NO-BAKE NUTTY OAT BARS
A no-bake favorite combining oats and a homemade marshmallow crème using Stevia In The Raw.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h30m
Yield 24
Number Of Ingredients 17
Steps:
- In a bowl, combine the oats, raisins, and seeds.
- Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
- Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
- Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
- Refrigerate until the oat mixture sets.
- Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
- For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
- Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
- Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
- Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
- Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
- Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
- Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
- If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days
Nutrition Facts : Calories 167.5 calories, Carbohydrate 21.1 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 29.8 mg, Sugar 10.4 g
NUTTY GRAIN AND OAT BARS
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Provided by Dawn Perry
Categories Nut Breakfast Kid-Friendly Date Tree Nut Oat Healthy Seed Bon Appétit Quick and Healthy snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly coat an 8 1/2x4" loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.
- Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8-10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.
- Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.
- Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45-50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2"-thick slices with a serrated knife.
- For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8-10 minutes, or toast as desired in a toaster oven.
- DO AHEAD: Loaf can be made 5 days ahead. Keep tightly wrapped at room temperature.
NO-BAKE PEANUT BUTTER OATMEAL BARS
I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 3
Steps:
- In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 4g fiber), Protein 10g protein.
NO-BAKE CHOCOLATE OAT BARS
The oats give them a delicious crunch, and the chocolate drizzle gives them the perfect amount of sweetness. Even better? All you need to do is mix them up, stick them in the fridge, and enjoy. Found on Pintrest
Provided by Bonnie G 2
Categories Bar Cookie
Time 2h15m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 8
Steps:
- Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
- In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
- Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
- Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
- In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
- Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
- Refrigerate for 4 hours, or until set.
Nutrition Facts : Calories 308, Fat 21.7, SaturatedFat 10.3, Cholesterol 30.5, Sodium 200.4, Carbohydrate 26.4, Fiber 3.2, Sugar 13.6, Protein 5.5
NO-BAKE OATMEAL BARS
Mix up 8 easy ingredients for this foolproof, no-bake cereal bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 9-inch square pan with small amount of butter.
- In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
- Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 14 g, TransFat 0 g
NUTTY OAT BARS
Make and share this Nutty Oat Bars recipe from Food.com.
Provided by Darlene Summers
Categories Bar Cookie
Time 1h10m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Grease a 9-inch square baking pan.
- Preheat oven to 300 degrees.
- In a saucepan, melt butter, honey, corn syrup and brown sugar over medium heat (stirring constantly).
- Bring to a boil and boil for 8 minutes, until mixture slightly thickens.
- Stir in oats, raisins and peanuts, mixing until well blended.
- Press into greased pan.
- Bake at 300 degrees 45 to 50 minutes or till golden brown.
- cool completely before cutting into bars.
Nutrition Facts : Calories 208.5, Fat 8.9, SaturatedFat 4.1, Cholesterol 15.2, Sodium 48, Carbohydrate 31, Fiber 2, Sugar 17.4, Protein 3.7
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