GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
PEANUT BUTTER GRANOLA BARS
Provided by Giada De Laurentiis
Time 1h30m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
- Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.
GRANOLA BARS
Provided by Alton Brown
Time 1h
Yield 16 (2-inch) squares
Number Of Ingredients 10
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.
PEANUT-RAISIN GRANOLA BARS
Provided by Food Network Kitchen
Time 55m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray.
- Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.
ROCKY ROAD GRANOLA BARS
Provided by Food Network
Time 1h15m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
- Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
- Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
- Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
- Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
- Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
- For a chewier bar, store in the fridge. For softer bars, store in the cupboard.
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