6 HOMEMADE GRANOLA ENERGY BARS RECIPES
6 Homemade Granola Energy Bars Recipes are made with all-natural, nutritious ingredients to give you energy all day long.
Provided by Melissa Stadler, Modern Honey
Categories Snack or Breakfast
Number Of Ingredients 53
Steps:
- To make each Homemade Granola Bar Recipe:
- Combine dates, honey, nut butter or nuts, and coconut oil in food processor or high-powered blender (such as Vitamix or Blendtec). If you want to blend the oats into a flour-type consistency, add to food processor. If you want hearty oats (like a granola bar), stir in oats when you add mix-ins.
- Pulse mixture until smooth.
- Place mixture into a bowl and stir in remaining mix-in ingredients.
- Press into a small pan or baking dish (I use a quarter baking sheet) and place into freezer to chill for 15 minutes to allow the bars to set up.
- Remove from freezer and cut into bars.
- Store in pantry, refrigerator, or freezer.
CRISPY HONEY NUT GRANOLA BARS
Crispy and not too sweet, these granola bars are loaded with oats, nuts, coconut, and dried fruit.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 35m
Yield Makes 12 to 16 granola bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
- Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
- In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
- Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
- Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
- Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
- Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 140, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 12g, Fiber 2g, Sodium 60mg, Cholesterol 4mg
DRIED FRUIT ENERGY BARS
These dried fruit energy bars are the perfect breakfast option for busy people. They're easy to make ahead and jam-packed with ingredients like chia seeds, quinoa and oats that will keep you fueled throughout the day. - Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Line an 8-in. square baking pan with parchment, letting ends extend up sides. Prepare quinoa according to package directions. Transfer to a large bowl. Set aside and allow to cool completely. , In a food processor, combine dates, coconut oil, almond butter, protein powder and vanilla. Cover and pulse until blended. Add coconut and chia seeds. Pulse until combined. Add oats and cooked quinoa. Pulse until combined., Press firmly into prepared pan. Cover and refrigerate for at least 1 hour or until set. Lifting with parchment, remove from pan. Using a serrated knife, cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 239 calories, Fat 13g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 45mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
FRUIT, HONEY AND COCONUT ENERGY BARS
Why pay almost $3 or $4 for an overpriced box of trail mix-style bars when you can make your own easily? A 6 ounce bag of puffed brown rice cereal goes for 80 cents at our local supermarket, and 6 ounces is a lot of puffed rice! You can use natural, low-sugar or low-fat peanut butters, use raisins instead of dried cherries or substitute chocolate or carob chips for the coconut (or include everything you can!). In addition to the sunflower seeds, I like to add sesame seeds for extra crunch as well.
Provided by EdsGirlAngie
Categories Bar Cookie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease an 8x8 pan with a little butter.
- In a large bowl, mix together the peanut butter, honey and vanilla extract until well-combined.
- Add the sunflower seeds, dried fruit, sesame seeds and coconut and combine thoroughly with the peanut butter mixture.
- Gradually add the puffed brown rice cereal to this.
- This is where a child comes in handy-- this step is gooey and messy and best mixed with your hands- and kids love stuff like that.
- Firmly press the mixture into the prepared 8x8 pan; you'll need to wet your hands slightly, otherwise the mixture just sticks to them.
- Cover and refrigerate for a couple of hours, then cut and serve.
- They're very rich!
Nutrition Facts : Calories 220.9, Fat 15.5, SaturatedFat 3.9, Sodium 100.5, Carbohydrate 17.7, Fiber 2.4, Sugar 13.9, Protein 6.9
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- Heat a saute pan over medium high heat, and toast the oats and almonds for about 3-4 minutes, or just until the nuts are fragrant and the oats start to look toasty. Remove from heat and let cool.
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