GRANOLA COOKIES RECIPE
If you like oatmeal cookies you will love these crunchy and chewy granola cookies made with granola cereal. Easy to make and addictive!
Provided by Vicky
Categories Snack
Time 22m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Melt butter and mix with sugar and brown sugar in large bowl until sugars are dissolved.
- Add vanilla and egg and mix until thoroughly combined.
- In another bowl, combine flour, baking soda, salt.
- Add dry ingredients to the bowl with the butter mixture.
- Add granola and mix until a dough forms.
- Drop by rounded tablespoonful onto a greased cookie sheet 2 inches apart.
- Bake for 10-12 minutes at 350. Bake for 10 minutes for a chewier cookie and 12 minutes for a crunchy cookie.
Nutrition Facts : Calories 111 kcal, Carbohydrate 16 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 121 mg, Sugar 9 g, ServingSize 1 serving
GRANOLA COOKIE BARS
My wife and I love to experiment with new recipes. These oat-based bars are chock-full of tasty ingredients like chocolate chips, coconut and raisins.-Brian Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and water. Combine the oats, flour and salt; gradually add to the creamed mixture. Stir in chocolate chips, coconut and raisins., Press into a greased 15x10x1-in. baking pan. Bake at 350° for 22-27 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 179 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 132mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
EASY NO-BAKE GRANOLA BARS
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
Provided by Cookie and Kate
Categories Snack
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 granola bar (made with pecans, pepitas and shredded coconut), Calories 250 calories, Sugar 10.8 g, Sodium 142.6 mg, Fat 16.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 2.9 g, Protein 7.2 g, Cholesterol 0 mg
HOMEMADE GRANOLA BARS
Make Homemade Granola Bars with this easy Ina Garten recipe from Barefoot Contessa on Food Network, perfect for breakfast or for a quick, high-energy snack.
Provided by Ina Garten
Time 4h5m
Yield 12 to 16 bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
- Reduce the oven temperature to 300 degrees F.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
ALMOST GRANOLA BAR COOKIES
We went all in on flavor and texture with these cookies, using whole grain Pima club soft wheat flour, rolled oats, walnuts, dark chocolate, and tart cherries. The fiber content makes the cookies "almost-granola bars" -- and they're probably more healthy than some granola bars on the market! -- but no doubt these cookies are still a special treat, especially if you put in all the optional ingredients in italics.
Provided by Melissa Johnson
Categories Recipes
Time 40m
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and sugars. Use a paddle attachment if using a stand mixer.
- Add the eggs and vanilla extract, and continue mixing until smooth.
- In another bowl, briefly whisk together the flour, baking soda, and salt; and then add this to the wet ingredients, mixing briefly just until everything is incorporated. To use one less bowl, alternately you can add the baking soda and salt to the batter first, then mill the flour directly into the batter and fold it in.
- Finally fold in the oats, chocolate chips, nuts, and dried fruit. The oats are needed for a proper batter consistency, but the other additions are optional.
- Cover and chill the dough in the refrigerator for at least 30 minutes if possible. Your cookies will simply be a little flatter if you skip the chilling step.
- Preheat your oven to 325F.
- Using a spoon and damp fingertips, shape the batter into balls and place them on a baking sheet with a couple of inches in between.
- Bake for 8-12 minutes. The timing will depend on your cookie size. Look for lightly browned edges and no shiny-wet batter in the center of the cookies.
- Remove the baking sheet from the oven, wait a few minutes, and then transfer the cookies to a cooling rack.
- Store the cookies in a covered container after they have completely cooled.
- You can freeze extra batter by pre-making cookie balls, freezing them on a sheet and then transferring them to a plastic container OR by laying a sheet of plastic wrap on your countertop, spreading the batter in a thick line on in, and rolling it up into a tube. Unwrap and cut 1/2-inch-thick slices when you're ready to bake. In both methods, bake from frozen.
PERFECT NO-BAKE GRANOLA BARS
Perfect combination of ingredients: puffed rice, oats, and nut butters.
Provided by Sharon Angel
Time 1h25m
Yield 24
Number Of Ingredients 18
Steps:
- Cover a large cookie sheet with parchment paper.
- Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
- Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
- Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
- Place in the freezer until solid, about 1 hour.
- Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.1 g, Cholesterol 1.8 mg, Fat 13.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 86.9 mg, Sugar 10 g
GRANOLA CEREAL COOKIES
These are great cookies and easy. My picky son loves them. If you don't have butter you can substitute 7/8 cup oil.
Provided by TDP3050
Categories Drop Cookies
Time 15m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In large bowl stir together first 4 ingredients.
- Stir in eggs, butter, and vanilla. Mix well.
- Stir in cereal and chips.
- Drop 1 - inch balls on ungreased cookie sheet.
- bake @ 375 for 9 - 11 minutes.
Nutrition Facts : Calories 1321.5, Fat 54.4, SaturatedFat 32.4, Cholesterol 172, Sodium 664.6, Carbohydrate 203.9, Fiber 9, Sugar 123.5, Protein 15.9
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