Chewy Granola Bar No Nuts Peanuts Seeds Or Coconut Food

EASY NO-BAKE GRANOLA BARS

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.

NUT FREE CHEWY GRANOLA BARS

Steps:

• Line an 8x8 inch pan with parchment paper. Spray lightly with nonstick cooking spray.
• In a mixing bowl, combine oats, salt and cinnamon.
• In small saucepan, combine honey and coconut oil. Cook over medium heat until bubbly. Turn the heat off and stir in the vanilla.
• Pour honey mixture into the oats and stir until well combined.
• Stir in pepitas and dried cranberries if adding. Once the mixture has cooled slightly, add in chocolate chips.
• Spoon mixture into your parchment lined pan and spread evenly. Spray a small amount of cooking spray onto your hands and press the mixture firmly into the pan so that it stays together.
• Place the pan in the refrigerator for 2 hours. Remove the bars with the parchment paper and cut into 12 even bars. Enjoy!

CHEWY GRANOLA BAR (NO NUTS, PEANUTS, SEEDS OR COCONUT

Steps:

• Please note, recipe uses kaniwa, not quinoa, as kaniwa does not contain saponin and doesn't need to be rinsed before cooking. Please replace quinoa with kaniwa.
• Preheat oven to 350 degrees.
• Spread oats evenly onto ungreased baking sheet, do same for kaniwa.
• Bake both for 10-15 minutes until oats is toasty brown.
• Pour oats and kaniwa into large mixing bowl.
• Line 8x8 or 9x9 pan with non stick foil or parchment paper.
• In saucepan combine brown sugar, honey, vanilla and oil. Bring to slow boil over medium heat while stirring occassionally.
• Pour liquid mixture over oats and kaniwa. Add the dried fruit to the oats and kaniwa bowl and mix until coated.
• Put content into prepared pan and pressed firmly into place with a piece of wax or parchment.
• Remove paper. Sprinkle mini chocolate chips over mixture. Use same wax or parchment paper and press firmly into pan. Leave paper in place and let cool for about 1 hour.
• Remove granola from pan and cut into 16 pieces with a sharp knife. Put 2 bars in each snack bag and refrigerate until you are ready to eat.