CHOCOLATE-CHERRY-COCONUT GRANOLA BARS
Chewy and delicious no-bake, homemade granola bars. Perfect for breakfast or a power snack. Will keep for 1 to 2 weeks at room temperature, longer if refrigerated.
Provided by Collette Duck
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
- Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
- Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
- Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
- Refrigerate for 2 hours.
- Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.
Nutrition Facts : Calories 234 calories, Carbohydrate 29.1 g, Cholesterol 0.1 mg, Fat 13 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 150.4 mg, Sugar 14.9 g
CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA
If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!
Provided by kellie1000
Categories Breakfast and Brunch Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
- Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
- Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g
COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT
Provided by Geoffrey Zakarian
Time 2h10m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
- In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
- Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.
CHOCOLATE CHIP COCONUT NO-BAKE GRANOLA BARS
I was looking for a way to have healthier snacks on hand for my kids lunches and on the go snacking. This recipe can be modified to include fruit instead of the chocolate. The date paste helps hold it together nicely and dates are known as nature's candy. No refined sugar except for in the chocolate chips. You could include carob chips or whatever kind of chips your kids like. The dried fruit version is yummy as well!
Provided by Barbara Ortiz
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h15m
Yield 25
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
- Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
- Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
- Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
- Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 33.5 g, Fat 23 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 8.2 g, Sodium 51.4 mg, Sugar 18.7 g
TOASTED-COCONUT GRANOLA
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
COCONUT-GRANOLA YOGURT PARFAITS
Steps:
- Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.
Nutrition Facts : Calories 440 calories, Fat 15g fat (8g saturated fat), Cholesterol 7mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 5g fiber), Protein 20g protein.
CHOCOLATE COCONUT GRANOLA BITES
These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.
Provided by Bev Weidner
Categories dessert
Time 35m
Yield 12 to 15 bites
Number Of Ingredients 4
Steps:
- Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
- Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
- Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
- Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.
ALMOND MAPLE COCONUT GRANOLA
After trying many granola recipes that just had way too much sugar and oil, I sought out to make my own. This recipe is still sweet and tasty without the loads of sugars and oils. This is also a very large-yielding recipe, as I make it in bulk and store it so I won't have to make it for a while. I hope you enjoy this recipe!
Provided by Victoria22
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 50m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
- Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
- Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 13.6 g, Fat 9.7 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 61.3 mg, Sugar 4.8 g
COCOA-COCONUT GRANOLA BARS
Crisp, chewy, and chocolate-y granola bars straight from your own oven! Why buy mediocre-tasting packaged ones full of junk and unknown ingredients? These contain my two favorite ingredients, chocolate and coconut. This recipe is easy to customize and swap out for your favorite ingredients.
Provided by Jessica
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
- Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
- Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
- Bake in preheated oven until golden brown, 18 to 20 minutes.
- Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 30.8 g, Fat 10.8 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 103.4 mg, Sugar 16.7 g
PALEO GRANOLA WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
COCONUT SOUR-CHERRY GRANOLA
Provided by Food Network
Time 35m
Yield about 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
- Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Nutrition Facts : Calories 119 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 207 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
CHOCOLATE-COCONUT GRANOLA
This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.
Provided by Bobby Flay
Time 1h55m
Yield Ten 1/2-cup servings
Number Of Ingredients 12
Steps:
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
CHUNKY DATE, COCONUT, AND ALMOND GRANOLA
Categories Breakfast Dessert Bake Vegetarian Quick & Easy Date Coconut Almond Cashew Oat Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Do ahead Can be made 2 weeks ahead. Store airtight at room temperature.
PEANUT BUTTER-COCONUT-RAISIN GRANOLA BARS
Make and share this Peanut Butter-Coconut-Raisin Granola Bars recipe from Food.com.
Provided by Tearanii
Categories Bar Cookie
Time 30m
Yield 25 Bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray a 9-inch square pan with vegetable spray.
- Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking soda in bowl.
- Combine until well mixed.
- In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and vanilla over medium heat for approximately 30 seconds or just until sugar dissolves and mixture is smooth.
- Pour over dry ingredients and stir to combine.
- Press into prepared pan and bake for 15-20 minutes or until browned.
- Let cool completely before cutting into bars.
Nutrition Facts : Calories 108.1, Fat 6.1, SaturatedFat 2.6, Sodium 86.4, Carbohydrate 13.1, Fiber 1.6, Sugar 7.9, Protein 1.8
GINGER COCONUT GRANOLA
The coconut oil and honey is a really tasty alternative to all the sugar in most granola recipes. The crystallized ginger also gives a nice chewy balance to the crunchy texture of this granola. Everyone that tries it asks me for the recipe!
Provided by James McKinney
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine coconut oil and honey together in a saucepan over medium heat; cook and stir until smooth and melted, about 5 minutes. Remove saucepan from heat.
- Mix oats, coconut, almonds, cranberries, pecans, flax seeds, crystallized ginger, cinnamon, and nutmeg together in a separate bowl. Add coconut oil-honey mixture and stir to coat. Spread oat mixture in 1 even layer on a baking sheet.
- Bake in the preheated oven, stirring every 10 minutes, until granola is dark brown, 20 to 30 minutes. Cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 34.9 g, Fat 27 g, Fiber 5.7 g, Protein 5.4 g, SaturatedFat 17.7 g, Sodium 6.5 mg, Sugar 16.9 g
ALMOND-COCONUT GRANOLA
You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.
- Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.
COCONUT GRANOLA BARS
Steps:
- In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Combine the remaining ingredients; add to peanut butter mixture and stir to coat. Press into two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Cut into bars.
Nutrition Facts : Calories 150 calories, Fat 9g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 71mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
TOASTED COCONUT GRANOLA BARS
I finally found the ultimate granola bar! After lots of tweaking and experimenting, I feel this is the best version yet. Everyone in my family, from ages 2 to 78, loves them!
Provided by sarebear67
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h30m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread oats, coconut, and almonds onto a baking sheet; toast in preheated oven until lightly browned, about 15 minutes.
- Mix toasted oats mixture with flour, raisins, brown sugar, wheat germ, cinnamon, and salt together in a large bowl; add eggs, canola oil, honey, and vanilla extract and mix into a sticky mixture.
- Generously grease a baking sheet. Spread the mixture into the baking sheet in an even layer, reaching completely to the edges.
- Bake in preheated oven until golden, about 30 minutes; carefully cut into bars immediately upon removal from oven.
- Let bars cool completely until hard before removing from sheet, at least 30 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 22.6 g, Cholesterol 11.6 mg, Fat 9.2 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 68.1 mg, Sugar 12 g
CHERRY AND COCONUT GRANOLA WITH YOGURT
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
- In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
- Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
- Serve granola with yogurt and fruit, if desired.
SLOW-COOKER COCONUT GRANOLA
Steps:
- Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.
Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 5g fiber), Protein 6g protein.
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