No Bake Super Seed Granola Bars Food

NO BAKE SUPER SEED GRANOLA BARS

Steps:

• Line the bottom and sides of an 8" square pan with plastic wrap and set aside. Place pitted dates, peanut butter (or almond butter), juice, honey and cinnamon in a food processor and pulse until puréed and paste-like. Place date mixture in a medium to large bowl. Add 2 cups of the granola bar mix, coconut and cranberries and mix well to combine. Spoon granola bar mixture into your prepared pan and very tightly pack it in. Pull the plastic wrap over the granola bar mixture to cover then refrigerate at least four hours to firm up. Unwrap the granola bar, lift out of pan and set on a cutting board. Use a sharp knife to cut the granola mixture in half. Now cut each half, widthwise, into 6 bars. Spread the remaining granola mix on a plate. Lightly coat each bar with a little bit of the mix. Individually wrap each bar in plastic wrap and keep refrigerated until ready to enjoy. Refrigerated bars will keep up to a month. Note: Medjool dates are available in our Produce Department. If using almond butter in this recipe and it is overly thick, you may need to add a little more to help these bars hold together. Recipe options: Instead of cranberries, try another dried fruit in these bars, such as blueberries or cherries.

NO BAKE GRANOLA BARS

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

PERFECT NO-BAKE GRANOLA BARS

Steps:

• Cover a large cookie sheet with parchment paper.
• Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
• Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
• Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
• Place in the freezer until solid, about 1 hour.
• Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

NO BAKE GRANOLA BARS

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix rolled oats, cereal, craisins, coconut and almonds in a large bowl. Set aside. (I cut the coconut with two knives so it will not be stringy.)
• In a saucepan, mix corn syrup and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over oats and fruit mixture. Stir and mix well. Press mixture firmly onto pan. (I place a piece of wax paper on top while pressing hard.) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.
• Enjoy!