Best Crunchy Granola Bars Recipes

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

CRUNCHY PEANUT BUTTER GRANOLA BARS

Steps:

• Preheat oven to 180 degrees and line an 8x8 inch tin with baking paper.
• Add oats (and almonds and sunflower seeds if unbaked) to a large baking sheet, bake for 13 - 15 minutes until golden brown, stirring occasionally.
• In the last 5 minutes of baking add the coconut and stir. Remove once everything is a light golden brown and toasty.
• In the meantime, add peanut butter, coconut oil, and maple syrup to a small sauce pan. Warm over a medium heat until melted, stirring to combine. Remove from heat when well mixed and pourable, about 3 -4 minutes. Set Aside.
• Add chopped dates, toasted mix, and optional dried fruit to a large mixing bowl, top with he peanut butter mixture.
• Stir until well combined, using a spoon to mash the dates and make sure they are evenly distributed. This will help the bars stick together.
• Transfer the mixture to the prepare 8x8 using a spatular to evenly spread the mixture.
• Place baking paper on top, and using a glass or similar press firmly down to pack the mixture. This is important otherwise the bars will crumble when cut.
• Place in the freezer for 30 minutes to set.
• Store in an air tight container for up to 2 weeks or freezer for 1 month.

CRUNCHY GRANOLA BARS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line an 18 by 12-inch rimmed baking sheet with aluminum foil. Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for use in step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, about 30 minutes. Remove the oats and lower the oven temperature to 300 degrees.
• Place the nuts in a food processor and process until coarsely chopped, about ten 1-second pulses. Place ¾ cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20 to 30 seconds. Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon, if using, and set aside.
• Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture. Transfer the mixture to the prepared baking sheet and spread in an even layer. Wet the spatula with water and forcefully pack the mixture into a very flat, tight, even layer. Bake until golden, about 45 to 50 minutes. Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2 by 3-inch bars with a chef's knife. Remove the foil from each bar before serving. Cool completely before wrapping and storing.