Healthy After School Granola Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
• Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
• Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
• Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
• Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

Steps:

• Toast oats on a dry sheet pan at 400 degrees for 10min or until slightly brown and toasted.
• Whisk together eggs, egg whites, vanilla, oil, cinnamon, sugar and salt in a bowl.
• Add in oats, fruit, nuts and bran.
• Spread in a 8 by 11 pan that is lined with foil and sprayed with cooking spray.
• Cook at 325 degrees for 35 to 40 minutes. Let cool, cut and enjoy!
• If you use a bigger pan like a 9 by 13 your bars will be thiner and cook in approx 25min. Or use a smaller pan for thicker bars and cook an extra 5-10min.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
• Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
• Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
• Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
• Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

Steps:

• heat oven to 325degrees.
• roast the oats on a cookie sheet with the seeds mixed in for 10 minutes, mixing frequently to prevent burning.
• line a 9x 13 pan with foil and brush with oil or margarine to keep bars from sticking.
• Beat the egg with the honey, oil, sugar, cinnamon, salt, vanilla and add the warm toasted oats and seeds on top in large mixing bowl, before stirring sprinkle with the flour, top with the blueberries and kiwis and then mix to combine -- quickly combine and place on the foil lined baking dish and press into pan for an even height bar.
• Bake 30 minutes, top rack and rotate the pan 180 degrees 1/2 way through so they cook evenly.
• allow to cool until you can handle the foil and then remove from pan and let cool completely on cooling rack for at least an hour and then slice into 24 bars on a cutting board with a large knife.
• will keep wrapped in fridge for 2 weeks!

Steps:

• Mix cereal, oats, fruit, nuts, and coconut in a large bowl.
• Heat honey over medium heat, stirring occasionally, until bubbly. Stir in peanut butter and flax meal mixture. Heat, stirring, until well-mixed and melty. Add more water if necessary. Consistency should be liquidy.
• Pour wet mixture into dry ingredients and quickly stir to mix with a rubber spatula. When well-incorporated and slightly cooled, add carob.
• Press into a 13 x 9 inch pan. Press hard. Refrigerate a few hours or overnight. Cut into bars.