Granola Nut Protein Bar Recipes

GRANOLA NUT PROTEIN BAR

Steps:

• In a double boiler, warm the peanut butter and honey to a smooth consistency. This step can be done in the microwave as well--just heat both ingredients for 70 to 90 seconds.
• In a mixing bowl, stir together all remaining dry ingredients. Pour in the peanut-butter mixture and stir until completely combined.
• Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, then wrap each piece in plastic wrap. Refrigerate or freeze before cutting if mixture does not seem to be hard enough.
• Each Granola Nut Protein Bar costs 25 to 35 cents to make, as opposed to 99 cents and up for store-bought energy bars. On top of that, if you do use organic ingredients, you won't believe the difference!

NUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10-12 minutes. Transfer to a food processor and let sit until cool enough to handle.
• Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
• Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
• Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don't stir it in; set aside.
• Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
• Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
• Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
• Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan-it helps to use the bottom of a heavy glass or metal measuring cup.)
• Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef's knife, cut along marks to separate bars.
• Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.

NUT-FREE GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Mix brown sugar, sunflower seed spread, butter, and corn syrup in a large bowl until combined. Stir in chocolate chips and raisins. Mix in oats. Press mixture evenly into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes. Let cool for 1 hour before cutting.

PROTEIN GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.).
• Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.
• Variations:.
• Protein Boosters.
• You can make the main recipe with any combination of the following adjustments:.
• • Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• • Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• • Replace the yogurt with mashed silken tofu (soft or firm). Add an extra pinch of salt.
• • Add 2 to 3 tablespoons powdered egg whites.
• • Add up to 1 cup chopped nuts and/or sunflower seeds.
• Cook's Notes:.
• These homemade bars are very economical, and you get to select all the ingredients according to your own standards, needs, and taste. For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana. (Or try the silken tofu option in the Protein Boosters box.) Add an extra pinch of salt if using pumpkin or silken tofu. The range of sugar allows you to make these bars sweeter or not, according to your taste.