Kashi Golean Granolasnack Bars No Bake Recipes

Steps:

• Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• Refrigerate mixture at least 1 hour.
• Cut into 12 bars and wrap each individually in plastic wrap for storage.

Steps:

• Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
• Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
• Set aside or put into fridge.
• Preheat oven to 350 degrees.
• Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
• Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
• Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
• Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins.
• Reduce heat to 300 degrees.
• Cook for 25 minutes.
• Let cool and individually wrap for fridge or freezer.

Steps:

• In a saucepan, bring corn syrup and sugar to a boil.
• Add in peanut butter and vanilla.
• Pour over cereal mixture and toss to coat evenly.
• Spread in 13x9 pan for thick bars or a 11x14 pan for thinner.
• Let cool and cut into bars.

Steps:

• Heat oven to 350°F.
• Beat together bananas, brown sugar and splenda until creamy.
• Add eggs and vanilla, beat until incorporated.
• Combine flour, baking soda, cinnamon and salt and add to wet mixture.
• Stir in oats, puff cereal, raisins and cranberries and mix well.
• Spread evenly in a 13x9 inches baking pan lined with tin foil.
• Bake for 27-30 minutes until light golden brown.
• Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
• Once cool, cut into 24 servings.

Steps:

• Chop the dates, if using. Combine oats, graham cracker crumbs, raisins or dates, sunflower seeds, coconut and flax.
• Melt butter over low heat. Stir in marshmallows until melted. Stir in dry mixture.
• Press into a lightly buttered 9" X 13" pan. Let sit to firm up. Cut into 6 rows lengthwise and 4 rows crosswise.