HOMEMADE CHOCOLATE GRANOLA BARS
Healthy, oat-based and with no added sugar, these chocolate granola bars can be customized to your liking with add-ins for a nutritious gluten-free snack.
Provided by Gina Matsoukas
Categories Baked Goods
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line an 8x8 baking dish with parchment paper so that it hangs over the edges.
- *Optional - spread oats on a baking sheet in a single layer and toast in the oven for 7-10 minutes shaking the pan occasionally until just starting to turn golden brown. Remove from the oven and let cool a few minutes.
- Transfer the cooled oats to a large bowl and add the dried fruit, nuts, cacao powder and salt, stir to mix.
- In a medium bowl, whisk together the applesauce, maple syrup and vanilla until smooth.
- Fold in the chia seeds and cacao nibs if using until combined.
- Spread the mixture evenly into the prepared baking dish, pressing into the corners and flattening the top.
- Bake for 30 minutes, remove from oven and place on a rack to cool for 10-15 minutes.
- Remove the bars from the dish by lifting the edges of the parchment paper up and place directly on the rack until cooled completely.
- Cut into 8 pieces and store wrapped tightly or in an air tight container. Bars will keep at room temperature for about 5 days or up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 207 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 93 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHEWY CHOCOLATE CHIP GRANOLA BARS
These chewy, crispy no-bake chocolate chip granola bars are easy to make -- and they put all those store-bought bars to shame.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 2h
Yield 18 bars
Number Of Ingredients 10
Steps:
- Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
- In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
- Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
- Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1½ - 2 hours to cool.
- Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
- Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.
Nutrition Facts : ServingSize 1 bar, Calories 187, Fat 8g, Carbohydrate 26g, Protein 4g, SaturatedFat 3g, Sugar 12g, Fiber 3g, Sodium 21mg, Cholesterol 11mg
NONUTTIN' CHEWY CHOCOLATE CHIP GRANOLA BARS
Enjoy a tasty and allergen-free snack with these easy-to-make granola bars from Alana Elliott of Nonuttin' Foods.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 16 bars
Number Of Ingredients 7
Steps:
- Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
- Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
- In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
- Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.
CHOCOLATE-CHERRY GRANOLA BARS
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're also nut- and gluten-free).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine granola, cereal, cherries, chocolate chips, and salt.
- In a separate bowl, whisk together honey, egg whites, and butter.
- Stir honey mixture into cereal mixture to combine, then press firmly into a parchment-lined 9-by-13-inch baking pan. Bake until golden and firm, 35 to 40 minutes. Let cool completely, then lift out of pan and cut into squares. Store at room temperature in an airtight container up to 3 days.
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