Chewy Peanut Free Granola Bars Food

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, PEANUT-FREE, GRANOLA BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together dry ingredients (barley flakes, rolled outs, crisped rice, wheat germ, flour, almonds, flax meal, and coconut flakes.
• At a low heat, slowly melt the sugar on the stove in a sauce pan, stirring regularly (you can substitute additional honey and molasses for this, if it's too much work, but I couldn't get the "stickiness" I wanted without melting the sugar. Once the sugar s melted through, immediately add the melted butter followed by the honey, agave nectar, and molasses. Stir in the sunflower butter, vanilla extract, and liquid lecithin. Once your wet ingredients are well combined, pour them into the dry ingredients.
• Mix together with a wooden spoon until all the dry ingredients are incorporated. Finally, add the chocolate chips.
• Spread into 2 greased 8x11 pans. Use a glass to smooth out the mixture making it uniform in thickness. Feel free to add additional chocolate chips at this time if they don't seem to be evenly dispersed. I just sprinkle them where I want them and then roll them into the mixture with the glass.
• Cook at 350 degrees for 20 minute.
• For best results, let cool in the greased pans for 12-24 hours before cutting. Cut them into bar form and they are ready to eat!

PEANUT BUTTER AND HONEY CHEWY GRANOLA BARS

Steps:

• To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done.
• Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
• Remove from heat and stir in the remaining ingredients.
• Press into an 8x8 dish and let sit until firm.
• Cut into bars and wrap in plastic wrap.

HOMEMADE GRANOLA BARS (PB CHOCOLATE CHIP)

Steps:

• Line a square 9×9-inch pan with parchment paper and spray it very lightly with non-stick baking spray.
• Add the peanut butter, honey, and coconut oil to a large, microwave-safe bowl. Microwave for 1 minute.
• Stir together the peanut butter mixture until it is smooth and thick. Add the vanilla and stir to combine.
• Next add the oats and fold them, making sure to get the oats evenly coated with the wet ingredients.When the oats are almost fully incorporated, add half of the chocolate chips and half of the peanuts. Continue folding until they are fully combined.
• Transfer the mixture to your prepared pan and spread it out evenly with your spatula. Sprinkle over the remaining chocolate chips and peanuts.
• Place a piece of parchment paper on top of the granola bars and press them into the pan. You want to pack them very tightly so they stay together!
• Transfer the granola bars to the fridge to chill for at least 2 hours- make sure to leave them covered with the parchment paper on top!
• Remove the granola bars from the pan, slice, and enjoy.
• Store the granola bars in an airtight container in the fridge for up to five days.