Wholesome Granola Bar Food

WHOLESOME GRANOLA BAR

Steps:

• Butter or spray 8x8-inch baking pan.
• Preheat oven to 350°F.
• Combine granola, oatmeal, cranberries, raisins, flour, almonds, and cinnamon in large mixing bowl.
• In smaller bowl, lightly beat egg whites. Stir in honey, brown sugar, and oil.
• Stir in honey mixture into dry ingredients until all coated.
• Press evenly into pan.
• Bake 20-25 minutes or until golden brown.
• Let cool fully then cut into bars.

LOW CARB KETO GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
• Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
• Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
• In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
• Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
• Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
• Bake for 15-18 minutes, until the edges turn darker golden brown.
• Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.

WHOLESOME GRANOLA BARS

Steps:

• Heat oven to 350℉. Pour oats, almonds and buckwheat groats onto a sheet pan, and toast until slightly golden, about 15 minutes. While toasting, process dates in the food processor or mini chopper until finely chopped and forms a paste. Mix together oats, almonds, buckwheat and seeds in a bowl.
• Warm honey/maple syrup, and almond butter in a large pot over low heat, stirring until creamy and smooth. Add salt. Remove from heat and pour oat/seed mixture into pot. Add the date paste, and mix all ingredients together with a large spoon, until evenly coated throughout.
• Transfer mixture to an 8x8" baking pan, lined with parchment paper (this will allow you to easily lift the bars from the pan before cutting).
• Using a spoon or spatula, spread the mixture into the pan, using the bottom of a large glass or a book to press down, packing the bars tight. Chill in the freezer for 15-20 minutes or refrigerate until firm. Lift bars from pan using edges of parchment paper, and chop into 8 rectangular bars (or 12 smaller bars).

WHOLESOME WALNUT AND SUNFLOWER SEEDS GRANOLA BARS

Steps:

• Preheat oven to 350 degrees, spray an 8 inch square baking pan with cooking spray and line with parchment paper. Spray again and set aside.
• Place the oats, wheat bran, walnuts and sunflower seeds on a cooking sheet. Bake for about 10 to 12 minutes or until lightly toasted. Then set aside.
• Place the honey in the microwave for about 15 seconds. Just to loosen up a little. . In a medium mixing bowl, add the honey, oil and vanilla along with the salt and SweetLeaf.
• Add the toasted dry ingredients and mix gently to combine. Add in the dried cranberries.
• Pour into baking pan and with wax paper, press the mixture to make sure you level out and covers the pan.
• Bake for about 15 to 17 minutes. You will see the top will be lightly browned. Try not to over bake.
• Place on a cooling rack. Let cool down at least 1 hour. Cut into 16 squares and enjoy!

WHOLESOME GRANOLA BARS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. In mixing bowl cream 1/2 cup butter and powdered sugar; stir in flour. With lightly floured fingers, pat dough into ungreased 9x9 inch pan. Bake 10 minutes. Remove; cool 10 minutes. Spread jam evenly over crust. Combine in a bowl remaining 1/4 cup melted butter, honey, brown sugar and vanilla. Stir in oats, granola, pecans, and chocolate. Pat firmly over jam layer. Bake 30 minutes or until golden brown. Cool; cut into squares. Yield: 16 bars