Homemade snack bars

Oatmeal-raisin Snack Bars

Ingredients

• 2 cups all-purpose flour
• 2 cups uncooked old fashioned or quick-cooking oats
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup I Can't Believe It's Not Butter!® Spread
• 1 cup firmly packed light brown sugar
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups raisins

Preparation

1. Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside.
2. Combine flour, oats, baking soda, salt and cinnamon in medium bowl; set aside.
3. Beat I Can't Believe It's Not Butter!® Spread with sugars in large bowl with electric mixer on low speed until creamy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture on slow speed just until blended. Stir in raisins. Evenly spread into prepared pan.
4. Bake 35 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool completely on wire rack. Cut into 32 bars.

Oatmeal Banana Breakfast Bars

 

Ingredients

• 2 cups old fashioned oats
• 1 cup sweetned coconut flakes
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried apricots
• 1/2 teaspoon salt
• 1/2 cup light brown sugar
• 2 very ripe medium bananas, mashed (about 3/4 cup)
• 3 tablespoons butter, melted

Procedures

1. Preheat oven to 375°F. Grease a 8-inch square baking pan.
2.  In a large bowl, stir together oats, coconut, walnuts, apricots, and salt.
3. In a medium bowl, mix together mashed bananas, sugar, and melted butter until combined.
4. Add banana mixture to oats and stir until evenly incorporated. Spread mixture into baking dish.
   
5. Bake until bars are golden brown, about 25 minutes. Let cool, then cut into squares. 

   Everything Breakfast Bar

    

   Ingredients:
   

   • 4 cups oatmeal
   • 1 tablespoon baking powder
   • 1 teaspoon salt
   • 1 tablespoon cinnamon
   • 2 eggs, beaten
   • 1 cup pumpkin
   • 1 cup milk
   • 1 tablespoon maple syrup
   • 1 cup Splenda sugar substitute
   • 1/2 cup brown sugar, packed
   • 1 tablespoon vanilla
   • 1 cup raisins

   Directions:
   1. Preheat oven to 325°F.
   2. In large bowl combine oatmeal, baking powder, salt and cinnamon.
   3. Mix in remaining ingredients.
   4. Spread in greased 9x13 pan.
   5. Bake for 40 minutes.
   

   Granola Bars

   

   Ingredients:
   4 cups oatmeal
   2 cups flour
   1 cup coconut
   1/4 cup sugar
   2 teaspoons baking soda
   1/2 teaspoon salt
   3/4 cup vegetable oil
   3/4 cup honey
   raisins, chocolate chips, Craisins (or whatever you prefer to add)
   Directions:
   1. Mix dry ingredients together well.
   2. Add oil and honey.
   3. Mix well. Get your fingers in there and mix it until all is blended and sticky feeling. If you don't, they will turn out crumbly.
   4. Add raisins and whatever else you enjoy.
   5. Firmly press into jelly roll pan (12 x 15 inch).
   6.  Bake 15 to 20 minutes at 375°F They will look puffy and soft when you take them out.
   7. Don't wait until they are brown or they will be very hard.
   8. Cut into squares while still warm.

   Granola Bars with Almonds and Dates

   Ingredients
   

   • 1/2 cup (1 stick) melted butter or coconut oil
   • 1/2 cup honey (or maple syrup) 
     4 cups uncooked oats 
   • 1 cup chopped almonds 
   • 1 cup chopped dates
   • 1 tsp cinnamon
   • 3 eggs  

   Directions: 

    1. Preheat oven to 350 degrees.
   2. Grease 9×13 pan with coconut oil or butter.
   3. Whisk and blend the melted butter and honey together.
   4. Dribble the liquid mixture into an already tossed oats, almonds, dates and cinnamon.
   5. Beat the eggs and then stir them into the oaty
   6. Press wet granola into your greased pan.  the easiest way to accomplish this uniformly, was to use the bottom of a measuring cup.  

   7.Bake at 350 degrees for 25-30 minutes.

   Gluten and Dairy Free Granola Bars

    

   Ingredients:

   • 2 cups gluten free rolled oats
   • 1 cup sliced almonds
   • 1 cup unsweetened shredded coconut, loosely packed
   • 1/2 cup flaxseed meal
   • 2/3 cup honey
   • 1 1/2 teaspoons gluten free vanilla extract
   • 1/4 teaspoon salt
   • 1/4 teaspoon cinnamon (optional)
   • 1/2 cup chopped dried apricots
   • 1/2 cup dried cranberries
   • 1/2 cup raisins
   • Enough oil to line baking dish
     

   Directions:

   1. Preheat the oven to 350 degrees F.
   2. Coat an 8 by 12-inch baking dish with oil and line it with parchment paper. 
   3. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. 
   4. Transfer the mixture to a large mixing bowl and stir in the flaxseed meal. 
   5. Reduce the oven temperature to 300 degrees F.
   6. Add honey, vanilla, cinnamon, and salt to the mixture while it is still warm.
   7. Add the dates, apricots, and cranberries to the coated mixture and stir. 
   8. Pour the mixture into the prepared pan. Press the mixture evenly into the pan.
   9. Bake for 20 to 25 minutes, until light golden brown. 
   10. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

   
   Freezing Directions:
   After cutting into bars, wrap with plastic wrap. Put wrapped bars into gallon sized freezer bag, seal and freeze.

   Healthy Granola Bar I

   Ingredients

   • 1 c. butter, softened
   • 1 c. honey
   • 4 1/2 c. rolled oats
   • 1 ½ c. whole wheat or spelt flour
   • 1 tsp. vanilla
   • 1 tsp. baking soda
   • mini semi-sweet chocolate chips
   • chopped walnuts
   • dried fruit
   • sunflower seeds
   • coconut
   • other nuts…

   Directions:

   1. Lightly butter a 9”×13” glass pan. In a large mixing bowl, cream butter, honey, and vanilla. 
   2. Add the oats, flour, and baking soda. Beat well until combined. Stir in add-ins by hand. Press mixture hard into pan.
   3. Bake at 325 degrees F for 15-22 minutes until just golden brown on the edges.
   4. Allow to cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving. Store at room temperature or freeze.

   Notes

   Stickier, Chewier Granola Bars: The one drawback of this original recipe is that it tends to be a bit crumbly, especially if you overbake the bars even slightly. You can avoid that by melting the butter, honey and vanilla in a saucepan and cooking on low for 5 minutes after the butter melts, then mixing the liquid ingredients into the dry.

   Healthy Granola Bar II

   Ingredients

   • 2/3 cup almond butter (or peanut butter)
   • 2/3 cup virgin coconut oil
   • 2/3 cup honey (raw is best)
   • 2 cup oats (gluten-free if desired)
   • 2 cups total of any add-ins you’d like (such as chopped nuts, dried fruit, dark chocolate bits, coconut flakes, sesame seeds, pumpkin seeds, etc). I use my large 4-cup measuring cup and just dump in ingredients until it’s at 2 cups.

   Directions:

   • Mix almond butter, coconut oil and honey together in a small pot and warm until everything is melted. Stir together. 
   • Add oats. Add the rest and stir until well combined. (If using chocolate chips be sure to cool the honey mixture completely before adding the extras or else the chocolate chips will all melt).
   • Press into an 9×13 pan  and refrigerate until firm. 
   • Cut into bars, wrap individually, and store in the fridge.

   Healthy Granola Bar III

    Ingredients:

   • 1 Cup Unsweetened Organic Coconut
   • 1 Large Banana (Extra Ripe)
   • 1 Cup Whole Grain Oats 
   • 1 Tbsp Organic Vanilla Extract 
   • 1/2 Cup Ground Flax Seed 
   • 1/4 Cup Unsweetened Almond Milk
   • 2 Tbsp Mini Vegan Chocolate Chips 
   • 1 Packet Truvia (Your Choice Of Sweetener)

    

    Directions:

   1. Add banana,coconut, flax seed, vanilla, oats and Truvia to electric mixer and mix on low speed.
   2. Add unsweetened almond milk 1 tbsp at a time slowly increasing the mixer’s speed. 
   3. Preheat oven to 350
   4. Grease a baking sheet with olive oil cooking spray.
   5. Pour granola mixture onto baking sheet and spread out into a square shape with a spatula.
   6. Try to spread and flatten the mixture evenly as possible without puncturing the shape. 
   7. Evenly distribute the mini chocolate chips on the granola and lightly press them down.
   8. Bake 11-13 minutes or until the edges are lightly brown.
   9. Before the granola starts to harden take a knife and cut the square into 8 even rectangles.
      

      Healthy Granola Bar IV

       

      • 2 Tablespoons ground flax meal
      • 3 Tablespoons filtered water
      • 1/3 cup coconut oil, melted
      • 1/4 cup pure maple syrup, grade b
      • 1/2 cup almond butter (no sugar added)
      • 1/4 teaspoon almond extract
      • 1/2 cup raw pumpkin seeds
      • 1/2 cup roasted, salted sunflower seeds
      • 1/2 cup sliced almonds
      • 1/2 cup mini dairy-free, soy-free chocolate chips
      • 1/2 cup unsweetened, shredded coconut

       Directions: 

      1. Preheat oven to 325 degrees F. Line the bottom of a 8×8 inch pan with parchment paper, and coat with coconut oil. Set aside.
      2. In a small cup combine the flax meal and water. Whisk with a fork and set aside to thicken.
      3. In a small saucepan, over low heat, combine the coconut oil, maple syrup, almond butter and almond extract. Stir occasionally and remove from heat when melted. Allow to cool, about 10 minutes.
      4. Add the thickened flax meal to the saucepan and mix to combine.
      5. In a medium bowl, combine the seeds, nuts, coconut and chocolate chips. Pour the almond butter mixture in and mix well. Press the mixture into the prepared pan.
      6. Bake for 25-35 minutes, until golden and bubbly. Remove from oven and allow to cool in the pan for 15 minutes.
      7. Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Place the entire cutting board into the fridge for 15 minutes — this is an important step that will ensure that your bars harden completely and do not crumble. After 15 minutes, remove from fridge and cut into 20 bars. Store in an airtight container in the fridge

   apricot pecan granola bars

   Ingredients

   • 2.5 cups old-fashioned rolled oats (not instant)
   • 1/4 cup peanut butter
   • 1 large mashed banana
   • 1 cup chopped toasted pecans
   • 1/3 cup chopped apricots
   • 1/3 cup raisins
   • 2/3 cup maple syrup
   • 1 tsp cinnamon

   Instructions

   1. Preheat over to 325 degrees and toast the pecans for 10-11 minutes on a small baking sheet. Meanwhile, prepare the granola batter. In a large bowl, mix together the mashed banana and peanut butter. Add maple syrup and cinnamon and whisk until combined.
   2. Stir in the oats, making sure that all of the oats are moistened. Add more maple syrup or peanut butter if needed. (note: the less “wet” ingredients you add, the crunchier your bars will be)
   3. Remove toasted pecans from oven and stir into the oat mixture. Add raisins and chopped apricots.
   4. Press mixture into 8×8 baking pan, making sure it is evenly distributed and tightly packed.
   5. Bake for 25 minutes. Cool for at least 1 hour before cutting into squares.