Best Hungry Boy Granola Bars Recipes

CRUNCHY GRANOLA BAR RECIPE

Steps:

• Place honey and brown sugar in a small sauce pan and dissolve over medium heat until combined.
• Add vanilla and cinnamon.
• Pour this mixture over the remaining ingredients and mix well.
• Press the mixture onto a tinfoil lined baking sheet.
• Bake at 350 degrees until golden (about 30 minutes).
• Cut the baked granola into bars immediately, careful the sheet pan will be hot!
• Allow the bars to cool before separating.

BASE GRANOLA BAR RECIPE

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
• Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.
• While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring constantly. Let the mixture bubble, while stirring, for 1 minute and then remove from the heat.
• Place the nuts and oats in a large bowl.
• Stir in the vanilla and salt to the butter mixture. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
• If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
• Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Press it in very firmly, this is what makes the bars stick together.
• Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.
• Store in an air-tight container in the fridge for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to help prevent sticking.

HUNGRY BOY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees with rack in center position. Line a 9-by-13-inch baking dish with parchment and lightly oil.
• In a large bowl, toss together the oats, coconut, almonds, sesame seeds, salt, and dried fruit. Separately whisk together the oil, honey, 1/3 cup water, vanilla, and egg whites; stir into the oat mixture.
• Spread the granola in the baking dish and pack firmly. Bake for one hour, or until golden on top and along the edges. Cool completely.
• Remove cooled granola to a cutting board. Cut in half lengthwise, and then cut crosswise into 1 1/2-inch-wide bars. Store in an airtight container.

GRANOLA BARS

Steps:

• Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
• Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
• In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

EMERIL'S NUTTY GRANOLA BARS

Steps:

• Preheat oven to 325 degrees. In a small saucepan, heat 1/4 cup honey and butter over low. Cook, stirring, until butter melts, 2 minutes.
• In a large bowl, combine oats, almonds, and pinch of salt. Drizzle honey mixture over oat mixture and stir to combine; wipe saucepan clean. Spread mixture evenly on a large rimmed baking sheet. Bake until golden brown, about 20 minutes, stirring occasionally. Let cool completely on sheet, 10 minutes. Return to large bowl and add raisins; stir to combine.
• Lightly butter an 8-inch square baking dish. In saucepan, combine 1/2 cup honey, almond butter, and brown sugar over medium. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, 10 minutes. Drizzle over oat mixture and stir until combined; transfer to baking dish. With a spatula, firmly press granola into dish. Refrigerate until firm, about 1 hour, then cut into 16 bars or squares. Store in an airtight container at room temperature, up to 5 days.

CHOCOLATE-CHERRY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine granola, cereal, cherries, chocolate chips, and salt.
• In a separate bowl, whisk together honey, egg whites, and butter.
• Stir honey mixture into cereal mixture to combine, then press firmly into a parchment-lined 9-by-13-inch baking pan. Bake until golden and firm, 35 to 40 minutes. Let cool completely, then lift out of pan and cut into squares. Store at room temperature in an airtight container up to 3 days.

GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
• Spread the oats and coconut evenly across a baking sheet.
• Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
• Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
• Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.