Dried Fruit Granola Bars Food

GRANOLA BARS

Steps:

• Melt 2 tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

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.

GRANOLA BARS WITH DRIED FRUIT AND SEEDS

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.

NUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10-12 minutes. Transfer to a food processor and let sit until cool enough to handle.
• Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
• Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
• Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don't stir it in; set aside.
• Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
• Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
• Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
• Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan-it helps to use the bottom of a heavy glass or metal measuring cup.)
• Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef's knife, cut along marks to separate bars.
• Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.

FRUIT AND NUT GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8x8 glass pan.
• Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
• While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
• Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
• When oats and nuts come out of the oven, turn it down to 325.
• Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
• Stir in the chopped dried fruit.
• Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
• Bake at 325 for 20 minutes, and let cool completely before cutting.
• Wrapped in saran wrap, these will keep for at least a couple of weeks!

DRIED FRUIT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 x 13 inch baking dish and line it with parchment paper.
• Toss the olatmeal, almonds and coconut together on a sheet pan and bake for 10 minutes, until lightly browned. Stir halfway through the baking time.
• Reduce oven temperature to 300 degrees.
• Place the butter, honey and brown sugar in a small saucepan and bring to a gentle boil over medium heat. Remove from the heat and stir in vanilla and salt.
• Pour the oatmeal, almonds and coconut into a large bowl.
• Pour the melted butter/honey mixture over the oat mixture. Add the dates, figs, raisins and sunflower seeds and stir well.
• Pour the mixture into the prepared pan. Lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until light golden brown.
• Cool for at least 2 hours before cutting into squares.
• Place the cinnamon chips in a microwave-safe bowl. Microwave at medium for 45 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Using a knife or the back of a spoon, spread the melted cinnamon chips over each granola square. Place the squares onto parchment until set.

FRUIT AND NUT GRANOLA BARS

Steps:

• Preheat oven to 350*F. Line a 9x13" baking pan with parchment paper.
• Mix dry ingredients in a large bowl (oats, flour, cereal, walnuts, sunflower seeds, and raisins). By "cereal", I mean the kind of cereal you eat cold with milk (or soy milk, etc.). Any kind will work!
• In a separate bowl, mix egg whites, eggs, and vegetable oil together. Add maple syrup and honey. If you don't have/don't want to use maple syrup and honey (or have another sweetener you want to use), just use 1/4 cup of that sweetener.
• Add bananas and boiled cranberries to the bowl of wet ingredients and mix well.
• Add wet ingredients to dry ingredients and mix thoroughly.
• Stir in brown sugar, cinnamon, and vanilla extract. Depending on how sweet you want the bars to be, you may want adjust the amount of brown sugar. 1/2 cup of brown sugar does not make the bars particularly sweet because of the boiled cranberries, so you might want to add more if you like very sweet bars.
• Put granola bar mixture into lined 9x13" pan, and press firmly. Pack this very tightly, as this will help them hold together!
• Place pan in the oven and bake for 25-35 minutes, or until golden brown.
• Remove pan from oven and let cool completely (it could take up to an hour).
• Once the pan has cooled, lift the granola bars out of the pan by grabbing the parchment paper. Place it on a cutting board/cutting surface.
• Cut the bars into whatever size you like, and enjoy!

QUINOA GRANOLA BARS

Steps:

• Soak dry quinoa in 1/2 cup of water for two hours.
• To make the granola, mix all dry granola ingredients, including the soaked quinoa, in a bowl.
• Preheat oven to 250 degrees.
• Heat oil and honey in a small saucepan until thin; stir into dry ingredients until mixed.
• Pour the granola mixture into a jelly roll pan and toast for 1 hour at 250 degrees, stirring occasionally.
• Store in a plastic bag until ready to use.
• Cook mixed dried fruit with 2 cups water at a simmer half the water has evaporated (about 45 minutes).
• Add 3/4 cup dry quinoa and enough water to cover plus a quarter inche and cook over medium heat 20 minutes, adding more water as needed.
• Preheat oven to 400 degrees.
• Set aside 1 cup cooked quinoa; pour the rest of the quinoa with cooking liquid and fruit pieces into a blender.
• Blend until large fruit pieces are chopped up.
• Add 1/2 cup raisins, the salt, lemon juice, vanilla, and banana.
• Blend.
• (Mixture will be thick; stop the blender and push with spoon if you have to, adding water if needed) Spoon blender mixture into a bowl, stirring in granola, 1/2 cup dried fruit, and 1/2 cup raisins.
• Press into a greased and floured glass baking dish and bake at 400 degrees for 15 minutes.
• Cool.
• Cut into desired number of bars.