Honey and Nut Granola Bars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 97.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 58.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.1 g
- Protein: 2.6 g
View full nutritional breakdown of Honey and Nut Granola Bars calories by ingredient
Introduction
I've been perfecting my granola bar recipe and I think it's really getting there! Time to share! I've been perfecting my granola bar recipe and I think it's really getting there! Time to share!Number of Servings: 24
Ingredients
-
3 cups old fashioned oats
1/3 cup wheat flour
3 T. flax (ground)
1/4 cup pumpkin seeds
1/4 cup peanuts
1/4 cup chopped almonds
1/3 cup craisins
1/4 cup coconut
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/4 cup honey
1/4 cup maple syrup
1/4 cup soy milk
1 tsp. vanilla extract
Directions
(Preheat oven to 350deg F.)
1. Mix all dry ingredients together. You can omit the wheat flour to make it gluten free. If you want a chewier texture to your bars, take one T. of the flax, mix it in 2 T. water and let rest while you do the rest of the ingredients. Mix the flax/water mixture in at the end.
2. Heat the honey for 20 sec or so and mix it in along with the syrup and other wet ingredients. Stir well.
3. Spray a 9x13 pan lightly with olive oil or no stick. Press the mixture into the pan. A spatula helps. ;) A trick I use at this point is to line the pan with foil and then spray the edges. This way when the bars are done, I can lift them all out by lifting out the foil.
4. Cut the mixture in the pan into bars of the size that you want. This is tricky because they might still be crumbly, but you can push them together with your fingers to help.
5. Bake bars for about 25min at 350deg F.
6. Soon after you take bars out (while they are still warm), finish cutting them (either in the pan or if you used foil, pull out the bars and put them still on the foil on a cutting board, and work there). You can still push them together a bit if they crumble, if they are still warm.
7. Let the bars cool completely. If you used the flax/water mixture, you might want to stick in oven for 5-10 more minutes.
8. For storage/portability I like to wrap them in plastic wrap.
Yum! Enjoy!
Makes 12 bars of 200 cal (6x2 in pan) or 24 bars of 93 cal (8x3 in pan).
Disclaimer: I've found granola bars can be hard to make stick together well without getting more chewy than crunchy! It's kind of an art that you get better at as you practice. I like crunchy texture, so I work hard to make the drier mixture work. If it's your first time use the flax/water. You could also add another 1/4 cup of syrup, and/or chop up dates for added "glue". (I still want to try that!) You can always dry out the bars from chewy to crunchy by letting bake longer - just remember that they get crunchier as they cool. Don't let them get brown in the oven. :)
Number of Servings: 24
Recipe submitted by SparkPeople user CALLIOCA.
1. Mix all dry ingredients together. You can omit the wheat flour to make it gluten free. If you want a chewier texture to your bars, take one T. of the flax, mix it in 2 T. water and let rest while you do the rest of the ingredients. Mix the flax/water mixture in at the end.
2. Heat the honey for 20 sec or so and mix it in along with the syrup and other wet ingredients. Stir well.
3. Spray a 9x13 pan lightly with olive oil or no stick. Press the mixture into the pan. A spatula helps. ;) A trick I use at this point is to line the pan with foil and then spray the edges. This way when the bars are done, I can lift them all out by lifting out the foil.
4. Cut the mixture in the pan into bars of the size that you want. This is tricky because they might still be crumbly, but you can push them together with your fingers to help.
5. Bake bars for about 25min at 350deg F.
6. Soon after you take bars out (while they are still warm), finish cutting them (either in the pan or if you used foil, pull out the bars and put them still on the foil on a cutting board, and work there). You can still push them together a bit if they crumble, if they are still warm.
7. Let the bars cool completely. If you used the flax/water mixture, you might want to stick in oven for 5-10 more minutes.
8. For storage/portability I like to wrap them in plastic wrap.
Yum! Enjoy!
Makes 12 bars of 200 cal (6x2 in pan) or 24 bars of 93 cal (8x3 in pan).
Disclaimer: I've found granola bars can be hard to make stick together well without getting more chewy than crunchy! It's kind of an art that you get better at as you practice. I like crunchy texture, so I work hard to make the drier mixture work. If it's your first time use the flax/water. You could also add another 1/4 cup of syrup, and/or chop up dates for added "glue". (I still want to try that!) You can always dry out the bars from chewy to crunchy by letting bake longer - just remember that they get crunchier as they cool. Don't let them get brown in the oven. :)
Number of Servings: 24
Recipe submitted by SparkPeople user CALLIOCA.