Earth Day Granola Bars Recipes

CHEWY CHOCOLATE CHIP GRANOLA BARS

Steps:

• Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
• In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
• Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
• Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1½ - 2 hours to cool.
• Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
• Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
• 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, move them to the refrigerator and store there.

GRANOLA BARS

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.

HOMEMADE GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
• Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
• Reduce the oven temperature to 300 degrees F.
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

EARTH DAY GRANOLA BARS

Steps:

• heat oven to 325degrees.
• roast the oats on a cookie sheet with the seeds mixed in for 10 minutes, mixing frequently to prevent burning.
• line a 9x 13 pan with foil and brush with oil or margarine to keep bars from sticking.
• Beat the egg with the honey, oil, sugar, cinnamon, salt, vanilla and add the warm toasted oats and seeds on top in large mixing bowl, before stirring sprinkle with the flour, top with the blueberries and kiwis and then mix to combine -- quickly combine and place on the foil lined baking dish and press into pan for an even height bar.
• Bake 30 minutes, top rack and rotate the pan 180 degrees 1/2 way through so they cook evenly.
• allow to cool until you can handle the foil and then remove from pan and let cool completely on cooling rack for at least an hour and then slice into 24 bars on a cutting board with a large knife.
• will keep wrapped in fridge for 2 weeks!

SWEET AND SALTY GRANOLA BARS

Steps:

• Preheat oven to 350°F Line a 15x20-inch jelly roll pan with parchment paper.
• BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
• Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
• TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
• NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.