Crunchy Oat And Honey Granola Bars Food

OATS & HONEY GRANOLA BARS

Steps:

• Preheat oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
• In a large bowl, stir together oats, crispy rice cereal, oat flour, brown sugar, baking soda, and salt. Measure honey, melted coconut oil, and vanilla into a measuring cup, then drizzle over oat mixture and stir until all ingredients are completely combined.
• Transfer oat mixture into prepared pan and press down very firmly into an even layer. Bake for 20 to 25 minutes or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into 12 bars. Remove to a cooling rack to finish cooling completely. Store in an airtight container.

CRUNCHY OAT AND HONEY GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F., and line a 9x13-inch baking sheet with parchment paper. Lightly spray the parchment with cooking oil.
• In a large bowl, add the oats, cereal, flour, brown sugar, baking soda, and salt. Stir well to combine.
• Warm the honey and coconut oil in the microwave or on the stove until melted and runny. Add the vanilla, and stir to combine.
• Add the honey mixture to the oat mixture, and stir to combine well, making sure to leave no dry pockets or chunks.
• Add the mixture to the prepared baking pan. Pat down firmly (use wetted hands or the bottom of a measuring cup) to create packed even layer.
• Bake until the oats are golden on top, 20 to 25 minutes.
• Remove from the oven, and then use the bottom of a measuring cup to press down the bars again.
• Let the bars cool for 15 minutes in the pan. After 15 minutes, use the edges of the parchment paper to remove the bars from the pan, and place them on a cutting board.
• Cut into granola bars (rectangle, square, or whatever you like) while they are still warm (it's hard to cut them once they have cooled).
• Let cool completely, and then store in an airtight container.

CRUNCHY GRANOLA BARS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line an 18 by 12-inch rimmed baking sheet with aluminum foil. Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for use in step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, about 30 minutes. Remove the oats and lower the oven temperature to 300 degrees.
• Place the nuts in a food processor and process until coarsely chopped, about ten 1-second pulses. Place ¾ cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20 to 30 seconds. Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon, if using, and set aside.
• Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture. Transfer the mixture to the prepared baking sheet and spread in an even layer. Wet the spatula with water and forcefully pack the mixture into a very flat, tight, even layer. Bake until golden, about 45 to 50 minutes. Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2 by 3-inch bars with a chef's knife. Remove the foil from each bar before serving. Cool completely before wrapping and storing.

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.