PEANUT-BUTTER GRANOLA BARS
These homemade versions of a favorite snack food are filled with healthy fruit and nuts and are very simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
- In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
- Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.
Nutrition Facts : Calories 116 g, Fat 8 g, Fiber 1 g
PEANUT BUTTER GRANOLA BARS
These make a wonderful healthy treat! Use chopped nuts in place of or with the dried fruit if you like.
Provided by missrochester
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
- Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
- Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 18 g, Fat 3.9 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 15.7 mg, Sugar 10.9 g
NUT BUTTER GRANOLA BARS
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Provided by Sarah Jampel
Categories Bon Appétit snack Granola Nut Peanut Butter Almond Walnut Pecan Pistachio Hazelnut Seed Dried Fruit Honey Kid-Friendly Vegetarian Soy Free Dairy Free Wheat/Gluten-Free Healthy Back to School
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10-12 minutes. Transfer to a food processor and let sit until cool enough to handle.
- Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
- Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
- Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don't stir it in; set aside.
- Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
- Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
- Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
- Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan-it helps to use the bottom of a heavy glass or metal measuring cup.)
- Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef's knife, cut along marks to separate bars.
- Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.
PEANUT BUTTER GRANOLA BARS
Provided by Giada De Laurentiis
Time 1h30m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
- Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
PEANUT BUTTER GRANOLA MINI BARS
Kids will flip over this deliciously oaty, sweet snack! I mean, what's not to love about a batch of peanut butter-honey-oatmeal bars? And at fewer than 100 calories, you can afford to have seconds. -Vivian Levine, Summerfield, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.), Press into a greased 13x9-in. baking pan. Bake until mixture is set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 78mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FRUIT AND NUT GRANOLA BARS
Adapted from lots of other recipes, this healthy version is our favorite. Easily made in one saucepan, and makes a quick breakfast option! The butter is optional, but we like them much better with it included...
Provided by rebeccaa2
Categories Breakfast
Time 40m
Yield 9 granola bars, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Grease an 8x8 glass pan.
- Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
- While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
- Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
- When oats and nuts come out of the oven, turn it down to 325.
- Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
- Stir in the chopped dried fruit.
- Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
- Bake at 325 for 20 minutes, and let cool completely before cutting.
- Wrapped in saran wrap, these will keep for at least a couple of weeks!
Nutrition Facts : Calories 313.2, Fat 9.4, SaturatedFat 1.3, Sodium 368.2, Carbohydrate 54.7, Fiber 5.7, Sugar 21.1, Protein 6.9
PEANUT BUTTER GRANOLA BARS
Yummy granola bars that are great for breakfast, or as a snack! Also a fun way to introduce your kids to the kitchen!
Provided by RichFoods
Categories Grains
Time 4h45m
Yield 30 bars, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine oats. Spread oats in a baking pan, and toast in oven for 15 minutes, stirring every five minutes.
- Remove from oven, and let cool five minutes.
- Prepare a 9 x 13 pan by spraying with nonstick cooking spray. Set aside.
- In a large bowl, combine oats, cereal, cranberries, chocolate chips, cinnamon and salt. Set aside.
- In a small sauce pan, combine honey and peanut butter. Cook over low heat until thoroughly combined. Do NOT boil.
- Remove peanut butter mixture from heat; add vanilla, stir to combine.
- Pour over oat mixture, stir to thoroughly combine.
- Pour mixture into prepared 9 x 13 pan.
- Let sit 3-4 hours to set up.
- Cut into bars and enjoy!
Nutrition Facts : Calories 108.6, Fat 4.2, SaturatedFat 1.1, Sodium 60.9, Carbohydrate 15.9, Fiber 1.7, Sugar 6.5, Protein 3.3
PEANUT-BUTTER AND MARSHMALLOW GRANOLA BARS
The addition of marshmallows makes these hearty bars more like treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 4
Steps:
- Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat.
- Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into 16 squares.
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HOMEMADE PEANUT BUTTER GRANOLA BARS - JUST A TASTE
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4.8/5 (44)Total Time 25 minsCategory SnackCalories 293 per serving
- In a large bowl, beat the peanut butter, honey, egg, oil and vanilla extract with a handheld beater until smooth and creamy.
- In a separate medium bowl, stir together the oats, brown sugar and salt. Add the oat mixture to the peanut butter mixture and stir until well combined then stir in the peanut butter chips and mini chocolate chips.
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4.2/5 (61)Estimated Reading Time 8 minsServings 16
- Preheat oven to 350°. Spread nuts and pumpkin seeds in a 13x9" baking pan and roast until darkened in color and toasty smelling, 10–12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle.
- Reduce oven temperature to 300°. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
- Add 1 cup oats to nut mixture in food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.
- Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.
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