Easy-To-Print (PDF) Version Of Recipes For Granola Bar™ Pan
Power Packed Granola Bars
Texture: Soft Crunch Servings: 12 bars Prep Time: 15-20 minutes Bake Time: 18-20 minutes
Ingredients:
1 cup (110g) chopped walnuts (or seeds)
1 cup (115g) sliced almonds (or seeds)
1 cup (60g) packed coconut flakes, unsweetened
½ cup (45g) raw, old fashioned oats
1 egg, large (or flax egg)
3 Tbl monk fruit sweetener, granulated or (63g) honey
2 Tbl (32g) melted almond butter (or seed butter)
1 Tbl (15ml) melted coconut oil
¼ cup (45g) mini semi sweet chocolate chips
Directions:
Preheat oven 350°F. No prep required for Granola Bar™ Pan (GBP).
In large bowl combine chopped walnuts, almonds, coconut & oats.
In small bowl use fork to mix egg & monk fruit or honey. Add in melted almond butter & melted coconut oil - mix. Mix wet ingredients with dry ingredients until thoroughly combined.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions. Top w/chocolate chips - press gently into mix. Bake 18-20 min until edges are golden brown.
Remove from oven & cool completely. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
Nutrition Facts:1 bar Calories: 213 Fat: 17.8g Carbs: 9.5g Dietary Fiber: 3g Total Sugars: 2.9g Protein: 6.3g (Includes monk fruit and chocolate chips - if you use 3 Tbl. honey instead of monk fruit add 16 calories per serving/bar and 4g of sugar/carbs per serving/bar.)
Peanut Butter Bars (No Bake)Texture: Soft Creamy Servings: 12 bars Prep Time: 12-15 minutes Fridge Time: 60 minutes
Ingredients:
1 cup (250g) peanut butter (or seed butter)
1 cup (90g) raw, old fashioned oats
½ cup (34g) non-fat dry milk (can omit), add ⅓ cup more oats if omitting dry milk
¼ cup (28g) flaxseed meal (can omit)
½ cup (170g) honey
¼ cup (45g) mini semi sweet chocolate chips (optional)
Directions:
No prep required for Granola Bar™ Pan (GBP).
Add all ingredients in large bowl & mix well.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions.
Place in fridge for 60 minutes or freezer for 30 minutes.
To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
***These are a huge hit with kids and any nut or seed butter can substitute the peanut butter.
Nutrition Facts: 1 bar Calories: 212 Fat: 12g Carbs: 21.7g Dietary Fiber: 2.6g Total Sugars: 14.3g Protein: 7.7g (Chocolate chips not included in calculation. If adding in ¼ cup chocolate chips, add 20 calories per bar.)
Mocha Java Bars (No Bake)
Texture: Rice Crisp Servings: 12 Prep Time: 15 minutes Fridge Time: 60 minutes
Ingredients:
3 Tbl (42g) real butter
¼ cup (85g) honey
¼ cup (50g) brown sugar
2 tsp instant coffee (leave out if coffee not desired)
¼ cup (28g) cocoa powder
OPTIONAL (add ¼ cup powdered peanut butter or favorite protein powder)
1 cup (90g) raw, old fashioned oats
2 cups (50g) brown rice puffed cereal (think rice krispies)
¼ cup (45g) mini semi sweet chocolate chips
Directions:
No prep required for Granola Bar™ Pan (GBP).
Heat butter, honey & brown sugar in large saucepan over medium heat until butter melts and sugar dissolves - do NOT boil. Take off heat, stir in coffee, cocoa powder and protein powder (optional) until dissolved.
Stir in oats and brown rice cereal and set aside - let cool for 5 minutes then stir in chocolate chips.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions.
Place in fridge for 60 minutes or freezer for 30 minutes. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
For Vegan Version: replace butter with coconut oil and honey with maple syrup or other sugary syrup substance similar to honey.
Nutrition Facts: 1 bar Calories: 130 Fat: 4.7g Carbs: 22.2g Dietary Fiber: 1.8g Total Sugars: 11.6g Protein: 2g
Double Chocolate Chunk Bars
Texture: Soft Cake Servings: 12 Prep Time: 15 minutes Bake Time: 15 minutes
Ingredients:
1 cup (90g) raw old fashioned oats
½ cup (50g) cocoa powder, unsweetened
½ tsp baking powder
½ tsp baking soda
3 medium (300g) ripe bananas, no skin
1 tsp vanilla extract
¼ cup (85g) honey
¼ cup (45g) mini semi sweet chocolate chips
Directions:
Preheat oven 350°F. No prep required for Granola Bar™ Pan (GBP).
Pulse oats in blender or food processor for 30 seconds or til oats are consistency of flour. Add in cocoa, baking powder & baking soda, pulse 3 times. Empty dry mix into medium bowl.
Peel bananas and pulse in blender until smooth. Add vanilla & honey - pulse until mixed. Pour wet ingredients into large bowl then add dry mix. Stir until combined. Stir in chocolate chips.
Pour equal amounts of mix into each cavity of the GBP - use fill lines to help determine equal portions. Bake for 15 min. or until toothpick inserted comes out clean.
Remove from oven & cool completely. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
Nutrition Facts: 1 bar Calories: 104 Fat: 2.3g Carbs: 22.1g Dietary Fiber: 3.2g Total Sugars: 11.2g Protein: 2.5g
Pumpkin Seed & Spice
Texture: Crunchy Servings: 12 Prep Time: 15 minutes Bake Time: 23-25 minutes
Ingredients:
1 cup (90g) raw old fashioned oats
1 cup (25g) brown rice puffed cereal
¼ cup (25g) ground flaxseed meal
¼ tsp cinnamon
¼ tsp grated nutmeg
¼ tsp ground ginger spice
¼ tsp ground cloves spice
¼ tsp salt (optional)
½ cup (170g) honey or agave
1 tsp vanilla extract
½ cup (60g) raw, unsalted pumpkin seeds
½ cup (60g) raw, unsalted sunflower seeds
Directions:
Preheat oven 300°F. No prep for Granola Bar™ Pan (GBP). In large bowl mix oats, brown rice cereal, flaxseed meal, cinnamon, nutmeg, ginger, cloves, salt, pumpkin seeds & sunflower seeds.
In medium saucepan mix honey & vanilla over medium heat. Once it begins to boil reduce heat to low & simmer for 1 minute, stirring occasionally. Pour hot honey mix over prepared mix. Stir until evenly coated.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions.
Place filled GBP in the oven and bake for 23-25 minutes, until golden brown on top. Remove from oven & cool completely. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
Nutrition Facts: 1 bar Calories: 140 Fat: 5.7g Carbs: 19.5g Dietary Fiber: 2.5g Total Sugars: 11.1g Protein: 4g
Chocolate Chip Granola Bars (No Bake)
Texture: Soft Servings: 12 Prep Time: 15 minutes Fridge Time: 60 minutes
Ingredients:
3 Tbl (42g) butter (or coconut oil)
½ cup (125g) peanut butter (or seed butter)
½ cup (170g) honey
2 Tbl (35g) packed brown sugar
½ tsp vanilla extract
¼ tsp salt
2 cups (180g) raw, old fashioned oats
1 cup (25g) puffed brown rice cereal
⅓ cup (35g) ground flaxseed meal
⅓ cup (65g) mini semi sweet chocolate chips
Directions:
No prep for Granola Bar™ Pan (GBP). In medium saucepan over medium heat: stir butter, peanut butter, honey, brown sugar, vanilla and salt. Boil for 1 minute or until sugar dissolves. Remove from heat, set aside.
In medium bowl mix oats, rice cereal, and flaxseed then stir in warm honey mix. After completely mixed set aside for 5 minutes to cool - then mix in chocolate chips.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions.
Place filled GBP in the refrigerator for an hour to cool completely. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
Nutrition Facts: 1 bar Calories: 249 Fat: 11.5g Carbs: 32.8g Dietary Fiber: 3.3g Total Sugars: 19.5g Protein: 5.6g
(Keto) Pecan Pie Bars
Texture: Crunchy Servings: 12 Prep Time: 15 minutes Bake Time: 18-20 minutes
Ingredients:
1 cup (110g) chopped pecans (or seeds)
1 cup (115g) sliced almonds (or seeds)
1 cup (60g) packed coconut flakes, unsweetened
1 egg, large
3 Tbl monk fruit sweetener, granulated
2 Tbl melted almond butter (or seed butter)
1 Tbl melted coconut oil
Directions:
Preheat oven 350°F. No prep for Granola Bar™ Pan (GBP).
In large bowl combine chopped walnuts, almonds & coconut.
In small bowl use fork to mix egg & monk fruit or honey. Add in melted almond butter & melted coconut oil - mix. Mix wet ingredients with dry ingredients until thoroughly combined.
Spoon equal amounts of mix into each cavity of the GBP. Use spatula or spoon to firmly press mix in - use fill lines to help determine equal portions.
Place GBP in oven & bake 18-20 min until edges are golden brown.
Remove from oven & cool completely. To release bars: pull sides away from middle of pan & push up from bottom to pop out. Store in airtight container/bag on counter 3-5 days or in fridge for 7-10 days.
Nutrition Facts: 1 bar Calories: 186 Fat: 17.8g Carbs: 5.1g Dietary Fiber: 2.9g Total Sugars: 1.1g Protein: 4g