CHEWY FRUIT & OATMEAL BARS
I've been looking for recipes to use up my copious quanities of oats in my cupboard and came across this one on the Quaker site. It's very good, easy to make, and very portable!
Provided by Mirj2338
Categories Bar Cookie
Time 37m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F degrees.
- In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.
- In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.
- Add to yogurt mixture; mix well.
- Stir in oats and fruit.
- Spread dough onto bottom of ungreased 13x9-inch baking pan.
- Bake 28-32 minutes or until light golden brown.
- Cool completely on wire rack.
- Cut into bars.
- Store tightly covered.
Nutrition Facts : Calories 245, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.3, Sodium 94.5, Carbohydrate 45.9, Fiber 3.5, Sugar 17.2, Protein 7
WHITE HOUSE FRUIT AND OAT BARS
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama. "Mr. Yosses' most recent mission is changing the White House tradition of the bottomless cookie plate. (Among White House journalists, President Clinton was known for going straight from a grueling run into the pastry kitchen. Only part of it is visible through a window, but reporters outside recognized him by his sneakers.) To edge out the cookies, Mr. Yosses decided to create a child-pleasing crunchy granola bar without nuts, chocolate or white sugar. "We went through many tastings on this one," he said in his skinny galley kitchen, patting the final result, a mix of toasted oats, sesame seeds and chewy dried fruits into a sheet pan."
Provided by Julia Moskin
Categories easy, dessert, side dish
Time 50m
Yield 2 dozen bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.
- Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
- In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
- While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
- Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 12 grams, TransFat 0 grams
FRUIT OATMEAL COOKIE BARS
This super-easy and delicious bar recipe makes a great treat. For a neat taste mix two different preserves together like apricot and strawberry or raspberry and blackberry.
Provided by Daisy
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 51.1 g, Cholesterol 20.3 mg, Fat 8.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 121 mg, Sugar 28.3 g
CRISPY HONEY NUT GRANOLA BARS
Crispy and not too sweet, these granola bars are loaded with oats, nuts, coconut, and dried fruit.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 35m
Yield Makes 12 to 16 granola bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
- Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
- In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
- Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
- Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
- Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 140, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 12g, Fiber 2g, Sodium 60mg, Cholesterol 4mg
OATMEAL DRIED FRUIT COOKIES
These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.
Provided by matzahball
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g
FRUIT & NUT BAKED OATMEAL
Steps:
- Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.
Nutrition Facts : Calories 816 calories, Fat 41g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 319mg sodium, Carbohydrate 106g carbohydrate (61g sugars, Fiber 8g fiber), Protein 15g protein.
FRUIT COCKTAIL BARS
My mother passed this recipe on to me. The moist bars have a delightful fruity taste, perfect for potlucks in winter and spring when fresh fruit is limited and expensive. -Linda Tackman, Escanaba, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar and eggs until blended. Beat in fruit cocktail and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. , In a small saucepan, bring the sugar, butter and milk to a boil. Remove from the heat; stir in vanilla. Drizzle over cake. Cool. Cut into bars.
Nutrition Facts : Calories 161 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 174mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHEF JOHN'S CHOCOLATE ENERGY BARS
If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.
Provided by Chef John
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
- Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
- Refrigerate until cold and firm, 2 or 3 hours.
- Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 36 g, Fat 22.2 g, Fiber 6.9 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 229.6 mg, Sugar 21 g
BEST FRUIT AND NUT BARS
Provided by Monica Reinagel
Categories Nut Bake Low Cal High Fiber Wheat/Gluten-Free Condiment Dried Fruit Honey Seed Peanut Butter
Yield Makes 12 bars
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325.
- 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
- 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
- 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
- 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.
CHEF JOEY'S OATMEAL, FRUIT & NUT BARS
I made these little gems this morning as part of my holiday baking. I'm not sure where I found this recipe. They should be cooled thoroughly before removing from the baking pan. I used hazelnuts, but I think almonds, walnuts or pecans would also work here. I used kumquat preserves in mine. You can use raspberry or apricot too.
Provided by Chef Joey Z.
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375'F.
- Lightly spray a 8x8 inch square baking dish with oil.
- Cream the margarine and brown sugar together until well blended.
- Stir in the oats, flour and toasted chopped hazelnuts. Mix well. Remove one cup of this mixture and set aside.
- Press the remaining mixture into the bottom of your prepared pan. Try to get it as even as you can.
- Mix the raisins and preserves well. Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
- Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
- Bake for 25-30 minutes until the top is golden.
- Cool these for about 10 minutes.
- Then, with a wet, sharp knife cut the squares into 16 pieces. Dip the knife in water every time you cut, this is sticky.
- Let the squares cool and cut again before removing.
- These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
- Bon Appetit!
Nutrition Facts : Calories 171.9, Fat 5.7, SaturatedFat 0.5, Sodium 8.2, Carbohydrate 29.5, Fiber 2, Sugar 19.5, Protein 2.8
OATMEAL-FRUIT-NUT BARS (FROM SARA SNOW)
This is a great (healthy) recipe for oatmeal bars. It's also great with some dark chocolate pieces.
Provided by Veggie_Girl
Categories Bar Cookie
Time 27m
Yield 36-48 bars
Number Of Ingredients 19
Steps:
- Stir together dry ingredients (flour, salt, baking soda and spices).
- In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
- Drop spoonfuls onto baking sheet; bake 12-14 minutes at 350.
- OR, if making bars,.
- Spread evenly into a large, glass baking pan; bake 20-25 minutes.
DRIED-FRUIT-AND-NUT HEALTH BARS
These nutrient-dense oat bars are packed with dried fruit, cherries, blueberries, and papaya, as well as nuts, and flaxseed. And there's no refined sugar, they're sweetened with pureed dates and honey -- and just right for a snack or breakfast on the go.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
- Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
- Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.
AWESOME FRUIT AND NUT BARS
Home made version of Nak'd bars - healthy and quick and easy to make.
Provided by Veggie Vie UK
Time 10m
Yield Makes 12-16
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor, and process until the ingredients are all combined - the mix should be sticky, there should be no obvious lumps of fruit or nuts. Depending on your food processor this can take a while - mine took a minute or so to process to the required level.
- Line a tray or dish with cling film, and scrape the mix into the dish. Press down hard with the back of a spatula to flatten the top. The mix should be about 1 inch/2cm in height.
- Place in the fridge for at least 30 minutes before cutting into 12 bars. The bars can be wrapped individually, kept in airtight container (separated with cling film if necessary) in the fridge, or even frozen, if you find you can't stop yourself eating them!
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