HOW TO GET GOLD BARS RECIPES

Name: Granola Bars - 12 Ways
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 2/3 cup unsalted creamy almond butter (or sub with any seed butter for nut-free bars); 1/2 cup honey (or sub with 2/3 cup date paste OR brown rice syrup for vegan); 1/3 cup coconut oil; 2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon (optional but helps to balance the sweetness & boosts flavor); 1/8 teaspoon sea salt (optional but helps to balance the sweetness & boosts flavor); 2 cups gluten free old-fashioned rolled oats (or sub with flaked coconut from Bob's Red Mill for grain free/low carb/paleo); 1.5 cups gluten free rice crisps (or sub with a mix of sesame seeds and sunflower seeds for low carb/paleo); 1/2 cup unsweetened shredded coconut (or sub with ground flax seed ); 1/2 tablespoon water (helps to bind everything together); 1/2 cup almonds (finely chopped, or sub with sunflower seeds for nut-free ); 2 tablespoons whole almonds (or sub with pecans or walnuts - leave out for nut free); chocolate chips; dried fruit; chia seeds; sunflower seeds; pumpkin seeds; 2/3 cup drippy unsalted almond butter or peanut butter (or another nut/seed butter of choice); 1/2 cup honey (or sub with coconut nectar, 2/3 cup date paste or brown rice syrup); 1 tbsp coconut oil (optional but recommended since it helps the bars hold together better); 2 cups oats (I used gluten-free half rolled and half quick, but use what you have on hand); 2/3 cups chopped almonds (or sub 1/2 cup of almond flour or oat flour); 2 tbsp whole almonds; 1/3 cup unsweetened shredded coconut (or sub with crispy rice cereal); pinchu00A0of salt and ground cinnamon (optional, but helps to balance the sweetness & boosts flavor); 1/2 cup coconut oil; 1/3 cup coconut nectar (or sub with maple syrup or brown rice syrup); 3 tbsp coconut sugar (packed); 1 tsp vanilla extract; 1/4 cup apple sauce (or apple puree)

12 HEALTHY HOMEMADE GRANOLA BARS - LIFE MADE SWEETER ...

12 Healthy Homemade Granola Bars - Life Made Sweeter ... image

These easy Granola Bars make healthy snacking for on the go more enjoyable than ever. With 12 irresistible flavors to choose from, you can switch up your snack and breakfast lineup by making these healthy homemade granola bars all the time! Filled with protein, fiber, gluten-free, refined sugar-free, dairy-free with grain-free, nut-free, vegan, paleo, low carb and keto options.

Provided by Kelly

Categories Snack

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 10

Number Of Ingredients 157

Ingredients

2/3 cup unsalted creamy almond butter (or sub with any seed butter for nut-free bars)
1/2 cup honey (or sub with 2/3 cup date paste OR brown rice syrup for vegan)
1/3 cup coconut oil
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon (optional but helps to balance the sweetness & boosts flavor)
1/8 teaspoon sea salt (optional but helps to balance the sweetness & boosts flavor)
2 cups gluten free old-fashioned rolled oats (or sub with flaked coconut from Bob's Red Mill for grain free/low carb/paleo)
1.5 cups gluten free rice crisps (or sub with a mix of sesame seeds and sunflower seeds for low carb/paleo)
1/2 cup unsweetened shredded coconut (or sub with ground flax seed )
1/2 tablespoon water (helps to bind everything together)
1/2 cup almonds (finely chopped, or sub with sunflower seeds for nut-free )
2 tablespoons whole almonds (or sub with pecans or walnuts - leave out for nut free)
chocolate chips
dried fruit
chia seeds
sunflower seeds
pumpkin seeds
2/3 cup drippy unsalted almond butter or peanut butter (or another nut/seed butter of choice)
1/2 cup honey (or sub with coconut nectar, 2/3 cup date paste or brown rice syrup)
1 tbsp coconut oil (optional but recommended since it helps the bars hold together better)
2 cups oats (I used gluten-free half rolled and half quick, but use what you have on hand)
2/3 cups chopped almonds (or sub 1/2 cup of almond flour or oat flour)
2 tbsp whole almonds
1/3 cup unsweetened shredded coconut (or sub with crispy rice cereal)
pinch of salt and ground cinnamon (optional, but helps to balance the sweetness & boosts flavor)
1/2 cup coconut oil
1/3 cup coconut nectar (or sub with maple syrup or brown rice syrup)
3 tbsp coconut sugar (packed)
1 tsp vanilla extract
1/4 cup apple sauce (or apple puree)
1 1/2 tsp ground cinnamon
1/2 tsp sea salt
1 3/4 cup old fashioned rolled oats (use gluten free if needed)
1/2 cup chopped pecans (or walnuts)
1/2 cup unsweetened shredded coconut
1/4 cup toasted uncooked quinoa (or puffed quinoa, leave out if preferred)
2 tbsp hemp seeds (optional)
1/2 cup dried apples (chopped)
3 tbsp coconut oil (melted)
2/3 cup drippy almond butter
1/3 - 1/2 cup coconut nectar (or sub with maple syrup, brown rice syrup or honey)
1 tsp vanilla extract
2 cups gluten-free old-fashioned rolled oats
1/3 cup finely ground oat flour (or almond flour)
1/2 cup sliced almonds
1/4 cup unsweetened shredded coconut
1/2 tsp ground cinnamon
1/4 tsp Himalayan pink salt (or sea salt)
3/4 cup freeze-dried blueberries (or dried blueberries)
1 cup walnuts
1 cup almonds and pecans
1 1/2 cups pitted dates (soaked for 10 minutes in warm water, then drained)
1/3 cup cacao powder
1/2 cup vanilla protein powder (use your favorite brand)
1/4 cup drippy almond butter
2 tbsp maple syrup (you can sub with coconut nectar or honey if not vegan)
1 tsp vanilla extract
1 1/4 cup gluten-free old-fashioned rolled oats
1/3 cup shredded unsweetened coconut
1 tbsp chia seeds (optional)
1/2 cup drippy almond butter (we usually use the unsalted Kirkland's one from Costco)
1/4 cup coconut oil
1/4 cup golden monk fruit sweetener (or sub with coconut sugar for strict Paleo, or another granulated sweetener of choice)
1/2 tsp ground cinnamon
1/4 tsp Himalayan sea salt
1 tsp vanilla extract
1 large egg (beaten)
1 1/4 cups unsweetened flaked coconut (we like the one from Bob's Red Mill for the best texture and shape)
1 1/4 cups sliced almonds (roughly chopped)
1/2 cup chopped pecans (or chopped walnuts)
3 tbsp sunflower seeds
1 tbsp hemp seeds (optional)
1 tbsp water (as needed)
1-2 tbsp sugar-free vegan chocolate chips (we like Lily's. For strict Paleo, you can use Hu's Gems, chopped)
2 cups pitted dates (for homemade date paste)
1/2 cup water (for homemade date paste)
1/2 cup peanut butter (or any nut butter of your choice; preferably creamy and unsalted)
1/4 cup coconut oil
1 tsp pure vanilla extract
2 cups rolled oats (use certified gluten-free oats if needed)
1/2 cup oat flour (or make your own by blending rolled oats in a food processor)
1/2 cup shredded unsweetened coconut
1 tsp ground flaxseeds
1/2 tsp ground cinnamon
1/8 tsp salt (leave out if your nut butter is salted)
2 tbsp raw almonds (divided)
1 tbsp dried cranberries (divided, use organic if needed)
1 tbsp sunflower seeds
3 tbsp coconut oil (melted)
1/2 cup drippy nut or seed butter
1/3 - 1/2 cup honey (or sub with coconut nectar OR brown rice syrup)
1 1/2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp Himalayan pink salt (or sea salt)
2 1/4 cups gluten-free old-fashioned rolled oats
1/3 cup finely ground oat flour (or almond flour)
2 tbsp ground flax seed meal (optional)
3/4 cup raisins
2/3 cup unsalted peanut butter
1/2 cup honey (sub with coconut nectar, 2/3 cup date paste or brown rice syrup for vegan)
1 tbsp coconut oil
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp sea salt
2 cups gluten-free rolled oats
2/3 cup almonds or pecans (chopped)
1 tbsp ground flax seeds
1/3 cup unsweetened shredded coconut (or sub with crispy rice cereal)
3 oz 85% dark chocolate (chopped, or sugar-free dark chocolate chips. For the chocolate coating)
coarse sea salt (to sprinkle on top)
3 tbsp coconut oil
2/3 cup drippy almond butter (or other nut/seed butter)
1/3 - 1/2 cup coconut nectar (or sub with sugar-free maple syrup, brown rice syrup or honey)
1 tsp vanilla extract
2 cups gluten-free old-fashioned rolled oats (sub with flaked coconut from Bob's Red Mill for low carb/paleo)
1/3 cup finely ground oat flour (or superfine blanched almond flour)
1/4 cup unsweetened shredded coconut
1/2 tsp ground cinnamon
1/4 tsp Himalayan pink salt (or sea salt)
1/2 cup pistachios (chopped)
2 tbsp mini chocolate chips (optional)
1/2 tbsp water
2/3 cup creamy cashew butter (or other nut/seed butter)
1/2 cup coconut nectar
2 tbsp coconut oil
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice (or 1/3 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg)
1 tbsp pumpkin puree (canned or fresh, not pumpkin pie filling)
2 cups gluten-free oats
2/3 cup roughly chopped cashews (plus 2 tablespoons left whole and un-chopped)
1/3 cup unsweetened shredded coconut (or crispy rice cereal)
3 tbsp coconut oil
2/3 cup drippy almond butter
1/3 - 1/2 cup coconut nectar (or sub with sugar-free maple syrup, brown rice syrup or honey)
1 tsp vanilla extract
2 cups gluten-free old-fashioned rolled oats (sub with flaked coconut from Bob's Red Mill for low carb/paleo)
1/3 cup finely ground oat flour (or superfine blanched almond flour)
1/2 cup sliced almonds
1/4 cup unsweetened shredded coconut
1/2 tsp ground cinnamon
1/4 tsp Himalayan pink salt (or sea salt)
1/2 tbsp water
3/4 cup freeze-dried strawberries (or dried strawberries)
2 tbsp mini chocolate chips (optional)
3 tbsp coconut oil
2 1/2 cups gluten-free rolled oats
1/2 cup tahini
1/2 cup pure coconut flower nectar syrup
1 tsp vanilla extract
1/3 cup finely ground oat flour (or superfine blanched almond flour)
1/4 cup unsweetened shredded coconut
1/4 cup finely chopped almonds (OR puffed brown rice cereal)
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds (, optional )
1/2 tsp ground cinnamon
1/4 tsp Himalayan pink salt (or sea salt)
1/2 tbsp water

Steps:

Granola Bar Base Recipe
For Baked Bars
For No-Bake Bars
No Bake with Chocolate Chips
Apple Quinoa
Blueberry Almond
Chocolate Protein
Coconut Almond
Cranberry Almond
Oatmeal Raisin
Chewy Peanut Butter Chocolate
Pistachio Dark Chocolate
Pumpkin
Strawberry
Tahini Granola Bars

Nutrition Facts : ServingSize 1 g, Calories 316 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 23 g, FiberContent 5 g, SugarContent 2 g

CHOCOLATE-COVERED ALMOND TOFFEE BARS RECIPE | FOOD NETWORK

Chocolate-covered Almond Toffee Bars Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 3 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

Ingredients

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

Position rack in center of oven and preheat oven to 375 degrees F.
Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

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Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

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