Nutty Granola Bars Recipes

NUTTY GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
• In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.

EMERIL'S NUTTY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees. In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring, until butter melts, 2 minutes.
• In a large bowl, combine oats, almonds, and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and add raisins; stir to combine.
• Lightly butter an 8-inch square baking dish. In saucepan, combine 1/2 cup honey, almond butter, and brown sugar over medium. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; transfer to baking dish. With a spatula, firmly press granola into dish. Refrigerate until firm, about 1 hour, then cut into 16 bars or squares. Store in an airtight container at room temperature, up to 5 days.

CHEWY, NUTTY, HEALTHY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
• Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

NUT BUTTER GRANOLA BARS

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.

NUTTY GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
• Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
• Stir vanilla extract into the melted butter.
• Pour butter mixture over oats mixture; stir until evenly coated.
• Spread the mixture onto 2 large baking sheets into single, even layers.
• Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
• Set granola aside to cool to room temperature; transfer to a large bowl.
• Gently fold cranberries into the granola.

FRUIT AND NUT GRANOLA BARS

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!