SUPER SEEDY GRANOLA BARS
Steps:
- Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
- Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
- Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
- Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
- Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.
Nutrition Facts : ServingSize 1 bars, Calories 238 kcal, Carbohydrate 33.8 g, Protein 6.8 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 18 mg, Fiber 6.2 g, Sugar 19 g
EASY NO-BAKE GRANOLA BARS
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
Provided by Cookie and Kate
Categories Snack
Time 20m
Number Of Ingredients 7
Steps:
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
- Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
- In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
- Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
- Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.
Nutrition Facts : ServingSize 1 granola bar (made with pecans, pepitas and shredded coconut), Calories 250 calories, Sugar 10.8 g, Sodium 142.6 mg, Fat 16.8 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 2.9 g, Protein 7.2 g, Cholesterol 0 mg
NUTS & SEEDS GRANOLA
Start your day with homemade granola for breakfast, full of nuts, seeds, oats and dried fruit. Enjoy with milk or yogurt, and fresh seasonal fruit
Provided by Good Food team
Categories Breakfast
Time 35m
Yield Serves 10 (makes about 550g)
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
- Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
- Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.
Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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
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