Granola Cereal Bars Food

GRANOLA CEREAL BARS

Steps:

• In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars.

HEALTHY HOMEMADE GRANOLA CEREAL

Steps:

• In a large bowl, combine the oats, wheat germ, sunflower seeds, cinnamon, pecans, brown sugar and salt (if using); mix well.
• In another bowl, mix the oil, honey, water and vanilla.
• Pour the liquid mixture over the dry ingredients and mix well.
• Spread over a jelly-roll pan sprayed with nonstick spray.
• Bake at 300°F for 50-60 minutes, stirring every 15 minutes.
• The last 10-15 minutes add the raisins.
• The granola will brown as it cooks.
• Cool in pan on wire rack.
• Store in an airtight container.
• ENJOY!

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

HOMEMADE GRANOLA CEREAL

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
• Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until the granola is golden brown, about 10 minutes more. Cool granola completely before storing in an air-tight container.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

HEALTHY GRANOLA BARS

Steps:

• Line an 8-inch pan with parchment paper. Set aside. If you wish to bake the bars, preheat oven to 350 F. Stir together all dry ingredients in a large bowl. Whisk liquid ingredients together in a separate bowl, then stir wet into dry. Transfer to the prepared pan. Smooth down firmly, using a second sheet of parchment or wax paper. Press down as hard as you can. For no-bake healthy granola bars, chill until firm. (The no-bake option is also firmer if you use coconut oil.) For baked granola bars, cook on the center rack 18 minutes, then press down firmly again. Let cool completely before cutting into bars. View Nutrition Facts

HEALTHY 5-INGREDIENT GRANOLA BARS

Steps:

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

AMISH HOMEMADE GRANOLA

Steps:

• In a large bowl, stir oats, coconut, nuts, flaxseed, and cinnamon together.
• Combine oil and honey in a saucepan and heat until honey is melted. Add salt, vanilla, and maple flavoring. Stir and add to oat mixture, stirring to combine.
• Pour onto a large cookie sheet pan or two 9x13 cake pans.
• Bake at 275° for approximately 1 1/2 hours, or until the desired doneness. Stir several times while it is baking. (If you prefer chunky granola - do not stir until it is completely cooled.)
• Cool completely and store in an airtight container.

KETO GRANOLA BARS

Steps:

• Add cereal, pecans and salt to a food processor. Pulse until coarse crumbs form.
• In a large bowl, stir together sugar-free maple syrup and olive oil. Pour in nutty cereal mixture and remaining ingredients. Stir until combined.
• Spread mixture into a foil or parchment lined baking dish. If using foil, spray the foil with cooking spray so the bars won't stick to the foil. Press down the mixture with the back of a greased spatula. Bake at 300 degrees for 30 to 40 minutes or until golden brown.
• Remove from oven. Let cool for 15 minutes before cutting into bars with a knife.

WHOLE-GRAIN NO-BAKE GRANOLA BARS

Steps:

• Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
• Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
• Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
• Pour mixture into a 9x13 pan.
• Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
• The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
• Cover with plastic wrap.
• Cool completely.
• Cut into 24 bars.
• Wrap individually and store in fridge.
• I have kept these in the fridge for 2 weeks and they still taste fabulous!