GRANOLA BARS WITH APRICOTS, OATS AND ALMONDS
Granola Bars With Apricots, Oats and Almonds
Provided by Colleen Riley
Time 3h20m
Number Of Ingredients 8
Steps:
- Heat oven to 350º F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
- Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes. Process the apricots in a food processor until finely chopped, 2 to 3 minutes. Combine the toasted oats, almonds, and pumpkin seeds, chopped apricots, and salt in a medium bowl.
- Combine the almond butter and maple syrup in a small pot. Cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and stir to combine. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours and up to 3 days.
- Cut into 12, 4 by 2-inch pieces
APRICOT GRANOLA BARS
If you like apricots, then this granola bar is made for you! You can choose to bake the bars for roasted flavor or keep them raw for a sweeter flavor.
Provided by Jessica Gavin
Categories Snack
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly spray an 8-inch by 11-inch sheet pan with cooking spray, set aside.
- In a saucepan bring honey, dark brown sugar, and salt to a boil then reduce heat to low and stir until sugar dissolves. Add the vanilla and stir to combine.
- Add mixture to a stand mixer fitted with a paddle attachment.
- In a medium-sized bowl, combine almonds, apricots, oat bran, coconut, flaxseed, oats, crisps, sesame seeds, ginger, and cinnamon.
- Add mixture to the mixer, and combine over medium speed until the wet and dry ingredients have come together.
- Transfer granola mixture into the prepared pan and spread evenly, pressing with a spatula to flatten the surface to about 1-inch in thickness.
- Bake the tray for 18 to 20 minutes until the edges and tops are a very light golden brown.
- Cool to room temperature for about an hour. Refrigerate the bars for at least 2 hours for easier cutting.
- Cut the bars into 1.5-inch by 4-inch bars, or into desired shapes.
Nutrition Facts : Calories 469 kcal, Carbohydrate 74 g, Protein 11 g, Fat 16 g, SaturatedFat 4 g, Sodium 264 mg, Fiber 8 g, Sugar 36 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
HOMEMADE GRANOLA BARS
Make Homemade Granola Bars with this easy Ina Garten recipe from Barefoot Contessa on Food Network, perfect for breakfast or for a quick, high-energy snack.
Provided by Ina Garten
Time 4h5m
Yield 12 to 16 bars
Number Of Ingredients 12
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.
ALMOND-APRICOT GRANOLA BARS
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child's lunch bag or a grown-up's breakfast plate.
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield about 16 to 20 granola bars
Number Of Ingredients 8
Steps:
- Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
- Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
- Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 35 milligrams, Sugar 11 grams, TransFat 0 grams
APRICOT, COCONUT AND ALMOND BARS
These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).
Provided by Sharon123
Categories Bar Cookie
Time 1h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
- Note:.
- The bars can be stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6
HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS
Vary the flavour of your cereal by adding whatever nuts, seeds and dried fruit you like
Provided by Good Food team
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
- Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.
Nutrition Facts : Calories 497 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.06 milligram of sodium
APRICOT GRANOLA BARS
Make and share this Apricot Granola Bars recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Combine oats, wheat germ, cereal, seeds and apricots in large bowl. Melt margarine in small bowl.
- Stir in remaining ingredients. Stir into dry mixture. Mix well. Press firmly into a non-stick 9" square pan.
- Bake at 350F for 25-30 minutes, or until golden brown. Cool completely. Cut into bars.
Nutrition Facts : Calories 142.4, Fat 6, SaturatedFat 0.9, Sodium 41.9, Carbohydrate 21.1, Fiber 2.5, Sugar 12.5, Protein 3.4
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