Best High Fibre Granola Bars Recipes

SUPER SEEDY GRANOLA BARS

Super Seedy Granola Bars image

9-ingredient vegan and gluten-free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax, and chia! So healthy, naturally sweetened, and perfect as an on-the-go snack.

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 10

Ingredients

1 1/2 cups rolled oats ((gluten-free for GF eaters))
1/2 cup raw almonds, walnuts, or pecans ((roughly chopped))
1 heaping (seriously) packed cup dates ((pitted // deglet noor or medjool)*)
2 Tbsp chia seeds* ((see note))
2 Tbsp sunflower seeds ((roasted or raw))
2 Tbsp flax seeds ((ground or whole))
2 Tbsp hemp seeds
1/4 cup agave nectar or maple syrup ((or honey if not vegan))
1/4 cup creamy salted natural peanut butter or almond butter
Chocolate chips, dried fruit, other nuts, banana chips, etc.

Steps:

Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

Nutrition Facts : ServingSize 1 bars, Calories 238 kcal, Carbohydrate 33.8 g, Protein 6.8 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 18 mg, Fiber 6.2 g, Sugar 19 g

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

High-Fiber, High-Protein Breakfast Bars image

I came up with this recipe when my doctor told me I needed to eat more fiber, and I was sick of eating store-bought protein bars for breakfast in the car between the gym and work. Ingredients such as wheat germ, flaxseed, protein powder, peanut butter, and oats make this a healthy way to start the day!

Provided by SavedByGrace

Categories Breakfast and Brunch

Time 1h45m

Yield 12

Number Of Ingredients 12

Ingredients

cooking spray
1 ½ cups quick-cooking oats
¼ cup wheat germ
¼ cup ground flax seed
2 tablespoons vanilla-flavored hemp protein powder
1 teaspoon ground cinnamon
½ teaspoon salt
3 bananas
¼ cup peanut butter (such as Jif®)
2 tablespoons honey
1 teaspoon vanilla extract
¼ cup natural peanut butter, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 21.3 g, Fat 7.6 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 148 mg, Sugar 7.6 g

HIGH FIBRE GRANOLA BARS

High Fibre Granola Bars image

Great trail snack. Healthy alternative to chocolate bars. I always have a few of these in my pockets when at the camp or out hunting or fishing or hiking. This is just the basic recipe. You could add dried fruit or berries or raisins to this.

Provided by zzzdreamerzzz

Categories Camping

Time 35m

Yield 24 Bars, 24 serving(s)

Number Of Ingredients 14

Ingredients

2 cups Rice Krispies
2 cups instant oats
1/2 cup sunflower seeds
1/2 cup wheat bran
1/2 cup wheat germ
1/2 cup chopped peanuts (or your favorite nuts)
1/2 cup shredded non sweetened coconut
1 teaspoon sea salt
1/4 cup melted butter (or cannabutter )
1 cup corn syrup or 1 cup honey
1 -2 teaspoon vanilla
3/4 cup brown sugar
1 cup peanut butter
1/2 cup chocolate chips

Steps:

Grease a 13x9 inch baking dish and a large spoon or spatula.
In a large mixing bowl combine the first 8 ingredients.
In a medium saucepan over medium low heat melt the butter.
Stir in the corn syrup or honey and add the vanilla and brown sugar.
Stir until the mixture starts just to bubble slightly. Do not boil the mixture it will burn easily.
Remove from the heat and stir in the peanutbutter until combined and smooth.
Pour the syrup-peanut butter mixture into the dry ingredients and mix together. You can add the chocolate chips now but they will melt into the mixture. I put them on the top at the end and just push them into the bars.
Once combined transfer to the greased baking dish and using the greased spoon or spatula (you can use your hands if you get them wet first) flatten the mixture into the pan.
Now is when I add the chocolate chips. Sprinkle them on top and just push them in with your fingers or the spatula.
While the mixture is still soft and warm use a knife and cut into 24 bars.
I store these in baggies 4 per bag in the refrigerator. They last a long time refrigerated but they also freeze well.