SOFT AND CHEWY GRANOLA BARS - INSPIRED TASTE
These homemade granola bars are so much better than what you can buy at the store, especially since you can substitute for your favorite dried fruit or nuts. While these are very simple to make, there is a 2-hour wait for the bars to firm up enough to cut. Feel free to add your favorite dried fruit, nuts or chocolate to these – it’s completely up to you. Since we use a 1/3 cup of honey, we like to splurge on higher quality honey.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Makes 12 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.
- Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
- Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.
- Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will melt a little. This is fine, they turn into glue and help to hold the bars together.
- Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.
- Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.
- Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.
Nutrition Facts : Calories 210, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 3 g, SugarContent 16 g, FatContent 10 g, SaturatedFatContent 4 g, CholesterolContent 10 mg
GRANOLA RECIPE - NYT COOKING
This somewhat clumpy granola isn’t too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart once you put the granola in a jar, but there are enough right after you bake it to qualify it as snacking food in addition to breakfast. Don’t stir it when you bake it and when it is done let it cool completely on the baking sheet; that is the trick to clumping. The technique of leaving a “donut hole” in the middle when you spread the granola on the baking sheet comes from www.brighteyedbaker.com. It helps the granola bake evenly.
Provided by Martha Rose Shulman
Total Time 1 hours
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
- Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
- Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.
Nutrition Facts : @context http//schema.org, Calories 273, UnsaturatedFatContent 11 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 4 grams, SodiumContent 4 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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GRANOLA RECIPE - NYT COOKING
This somewhat clumpy granola isn’t too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart once you put the granola in a jar, but there are enough right after you bake it to qualify it as snacking food in addition to breakfast. Don’t stir it when you bake it and when it is done let it cool completely on the baking sheet; that is the trick to clumping. The technique of leaving a “donut hole” in the middle when you spread the granola on the baking sheet comes from www.brighteyedbaker.com. It helps the granola bake evenly.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 273 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 273 per serving
- Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.
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