugar.
• Stir very frequently. As the berries soften, use your spoon to squish them a bit.
• Once mixture comes to a boil, use a thermometer to measure temperature. When the mixture reaches 220 degrees, remove from heat. This will take about 15 minutes.
• Allow filling to cool completely before using for bars.
• In a large bowl or base of stand mixer, stir together almond flour, 1 cup of all purpose flour, corn starch, oats, salt, baking powder and cinnamon.
• Once combined, add melted butter, coconut oil, vanilla, eggs, honey, and 1/4 cup milk. Beat until a soft dough forms, about 3 minutes.
• Form dough into a ball as best you can (the dough is very sticky), and cover in plastic wrap. Place in refrigerator for at least two hours.
• Flour a working surface with about 1/4 cup flour (I use a Wilton fondant mat). Using your hands, spread out dough as best as you can. Sprinkle top of dough with extra flour and roll to about 1/8-1/4" thickness.
• Cut dough into 4 inch by 4 inch squares.
• Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or a silicone baking mat.
• Fill bars with about 2 tbsp of filling in the center of each square. Turn two sides of square in toward each other so that it makes a rectangle. Gently squeeze ends of the rectangle together to seal in the filling.
• Place rectangle seem side down on prepared baking sheet.
• Brush tops of bars with remaining milk. Bake for 15-18 minutes, or until bars are starting to turn a light golden brown.

WHOLE-GRAIN NO-BAKE GRANOLA BARS

Steps:

• Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
• Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
• Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
• Pour mixture into a 9x13 pan.
• Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
• The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
• Cover with plastic wrap.
• Cool completely.
• Cut into 24 bars.
• Wrap individually and store in fridge.
• I have kept these in the fridge for 2 weeks and they still taste fabulous!