Oatmeal Granola Bars Food

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

FRUIT-FILLED OATMEAL BARS

Steps:

• In mixing bowl, combine flour, oats, brown sugar, and baking soda.
• Cut in margarine/butter until mixture resembles coarse crumbs.
• Reserve 1/2 cup of the flour mixture.
• Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan.
• Spread with desired filling.
• Sprinkle with reserved flour mixture.
• Bake at 350F for 30-35 minutes or until the top is golden.
• Cool in pan on wire rack.
• Cut into bars.
• FILLING OPTIONS:.
• ***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***.
• RAISIN FILLING:.
• In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly.
• APPLE-CINNAMON FILLING:.
• Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender.
• APRICOT-COCONUT FILLING:.
• In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.

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.

CRANBERRY NUT OATMEAL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
• Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
• Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
• Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

HOMEMADE GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
• Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
• Reduce the oven temperature to 300 degrees F.
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

EASY HOMEMADE OATMEAL DATE GRANOLA BARS

Steps:

• Line an 8x8 baking dish with parchment paper and set aside.
• In a food processor, pulse the oats, coconut and salt a few times until combined.
• Add in the nut butter and pitted dates and process until everything is broken down into a crumbly mixture.
• Run the food processor again and stream in the coconut oil 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers. You should have to use between 4-6 tablespoons.
• Press the mixture firmly into a lined 8x8 baking dish. The mixture may feel a little oily, but the bars won't taste oily. They will just hold together really well!
• Place the pan in the fridge for about 1 hour until the dough has set. Cut the dough into rectangles or squares. I get about 24 small rectangles.
• Store the bars in an airtight container in the fridge for up to 2 weeks.

OATMEAL GRANOLA BARS

Steps:

• Preheat oven to 350F degrees.
• Grease 8x8 pan.
• Combine all ingredients with mixer.
• Press into pan.
• Bake for 20 minutes.
• Cool and cut into bars.

HONEY-OAT GRANOLA BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, peanuts, chocolate chips and sunflower kernels. Stir in butter, honey and vanilla until combined (mixture will be crumbly). Press into a greased parchment-lined 15x10x1-in. baking pan., Bake 15-20 minutes or until browned and bubbly. Cool 15 minutes on a wire rack; cut into squares. Cool completely before removing from pan. Freeze option: Wrap each cooled bar in plastic; freeze until firm. To use, thaw bar at room temperature or, if desired, unwrap and place on a microwave-safe plate and microwave on high for 15-20 seconds or until heated through.

MAPLE OATMEAL NUT GRANOLA BARS

Steps:

• On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
• While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
• Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
• Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!

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.

EASY OATMEAL RAISIN GRANOLA BARS

Steps:

• Mix well and press into a greased 9 x 13 pan.
• Bake at 325 for 18-22 minutes
• Use the bottom of a glass cup to press down again after they are done cooking.
• Slice and keep in the freezer or fridge to stay fresh.
• Makes 18 bars. Enjoy!

TAHINI OATMEAL GRANOLA BARS

Steps:

• Preheat your oven to 180C/350F.
• In a bowl, mix together the rolled oats and nuts/seeds.
• Spread the mixture out on a baking tray and bake for about 10 minutes, stirring half way through, until slightly toasted.
• Pour the oats and nuts back into the mixing bowl and add in the coconut chips and pinch of salt. Stir well.
• In a sauce pan heat up the 1 cup rice syrup until boiling and thin. Pour the tahini and warm rice syrup onto the oatmeal and mix everything until well combined and sticky. Allow the mixture to cool until safe to handle if necessary.
• Pour the sticky mixture onto some parchment paper or a silicone baking mat that has been place on a baking tray. Press the mixture down into a firm, large rectangle, or whatever shape you desire. You just want to make sure the mixture is firmly packed together.
• Place the tray into your refrigerator and allow the dough to chill for about 20-30 minutes.
• Remove the tray and cut the rectangle into whatever shape you want.
• These bars have the best texture when stored outside of the fridge in an airtight container. If you want them to last longer, store them in the fridge, but give them time to warm up before eating.

6 HOMEMADE GRANOLA ENERGY BARS RECIPES

Steps:

• To make each Homemade Granola Bar Recipe:
• Combine dates, honey, nut butter or nuts, and coconut oil in food processor or high-powered blender (such as Vitamix or Blendtec). If you want to blend the oats into a flour-type consistency, add to food processor. If you want hearty oats (like a granola bar), stir in oats when you add mix-ins.
• Pulse mixture until smooth.
• Place mixture into a bowl and stir in remaining mix-in ingredients.
• Press into a small pan or baking dish (I use a quarter baking sheet) and place into freezer to chill for 15 minutes to allow the bars to set up.
• Remove from freezer and cut into bars.
• Store in pantry, refrigerator, or freezer.

OATMEAL GRANOLA BARS

Steps:

• Preheat oven to 300 degrees F. Spread oats onto a baking sheet and bake for 10-15 minutes, until slightly golden brown. Watch closely to avoid burning.
• Spray an 8x8 baking dish with cooking spray and set aside. Increase oven heat to 350 degrees F.
• Allow oats to cool for 10 minutes and then mix with chopped apples, almonds, sugar, honey, and salt. Mix well.
• In a small bowl, whisk together the egg whites and vanilla. Pour into oat mixture and mix until blended and coated evenly.
• Scoop mixture into prepared baking dish and cook for 15 minutes or until golden brown. Cut into 6-8 bars, depending on the desired size.