SUNFLOWER-CHERRY GRANOLA BARS
Try these terrific granola bars from Laura McDowell, Lake Villa, Illinois. The chewy bars have plenty of oats and nuts, and the dried cherries add just the right amount of tang. -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Spread oats into an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until lightly browned. Meanwhile, spread almonds and coconut into another ungreased 15x10x1-in. baking pan. Bake for 8-10 minutes or until lightly toasted., In a Dutch oven over medium heat, bring sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut., Using a metal spatula, press mixture into an ungreased 15x10x1-in. baking pan. Cool to room temperature. Cut into bars.
Nutrition Facts : Calories 208 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
CHEWY BLUEBERRY SUNFLOWER SEED GRANOLA BARS
These nourishing nut-free granola bars are chewy, salty-sweet, and downright addicting. Everyone from toddlers to adults goes crazy for 'em.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.
- In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.
- In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.
- Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.
- Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.
- Bake for 30 - 40 minutes until set and golden-brown on top.
- Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper "handles," lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.
- Bars keep for 3 - 4 days at room temperature stacked in an airtight container.
WHOLESOME WALNUT AND SUNFLOWER SEEDS GRANOLA BARS
Make and share this Wholesome Walnut and Sunflower Seeds Granola Bars recipe from Food.com.
Provided by skinnysweetsdaily
Categories Breakfast
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, spray an 8 inch square baking pan with cooking spray and line with parchment paper. Spray again and set aside.
- Place the oats, wheat bran, walnuts and sunflower seeds on a cooking sheet. Bake for about 10 to 12 minutes or until lightly toasted. Then set aside.
- Place the honey in the microwave for about 15 seconds. Just to loosen up a little. . In a medium mixing bowl, add the honey, oil and vanilla along with the salt and SweetLeaf.
- Add the toasted dry ingredients and mix gently to combine. Add in the dried cranberries.
- Pour into baking pan and with wax paper, press the mixture to make sure you level out and covers the pan.
- Bake for about 15 to 17 minutes. You will see the top will be lightly browned. Try not to over bake.
- Place on a cooling rack. Let cool down at least 1 hour. Cut into 16 squares and enjoy!
Nutrition Facts : Calories 158.4, Fat 7.6, SaturatedFat 0.8, Sodium 37.6, Carbohydrate 19.8, Fiber 3.1, Sugar 6.2, Protein 4.8
SUNFLOWER GRANOLA BARS
Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!
Provided by Sharon123
Categories Bar Cookie
Time 35m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
- In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
- In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
- Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.
Nutrition Facts : Calories 412.6, Fat 23.2, SaturatedFat 4.1, Sodium 189.1, Carbohydrate 44.9, Fiber 7.3, Sugar 23.3, Protein 11.4
ULTIMATE IRRESISTIBLE GRANOLA
This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!
Provided by Veronica S
Categories Breakfast and Brunch Cereals Granola Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
- Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!
Nutrition Facts : Calories 532.2 calories, Carbohydrate 55.7 g, Fat 33.6 g, Fiber 7.3 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 8.8 mg, Sugar 31.2 g
GRANOLA BARS WITH DRIED FRUIT AND SEEDS
A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
Provided by Katherine Sacks
Categories Small Plates Granola Seed Coconut Dried Fruit Honey snack Oat Kid-Friendly
Yield Makes 20 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
- Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
- Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
- Do Ahead
- Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.
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