Granola Bar
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 142.7
- Total Fat: 5.2 g
- Cholesterol: 1.7 mg
- Sodium: 50.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
View full nutritional breakdown of Granola Bar calories by ingredient
Number of Servings: 24
Ingredients
-
1/2 cup Sunflower Seeds
1/2 cup Almonds, chopped
3 cups Quaker Oats Original
1/2 cup Wheat germ
1/2 cup Flax Seed, ground
1/2 cup Honey
1/2 cup light Brown Sugar
2 tbsp Land O Lakes, Light Butter, Salted
1/2 tsp Kosher Salt
2 tsp Vanilla Extract
1/2 cup cranberries, dried, sweetened (craisins)
1/2 cuo Ghirardelli chocolate chips 60% dark, chopped
Directions
Preheat the oven to 400 degrees.
Mix the almonds, oats, wheat germ, ground flax seed and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.
Meanwhile, prepare an edged cookie sheet for your granola by lining it with waxed paper lightly sprayed with a nonstick spray. Allow extra wax paper so that you may fold paper waxed paper over the top of the bars
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit and chocolate chips. Oh, and turn off your oven, because you’re finished with it now.
Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything.
Now, dump your granola mixture into your prepared baking dish.
Spread out the mixture with a wooden spoon or spatula. Depending on the size of your tray you may not use the whole thing. I use a large cookie sheet and only used about 2/3rds of the tray.
Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.
Wait 2-3 hours or until the granola has totally cooled. Carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.
For me, this recipe yields 24 bars to get the nutritional data seen.
Number of Servings: 24
Recipe submitted by SparkPeople user JGCUTEE.
Mix the almonds, oats, wheat germ, ground flax seed and sunflower seeds in a baking dish with sides. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.
Meanwhile, prepare an edged cookie sheet for your granola by lining it with waxed paper lightly sprayed with a nonstick spray. Allow extra wax paper so that you may fold paper waxed paper over the top of the bars
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.
By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit and chocolate chips. Oh, and turn off your oven, because you’re finished with it now.
Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything.
Now, dump your granola mixture into your prepared baking dish.
Spread out the mixture with a wooden spoon or spatula. Depending on the size of your tray you may not use the whole thing. I use a large cookie sheet and only used about 2/3rds of the tray.
Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.
Wait 2-3 hours or until the granola has totally cooled. Carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.
For me, this recipe yields 24 bars to get the nutritional data seen.
Number of Servings: 24
Recipe submitted by SparkPeople user JGCUTEE.