Granola Bars With Sunflower Seeds Recipes

SUNFLOWER-CHERRY GRANOLA 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.

SUNFLOWER GRANOLA BARS

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.

GRANOLA BARS

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.

WHOLESOME WALNUT AND SUNFLOWER SEEDS GRANOLA BARS

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!

CRANBERRY NUT GRANOLA BARS

Steps:

• 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.

CHEWY GRANOLA BARS

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.

CHEWY BLUEBERRY SUNFLOWER SEED GRANOLA BARS

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.

GRANOLA BARS WITH DRIED FRUIT AND SEEDS

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.