Crunchygranolabars Recipes

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line an 18 by 12-inch rimmed baking sheet with aluminum foil. Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for use in step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, about 30 minutes. Remove the oats and lower the oven temperature to 300 degrees.
• Place the nuts in a food processor and process until coarsely chopped, about ten 1-second pulses. Place ¾ cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20 to 30 seconds. Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon, if using, and set aside.
• Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture. Transfer the mixture to the prepared baking sheet and spread in an even layer. Wet the spatula with water and forcefully pack the mixture into a very flat, tight, even layer. Bake until golden, about 45 to 50 minutes. Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2 by 3-inch bars with a chef's knife. Remove the foil from each bar before serving. Cool completely before wrapping and storing.

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.