ALMOND-APRICOT GRANOLA BARS
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child's lunch bag or a grown-up's breakfast plate.
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield about 16 to 20 granola bars
Number Of Ingredients 8
Steps:
- Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
- Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
- Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 35 milligrams, Sugar 11 grams, TransFat 0 grams
ALMOND APRICOT BARS
Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
APRICOT, COCONUT AND ALMOND BARS
These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).
Provided by Sharon123
Categories Bar Cookie
Time 1h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
- Note:.
- The bars can be stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6
APRICOT ALMOND BARS
Make and share this Apricot Almond Bars recipe from Food.com.
Provided by amaloney73
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
- Cool completely. Spread with apricot preserves.
- Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
- Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.
Nutrition Facts : Calories 1116.8, Fat 11.5, SaturatedFat 6, Cholesterol 24.4, Sodium 224.8, Carbohydrate 268.4, Fiber 1.8, Sugar 152.4, Protein 5
HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS
Vary the flavour of your cereal by adding whatever nuts, seeds and dried fruit you like
Provided by Good Food team
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
- Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.
Nutrition Facts : Calories 497 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.06 milligram of sodium
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GRANOLA BARS WITH APRICOTS, OATS AND ALMONDS RECIPE
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3.5/5 (10)Total Time 3 hrs 20 minsServings 12
- Heat oven to 350º F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
- Spread the oats, almonds, and pepitas on a rimmed baking sheet. Toast, tossing once, until lightly browned, 10 to 12 minutes. Process the apricots in a food processor until finely chopped, 2 to 3 minutes. Combine the toasted oats, almonds, and pumpkin seeds, chopped apricots, and salt in a medium bowl.
- Combine the almond butter and maple syrup in a small pot. Cook over medium heat until bubbling, 2 to 3 minutes. Pour over the toasted oat mixture and stir to combine. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 3 hours and up to 3 days.
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4.6/5 (7)Total Time 35 minsCategory SnackCalories 469 per serving
- Preheat oven to 350°F. Lightly spray an 8-inch by 11-inch sheet pan with cooking spray, set aside.
- In a saucepan bring honey, dark brown sugar, and salt to a boil then reduce heat to low and stir until sugar dissolves. Add the vanilla and stir to combine.
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