In honor of the snack that has saved us from “hanger” countless times, celebrate National Granola Bar Day on January 21 by trying your hand at a healthier, homespun bar in favor of the over-processed, store-bought brands. Here, we’ve collected recipes that incorporate alternative ingredients, as well as granola available at local markets, for a treat to enjoy when you’re in a pinch.
Almond Butter Banana Bars (recipe courtesy of Dina Lauro of Chunkie Dunkies)
Ingredients (makes 30 bars)
7 cups old fashioned rolled oats
1 1/2 cups of almonds, chopped
2 tsp. ground cinnamon
3/4 tsp. fine sea salt
1/2 cup coconut oil
3/4 cup pure maple syrup
1 tbsp. vanilla extract
1/2 cup almond butter or nut butter of choice
2 tbsp. sweetener of choice
1 ripe banana
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, mix oats, chopped almonds, salt, and cinnamon. In a blender, add coconut oil, maple syrup, vanilla, almond butter, and banana and blend until well incorporated. Pour liquid mixture over dry mixture and combine well, ensuring all ingredients are coated. Taste and add extra salt, sweetener, or spices if desired. Spread mixture out on baking sheets while pressing down with hands and forming a square shape. Take a dull knife and cut granola square into strips of desired width. Turn sheet half way and cut again into strips, creating bar shapes. Bake until crispy and toasted for about 20 to 25 minutes. Let mixture completely cool and then break into bars. Store in airtight container.
Cranberry Pumpkin Seed Granola Bars (recipe courtesy of Dina Lauro of Chunkie Dunkies)
Ingredients (makes 30 bars)
7 cups gluten-free old fashioned rolled oats
1 1/2 cups of almonds, chopped
3/4 cup dried cranberries
1/8 cup pumpkin seeds
1 tsp. fine sea salt
2 tsp. ground cinnamon
3/4 cup coconut oil
1 cup pure maple syrup
1 tbsp. vanilla extract
Preheat oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, mix oats, chopped almonds, pumpkin seeds, cranberries, salt, and cinnamon. Pour coconut oil, maple syrup, and vanilla over dry mixture and combine well, ensuring all ingredients are coated. Taste and add extra salt, sweetener, or spices if desired. Spread mixture out on baking sheets while pressing down with hands and forming a square shape. Take a dull knife and cut granola square into strips of desired width. Turn sheet half way and cut again into strips, creating bar shapes. Bake until crispy and toasted for about 20 to 25 minutes. Let mixture completely cool and then break into bars. Store in airtight container.
+ Receive 15 percent off your online order at Chunkie Dunkies with code: palmbeachillustrated and free shipping within the state of Florida.
Bad Monkey Chocolate Chip Granola Bars (recipe courtesy of Yasaman Vojdani of Oat My Goodness Craft Granola)
Ingredients (makes 8 bars)
1 package of Oat My Goodness Bad Monkey Craft Granola (available at Amici Market)
2 tbsp. honey
2 tbsp. muscovado or dark brown sugar
1 tsp. vanilla extract
1/4 tsp. baking soda
1/4 cup mini dark chocolate chips
Preheat oven to 300 degrees. Add the honey, sugar, baking soda, and vanilla to a small heatproof bowl and microwave, 20 seconds at a time, stirring in between, until the mixture has dissolved completely. In a medium-sized bowl, add the sugar mixture and chocolate chips to the granola. Turn the mixture out onto an 8 x 8-inch baking dish lined with parchment paper. Tamp down on the mixture, using parchment paper on top if necessary, to make the granola bars flat and compact. Bake the bars for 30 minutes until golden brown. Allow to cool for 10 minutes in the pan and then, grasping the parchment, transfer to a cutting board. With a sharp knife, cut into eight rectangular bars. Allow to cool completely before serving.
No-Bake Granola Bars (recipe inspired by Angela Lidden)
Ingredients (makes 10 bars)
2 packages of Wildflower Granola’s Take a Hike chunks (available at West Palm Beach and Palm Beach Gardens green markets)
¼ cup ground flaxseed
¼ cup white sesame seeds
1 tsp. cinnamon
¼ tsp. pink Himalayan salt
½ cup brown rice syrup
¼ cup sunflower and chia seed butter
½ tbsp. coconut oil
1 tsp. pure maple syrup
1 tsp. pure vanilla extract
¼ cup unsweetened dried shredded coconut
1/3 cup dried cranberries
½ cup of unsalted pistachios
Line a large baking pan (that will fit in your freezer) with parchment paper. In a large bowl, mix the granola chunks, flaxseed, sesame seeds, cinnamon, and salt, breaking down the granola chunks with a spoon. Warm the brown rice syrup in a small pot over low heat, and slowly stir in the sunflower and chia seed butter, coconut oil, and maple syrup until evenly combined. When mixture is runny, remove from heat and stir in vanilla. Pour the mixture over the dry ingredients and mix until fully coated. Spread the mixture into the pan, and evenly distribute with hands, packing the mixture in tight, and creating clean, straight edges with fingertips. Top with shredded coconut, cranberries and pistachios, and press down lightly again, adjusting shape if need be. Place pan in the freezer uncovered for 15 minutes. Once firm, transfer the slab to a cutting board. With a pizza slicer, cut into equal-sized bars, and then wrap each bar plastic wrap. The bars can be stored in the fridge for up to one week, or inside the freezer in a freezer-safe bag for 4 to 6 weeks.
Facebook Comments