Protein Granola Bars With Kashi Golean Food

PROTEIN GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.).
• Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.
• Variations:.
• Protein Boosters.
• You can make the main recipe with any combination of the following adjustments:.
• • Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• • Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• • Replace the yogurt with mashed silken tofu (soft or firm). Add an extra pinch of salt.
• • Add 2 to 3 tablespoons powdered egg whites.
• • Add up to 1 cup chopped nuts and/or sunflower seeds.
• Cook's Notes:.
• These homemade bars are very economical, and you get to select all the ingredients according to your own standards, needs, and taste. For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana. (Or try the silken tofu option in the Protein Boosters box.) Add an extra pinch of salt if using pumpkin or silken tofu. The range of sugar allows you to make these bars sweeter or not, according to your taste.

KASHI GOLEAN GRANOLA/SNACK BARS (NO BAKE)

Steps:

• Line a 9 x 13 inch sheet pan with parchment paper. Set aside.
• Mix oats, cereal, craisins, raisins and almonds in a large bowl. Set aside.
• In a saucepan, mix honey and brown sugar. Bring to a boil while stirring. Add peanut butter and vanilla. Stir just to blend well.
• Pour over cereal and fruit mixture. Stir and mix well. Press mixture FIRMLY onto pan. (You get to burn the calories before you eat them!) Let cool and cut into bars. Store in air-tight container. Freezes well, if securely wrapped.

PROTEIN GRANOLA BARS WITH KASHI GOLEAN

Steps:

• Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
• Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
• Set aside or put into fridge.
• Preheat oven to 350 degrees.
• Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
• Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
• Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
• Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins.
• Reduce heat to 300 degrees.
• Cook for 25 minutes.
• Let cool and individually wrap for fridge or freezer.

HEALTHY WHOLE GRAIN GRANOLA BARS

Steps:

• Heat oven to 350°F.
• Beat together bananas, brown sugar and splenda until creamy.
• Add eggs and vanilla, beat until incorporated.
• Combine flour, baking soda, cinnamon and salt and add to wet mixture.
• Stir in oats, puff cereal, raisins and cranberries and mix well.
• Spread evenly in a 13x9 inches baking pan lined with tin foil.
• Bake for 27-30 minutes until light golden brown.
• Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
• Once cool, cut into 24 servings.