Soft Chocolate Banana Granola Bars Recipes

BANANA CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray, line with parchment, and spray the parchment.
• Stir the oats, white whole wheat flour, cinnamon, and salt together in a large bowl.
• Place the coconut oil in a microwave-safe liquid measuring cup or bowl. Heat in the microwave until melted. Whisk in the honey, mashed banana, and vanilla. Whisk in the egg.
• Pour the wet ingredients into the bowl with the dry and stir until well combined. Stir in the mini chocolate chips. Spread the mixture evenly into the prepared pan. Lay a piece of parchment on top (to prevent the mixture from sticking to your hands) and firmly press the mixture down into the pan; remove and discard the piece of parchment.
• Bake in the preheated oven for 32-35 minutes, until set and lightly golden. Let cool completely and then refrigerate for at least 2 hours before cutting into bars. (Use the parchment lining to help you gently transfer the bars from the baking dish to a cutting board before cutting.)
• Store granola bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

HEALTHY BANANA CHOCOLATE GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F, and grease a loaf pan.
• In a large frying pan on medium heat, Toast the oats, rice krispies, and walnuts (if using), one ingrediant at a time, until darker in colour and pungent. Remove from heat.
• Combine oats, cereal, banana chips, chocolate chips, walnuts, cocoa, and salt in a large bowl.
• Combine peanut putter, vanilla, skim milk and sugar in a small bowl and microwave for 25 seconds then stir again until smooth, adding in the egg white.
• Stir liquid mixture into dry mixture until dry ingredients are evenly moistened.
• Firmly firmly firmly press mixture in prepared pan.
• Bake for 20 minutes until firm. Remove from oven, alow to completly cool, and refrigerate for a couple of hours (or overnight). Take out and serve at room temperature.

SOFT CHOCOLATE & BANANA GRANOLA BARS

Steps:

• Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper.
• In a large pot, melt the butter and syrup/honey together over a low heat, stirring often. Remove from the heat and stir in the banana, sugar and salt. Mix in the oats and seeds. Pour into the prepared tin and press to flatten out into an even layer filling the tin.
• Cover with the chocolate chips and bake for 20-25 minutes until golden around the edges.
• Let cool for 10 minutes before removing from the tin and slicing into 9-12 pieces. Let cool completely then store in an airtight container for up to 5 days.

SOFT AND CHEWY CHOCOLATE-BANANA OAT BARS

Steps:

• Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
• Line an 8-inch baking pan with foil. Spray foil with cooking spray.
• Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

GRANOLA BARS WITH CHOCOLATE

Steps:

• Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
• Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
• Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
• Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.