Thread: Homemade Granola Bars

Homemade chocolate-pretzel granola bars
We thought homemade granola bars took hours to make and bake. Then we discovered this easy stovetop method. Make a batch this Sunday for easy weekday treats!




Chocolate-pretzel bar recipe


Chocolate-pretzel granola bar
HEAT a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats, stirring often, until browned, 4 to 5 min. Set aside.


STIR 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oats, 3/4 cup each puffed-rice cereal and chopped pretzels, and 2 tbsp flax seeds until combined.





SCRAPE into a greased 8×8-in. baking dish. Smooth top, then sprinkle with 1/3 cup chocolate chips. Refrigerate until firm, about 30 min. Cut into bars. Let stand at room temperature 5 min before serving. Keeps well, refrigerated in a resealable plastic bag, up to 1 week.


MAKES 18 bars | Great source of Fibre.


Variations


Gingerbread granola bars


SPRAY an 8×8-in. baking dish lightly with oil. Heat a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup chopped pecans, stirring often, until browned, 4 to 5 min. Set aside.


COMBINE 1/4 cup each unsalted butter, creamed honey and packed brown sugar with 1 tsp cinnamon, 1/4 tsp ground ginger and a 1/8 tsp cloves in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, 1/4 cup finely chopped candied ginger and 2 tbsp flax seeds until combined.


SCRAPE into prepared dish and smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.


MAKES 18 bars




Blueberry-cinnamon granola bars


COVER 1/4 cup dried blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel. Spray an 8×8-in. baking dish lightly with oil.


HEAT a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup sliced almonds, stirring often, until browned, 4 to 5 min. Set aside.


COMBINE 1/4 cup each unsalted butter, creamed honey and packed brown sugar with 1 tsp cinnamon in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, blueberries and 2 tbsp flax seeds until combined.


SCRAPE into prepared dish and smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.


MAKES 18 bars





Gorp granola bars


COVER 1/4 raisins with warm water in a small bowl for 5 min. Drain and pat dry with paper towel. Spray an 8×8-in. baking dish lightly with oil.


HEAT a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup chopped, salted peanuts, stirring often, until browned, 4 to 5 min. Set aside.


COMBINE 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, raisins and 2 tbsp flax seeds until combined.


SCRAPE into prepared dish, then sprinkle 1/3 cup m&m’s evenly overtop. Smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.


MAKES 18 bars





Dark chocolate-cherry granola bars


COVER 1/4 cup finely chopped dried cherries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel. Spray an 8×8-in. baking dish lightly with oil.


HEAT a large non-stick frying pan over medium-high. Add 1 1/4 cups quick oats and 1/2 cup sliced almonds, stirring often, until browned, 4 to 5 min. Set aside.


COMBINE 1/4 cup each unsalted butter, creamed honey and packed brown sugar in a large saucepan over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oat mixture, 1 cup puffed rice cereal, cherries and 2 tbsp flax seeds until combined.


SCRAPE into prepared dish, then sprinkle 1/3 cup dark chocolate chips evenly overtop. Smooth top with a spatula. Refrigerate until firm, about 30 min. Cut into bars. Keeps well refrigerated in a resealable plastic bag for up to 1 week. Let stand at room temperature for 5 min before serving.


MAKES 18 bars

Wow, how fun and easy!

Mmmm, love all the variations of granola bar, Monica! Sounds great!!

ok, I spend lots of $ on granola bars, these are great and much less expensive . thankyou thank you thankyou

mmmm looking very easy