APRICOT-CRANBERRY GRANOLA BARS
With just ten minutes' prep time, you can prepare a whole week's worth of satisfying grab-and-go breakfasts, customized with your favorite dried fruits.
Provided by By Stephanie Wise
Categories Breakfast
Time 2h50m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line 8-inch square pan with parchment paper, extending paper over sides of pan, and line cookie sheet with parchment paper.
- In food processor, pulse granola a few times to break up into smaller pieces. Set aside.
- In large bowl, stir together applesauce, honey and molasses. Add granola, cranberries and apricots; stir thoroughly to combine. Pour mixture into pan; press firmly into pan.
- Bake 25 to 30 minutes. Cool 10 minutes. Freeze uncovered 1 hour.
- Using parchment paper, lift mixture from pan. Cut into bars. Place bars on paper-lined cookie sheet. Freeze uncovered at least 1 hour longer before serving. Store in freezer.
Nutrition Facts : ServingSize 1Serving
CRANBERRY NUT GRANOLA BARS
This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week.
Provided by SeattleFarmersMarketGirl
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
- Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
- Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
- Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 22.3 g, Cholesterol 5.6 mg, Fat 7.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 60.3 mg, Sugar 12.6 g
CRANBERRY NUT OATMEAL GRANOLA BARS
Healthy homemade granola bars. This recipe is easily customizable. You can substitute the dried fruit, pecans, and chocolate morsels out for what you like.
Provided by MzTravelista
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 46m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
- Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
- Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
- Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 43.4 g, Cholesterol 2.7 mg, Fat 11.8 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 84.6 mg, Sugar 31.6 g
CRANBERRY-APRICOT GRANOLA BARS--DELICIOUS!!
I got this from www.parents.com/recipes. I had to share because they are by far the best granola bars I have had. All natural ingredients. You can use any dried fruit you would like, I use only dried cranberries. If you use only one fruit, I suggest using a whole cup of that fruit. Enjoy!!
Provided by Sarah Smile
Categories Lunch/Snacks
Time 50m
Yield 15 bars
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with vegetable cooking spray;set aside.
- In a large bowl stir together the granola, oats, fruit, and flour.
- In a small bowl whisk together the egg, honey, oil, and cinnamon. Add to granola mixture. Stir until combined.
- Pat mixture firmly into prepared pan.
- Bake for 30 min or until golden brown. Cool in pan on a wire rack. Use foil to lift mixture from pan. Trim edges, if desired. Cut into bars.
- To store, place in airtight container and store at room temperature up to 3 days or freeze up to 3 months.
BRANDIED CRANBERRY-APRICOT BARS
This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!
Provided by Sharon123
Categories Bar Cookie
Time 1h25m
Yield 16 bars
Number Of Ingredients 14
Steps:
- In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
- Cover with plastic wrap; turn back a corner to vent.
- Cook on high for 2 minutes.
- (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
- Drain.
- For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
- Cut in margarine or butter till mixture resembles coarse crumbs.
- Press into an ungreased 8x8x2-inch baking pan.
- Bake in a 350* oven about 20 minutes.
- or till golden.
- In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
- ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
- Add drained fruit and nuts; stir to mix.
- Pour mixture over crust; spread evenly.
- Bake about 40 minutes.
- or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
- to prevent over-browning.
- Cool.
- Sprinkle with powdered sugar.
- To serve, cut into squares.
- Makes 16 bars.
Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 1.4, Cholesterol 26.4, Sodium 83.7, Carbohydrate 34, Fiber 1.1, Sugar 22.9, Protein 2.6
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