Raisin And Cardamom Granola Bars Food

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.

GRANOLA BARS WITH DRIED FRUIT AND SEEDS

Steps:

• Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
• Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
• Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
• Do Ahead
• Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.

CINNAMON-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.), Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

CRANBERRY, PECAN & GOLDEN RAISIN GRANOLA

Steps:

• Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
• In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
• Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
• Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
• Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
• Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.

RAISIN AND CARDAMOM GRANOLA BARS

Steps:

• Preheat oven to 350°F. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Mix oats, raisins, pecans and cardamom in bowl. Combine butter, sugar and honey in medium saucepan. Stir over medium heat until butter melts and mixture is smooth and begins to boil. Pour butter mixture over oat mixture and stir until well coated. Transfer to prepared pan. Using spatula, press mixture evenly into pan.
• Bake oat mixture until top is golden brown, about 30 minutes. Transfer to rack and cool. Using foil as aid, lift out of pan; place on work surface. Using large sharp knife, cut into 18 bars.