Grapegranolabars Recipes

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

Steps:

• Preheat oven to 350°.
• Line a 13x9 inch pan with foil and spray with Pam.
• In a large bowl, stir together oats, flour, brown sugar, raisins,wheat germ, salt, cinnamon, and walnuts.
• In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into flour mixture, and mix by hand until the liquid is evenly distributed.
• I use rubber gloves for this.
• Press evenly into the prepared baking pan.
• Bake 25-30 minutes in the oven or until the edges are golden.
• Cool completely in pan before turning out onto a cutting board and cutting into bars.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
• Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
• Reduce the oven temperature to 300 degrees F.
• Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
• Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

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.

Steps:

• Line a 9"x13" baking pan with parchment paper.
• In a large saucepan, combine honey and peanut butter over medium high heat.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat and add the remaining ingredients, mixing well and spread into prepared pan.
• Use a piece of parchment paper to press into pan and flatten out.
• Put in refrigerator for about 30 minutes until cool and cut into bars.

Steps:

• In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars.