Chef Joeys Oatmeal Fruit Nut Bars Recipes

CRISPY HONEY NUT GRANOLA BARS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
• Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
• In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
• Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
• Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
• Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

CHEF JOEY'S OATMEAL, FRUIT & NUT BARS

Steps:

• Preheat oven to 375'F.
• Lightly spray a 8x8 inch square baking dish with oil.
• Cream the margarine and brown sugar together until well blended.
• Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
• Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
• Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
• Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
• Bake for 25-30 minutes until the top is golden.
• Cool these for about 10 minutes.
• Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
• Let the squares cool and cut again before removing.
• These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
• Bon Appetit!

CHEWY FRUIT & OATMEAL BARS

Steps:

• Heat oven to 350°F degrees.
• In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.
• In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.
• Add to yogurt mixture; mix well.
• Stir in oats and fruit.
• Spread dough onto bottom of ungreased 13x9-inch baking pan.
• Bake 28-32 minutes or until light golden brown.
• Cool completely on wire rack.
• Cut into bars.
• Store tightly covered.

WHITE HOUSE FRUIT AND OAT BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
• Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
• In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
• While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
• Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

EASY-BAKE OVEN OATMEAL FRUIT BARS

Steps:

• Mix shortening, sugar and salt.
• Add flour, baking soda, oats, and milk; mix well.
• Place 1/2 of mixture in a greased pan.
• Press down in pan with fingertips or back of spoon.
• Spread with 2 teaspoons apple sauce or marmalade.
• Bake about 21 minutes.
• Let cool and cut into slices.
• Use other half for second batch of cookies.

OATMEAL-FRUIT-NUT BARS (FROM SARA SNOW)

Steps:

• Stir together dry ingredients (flour, salt, baking soda and spices).
• In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
• Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
• OR, if making bars,.
• Spread evenly into a large, glass baking pan; bake 20-25 minutes.