CRUNCHY GRANOLA BARS
I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, I adapted this recipe from one off a blog I stumbled across (http://katescreativekitchen.blogspot.com/2009/03/sweet-and-salty-granola-bars.html--she has other good recipes to offer also!).
Provided by Dulcet Kitchen
Categories Lunch/Snacks
Time 35m
Yield 1 bar, 20 serving(s)
Number Of Ingredients 12
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.
GRANOLA BARS
Provided by Alton Brown
Time 1h
Yield 16 (2-inch) squares
Number Of Ingredients 10
Steps:
- Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
- Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
- In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
CRUNCHY GRANOLA BREAKFAST CEREAL
I'm a huge fan of crunchy granola breakfast cereals, but wanted to make my own so I could change it up now and again. Makes a great addition to yogurt or topping for ice cream.
Provided by MichelleCarver
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h35m
Yield 25
Number Of Ingredients 16
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 45.4 g, Fat 10.4 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 76 mg, Sugar 20.7 g
CRUNCHY GRANOLA BARS
"Make sure to press forcefully when packing the granola mixture into the pan; otherwise the bars may be crumbly once cut. If you like, add up to ½ cup of wheat germ and ¾ cup of sunflower seeds to the oats after toasting. And feel free to add your favorite spice: grated nutmeg and ground ginger are pleasant additions to the suggested cinnamon. The bars can be effectively stored in the rimmed baking sheet, wrapped tightly in plastic wrap, or in an airtight plastic container for up to 1 week." I found this recipe on the Cook's Illustrated web site. I haven't made it yet so if you make them before I do, please review and let us all know how they turn out. It sounds really good so I wanted to save it where I can find it later.
Provided by DeeDee
Categories Low Cholesterol
Time 1h35m
Yield 36 Bars
Number Of Ingredients 8
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.
CRUNCHY GRANOLA
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.
Nutrition Facts : Calories 1148 calories, Fat 57g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 158g carbohydrate (95g sugars, Fiber 12g fiber), Protein 22g protein.
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- Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
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- Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
- Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
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