Honey Oatmeal Bars Recipes

COPYCAT NATURE VALLEY™ OATS 'N HONEY BARS

Steps:

• Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.
• Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.
• In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.
• Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

HONEY OAT CEREAL BARS

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray.
• Combine the oat cereal and marshmallows in a large bowl.
• Combine the butter, brown sugar, honey and salt in a large saucepan and bring to a simmer. Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat completely.
• Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and set, about 1 hour, before cutting into squares.

CRISPY HONEY NUT GRANOLA BARS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
• Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
• In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
• Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
• Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
• Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

HONEY OATMEAL BARS

Steps:

• Pre-heat oven to 400 and line a baking sheet with parchment paper.
• In a large bowl combine the oats and coconut sugar; add the remaining ingredients and stir until well combined.
• Press into a rectangle on the prepared sheet. I use the back of a flat spatula to really press it all down firmly.
• Bake for 10 minutes. Let cool for 15 minutes then cut into squares. Store covered at room temperature for up to a week.

HONEY-OAT GRANOLA BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, peanuts, chocolate chips and sunflower kernels. Stir in butter, honey and vanilla until combined (mixture will be crumbly). Press into a greased parchment-lined 15x10x1-in. baking pan., Bake 15-20 minutes or until browned and bubbly. Cool 15 minutes on a wire rack; cut into squares. Cool completely before removing from pan. Freeze option: Wrap each cooled bar in plastic; freeze until firm. To use, thaw bar at room temperature or, if desired, unwrap and place on a microwave-safe plate and microwave on high for 15-20 seconds or until heated through.

HONEY OATMEAL CHEWY BARS

Steps:

• Preheat oven to 350.
• Cream butter, honey and sugar until light and fluffy.
• Add egg and vanilla.
• Mix together dry ingedients.
• Slowly add to creamed mixture.
• Stir in oatmeal, coconut and nuts.
• Spread into greased 13x9 pan.
• Bake 20-25 minutes in 350 degree oven.
• Cool and cut into bars.
• Store airtight with a piece of fresh bread to keep them soft.

OATS & HONEY GRANOLA BARS

Steps:

• Preheat oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
• In a large bowl, stir together oats, crispy rice cereal, oat flour, brown sugar, baking soda, and salt. Measure honey, melted coconut oil, and vanilla into a measuring cup, then drizzle over oat mixture and stir until all ingredients are completely combined.
• Transfer oat mixture into prepared pan and press down very firmly into an even layer. Bake for 20 to 25 minutes or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into 12 bars. Remove to a cooling rack to finish cooling completely. Store in an airtight container.

HONEY ALMOND OATMEAL SNACK BARS

Steps:

• In a large mixing bowl, toss the oats and salt until well mixed. Stir in the remaining ingredients, using your hands to combine well until the mixture looks like cookie dough.
• Line an 8x8 baking dish with parchment, then add dough, press VERY WELL into the dish until compact and smooth. I put a piece of parchment on top and used the palm of my hand to press the mixture until firm. Chill in the fridge for at least 6 hours, or overnight.
• Once chilled, remove bars from the baking dish using parchment paper, and cut into 12 bars. Store in an airtight container in the fridge or freezer.

CRUNCHY OAT AND HONEY GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F., and line a 9x13-inch baking sheet with parchment paper. Lightly spray the parchment with cooking oil.
• In a large bowl, add the oats, cereal, flour, brown sugar, baking soda, and salt. Stir well to combine.
• Warm the honey and coconut oil in the microwave or on the stove until melted and runny. Add the vanilla, and stir to combine.
• Add the honey mixture to the oat mixture, and stir to combine well, making sure to leave no dry pockets or chunks.
• Add the mixture to the prepared baking pan. Pat down firmly (use wetted hands or the bottom of a measuring cup) to create packed even layer.
• Bake until the oats are golden on top, 20 to 25 minutes.
• Remove from the oven, and then use the bottom of a measuring cup to press down the bars again.
• Let the bars cool for 15 minutes in the pan. After 15 minutes, use the edges of the parchment paper to remove the bars from the pan, and place them on a cutting board.
• Cut into granola bars (rectangle, square, or whatever you like) while they are still warm (it's hard to cut them once they have cooled).
• Let cool completely, and then store in an airtight container.