Wholesome Walnut And Sunflower Seeds Granola Bars Recipes

EASY NO-BAKE GRANOLA BARS

Steps:

• Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
• Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
• Now we'll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
• In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
• Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
• Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
• Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
• Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

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!

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.

LOW FAT GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Lightly oil a 9-inch square baking pan [for recipe making 12 bars] or coat it with nonstick cooking spray.
• In a small bowl, whisk egg white, honey, oil, vanilla and cinnamon until blended.
• In a mixing bowl, combine granola and raisins. Stir in the egg white/honey mixture until well coated. With a wet rubber spatula, press granola into the prepared pan.
• Bake for 15 to 20 minutes, or until lightly browned. Cool in the pan on a wire rack. Cut into bars. (Wrapped tightly, the bars will keep for up to 5 days.).

EARTH DAY GRANOLA BARS

Steps:

• heat oven to 325degrees.
• roast the oats on a cookie sheet with the seeds mixed in for 10 minutes, mixing frequently to prevent burning.
• line a 9x 13 pan with foil and brush with oil or margarine to keep bars from sticking.
• Beat the egg with the honey, oil, sugar, cinnamon, salt, vanilla and add the warm toasted oats and seeds on top in large mixing bowl, before stirring sprinkle with the flour, top with the blueberries and kiwis and then mix to combine -- quickly combine and place on the foil lined baking dish and press into pan for an even height bar.
• Bake 30 minutes, top rack and rotate the pan 180 degrees 1/2 way through so they cook evenly.
• allow to cool until you can handle the foil and then remove from pan and let cool completely on cooling rack for at least an hour and then slice into 24 bars on a cutting board with a large knife.
• will keep wrapped in fridge for 2 weeks!