Peanut Butter And Seed Granola Bars Food

NUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10-12 minutes. Transfer to a food processor and let sit until cool enough to handle.
• Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
• Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
• Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don't stir it in; set aside.
• Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
• Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
• Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
• Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan-it helps to use the bottom of a heavy glass or metal measuring cup.)
• Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef's knife, cut along marks to separate bars.
• Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.

CHOCOLATE, NUT AND SEED GRANOLA BARS

Steps:

• Heat oven to 350º F. Line a 8"x8" baking pan with foil. Lightly grease foil with cooking spray or oil.
• In a medium bowl, combine the peanut butter, honey, oil and salt. Stir until smooth.
• In a large bowl, combine the oats, walnuts, sunflower nuts, chocolate chips, ground flax seed, chia seeds, and sesame seeds.
• Pour the peanut butter mixture into the oat mixture and stir until evenly combined. Press into prepared pan and bake 20 to 25 minutes, until lightly brown. Cool completely before cutting into bars.

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• 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).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). 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.

5 MINUTE NO BAKE PEANUT BUTTER GRANOLA BARS

Steps:

• Add all the dry ingredients to a large bowl.
• In a separate (microwave safe) bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it's really sticky!
• Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible.
• Put the mixture into a shallow pan and flatten it down. Place pan in fridge to let the bars chill/set.
• After about 30 minutes in the fridge (or you can wait until the next day - whatever works), cut them into bars, then wrap them up in foil and store back in the fridge (or in the freezer!) for easy grabbing and go-ing!

CHEWY PEANUT BUTTER FRUIT AND NUT GRANOLA BARS RECIPE

Steps:

• Preheat oven to 350F. Line a baking sheet pan with parchment and pour the oats on so that they are spread evenly. Toast the oats for 25-30 minutes or until golden and toasty. On a separate pan, toast all the nuts for 18-20 and on a third separate pan, toast the seeds for 15-20 minutes or until golden and toasty. We want to keep the nuts and sunflower seeds separated as the nuts will be chopped and the sunflower seeds need to remain whole. (round cake pans work well here).
• Line a 13"x9" baking dish with parchment paper. Secure the parchment paper to the two long sides with clips.
• While the nuts, seeds and oats are toasting, rough chop the cranberries and apricots. Add them to a large mixing bowl. Set aside.
• In a 2 quart sauce pan, mix the peanut butter, maple syrup, brown rice syrup, salt and vanilla extract until all the ingredients come together. Gently warm the mixture on low just until it is pourable. If needed, use a whisk to get the ingredients to come together.
• Add the toasted oats and sunflower seeds to the large mixing bowl with the dried fruit. Rough chop the nuts and add them to the dried fruit/oat/nut mixture in the large mixing bowl.
• Pour the peanut butter mixture over the dry ingredients and mix throughly.
• Pour the mixture into the prepared baking dish, spreading it evenly in the dish. Use your hands to press the mixture in. The firmer the press, the better!
• Refrigerate the granola for at least 1 1/2 hours or freeze for 30 minutes.
• Lift the granola out of the pan using the parchment as handles. Cut into 1 1/2" x 4" bars.
• Store in the refrigerator for up to two weeks or freezer for up to a month.
• Mix the cacao and warmed oil in a small bowl. Mix until ingredients are incorporated. Drizzle over the granola bars. Pop in the fridge for a few minutes to allow chocolate to set.

SUNFLOWER GRANOLA BARS

Steps:

• Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
• In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
• In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
• Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.

PEANUT BUTTER GRANOLA BARS

Steps:

• Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
• Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
• Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

PEANUT BUTTER GRANOLA BARS WITH HONEY

Steps:

• Preheat the oven to 325°F / 170°C.
• In a large mixing bowl, add the oats, coconut and pumpkin seeds and stir to combine.
• Tip the contents onto a 8 x 10 inch (20 x 28 cm) baking tray and spread in an even layer. Bake for 10-15 minutes, until lightly toasted. Remove from the oven and set aside to cool slightly.
• In a small saucepan melt together the butter, peanut butter and honey, stirring occasionally until smooth. Set aside to cool until needed.
• Pour the cooled oat mixture back into the large mixing bowl.
• Wipe the baking tray clean and line with greaseproof paper, allowing an overhang at two edges to allow the bars to be removed from the tray easily.
• Add the puffed rice and dried fruit to the large mixing bowl, stir to combine well.
• Pour the contents of the bowl into the butter mixture and stir ensuring everything is evenly coated.
• Pour everything into the prepared backing tray and pack tightly with a spatula or the back of a metal spoon.
• Bake for 25-30 minutes until the top becomes a rich golden brown colour. Allow to cool in the tin before slicing in to 12 bars or 24 small squares.