Granola Pretzels Recipes

EASY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

CRUNCHY GRANOLA PRETZEL STICKS

Steps:

• In a microwave, melt chocolate chips in a 2-cup glass measuring cup; stir until smooth. Pour into 1 side of a large shallow dish., Roll each pretzel halfway into chocolate. Allow excess coating to drip off, then sprinkle pretzels with granola. Place on waxed paper until set. Store in an airtight container.

ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

GRANOLA PRETZELS

Steps:

• 1. In mixing bowl, combine KELLOGG'S Low-Fat Granola cereal and water. Let stand 5 minutes.2. In large mixing bowl, combine flour, the 3 tablespoons sugar, salt, cinnamon and yeast. Add cereal mixture to dry ingredients, stirring until thoroughly combined.3. Place dough on floured surface and knead 2 minutes. Portion dough into 10 pieces. Roll each piece into 14-inch rope and shape into pretzel. Place on baking sheets coated with cooking spray. Let rise in warm place about 1 1/2 hours or until doubled in size. Brush with egg white and sprinkle with sugar, if desired.4. Bake at 375°F for 12 minutes or until light golden brown. Serve warm.

PRETZEL PEANUT BUTTER GRANOLA

Steps:

• Preheat oven to 300°.
• Mix peanut butter and syrup in a microwave-safe bowl.
• Microwave at high for 30 seconds or until hot; stir well so items are completely mixed.
• Place granola and pretzels in a seperate bowl; pour the peanut butter mixture over the granola mixture, stirring till the granola is coated. S.
• pread mixture in a single layer on a cookie sheet or pan coated with cooking spray.
• Bake at 300° for 25 minutes, stirring twice to add raisins and cranberries then return the pan to oven.
• Turn oven off; let granola cool in the closed oven for 30 minutes.
• Remove from oven to finish cooling.

GRANOLA PRETZELS

Steps:

• 1. In mixing bowl, combine KELLOGG'S Low-Fat Granola cereal and water. Let stand 5 minutes.2. In large mixing bowl, combine flour, the 3 tablespoons sugar, salt, cinnamon and yeast. Add cereal mixture to dry ingredients, stirring until thoroughly combined.3. Place dough on floured surface and knead 2 minutes. Portion dough into 10 pieces. Roll each piece into 14-inch rope and shape into pretzel. Place on baking sheets coated with cooking spray. Let rise in warm place about 1 1/2 hours or until doubled in size. Brush with egg white and sprinkle with sugar, if desired.4. Bake at 375°F for 12 minutes or until light golden brown. Serve warm.