Cinnamon Granola Bars Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.), Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins., Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together oats, raisins, all-purpose flour, whole wheat flour, brown sugar, wheat germ, cinnamon and salt. In small bowl, beat egg, applesauce, honey and vanilla with whisk until well combined.
• Pour applesauce mixture into oat mixture; stir until well blended. Pour mixture into baking dish.
• Bake 20 minutes for soft granola bars; bake 30 minutes for firmer granola bars. Cool in dish 5 minutes. For bars, cut into 5 rows by 4 rows. Cool completely in dish, about 30 minutes.

Steps:

• Directions •1. Preheat the oven to 350°F (175°C). Oil a 9-by-13-inch (23-by-33-centimeter) baking pan. •2. Place the blanched almonds in a resealable plastic bag and use a rolling pin or the bottom of a heavy skillet to crush the almonds into small pieces. •3. Combine the crushed almonds, oats, pepitas, sunflower seeds, flaxseeds, if using, cinnamon, nutmeg, ginger, and salt in a large bowl. Drizzle on the agave nectar, 1/3 cup olive oil, and vanilla extract and mix until evenly incorporated. If the mixture feels dry, add the remaining olive oil. Spread the mixture in the prepared baking pan, pressing it firmly with a spatula. Bake for 15 minutes. •4. Stir the granola, toss in the dried fruit and/or chocolate, if using, and once again press the mixture firmly into the pan. Turn the oven down to 300°F (150°C) and bake for 25 more minutes, until the top is golden. •5. Let the granola cool completely, about 2 hours. Cut into 12 rectangles with a serrated knife. The bars may be fairly crumbly so handle them gently. Store the bars in an airtight container, separated by parchment paper, for up to 1 week at room temperature or up to 2 weeks in the refrigerator Read more at http://leitesculinaria.com/99229/recipes-cinnamon-granola-bars.html#o3BvUmhKMCExxhX8.99

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
• Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.