Sunflower Granola Bars Recipes

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:

• Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.
• In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.
• In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.
• Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.
• Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.
• Bake for 30 - 40 minutes until set and golden-brown on top.
• Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper "handles," lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.
• Bars keep for 3 - 4 days at room temperature stacked in an airtight container.

Steps:

• Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
• In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
• In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
• Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch square baking pan with non-stick cooking spray or brush with oil.
• Combine oats,wheat germ, apricots, raisins, sunflower seeds, cinnamon and salt in a large bowl.
• Combine melted butter and brown sugar in a small bowl until sugar is dissolved.
• Stir in honey, egg and vanilla until smooth.
• Stir liquid mixture into dry mixture until dry ingredients are evenly moistened.
• Press mixture firmly and evenly in prepared pan.
• Bake for 20 minutes, or until golden and firm.
• Cool on wire rack before cutting into squares or bars.
• Wrap individually for easy grab and go breakfasts and snacks.

Steps:

• Preheat oven to 350 degrees, spray an 8 inch square baking pan with cooking spray and line with parchment paper. Spray again and set aside.
• Place the oats, wheat bran, walnuts and sunflower seeds on a cooking sheet. Bake for about 10 to 12 minutes or until lightly toasted. Then set aside.
• Place the honey in the microwave for about 15 seconds. Just to loosen up a little. . In a medium mixing bowl, add the honey, oil and vanilla along with the salt and SweetLeaf.
• Add the toasted dry ingredients and mix gently to combine. Add in the dried cranberries.
• Pour into baking pan and with wax paper, press the mixture to make sure you level out and covers the pan.
• Bake for about 15 to 17 minutes. You will see the top will be lightly browned. Try not to over bake.
• Place on a cooling rack. Let cool down at least 1 hour. Cut into 16 squares and enjoy!

Steps:

• In a large bowl, combine the sunflower kernels, coconut and rice cereal. In a saucepan, combine brown sugar and syrup. Bring to a boil; boil and stir for 2 minute. , Remove from the heat; stir in peanut butter until well blended. Pour over sunflower mixture; stir until coated. Press into a greased 13-in. x 9-in. pan. Cool; cut into bars.

Steps:

• Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
• Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3-4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30-45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
• Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
• Do Ahead
• Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.

Steps:

• Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
• Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
• Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
• To cut, lift granola out of pan with parchment paper and cut into bars.

Steps:

• Spread oats into an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until lightly browned. Meanwhile, spread almonds and coconut into another ungreased 15x10x1-in. baking pan. Bake for 8-10 minutes or until lightly toasted., In a Dutch oven over medium heat, bring sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut., Using a metal spatula, press mixture into an ungreased 15x10x1-in. baking pan. Cool to room temperature. Cut into bars.