CHEWY PEANUT BUTTER FRUIT AND NUT GRANOLA BARS RECIPE
Chewy, toasty, peanut buttery and sweetened with maple and brown rice syrup, these granola bars come together quick and hold up for weeks in the fridge. They are vegan and optionally gluten free.
Provided by Vanilla And Bean | Traci York
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line a baking sheet pan with parchment and pour the oats on so that they are spread evenly. Toast the oats for 25-30 minutes or until golden and toasty. On a separate pan, toast all the nuts for 18-20 and on a third separate pan, toast the seeds for 15-20 minutes or until golden and toasty. We want to keep the nuts and sunflower seeds separated as the nuts will be chopped and the sunflower seeds need to remain whole. (round cake pans work well here).
- Line a 13"x9" baking dish with parchment paper. Secure the parchment paper to the two long sides with clips.
- While the nuts, seeds and oats are toasting, rough chop the cranberries and apricots. Add them to a large mixing bowl. Set aside.
- In a 2 quart sauce pan, mix the peanut butter, maple syrup, brown rice syrup, salt and vanilla extract until all the ingredients come together. Gently warm the mixture on low just until it is pourable. If needed, use a whisk to get the ingredients to come together.
- Add the toasted oats and sunflower seeds to the large mixing bowl with the dried fruit. Rough chop the nuts and add them to the dried fruit/oat/nut mixture in the large mixing bowl.
- Pour the peanut butter mixture over the dry ingredients and mix throughly.
- Pour the mixture into the prepared baking dish, spreading it evenly in the dish. Use your hands to press the mixture in. The firmer the press, the better!
- Refrigerate the granola for at least 1 1/2 hours or freeze for 30 minutes.
- Lift the granola out of the pan using the parchment as handles. Cut into 1 1/2" x 4" bars.
- Store in the refrigerator for up to two weeks or freezer for up to a month.
- Mix the cacao and warmed oil in a small bowl. Mix until ingredients are incorporated. Drizzle over the granola bars. Pop in the fridge for a few minutes to allow chocolate to set.
Nutrition Facts : Calories 390 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 4 g, Sodium 256 mg, Fiber 5 g, Sugar 22 g, ServingSize 1 serving
STARBUCKS CHEWY FRUIT AND NUT BARS
In fall 2008, Starbucks added several "healthy" breakfast items to their bakery case. My husband commented to me, "Look, they have a granola bar that looks exactly like the ones you make!" I checked their list of ingredients and then made modifications to my Recipe #236509 #236509, so that they are as close to the Starbucks version as possible. Take them to breakfast meetings at work, when you need something MORE than a donut, muffin or bagel.
Provided by CookinDiva
Categories Lunch/Snacks
Time 20m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Ingredient note: look in your health food aisle for a healthy alternative to Rice Krispies. The brand I found is made by Enviro-Kidz and uses BROWN rice.
- Prepare 9x13 pan with non-stick spray (or line with parchment paper).
- In a large mixing bowl, toss all dry ingredients. Feel free to substitute your preferred nut or dried fruit.
- In a saucepan, combine brown sugar and corn syrup. Bring to a boil and allow to boil one minute. (Note: boiling the sugars is what helps the bars become firm and not sticky, so this step is important).
- After boiling, turn off heat; add vanilla and peanut butter. QUICKLY pour this hot mixture over the dry ingredients and toss to combine.
- Pour warm mixture into prepared pan. Wet your fingers and press the mixture down into the pan to compress the bars so they will slice evenly.
- When cool, use a sharp knife to cut into 18 bars (1 long lengthwise cut and 9 cuts across). Enjoy with a hot cup of Starbucks coffee for an authentic experience!
- Note: Starbucks does not list corn syrup in their ingredients, but the sweetener in their list is not readily available. I tried using Maple Syrup, but the bars were very crumbly and would not stay together in bars. Therefore, I found that Corn Syrup is the best ingredient that is readily available.
Nutrition Facts : Calories 200.1, Fat 8.5, SaturatedFat 1.2, Sodium 59.7, Carbohydrate 29.2, Fiber 3, Sugar 12.9, Protein 4.8
PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS
Make and share this Peanut Butter-Coconut-Raisin Granola Bars recipe from Food.com.
Provided by Tearanii
Categories Bar Cookie
Time 30m
Yield 25 Bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray a 9-inch square pan with vegetable spray.
- Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl.
- Combine until well mixed.
- In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth.
- Pour over dry ingredients and stir to combine.
- Press into prepared pan and bake for 15-20 minutes or until browned.
- Let cool completely before cutting into bars.
Nutrition Facts : Calories 108.1, Fat 6.1, SaturatedFat 2.6, Sodium 86.4, Carbohydrate 13.1, Fiber 1.6, Sugar 7.9, Protein 1.8
GRANOLA BARS WITH DRIED FRUIT AND SEEDS
A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.
Provided by Katherine Sacks
Categories Small Plates Granola Seed Coconut Dried Fruit Honey snack Oat Kid-Friendly
Yield Makes 20 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
- Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
- Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
- Do Ahead
- Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.
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- Place dark chocolate chips and ½ teaspoon coconut oil in a microwave safe bowl. Microwave on high in 30 second increments, stirring in between until chocolate is completely smooth and melted. Drizzle diagonally over bars.
- Cover the bars with foil, and place bars in the freezer for 15-20 minutes or in the fridge for 30 minutes-1 hour or until mixture has hardened. Remove bars from pan and cut into 8 granola bars anyway you'd like. Store bars in the fridge, either individually wrapped in plastic or in foil. Bars will last up to 1 week in the fridge.
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- Stir the peanut butter, honey and coconut oil together in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a simmer. Continue to simmer for 1 minute, stirring often so that the bottom of the mixture does not burn. Remove from the heat.
- Add the vanilla and salt, and stir until combined. Add in the oats and almonds, and stir until completely combined. (Optional step: If you would like the chocolate chips not to melt, I recommend chilling transferring the granola to the refrigerator at this point for about 15 minutes, or until it reaches room temperature.) Then stir in the chocolate chips until combined.
- Press the granola firmly and evenly into the bottom of the prepared pan. (I use the bottom of a measuring cup to help press it down so that it’s nice and flat.) Sprinkle a few extra chocolate chips on top if you would like. Then cover and refrigerate the granola bars for about an hour or so, or until they are chilled.
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