Best Best Fruit And Nut Bars Recipes

Fruit and Nut Granola Bars image

Provided by rebeccaa2

Categories Breakfast

Time 40m

Yield 9 granola bars, 9-12 serving(s)

Number Of Ingredients 9

2 1/2 cups rolled oats
1 cup chopped nuts (I use walnuts, almonds and a small handful of sunflower seeds)
1 cup chopped dried fruit (I use dried apricots and dried cherries)
1/2 cup honey
3 tablespoons brown sugar
2 tablespoons butter (optional)
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon salt

Steps:

Preheat the oven to 350 degrees.
Grease an 8x8 glass pan.
Place nuts and oats on a baking sheet, and bake for about 12 minutes or until lightly toasted.
While oats and nuts are toasting, place in a saucepan over medium heat the honey, brown sugar, butter, vanilla, cinnamon and salt.
Stir until the mixture bubbles, and keep it boiling and stirring for about 2 minutes.
When oats and nuts come out of the oven, turn it down to 325.
Take the pan off the heat, and when the oats are finished, pour them right into the saucepan and mix to combine honey mixture evenly.
Stir in the chopped dried fruit.
Press mixture into the glass pan with the back of a spoon - it will be pretty sticky.
Bake at 325 for 20 minutes, and let cool completely before cutting.
Wrapped in saran wrap, these will keep for at least a couple of weeks!

Nutrition Facts : Calories 313.2, Fat 9.4, SaturatedFat 1.3, Sodium 368.2, Carbohydrate 54.7, Fiber 5.7, Sugar 21.1, Protein 6.9

Best Fruit and Nut Bars image

Provided by Monica Reinagel

Yield Makes 12 bars

Number Of Ingredients 7

1/2 cup whole flaxseed (or 2/3 cup ground flax)
1/2 cup peanut butter
1/3 cup honey
Pinch salt (two pinches if peanut butter is unsalted)
1/3 cup water
2/3 cup dried fruits (raisins, cranberries, chopped apricots, etc.)
2/3 cup nuts or seeds (sunflower, pumpkin, chopped almonds, etc.)

Steps:

1. Preheat oven to 325.
2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.