Homemade Thick And Chewy Granola Bars Recipes

HOMEMADE THICK AND CHEWY GRANOLA BARS

Steps:

• Butter the bottom and sides of a 8 X 8 inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends.
• In the bowl of a food processor fitted with the metal blade, process 1 cup of assorted nuts and 1/2 cup old fashioned oats until fine. Transfer to a large bowl. Add the remaining 1/2 cup of old fashioned oats, dried fruit, sesame seeds and flax seeds; mix well and set aside.Roughly chop the remaining nuts and add to the bowl.
• In a small saucepan over medium heat, bring the honey, coconut oil, salt, vanilla extract, almond extract, and cinnamon to a boil. Cook for about 1 minute, then pour over the nut mixture and mix thoroughly to coat all the ingredients.
• Pour the mixture into the prepared pan. Using a small piece of parchment paper, press mixture evenly into pan; refrigerate until firm, about 4 hours.
• Using a sharp knife, cut chilled granola into bars. Wrap individually in saran wrap and store in the fridge or freezer.

CHEWY GRANOLA BARS RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the oats, rice cereal, coconut oil, honey, brown sugar, salt, and vanilla until evenly mixed.
• For chocolate chip, take ¼ of the oats mix and combine with chocolate chips. Stir until mixed.
• Move the mixture to a small baking dish.
• For Apple Cinnamon, take ¼ of the oats mix and combine with dried apples, cinnamon, and nutmeg. Stir until mixed.
• Move the mixture to a small baking dish.
• For Cherry Almond, take ¼ of the oats mix and combine with almonds and cherries. Stir until mixed.
• Move the mixture to a small baking dish.
• For Peanut Butter Crunch, take ¼ of the oats mix and combine with pretzels, peanut butter, and chocolate candies. Stir until mixed.
• Move the mixture to a small baking dish.
• Bake each bar mixture at 350°F (175°C) for 5-8 minutes.
• Let granola cool and then cut into desired bar shape.
• Enjoy!

HEALTHY THICK CHEWY GRANOLA BARS

Steps:

• Pre heat oven to 350°F Line an 8"x8"x2" pan with parchment paper. Lightly grease the parchment paper and the exposed pan or coat with a non-stick spray.
• Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or margarine, liquid sweeteners, water, and nut butter until smooth. Toss the wet incredients witht eh dry until the mixture is evenly curmbly. Spread in the prepared pan, pressing them in firmly.
• Bake the bars for 28-35 minutes, until they're lightly browned on the edges. They will still sem soft and underbaked when you press the centre. Let cool fully before cutting in to squares with the serrated knife. I sometimes put them in the freezer befor cutting so the cut smoothly.
• Store in an airtight container in the refrigerator or in the freezer.
• *My favorite add ins are dried cherries, chocolate chips, pecans and seasme seeds. However you can add dried cranberries, apricots, apples, pears, walnuts, pistachios, sunflower seeds, coconut, or any other dried fruit or nuts. I sometimes even add protien powder or dried greens.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; line bottom with parchment paper, and butter parchment. Set aside. In a large bowl, mix together the oats, brown sugar, flour, and baking soda. Stir in the pecans, raisins, chocolate chips, sunflower seeds, and wheat germ, and set aside.
• Place apricots in the bowl of a food processor fitted with the metal blade, and process until smooth, about 60 seconds. Add the butter, and process until smooth. With the machine running, add honey through the feed tube, processing until smooth. Transfer apricot mixture to bowl with oat mixture, and fold until thoroughly combined.
• Transfer mixture to prepared pan. Using a rubber spatula, press it firmly into bottom and edges of pan, and level the surface. Place in oven, and bake until golden, about 30 minutes. Transfer pan to a wire rack, and let cool completely.
• Invert onto a baking sheet, and lift to remove pan; peel off parchment paper. Reinvert onto a cutting board, and cut into 24 bars, each about 1 1/4 by 3 inches. Bars can be wrapped in waxed paper and stored in airtight containers at room temperature up to 2 weeks.

CHEWY GRANOLA BARS

Steps:

• Preheat oven to 350° and lightly grease or spray 9 x 13 pan.
• In large bowl, beat brown sugar, sugar, and butter until light and fluffy.
• Blend in honey, vanilla and egg.
• In separate bowl, combine flour, cinnamon, baking soda, and salt.
• Add flour mixture gradually to sugar mixture and beat until combined.
• By hand, stir in almonds, chocolate chips and oats until well mixed.
• Press mixture firmly in bottom of greased pan, and bake at 350° for 20-25 minutes, or until light golden brown.
• Cool and cut into squares.

THICK AND CHEWY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees. Line an 8 x 8 pan in one direction with parchment paper. Lightly grease paper and exposed pan with non-stick spray.
• Stir together all of the dry ingredients, including the fruit and nuts. In a separate bowl, whisk the vanilla, melted butter, liquid sweeteners, nut butter and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly to ensure they are molded to the shape of the pan.
• Bake the bars for 30 - 40 minutes, until they are brown around the edges, the top will brown a little as well. They may seem soft and almost underbaked when you press into the center but they will set up once completely cool.
• Cool the bars in their pan completely on a cooling rack. Once completely cool you can cut them with a serrated knife into single servings. If they seem too crumbly then put into the fridge to cool further. Wrap individually or store in an airtight containter. They freeze well.