Lola Granola Bars Recipes

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PERFECT NO-BAKE GRANOLA BARS



Perfect No-Bake Granola Bars image

Perfect combination of ingredients: puffed rice, oats, and nut butters.

Provided by Sharon Angel

Time 1h25m

Yield 24

Number Of Ingredients 18

1 cup rolled oats
½ cup flax seeds
½ cup roasted almonds
¼ cup pumpkin seeds
2 cups puffed rice
½ cup dry milk powder
½ cup dried cranberries
⅓ cup protein powder
⅓ cup sesame seeds
¼ cup chia seeds
¼ cup shredded coconut
½ cup almond butter
½ cup peanut butter
½ cup honey
⅓ cup coconut milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
¾ cup oat bran

Steps:

  • Cover a large cookie sheet with parchment paper.
  • Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
  • Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
  • Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
  • Place in the freezer until solid, about 1 hour.
  • Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.1 g, Cholesterol 1.8 mg, Fat 13.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 86.9 mg, Sugar 10 g

LOLA GRANOLA BARS RECIPE



LOLA GRANOLA BARS Recipe image

Provided by ChefJudy

Number Of Ingredients 11

COOKING SPRAY
2 CUPS OATS
1/3 C. SUNFLOWER SEEDS
1/4 WHOLE RAW ALMONDS / SKIN ON
1/4 CUP UNSWEETENED SHREDDED COCONUT
1/4 CUP FLAX SEED MEAL
1/4 TSP GROUND CINNAMON
1/2 CUP HONEY (I USE AGAVE)
2 TBSP COCONUT OIL
1/4 TSP VANILLA EXTRACT
1/4 CUP DRIED CRANBERRIES

Steps:

  • PREHEAT OVEN TO 350. LINE A 7X11 PAN IN A BOWL STIR OATS / SUNFLOWER SEEDS / ALMONDS / COCONUT / FLAX SEED MEAL AND CINNAMON AND CRANBERRIES. TRANSFER TO DRY SHEET AND TOASRT FOR 15 MINUTES. TRANSFER TO A BOWL. WHILE DRY INGREDIENTS TOAST, IN MEDIUM POT, ADD AGAVE / COCONUT OIL / AND VANILLA. BRING TO BOIL OVER MED HEAT AND COOK UNTIL BECOMES COPPER COLOR. (12 TO 15 MINUTES). POUR HONEY MIXTURE INTO DRY INGREDIENTS AND MIX UNTIL WELL COATED. POUR ONTO PREPARED PAN. PACK DOWN INGREDIENTS . BAKE FOR 10 MINUTES; THE MIDDLE MAY SEEM STICKY BUT IT WILL COOL NICELY. LET COOL IN FRIDGE X 1 HOUR. FLIP OVER / REMOVE PARCHMENT AND SLICE AND SERVE. POUR INTO PREPARED BAKING PAN

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