Kashi Golean Granolasnack Bars No Bake Recipes

GRANOLA SNACK BARS

Steps:

• Chop the dates, if using. Combine oats, graham cracker crumbs, raisins or dates, sunflower seeds, coconut and flax.
• Melt butter over low heat. Stir in marshmallows until melted. Stir in dry mixture.
• Press into a lightly buttered 9" X 13" pan. Let sit to firm up. Cut into 6 rows lengthwise and 4 rows crosswise.

PROTEIN GRANOLA BARS WITH KASHI GOLEAN

Steps:

• Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
• Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
• Set aside or put into fridge.
• Preheat oven to 350 degrees.
• Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
• Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
• Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
• Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins.
• Reduce heat to 300 degrees.
• Cook for 25 minutes.
• Let cool and individually wrap for fridge or freezer.

HEALTHY WHOLE GRAIN GRANOLA BARS

Steps:

• Heat oven to 350°F.
• Beat together bananas, brown sugar and splenda until creamy.
• Add eggs and vanilla, beat until incorporated.
• Combine flour, baking soda, cinnamon and salt and add to wet mixture.
• Stir in oats, puff cereal, raisins and cranberries and mix well.
• Spread evenly in a 13x9 inches baking pan lined with tin foil.
• Bake for 27-30 minutes until light golden brown.
• Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
• Once cool, cut into 24 servings.

HOMEMADE CLIFF BARS (NO BAKE!)

Steps:

• Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
• Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
• Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
• Cool in pan on a wire rack. Cut into 12 bars.
• (Wrap bars tightly in plastic wrap and store in the refrigerator).
• Variations:.
• Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
• Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
• Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
• Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

KASHI SEVEN WHOLE GRAIN & SESAME PILAF

Steps:

• Whisk all vinaigrette ingredients together.
• Bring water to a boil. Add Kashi and reduce heat to simmer.
• Cook until all liquid has been absorbed, about 25 minutes.
• Spread Kashi on sheet pan and allow to cool.
• Add vegetables to cooked and cooled Kashi.
• Add enough Kashi vinaigrette or your choice of dressing just to coat, and toss well. Serve chilled.

KASHI GOLEAN GRANOLA/SNACK BARS (NO BAKE)

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix oats, cereal, craisins, raisins and almonds in a large bowl. Set aside.
• In a saucepan, mix honey and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over cereal and fruit mixture. Stir and mix well. Press mixture FIRMLY onto pan. (You get to burn the calories before you eat them!) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.