Homemade Granola Bars
I was on a hunt today through my reader and found a new blog that I had never heard of! The Shortbread Bakery for all dietary needs (fat free, gluten free, vegan, lactose intolerant, and kosher). This is her granola bar recipe:
Ingredients for No-Bake Bars:
- 1 ¼ cups rolled oats
- ½ cup oat bran
- 1½ cups cereal of your choice (preferably unsweetened)
- 1 cup dried cranberries, coarsely chopped
- ¼ cup dried fruit of your choice, finely chopped (she uses dried ginger)
- 1 ¼ cups toasted walnuts, chopped
- 1 cup maple syrup
- ¼ cup natural cane sugar
- 1 tsp vanilla extract
- ½ teaspoon salt
Directions:
- Spray a 8×8″ pan with spray for thick bars (use a 9×9″ pan if you like them thinner).
- Mix the oats, walnuts, oat bran, cereal, cranberries, and dried fruit together in a large bowl and set aside.
- Combine the syrup, sugar, vanilla and salt and heat over med-low heat until dissolved (about 4 min). Stir into oat mixture while still hot.
- Spread into pan and let cool over night. CUT, EAT, ENJOY! Makes 16 squares.
Looking for several similar recipes on SparkPeople, I think they’re around 200 Cal per bar. It’s basically a power-bar so eat them wisely – I suggest freezing them so you don’t feel compelled eat them all in one go.
I also came across this Spark Recipe (to help me finish the butternut squash), but it has baking requirements:
Ingredients for Baked Bars:
- ¾ cup pureed pumpkin or butternut squash
- 1 egg
- ¼ cup butter at room temperature
- ¼ cup honey
- 2 Tbsp molasses or maple syrup
- 2 cup rolled oats
- ½ cup seeds (like sunflower or pumpkin) or raisins
- ½ cup chopped nuts (like walnuts, almond slices or pecans)
- 2 Tbsp shredded, unsweetened coconut
- ½ cup wheat germ
- 1 tsp pie spice
Directions:
- Blend the wet ingredients in a mixing bowl or food processor.
- Add the oats, seeds, nuts, coconut, wheat germ, and cinnamon. Mix well.
- Spread this mixture into a lightly greased 15½ x 10½ jelly-roll pan.
- Bake in a 350F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars.
- For very crisp bars, remove from pan to wire rack and cool completely. Makes about 30 bars.
Photo Credit: shutterbean via Compfight cc
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