Super Seed Granola Bar Recipes

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 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
• In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
• Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

Steps:

• Place one oven rack at the topmost oven position and preheat oven to 350*.
• On a cookie sheet, mix together and spread out the oats, chia buckwheat groats (or super seed ancient grains from Trader Joes), sunflower seeds and sliced almonds. Roast in the preheated oven, on the top rack, for 15 minutes. Check every 5 minutes during this process and stir the mixture around to get even roasting and prevent burning.
• While the grain mixture is roasting, slice open the dates, discard the pits. Place cleaned dates in a small food processor and process until they form a thick ball.
• Combine the dates, honey, and almond butter in a large saucepan. Heat on medium to medium high, stirring constantly until a thick sauce is formed. Remove from heat.
• When the oats are finished, and while they are still warm, pour them into the saucepan with the almond butter/date/honey sauce. The warmth of the oats will help mix them with the sauce more easily. Add the protein powder and the vanilla.
• Mix all ingredients until all ingredients thoroughly combined. This is a very dry looking mix. Do not add more liquid or it will not bind together in the next step.
• Spray a square pan 8x8 with nonstick spray. Press the mixture into the pan evenly. Place in Freezer to firm up for 15 minutes.
• Remove from freezer and slice into 12 even pieces. Enjoy!