Recipes for "granola bars"

Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.

In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.

In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.

Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.

Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.

Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.

Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.

Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.

Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.

Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.

Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Grease a 9x13-inch baking dish.

Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.

Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.

Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.

Sliced chilled granola mixture into 24 bars.

Lightly grease an 8-inch glass baking dish.

Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.

Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.

Cool mixture completely before cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.

Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.

Reduce oven heat to 300 degrees F (150 degrees C).

Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.

Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.

Bake in preheated oven until golden brown, 18 to 20 minutes.

Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.

Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.

Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

Preheat oven to 350 degrees F (175 degrees C).

Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture.

Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish.

Bake in the preheated oven until golden and set, about 25 minutes.

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.

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.

Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.

Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.

Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.

Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.

Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.

Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.

Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.

Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.

Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.

Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.

Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.

Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.

Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.

Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.

Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.

Cool for about 10 minutes; cut into bars while still warm.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.

Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.

Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.

Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.

Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.

Cool completely before cutting.