High Fibre Granola Bars Recipes

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.

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.