Miraval Multigrain Nutrition Bar Recipes

MIRAVAL MULTIGRAIN NUTRITION BAR

Steps:

• PREHEAT the oven to 350° F. Lightly grease an 8" by 8" baking sheet or cake pan with vegetable cooking spray and set aside.
• SPREAD the oats, nuts, and flaxseed meal on a sheet pan and bake until very light golden brown and fragrant, 10 to 12 minutes. Transfer to a large bowl.
• BRING the water to a boil in a medium saucepan. Remove from the heat and add the 7-grain cereal; set aside until the water is absorbed, 2 minutes. Add the peanut butter and honey, stir well, and place over medium-low heat. Cook, stirring constantly, until the mixture is thick and glossy and pulls away from the sides of the pan, 1 1/2 to 2 minutes.
• SPOON the fruit and salt into the hot peanut-butter mixture and immediately pour into the bowl with the grains. With a large rubber spatula, work the peanut butter-fruit mixture into the grains until evenly coated. (The mixture will become very sticky; it may be necessary to work the mixture with your hands.)
• TRANSFER the mixture to the prepared pan, working it out to the edges with your fingers and pressing to a uniform 1/2-inch thickness. Refrigerate until firm, at least 2 hours.
• CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep room temperature for up to two days, and refrigerated for up yo four days.)

STRAWBERRY CRUNCH BAR

Steps:

• PREHEAT the oven to 350° F. Line an 8" by 8" baking sheet or cake pan with parchment paper, lightly grease with vegetable cooking spray, and set aside.
• COMBINE the flour, oats, sugar, and cinnamon in a large bowl and stir well. Add the butter and applesauce, and mix until slightly wet crumbs form.
• PRESS two-thirds of the oats mixture into the prepared pan, pressing to a uniform half-inch thickness. Spread the jam over the top layer, using a small offset spatula or the back of a spoon to evenly spread onto the oats. Crumble the remaining oats mixture over the jam to form a uniform thickness. Bake until the top is golden brown, 30 minutes.
• REMOVE from the oven and place on a wire rack to cool completely before cutting.
• CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep at room temperature for up to two days, and refrigerate for up to four days.)