Granola Snack Bars Recipes

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HOMEMADE GRANOLA BARS



Homemade Granola Bars image

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

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

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.

EASY NO-BAKE GRANOLA BARS



Easy No-Bake Granola Bars image

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

1 ¾ cups old-fashioned oats or quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
1 cup creamy peanut butter or almond butter
½ cup honey or maple syrup
1 teaspoon vanilla extract

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

BASE GRANOLA BAR RECIPE



Base Granola Bar Recipe image

The base recipe for 8 easy homemade granola bar recipes that come together in a snap. Variations include peanut butter chocolate, M&M, Sweet and Salty, and more!

Provided by Melissa Griffiths - Bless this Mess

Categories     Snacks

Time 25m

Yield 16

Number Of Ingredients 8

2 1/2 cups old fashioned rolled oats
1/2 cup nuts, roughly chopped
1/4 cup honey
1/4 cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc. please see the post following the recipe for 8 options)

Steps:

  • Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
  • Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
  • While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring constantly. Let the mixture bubble, while stirring, for 1 minute and then remove from the heat.
  • Place the nuts and oats in a large bowl.
  • Stir in the vanilla and salt to the butter mixture. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
  • If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
  • Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Press it in very firmly, this is what makes the bars stick together.
  • Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.
  • Store in an air-tight container in the fridge for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to help prevent sticking.

Nutrition Facts : Calories 230 calories, Sugar 7.9 g, Sodium 38.4 mg, Fat 11.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 26.5 g, Fiber 4.3 g, Protein 7.1 g, Cholesterol 7.6 mg

EASY GRANOLA BARS



Easy Granola Bars image

Fantastic bars that have a lot of flexibility. You can adapt the recipe to your liking. Great for hikes, long road trips and camping as they store well and keep fairly long - unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar.

Provided by Aliceyn Fokuhl

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 35m

Yield 24

Number Of Ingredients 7

3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup sliced almonds
1 cup miniature semisweet chocolate chips
½ cup sweetened dried cranberries

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 24.8 g, Cholesterol 8.1 mg, Fat 8.1 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 37.8 mg, Sugar 16.2 g

WHOLE WHEAT GRANOLA SNACK BARS



Whole Wheat Granola Snack Bars image

These very healthy granola snack bars full of nutritional value but not lacking in taste! Store at room temperature in an airtight container.

Provided by healthysnacks

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 55m

Yield 16

Number Of Ingredients 12

2 cups rolled oats
1 cup whole wheat flour
½ cup packed brown sugar
½ cup wheat germ
2 teaspoons ground cinnamon
½ teaspoon salt
½ cup honey
½ cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1 cup chopped walnuts
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Combine oats, whole wheat flour, brown sugar, wheat germ, cinnamon, and salt in a bowl. Stir in honey, applesauce, egg, and vanilla extract. Stir in walnuts and cranberries. Mix until all ingredients are combined evenly and coated. Press into the prepared pan and flatten until even.
  • Bake in the preheated oven until edges are golden brown, 20 to 30 minutes.
  • Remove from the oven and place on a wire cooling rack for 20 minutes. Cut into bars. Gently flip the pan over; bars will come out if pan was properly greased.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 38 g, Cholesterol 11.6 mg, Fat 6.4 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 81.2 mg, Sugar 21.4 g

GRANOLA SNACK BARS



Granola Snack Bars image

Make and share this Granola Snack Bars recipe from Food.com.

Provided by cuisinebymae

Categories     Breakfast

Time 10m

Yield 24 bars

Number Of Ingredients 8

1/4 cup butter
4 cups miniature marshmallows
1 cup rolled oats
1 cup graham cracker crumbs
1/2 cup raisins or 1/2 cup dates
1/4 cup sunflower seeds
1/4 cup unsweetened coconut
1/2 cup ground flax seeds

Steps:

  • Chop the dates, if using. Combine oats, graham cracker crumbs, raisins or dates, sunflower seeds, coconut and flax.
  • Melt butter over low heat. Stir in marshmallows until melted. Stir in dry mixture.
  • Press into a lightly buttered 9" X 13" pan. Let sit to firm up. Cut into 6 rows lengthwise and 4 rows crosswise.

Nutrition Facts : Calories 116.8, Fat 5.8, SaturatedFat 2.8, Cholesterol 5.1, Sodium 43.5, Carbohydrate 15.6, Fiber 1.7, Sugar 8, Protein 2

GRANOLA-TO-GO BARS



Granola-To-Go Bars image

This grab & go goodie makes a hearty snack for a long day out. Chewy and sweet, these fruity bars that will have you craving more! -Sally Haen, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 large egg, room temperature, lightly beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup sweetened shredded coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Combine oats and almonds in a 15x10x1-in. baking pan coated with cooking spray. Bake 15 minutes or until lightly toasted, stirring occasionally., In a large bowl, combine egg, butter, honey and vanilla. Stir in sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture., Firmly press into a 15x10x1-in. baking pan coated with cooking spray. Bake 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 40mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

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