Healthy Granola Bar Recipes

Amy Green's Chewy Granola Bars

Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.

Mix the oats, flaxseed meal and teff mixture, walnuts, figs, raisins, cinnamon, and ginger in a large bowl.In a small bowl, whisk together the agave and eggs. Pour the wet ingredients into the dry ingredients and mix until combined. Add water 1 tablespoon at a time to help moisten the oats, until clumps form.

Put 1 cup of the mixture into a food processor fitted with the steel blade. Pulse for 3 seconds at a time until the mixture is chopped and sticks together. You don't need to make this too fine, but it needs to be a little sticky. This helps the bars stick together.

Scoop the chopped granola into the remaining granola and mix with a wooden spoon or rubber spatula until combined. Transfer to the prepared pan. Using moist fingers, press the granola into the pan until it covers the entire bottom. Check for any little gaps and push them together.

Bake for 15 to 20 minutes, until the edges are just starting to brown. Remove the granola from the oven and let cool in the pan on a wire rack for 15 to 20 minutes. Remove from the pan and transfer directly onto a rack to finish cooling completely. Once cooled, quickly flip the granola in one piece onto a cutting board. Use a very sharp knife to cut 12 (2 x 3-inch) bars. Store in an air tight container. These also freeze well.

Quick Tip: Teff is the tiniest grain in the world and contains calcium and iron. I love the flavor and the boost it gives to the nutritional profile of these granola bars.

Crunchy Granola Bars | Healthy Recipes | Brown Eyed Baker

Batch before we left to come home so we had a stash for the trip back. (I think there are still granola remnants in the car.) Once back home, I started thinking about merging the two – the awesome crunchiness of the granola with the portability (and cohesiveness) of a bar. I began searching for a crunchy granola bar and after sifting through countless recipes these really jumped out at me. It was different, had a combination of grains, seeds and dried fruit, and sounded delicious. My intuition was right. These are phenomenal. I’ll definitely be keeping a steady supply of these on hand for healthy snacking.

Since you may not be familiar with all of the ingredients needed to make these bars (I wasn’t) I thought I would go through the uncommon ones and let you know where I found them so hopefully you don’t have to do too much wild goose-chasing.

Puffed Kamut – I found this in the organic/health foods section of the grocery store near where the Kashi cereals and other organic puffed rice and wheat were displayed.

Salted sunflower seeds – I picked these up in the produce section of the grocery store on the shelves where the bulk nuts are found. They had regular and unsalted, but the recipe specifically called for the salted version, so I got those.

Raw pumpkin seeds – I also found these in the organic/health foods section of the grocery store.

Brown rice syrup – This was also in the organic/health foods section. It has the sticky consistency of honey, and after doing some Googling I came up with a 50/50 on whether it needs refrigerated after opening, so I went the safe route and stored it in the fridge.

I hope you all enjoy these granola bars as much as I have. And hey, don’t say I never throw a healthy bone your way every now and then

One year ago: Rock n’ Roll Baby Onesie Cookies 1 teaspoon vanilla

1. Preheat oven to 325 degrees F. Line and 8- or 9-inch square pan with a long sheet of parchment paper (so ends extend over edges of pan).

2. Mix the puffed kamut, oats, Grape-Nuts, dried fruit, sunflower seeds, pumpkin seeds and cinnamon in a large bowl.

3. In a small saucepan over low heat, warm the almond butter, brown rice syrup, honey, brown sugar and vanilla until sugar has melted and the almond butter has thinned.

4. Pour the liquid mixture on top of the dry ingredients, mixing well. When everything is equally coated, spread the mixture into the pan. Press the mixture down with the bottom of a measuring cup or the back of a wooden spoon. Bake for about 25 minutes, or until golden brown.

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