No Bake Nutty Oat Bars Food

5-INGREDIENT NO BAKE OATMEAL BARS

Steps:

• Line a loaf pan with parchment paper. Set aside.
• Mix together all ingredients in a large bowl. Transfer the mixture to the lined loaf pan. Using a second piece of parchment paper, press the oatmeal mixture into the pan so it's flat on top. Refrigerate for 30 minutes.
• Cut into bars and enjoy! Store in an airtight container in the refrigerator for up to 5 days.

NO-BAKE NUTTY OAT BARS

Steps:

• In a bowl, combine the oats, raisins, and seeds.
• Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
• Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
• Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
• Refrigerate until the oat mixture sets.
• Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
• For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
• Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
• Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
• Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
• Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
• Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
• Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
• If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

NUTTY GRAIN AND OAT BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
• Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
• Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
• Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
• For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
• DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.

NO-BAKE OATMEAL BARS

Steps:

• Grease bottom and sides of 9-inch square pan with small amount of butter.
• In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
• Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.

NUTTY OAT BARS

Steps:

• Grease a 9-inch square baking pan.
• Preheat oven to 300 degrees.
• In a saucepan, melt butter, honey, corn syrup and brown sugar over medium heat (stirring constantly).
• Bring to a boil and boil for 8 minutes, until mixture slightly thickens.
• Stir in oats, raisins and peanuts, mixing until well blended.
• Press into greased pan.
• Bake at 300 degrees 45 to 50 minutes or till golden brown.
• cool completely before cutting into bars.