GRANOLA BARS
Quick, easy granola bars.
Provided by Naomi Ansano
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
- Spread the oats and coconut evenly across a baking sheet.
- Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
- Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
- Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 34.4 g, Fat 4.7 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 70.3 mg, Sugar 19.7 g
TOASTED-COCONUT GRANOLA
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
COCONUT GRANOLA BARS
These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.
Provided by Martha Rose Shulman
Categories breakfast, weekday, main course
Time 1h
Yield 20 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
- Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
- Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 1 milligram, Sugar 6 grams, TransFat 0 grams
COCONUT GRANOLA BARS
Steps:
- In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Cut into bars.
Nutrition Facts : Calories 150 calories, Fat 9g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT, CASHEW AND MANGO GRANOLA BARS
Packed with coconut, dried pineapple, candied ginger, mango and macadamia nuts, these tropical-inspired granola bars will be an oasis at snack time.
Provided by Food Network Kitchen
Time 3h45m
Yield 20 bars
Number Of Ingredients 14
Steps:
- For the base: Preheat the oven to 350 degrees F.
- Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
- For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
- Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
- Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.
MYRNA'S TOASTED COCONUT-CHOCOLATE BARS
Steps:
- Heat the oven to 350 degrees F. Mix the sugar, egg whites and coconut together until well blended. Drop by rounded teaspoonfuls onto 1 cookie sheet. Using your hands, pinch each coconut mound to form it into a small bar. If using almonds, press them gently into the top of the bars. Bake until light golden brown, about 10 minutes. Let cool completely.
- Melt the chocolate. Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off. Place on the second cookie sheet and let the chocolate set until firm. Store in an airtight container for up to 1 week.
CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS
I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!
Provided by Barbara Ortiz
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h15m
Yield 25
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
- Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
- Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
- Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
- Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g
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