Olive Oil Granola Bars Recipes

HOMEMADE OLIVE OIL GRANOLA

Steps:

• Heat oven to 300 (130C) degrees, with oven rack placed in the middle of the oven. Line a large rimmed baking sheet with parchment paper
• Layer the ingredients in a large bowl in the order listed (except for dried fruit). Stir to mix, working from the bottom of the bowl, until everything is evenly coated.
• Spread the granola mixture on the sheet in one even layer. Bake 45 minutes, stirring every 15 minutes, until the granola looks golden and toasted.
• Let the pan cool. If you prefer chunky granola, leave to cool completely before stirring. Otherwise, stir the granola as it cools so prevent clumping.
• Mix in dried fruit if using, and transfer to a sealed container. Keeps for 2 weeks.

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.

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
• Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

GRANOLA WITH DARK CHOCOLATE, OLIVE-OIL, AND MAPLE

Steps:

• Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
• Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.

OLIVE OIL GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking dish with parchment paper, then lightly grease the paper with nonstick cooking spray. In a food processor, blend 1/3 cup of the oats until finely ground.
• In a large mixing bowl, stir together the ground oats, remaining 1 2/3 cups oats, brown sugar, dried cherries, almonds, pumpkin seeds, sunflower seeds, cinnamon and salt. In a small bowl, whisk together the peanut butter, olive oil and maple syrup. Add the wet mixture to the dry mixture and stir until thoroughly combined.
• Spread the mixture evenly in the prepared pan. Bake for about 30 minutes, or until the top starts to brown and the edges are golden. Let cool in pan completely, then remove and cut into 12 bars. Bars can stay in an airtight container for up to a week.