Peanut Butter Coconut Raisin Granola Bars Food

PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Grease a baking sheet and line with parchment paper. Set aside.
• Combine the rolled oats, raisins, bran flakes, coconut, chocolate chips, and, pecans in a bowl.
• In a small saucepan, whisk together the peanut butter, brown sugar, butter, and honey over medium heat for approximately 30 seconds or just until sugar dissolves and the mixture is smooth.
• Pour it over the dry ingredients including the vanilla and stir to combine.
• Transfer and press it into the prepared pan then bake for 25 to 30 minutes. Let it cool completely before cutting into bars. Enjoy!

PEANUT-RAISIN GRANOLA BARS

Steps:

• Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray.
• Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
• Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

PEANUT-BUTTER GRANOLA BARS

Steps:

• Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
• In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.
• Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

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 COCONUT GRANOLA

Steps:

• Preheat oven to 325F
• In a large bowl combine the oats, peanuts, coconut, and chia seeds.
• In a small saucepan over medium heat add the butter, peanut butter, and honey. Melt the ingredients, stirring frequently. Once melted, remove from heat and stir in the vanilla extract.
• Pour the melted ingredients into the bowl with the dry ingredients.
• I use a stand-mixer fitted with a paddle attachment for the next step. Turn on the mixer (fitted with the paddle attachment) and combine the ingredients for 1 minute on low speed. If you don't have a stand-mixer use a wooden spoon.
• Pour the granola on a baking sheet. Bake for 25-28 minutes, until the sides are golden. The granola will harden as it sits on the counter. Remove the granola from the pan by breaking chunks with your hand or wooden spoon.
• Store in an air tight container for two weeks, or freeze for up to two months.

PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with vegetable spray.
• Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl.
• Combine until well mixed.
• In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth.
• Pour over dry ingredients and stir to combine.
• Press into prepared pan and bake for 15-20 minutes or until browned.
• Let cool completely before cutting into bars.

PEANUT BUTTER AND HONEY GRANOLA BARS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
• Combine oats, wheat bran, coconut, raisins, almonds, sunflower seeds, pumpkin seeds, wheat germ, and flaxseed together in a bowl.
• Mix honey, oil, brown sugar, and peanut butter together in a saucepan over low heat until dissolved, about 5 minutes. Whisk milk, vanilla extract, and baking soda together in a bowl; pour into honey mixture. Cook mixture, whisking constantly, until bubbling; remove from heat and immediately pour over dry ingredients.
• Press oat mixture into the prepared baking sheet using your hands until top is smooth and mixture is evenly distributed.
• Bake in the preheated oven until top is lightly browned, 20 to 25 minutes. Cool to room temperature and cut into bars.

PEANUT-RAISIN GRANOLA BARS

Steps:

• Preheat the oven to 325*F. Line a 15x10-inch rimmed baking sheet with foil and coat with cooking spray.
• Mix the oats, peanuts, raisins, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake until golden, about 45 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap.

ANNA OLSEN GRANOLA BARS

Steps:

• Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
• Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
• Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
• To cut, lift granola out of pan with parchment paper and cut into bars.

SIMPLE, CHEWY PEANUT BUTTER RAISIN GRANOLA BARS

Steps:

• In a large bowl, combine cereal, oats and raisins (or other fruit). Set aside.
• In a small pan, mix brown sugar and corn syrup. Heat and stir until boiling.
• Remove brown sugar mixture from heat and stir in peanut butter and vanilla.
• Pour brown sugar/peanut butter mixture over the cereal mixture and stir to mix well (until everything appears to be coated in the peanut butter mixture).
• Spray a 9x13 inch glass baking dish with cooking spray and press the mixture firmly into it.
• Cool and cut into 16 bars. Store in an airtight container.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.