1 c heaping dates, chopped
1/4 c maple syrup or honey
1/4 c peanut butter
1 c roasted, unsalted almonds, chopped
1-1/2 c rolled oats
Toast almonds at 350 form 10-15 minutes. Place oats, almonds, dates in a large bowl. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oats mixture. Transfer to an 8 X 8 lined pan ( to make it easier to lift out of the pan). Press down to compact. Cover with parchment paper or plastic wrap and chill 15-20 minutes. Remove and chop into 10 even bars. Store in an airtight container or freeze.
Friday, March 2, 2018
Apple Pie Granola Bars from DailyBurn.com
2 c rolled oats
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped
Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.
1/2 c unsweetened coconut
1/2 c pecan, chopped
1/3 c dates
1/4 c coconut oil
1 tsp vanilla
1/3 c honey
1 TB cinnamon
1/2 tsp nutmeg
1 c dried apples, chopped
Preheat oven to 350. Blender oats 5 - 10 seconds and spread on a cookie sheet with coconuts and pecans. Toast 10 mins. (5 mins), stirring occasionally. Chop dates in a blender and blend until it is a paste. In a sauce over medium heat, combine coconut oil, honey, and vanilla. Stir in the paste. In a bowl combine all ingredients. Press firmly in a lined baking tray. Cover with plastic wrap and chill for 2 hours. Cut into 20 bars and store in an airtight container at room temperature.
Homemade Granola Bars from Genius Kitchen
2 1/2 cups rolled oats
1/2 c wheat germ
1/4 c flax seed
1/4 c sesame seeds
1 c almonds
1/2 c coconut
1 tsp sea salt or kosher salt
1 tsp cinnamon
2 tsp vanilla
1/2 c honey
4 TB butter
1/4 c brown sugar
1 c dried fruit (dates)
Preheat oven to 325. Line rimmed baking sheet with parchment or foil. Combine 1st 5 ingredients and spread out in the lined pan. Toast 10-15 minutes (or 5-10 minutes) until golden brown, stirring occasionally. In a large bowl, combine coconut, salt, cinnamon, and dried fruit. In a large microwave-safe measuring cup, place vanilla, honey, butter, and brown sugar. Microwave 2 minutes until brown sugar is dissolved. Mix toasted mixture with coconut mixture, then add microwave mixture. Line a 9 X 13 pan with waxed paper, Spread mixture using the back of the spoon to flatten and press together. Place another sheet of waxed paper on top and compress mixture again to compact granola.
Refrigerate and cool 2 hours. Press knife down to cut - DO NOT SAW. Wrap pieces in waxed paper and store in the refrogerator or freezer.
1/2 c wheat germ
1/4 c flax seed
1/4 c sesame seeds
1 c almonds
1/2 c coconut
1 tsp sea salt or kosher salt
1 tsp cinnamon
2 tsp vanilla
1/2 c honey
4 TB butter
1/4 c brown sugar
1 c dried fruit (dates)
Preheat oven to 325. Line rimmed baking sheet with parchment or foil. Combine 1st 5 ingredients and spread out in the lined pan. Toast 10-15 minutes (or 5-10 minutes) until golden brown, stirring occasionally. In a large bowl, combine coconut, salt, cinnamon, and dried fruit. In a large microwave-safe measuring cup, place vanilla, honey, butter, and brown sugar. Microwave 2 minutes until brown sugar is dissolved. Mix toasted mixture with coconut mixture, then add microwave mixture. Line a 9 X 13 pan with waxed paper, Spread mixture using the back of the spoon to flatten and press together. Place another sheet of waxed paper on top and compress mixture again to compact granola.
Refrigerate and cool 2 hours. Press knife down to cut - DO NOT SAW. Wrap pieces in waxed paper and store in the refrogerator or freezer.
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