Anna Olsen Granola Bars Food

ANNA OLSEN GRANOLA BARS

Anna Olsen Granola Bars image

Recipe by Anna Olson from Fresh. Bars made with peanuts, coconut, raisins, sunflower and pumpkin seeds and the flavors of peanut butter, cinnamon, nutmeg and vanilla. Must cool for 20 minutes and be refrigerated for 2 hours.

Provided by FrVanilla

Categories Breakfast

Time 45m

Yield 24 bars

Number Of Ingredients 14

Ingredients

2 cups rolled oats (not instant)
1 cup unsalted peanuts
1/2 cup shredded coconut
1/2 cup raisins
1/4 cup unsalted sunflower seeds
1/4 cup unsalted pumpkin seeds
1 cup peanut butter
1 cup light brown sugar, packed
1/3 cup unsalted butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1 large egg

Steps:

Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
To cut, lift granola out of pan with parchment paper and cut into bars.

SUNFLOWER GRANOLA BARS

Sunflower Granola Bars image

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

Ingredients

2 1/2 cups old fashioned oats
1 cup sunflower seeds
3/4 cup ground flax seed
1/2 cup chopped unsalted peanuts (I used pistachios) or 1/2 cup other chopped nuts (I used pistachios)
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup pure maple syrup
2/3 cup peanut butter
1/2 cup vegan butter (I used Earth Balance)
1/2 cup raw sugar
1 tablespoon apple juice
2 teaspoons vanilla extract
1 teaspoon baking soda

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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