Best Granola Bites Recipes

CHOCOLATE COCONUT GRANOLA BITES

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.

CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY

Steps:

• Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
• Cover with plastic wrap and chill in the refrigerator for an hour.
• Roll into balls the size of a ping pong ball.
• Refrigerate in tightly sealed container for up to one week.
• Enjoy!

SMORES GRANOLA BITES

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

SMORES GRANOLA BITES

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

GRANOLA BITES

Steps:

• Line a work surface or baking sheet with parchment or wax paper.
• Pulse dates, almonds, maple syrup, vanilla and salt in a food processor until the mixture forms big sticky clumps. You want chunks of nuts left. Pulse in cherries, oats and sunflower seeds, scraping the bowl occasionally, until the mixture forms a shaggy mass around the blade.
• Put the coconut in a shallow dish. Use a 1-ounce (1 1/2-tablespoon) cookie scoop or a heaping tablespoon to scoop the mixture into about 24 mounds and place on the parchment paper. Roll the scoops into balls.
• Roll each ball in the coconut to coat completely, then transfer to an airtight container. Sprinkle any leftover coconut over the balls. Refrigerate until ready to eat.

GRANOLA BITES

Steps:

• Place almonds and 1/4 cup oats in bowl of food processor, process to fine crumbs.
• In a large bowl, combine remaining oats, dried fruits, sunflower seeds, coconut and cinnamon.
• Add peanut butter, honey and extract: combine well until mixture begins to stick together.
• Use moist hands to form mixture into 1 inch balls, coat lightly with almond-oat mix.
• Place in an airtight container, separating layer with parchment paper or plastic wrap.
• Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.

NO-BAKE GRANOLA BITES

Steps:

• Line tray with cooking parchment paper. In large bowl, mix granola, coconut and cacao nibs; set aside.
• In food processor, add dates, almonds and water; pulse in 1-second bursts until finely chopped, about 10 bursts. Add almond butter, honey and salt; process until well blended and mixture comes together into a ball. Add cherries; process in 1-second bursts just to coarsely chop cherries and mix them into date mixture.
• Transfer date mixture to bowl of granola mixture. Coat hands lightly with olive or vegetable oil; use hands to blend mixture. Using a tablespoon measure, scoop out by level tablespoonsful, and shape each portion into a ball; place on tray.
• Refrigerate about 1 hour or until firm. Store in tightly covered container in refrigerator up to 1 week.

RAISIN GRANOLA MINI-BITES COOKIES

Steps:

• In a saucepan over medium heat, cook raisins, butter and apple juice concentrate until butter and concentrate are melted; cool. Beat in egg. In a bowl, combine flour, baking soda, cinnamon and orange zest; add raisin mixture and blend well. Stir in granola. Let stand for 5-10 minutes. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

VERY BERRY GRANOLA BITES

Steps:

• Preheat the oven to 325 degrees F. Brush 20 mini muffin cups with 1 tablespoon melted coconut oil.
• Combine the oats, 1/4 cup strawberry preserves, cinnamon, salt and remaining 2 tablespoons coconut oil in a large bowl. Spread the granola evenly on a rimmed baking sheet and bake until lightly toasted and almost dry, about 15 minutes.
• While the granola bakes, chop the cashews, almonds, blueberries, cranberries and cherries until they are roughly the size of oats. Place in a large bowl. Remove the baked oats from the oven and add to the bowl with the chopped fruit and nuts.
• In a separate small bowl whisk the egg white until frothy. Drizzle the egg white over the granola mixture and toss to combine, making sure everything is evenly coated with the egg white. Set aside.
• Divide the granola mixture evenly between 20 mini muffin cups. Firmly press the mixture with the back of a spoon so it comes even with the top of the tin. Place in the oven and bake for 20 minutes.
• Remove the bites from the oven. Place the remaining 1/4 cup strawberry preserves in a microwave-safe cup and microwave until warm, about 30 seconds. Brush the tops of the bites with preserves and bake for an additional 5 minutes.
• Remove from the oven and let the bites cool in the pan for 10 to 15 minutes. Remove from the pan and serve immediately, or cool completely and store in an airtight container at room temperature for 4 to 5 days.

MINI PUMPKIN GRANOLA BITES

Steps:

• Line work surface with cooking parchment paper. In small bowl, mix powdered sugar and 4 to 5 teaspoons orange juice, mixing to desired dipping consistency. Dip each granola bite into glaze, coating top and sides, shaking excess off and leaving bottom of granola bite unglazed. Sprinkle with orange nonpareils. Place on parchment paper.
• Let stand 15 minutes. With tip of toothpick, poke tiny hole on top of each granola bite; carefully add pretzel stem. Using photo as a guide, decorate with fruit snack leaves and gel as desired.