Cinnamon Granola Bars Food

CINNAMON GRANOLA BARS

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins., Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

CINNAMON SPICED GRANOLA BARS

Steps:

• Line a square pan with parchment paper. Mix oats, nuts, pumpkin seeds, coconut, chopped dates and sea salt in a bowl.
• Combine cinnamon, nutmeg, maple syrup and almond butter in a small pot and turn to medium heat. When the mixture starts to bubble, take off of the heat and stir to make sure everything is combined.
• Pour the wet mixture over the oat mixture and stir to combine, making sure everything is coated nicely. Pour into the square pan and press down to make sure everything sticks together really well.
• Put the pan in the freezer for a half hour then remove and cut into bars or squares. Store in the freezer for up to a month or in the fridge for a week.

GRANOLA BARS

Steps:

• Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
• Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
• In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

MIMI'S GRANOLA BARS

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• In a large bowl, combine the flours, quick oats, flax seed, wheat germ, baking soda, cinnamon, salt and baking powder.
• In a stand mixer, cream together the butter, coconut oil, brown sugar, honey and peanut butter until creamy and well mixed, about 4 minutes, scraping down the bowl halfway through. Add the egg and mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola, cherries and coconut.
• In a 9 by 13-inch baking pan, place a piece of parchment across the bottom (it will extend over the long sides, but not the ends). Spray with nonstick spray. Add the dough to the pan and cover with plastic wrap. Using your hands, gently press the dough out into the pan until evenly spread. Place the pan on the middle rack and bake until the edges are starting to brown lightly and a toothpick comes out clean, 35 to 40 minutes. Remove from the oven and cool in the pan for 15 to 20 minutes. Then gently lift the parchment out onto a cooling rack and cool completely; it will firm up as it cools, but crumble if you move it too soon. Once completely cool, move to a cutting board and cut into bars with a bench scraper or large knife, about 3 by 1-inch each.

CHEWY CINNAMON RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350° F. Spray a 9x9 inch baking dish with nonstick spray or line with parchment paper.
• Spray a baking sheet with nonstick spray, and spread oats, nuts, and flax seeds out in an even layer (they can be mixed). Bake for 5-6 minutes, tossing/stirring twice, until the oats to just start to brown.
• In a small sauce pan, heat honey, coconut oil, and brown sugar. Bring to a simmer over medium heat. Stir for 3-4 minutes, or until sugar is completely dissolved. Remove pan from heat, stir in vanilla extract, and set aside to cool slightly.
• In a large mixing bowl, gently stir together crispy rice cereal, raisins, cinnamon, salt and toasted oat mixture. Pour in the honey mixture and stir until everything is well coated.
• Press everything into prepared 9x9 inch baking dish. Use a piece of parchment paper or waxed paper to press down on granola to pack it down evenly into baking dish.
• Place baking dish in refrigerator to chill for at least an hour before removing to cut into bars. To cut into bars, cut 9x9 square in half down the middle, and then cut nine 1-inch bars on each side.
• Wrap individual bars in plastic wrap or store in snack baggies to eat on the go.

CHEWY NO BAKE GRANOLA BARS

Steps:

• Grease a 9x13-inch baking dish.
• Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
• Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
• Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour.

CINNAMON BERRY GRANOLA BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
• Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.

CINNAMON-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.), Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

ALL NATURAL GRANOLA BARS

Steps:

• Warm honey slightly in microwave and combine with peanut butter.
• Add oats, ground pecans, flour, and cinnamon.
• Stir in nuts, chips, dried fruit, etc.
• (My favorite combo is 1/2°C of dried fruit, 1/2°C of mini choc. chips, 1/2°C chopped almonds, 1/4°C sunflower seeds, and 1/4°C ground flax seeds).
• PRESS DOWN FIRMLY and evenly in sprayed 9x13 pan.
• Bake @ 350 for about 15 minutes - edges will begin to brown.
• Remove from oven and cut IMMEDIATELY into 20 bars.
• Allow to cool completely.
• I wrap bars individually for easy grabbing in the mornings!

ANNA OLSEN GRANOLA BARS

Steps:

• Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
• Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
• Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
• To cut, lift granola out of pan with parchment paper and cut into bars.

GRANOLA BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray.
• In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
• Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.