NUT-FREE GRANOLA BARS (VEGAN AND GLUTEN-FREE)
These Nut-free Granola Bars are vegan, gluten-free, and oil-free! These are loaded with delicious spices, have chewy and soft and crispy edges. They are healthy, made with sunflower seeds and allergy-friendly for kids as well and require just 8 ingredients!
Provided by Brandi Doming
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C) and line a square baking dish with parchment paper cut to fit and lay both directions. My baking dish is is a little smaller than 8x8, more like 7 1/2, so if yours is a true 8x8, the bars just will be a bit thinner on the edges.
- In a small bowl, mix the flaxseed and 6 tablespoons of water and heat in the microwave for 30 seconds. Whisk well and set aside.
- To a food processor, add the sunflower kernels and process about 30-45 seconds until a fine flour forms (as in the photo). Be careful not to over process or it will start to turn into a paste.
- To a large bowl, add all of the sunflower flour to it, along with the oats, oat flour, cinnamon, ginger and salt. Stir really well. Add the chocolate chips.
- To the bowl of reserved flaxseed mixture, it should be thick, whisk in the syrup well. Make sure it is no longer warm before adding to the dry ingredients (so it doesn't melt the chocolate chips). Stir everything together for a good minute or so until it all comes together in a moist, sticky batter. The more you stir, the stickier it will get. This is good, as that flaxseed helps to bind the bars.
- To the lined pan, add the batter and spread out evenly with the back of the spoon as best you can. Now, take a square piece of parchment paper the size of the pan and place it on top. Press the mixture down flat and smooth out the top. Smooth your fingers along the edges and corners, making sure it's even. Really BE PATIENT with this step ensuring you are properly spreading it out to the corners and along the edges. Do not sloppily or quickly press it down or the bars will not form properly when baking.
- Once it's smooth, flat and even, top with extra chocolate chips if desired. Bake for 30-32 minutes until the edges are looking golden brown and the middle is firm to the touch. Refer to photo.
- Cool 1 hour. This is where they will firm up. Do NOT cut them before this unless you want crumbles! After an hour, lift them up with the parchment paper and cut desired shapes with a really sharp knife slowly. The crunchy edges may crack a bit but the bars should be firm and hold beautifully. They stay firm and moist for several days too. Keep stored in a sealed container or ziplock bag.
HOMEMADE GRANOLA BARS (VEGAN + GLUTEN-FREE)
These Homemade Granola Bars are vegan, gluten-free, kid-friendly and so easy to make with simple pantry staples! Bake them for Crunchy Granola Bars or enjoy them chewy as a no-bake option. Add your favorite dried fruits, nuts, or even chocolate, you'll have delicious oat bars for breakfast or any time when you need a quick healthy muesli snack!
Provided by Bianca Zapatka
Categories Breakfast Dessert Snack Snacks
Number Of Ingredients 12
Steps:
- *Note: See step-by-step photos above!
- Preheat the oven to 338°F/170°C (fan 302°F/150°C). Line an 8x8-inch (20x20-cm) baking dish with parchment paper, leaving an overhang on the sides.
- Add the oats, almonds, and walnuts into the bowl of a food processor. Process until finely chopped, then transfer the mixture into a large bowl.
- Chop the dried goji berries and cranberries with a sharp knife. Then add to the oat nut mixture along with the chia seeds, and cinnamon. Set aside.
- Heat the coconut oil and maple syrup in a saucepan and simmer for 1-2 minutes. Stir in the nut butter (if using), salt, and vanilla extract to combine. Then pour it over the dry ingredients and mix everything well together. (If it's a bit too dry, you can add 1 or 2 tbsp of hot water).
- Transfer the mixture into the prepared baking dish. Place a piece of parchment paper on top and press firmly into an even layer, using the bottom of another square baking dish (see photo above) or measuring cup or bowl. The firmer you press, the better the bars will stick together!
- Bake for 20-25 minutes in the preheated oven (or refrigerate until set for a no-bake option). If the top gets too brown during baking, cover loosely with a piece of parchment paper.
- Allow to cool to room temperature. Then transfer to the refrigerator and chill for at least 2 hours. Then lift out of the baking pan using the parchment overhang and slice into bars using a sharp knife. (You can also cut the bars before chilling if that's easier for you. Just keep in mind that they get harder as they cool).
- Enjoy immediately or store in the refrigerator for up to a week or freeze for up to 3 months.
Nutrition Facts : Calories 274 kcal, Carbohydrate 23 g, Protein 6 g, Fat 19 g, SaturatedFat 6 g, Sodium 80 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 Bar
VEGAN & GLUTEN-FREE GRANOLA BARS
These granola bars are a nutritional powerhouse; packed with protein, fiber, and healthy fats, they'll keep you going whether you need a quick breakfast or a handy on-the-go snack. They also couldn't be easier to make!
Provided by Anne
Categories Recipes
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix the flax meal with the warm water and set aside to "gel." This is the vegan equivalent of two eggs!
- In a large bowl, mix oats, chickpea flour, cranberries, walnuts, cinnamon, and sea salt. In a separate smaller bowl, mix nut butter with maple syrup, then add the flax/water mixture, which should now have gelled, and stir again.
- Mix wet ingredients into dry. Pour into a greased square or rectangular baking dish (mine is 11x7 but slightly smaller would be better) and bake 15 to 18 minutes, until top is golden brown. Allow to cool, then cut into bar shapes.
GLUTEN-FREE VEGAN GRANOLA BARS
Tired of overpaying for gluten-free or vegan foods, but you don't want to spend hours cooking? This was what I came up with in very little time from various ingredients in my cupboard. That my children eat them was a testimony that kids love healthy foods, especially if they're part of the cooking process. A home run: Easy, healthy, and delicious.
Provided by Karen Barris Calabro
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 55m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a 10x15-inch rimmed baking sheet with aluminum foil, leaving an overhang on 2 sides. Grease with cooking spray.
- Combine almond butter, honey, and coconut oil in a saucepan. Heat over low heat until melted and easily blended, about 5 minutes.
- Mix oats, crispy rice cereal, almonds, cranberries, chocolate chips, chia seeds, flaxseed meal, sesame seeds, cacao nibs, and coconut in a large bowl. Pour in almond butter mixture; toss until fully mixed.
- Press mixture into the baking sheet with moistened hands until it is very compact.
- Bake in the preheated oven until golden, about 15 minutes. Allow to cool completely, about 20 minutes. Lift from the baking sheet and slicing into 30 bars.
Nutrition Facts : Calories 314 calories, Carbohydrate 29.6 g, Fat 21.9 g, Fiber 5.5 g, Protein 5.7 g, SaturatedFat 7.8 g, Sodium 72.6 mg, Sugar 13.3 g
HEALTHY OIL-FREE GRANOLA {VEGAN, GLUTEN-FREE}
Easy, healthy and all-around delicious granola that happens to be oil-free, vegan, and gluten-free! Vary the spices, nuts/seeds and dried fruits to make it your own unique blend.
Provided by Camilla
Categories Breakfast
Time 5m
Number Of Ingredients 9
Steps:
- Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
- Combine the water, flaxseed meal, coconut sugar, vanilla, cardamom and salt in a small bowl.
- In a large bowl, combine the oats and nuts/seeds. Add the flax mixture, stirring to completely coat.
- Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
- Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch. Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clumps). Cool completley without stirring.
- Break the cooled granola into pieces and stir in the dried fruit, if adding.
Nutrition Facts : Calories 229 calories, Carbohydrate 31.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9.6 grams fat, Fiber 5 grams fiber, Protein 7.3 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1/2 cup, Sodium 114.6 milligrams sodium, Sugar 9.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHEWY GRANOLA BARS VEGAN, GLUTEN FREE, EGG FREE, DAIRY FREE
I have modified recipe #20184 to fit into our allergen free diet. Everyone loves these!! These are free of milk, egg, gluten, corn, soy and so ON!! Sorry about missing changing the directions. I have been tweaking the recipe. Everything should be correct now. You WILL have to read labels to be sure that the items you buy are allergen free. This recipe is quite forgiving but using regular rice flour helps them to stick together.
Provided by The Silly Goose
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Oil 9x13 baking pan.
- In large bowl, beat sugar and shortening until light and fluffy.
- Add honey, egg replace and vanilla. Beat until smooth.
- In medium bowl, combine flour, gar gum, salt and baking soda. Blend.
- Add flour mixture to sugar mixture. Mix until well combined.
- By hand mix in chocolate chips, nuts, rice cereal and oats.
- Press firmly into pan.
- Bake for 20 minutes, until brown.
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- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 pan with coconut oil or line with parchment paper. Parchment paper will yield a cleaner removal.
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- Mash the bananas. Add wet ingredients and cocoa powder and mix well. Add all other ingredients, mix well then press into prepared muffin tin.
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- Preheat the oven to 350°F (177°C) and line an 8x8 square baking dish (I used ceramic) with 2 pieces of parchment paper, cut to fit and lie flat, going in each direction of the pan.
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- Preheat the oven to 350F and line a 9×9″ baking tin with parchment paper. Add the oats and rice cereal to a large bowl and mix until evenly combined.
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From eatthis.com
- Lark Ellen Farm Pumpkin Fig Granola. per 1/4 cup: 150 calories, 12 g fat (2 g saturated fat), 45 mg sodium, 9 g carbs (2 g fiber, 5 g sugar), 4 g protein.
- Sakara Classic Superfood Granola. per 1/4 cup: 125 calories, 8 g fat (4 g saturated fat), 15 mg sodium, 12 g carbs (2.5 g fiber, 4.5 g sugar), 3.5 g protein.
- Go Raw Sprouted Granola, Coco Crunch. per 1/4 cup: 130 calories, 6 g fat (1.5 g saturated fat), 5 mg sodium, 18 g carbs (3 g fiber, 8 g sugar), 4 g protein.
- Purely Elizabeth Banana Nut Butter Grain-Free Granola. per 1/3 cup: 150 calories, 11 g fat (3.5 g saturated fat), 105 mg sodium, 9 g carbs (2 g fiber, 5 g sugar), 4 g protein.
- KIND Vanilla Blueberry Clusters with Flax Seeds. per 1/3 cup: 110 calories, 3 g fat (0 g saturated fat), 20 mg sodium, 21 g carbs (4 g fiber, 5 g sugar), 3 g protein.
- Bear Naked Dark Chocolate Hazelnut Granola. per 1/4 cup: 140 calories, 8 g fat (1 g saturated fat), 50 mg sodium, 15 g carbs (2 g fiber, 6 g sugar), 3 g protein.
- Glutenfreeda's Apple Almond Honey Granola. per 1/4 cup: 120 calories, 4.5 g fat (0.5 g saturated fat), 20mg sodium, 18 g carbs (2 g fiber, 6 g sugar), 3 g protein.
- Gatherer's Bee's Knees Granola. per 1/4 cup: 130 calories, 6 g fat (0.5 g saturated fat), 10 mg sodium, 16 g carbs (2 g fiber, 3 g sugar), 3 g protein. Ingredients: Gluten-free rolled oats, expeller pressed canola oil, wildflower honey, walnuts, pistachios, cane sugar, natural flavors, sea salt.
- One Degree Organic Foods Gluten-Free Sprouted Granola Vanilla Chia. per 1/3 cup: 160 calories, 4.5 g fat (0.5 g saturated fat), 55 mg sodium, 26 g carbs (3 g fiber, 7 g sugar), 4 g protein.
- Nature's Path Gluten-Free Honey Almond Granola. per 1/4 cup: 140 calories, 4.5 g fat (0.5 g saturated fat), 65 mg sodium, 21 g carbs (2 g fiber, 7 g sugar), 3 g protein.
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