Granola and granola bars are all a matter of preference!
You say they were crunchier than you thought they’d be -
Chewy Granola Bars
1 teaspoon margarine or butter
1 10-ounce package large marshmallows
1/4 cup margarine or butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled sunflower seeds or chopped peanuts
Grease a 13x9x2-inch baking pan with the 1 teaspoon margarine or butter. Save until Step 4.
Put marshmallows and the 1/4 cup margarine or butter in a large saucepan. Put saucepan on a burner. Turn burner to medium-low heat. Cook until marshmallows are melted, stirring all the time with a wooden spoon. Turn off burner. Remove saucepan
Stir in granola with raisins, crisp rice cereal, and sunflower seeds or peanuts.
Transfer mixture to the prepared baking pan. Press with buttered hands to make it even. Let mixture cool. Cut into bars with the knife. Makes 24 bars.
Make ahead tip: Prepare bars; store in tightly container up to 2 days.
3 cups oats
1 cup wheat germ
1 cup coconut
½ cup All-bran cereal
¼ cup melted butter or margarine
2/3 cups light brown sugar
2/3 cups pure Vermont Maple syrup
1 cup raisins
1 teaspoon vanilla
In a large bowl, mix oats, wheat germ, coconut, cereal and raisins.
In another bowl (microwave proof), melt the butter. Add in the brown sugar, maple syrup and vanilla.
Combine the two mixtures, and mix well.
Press into a 9x13 pan sprayed with cooking spray. Bake at 375° for 15-20 minutes, or until lightly browned. Allow to cool. Cut into squares.
Cocoa Granola Bars
1 cup oats (uncooked)
1/3 cup wheat germ
1/3 cup Post 100% Bran Cereal
1/3 cup raisins
1/3 cup chopped dried fruit (aprictos, apples, dates)
1/4 cup sunflower seeds
1/4 cup soft butter or margarine
1/2 cup lightly packed brown sugar
1/3 cup cocoa
3 tbsp liquid honey
2 tsp vanilla
Combine first 6 ingredients in large bowl.
Melt butter with brown sugar in small saucepan. Add cocoa, honey and vanilla, stirring until smoothly blended. Pour over cereal mixture. Mix well; stirring to coat all dry ingredients with cocoa mixture.
Press firmly in 9-inch square pan, sprayed with nonstick cooking spray.
Bake at 350 F for 20-25 minutes. Underbake for chewy bars and bake a little longer for crisp ones.
Helpful Hint: Add 3/4 tsp grated orange rind for a new taste sensation.
Cut up snack bars in serving size so they fit right in the snack size zip lock bags, then put them into a master large size freezer zip lock bags. Take out just what you need. Pack them in a lunch right from the freezer, and will be thawed and ready at lunch.
1 cup honey
2/3 cup smooth peanut butter
2 2/3 cups rolled oats
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut,
raisins, chocolate chips, butterscotch chips, peanut butter chips,
unsalted peanuts, miniature M&;M’s, any finely chopped dried
fruit such as dates, apricots, apples, etc.
Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff. Stir in oats, flour, wheat germ and mix-ins. If mixture seems too dry, add water 1 tablespoon at a time. If it is too sticky, add oats 1 tablespoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. Press into a 9 x 13-inch pan lightly greased. Bake at 350 degrees F until barely browned. DO NOT OVER BAKE!
Cut while warm into desired sized bars. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well. Save the crumbs for ice cream topping.
Makes about 2 dozen bars.
3 c. granola
1/2 c. raisins
1/3 c. wheat germ
1/3 c. brown sugar
1/4 c. butter or margarine
3 T. honey
Combine cereal, raisins and wheat germ. Put brown sugar, butter and honey
in small pan and cook over low heat, stirring occasionally, until smooth.
Cool slightly and pour over cereal mixture, mixing well. Firmly press into
foil-lined 9x13" pan. Bake at 350 for 12 min. Remove from pan and foil.
Cut into 1x3" bars. Makes 27 bars.