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Photos of all things food and drink from The Daily Meal
Try making these granola bars at home for a quick and delicious breakfast.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of homemade granola bars. You probably don't think about making granola bars at home. They're a go-to purchase at the grocery store for a quick and portable breakfast. The recipe for the granola bars seen here is almost as easy as buying a box. Just combine granola, coconut oil, brown sugar, honey, rice cereal, chocolate chips, and peanut butter chips - no need to bake.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
Phase 3 | Serves 10
Prep time: 15 minutes | Total time: 4 hours 15 minutes
2 1/2 cups old-fashioned rolled oats, divided
1/3 cup chia seeds
1/3 cup xylitol
1/2 cup raw coconut oil
1/2 cup creamy sunflower butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch sea salt
1/4 cup raw cashews
2 tablespoons unsweetened shredded coconut
1 tablespoon raw sunflower seeds
1 tablespoon sesame seeds
- Place 1/2 cup of the oats, the chia seeds, and the xylitol in a blender, and grind to a fine powder. Transfer to a food processor and add the next 5 ingredients (coconut oil through salt). Process until smooth.
- Scrape down the sides of the food processor. Add the rest of the oats, the cashews, coconut, sunflower seeds, and sesame seeds. Pulse until nicely combined, but still chunky (about 7 quick pulses), scraping down the sides as needed.
- Line an 8-inch square pan with parchment paper, crisscrossing two pieces and leaving the edges hanging over the sides of the pan. Press the granola mixture firmly into the lined pan, and chill until firm (about 4 hours). Cut into bars, and store in the fridge.
1 serving fulfills your grain and healthy fat requirement in Phase 3.
How to Make No Bake Granola Bars with Chocolate & Peanut Butter
Grab an 8-inch square baking pan and line it with parchment paper.
Add peanut butter and maple syrup to a microwave-safe bowl. Whisk the two ingredients together until they’re very well-incorporated.
Heat the peanut butter mixture until it’s warm and fragrant. Make sure to whisk it together between heating increments.
Add the oats and cocoa powder to your peanut butter mixture. Stir and fold it all together until it’s sticky and well-mixed.
Pour this no bake granola bar mixture into the pan you prepped earlier. Smooth it all out into an even, tightly-packed layer.
Freeze, Slice and Enjoy!
Chill the bars until firm, then slice and enjoy the easiest no bake granola bars!
Stir 1/2 cup chopped roasted salted pistachios and 1/2 cup chopped dried tart cherries into cereal mixture in Step 1.
Stir 1/3 cup chopped roasted salted cashews, 1/3 cup chopped dried apricots, and 1/3 cup unsweetened flaked coconut into cereal mixture in Step 1.
Chocolate Chip-Pecan-Sea Salt
Stir 1/3 cup chopped roasted pecans and 1/3 cup miniature milk chocolate chips into cereal mixture in Step 1. Sprinkle top of granola mixture with 1/4 teaspoon finely ground sea salt in Step 3 before chilling.
- 2 1/2 cups | 225 grams certified gluten free rolled oats
- 1 cup | 250 grams smooth peanut butter (we use sunflower butter – it’s more neutral)
- 1/2 cup |170 grams honey or 160 grams maple syrup (use maple for vegan or low FODMAP version)
- 2 tablespoons | 30 grams chia seeds
- 1/4 cup | 25 grams pepita seeds (hulled pumpkin seeds)
- 1/2 cup | 58 grams salted peanuts, chopped (we use sunflower seeds)
- 1/2 cup |87 grams dark chocolate chips (we use pecans instead for a less sweet version because chocolate before 10:30 a.m. is…well, habit forming)
No Bake Granola Bars Recipe
It’s nice to have a quick snack on hand. It’s even nicer when that snack is as quick and easy to make as it is to eat. These No Bake Granola Bars are both.
Ingredients for No Bake Granola Bars:
1 cup peanut butter
3/4 cup honey
2 3/4 cups oats
1 TBSP chia seeds
1/4 cup chopped dried cranberries
1/4 cup chopped semi-sweet chocolate chips
Makes about 36 granola squares. To vary the taste, experiment with different stir-ins. Wrap individually and store, refrigerated, for about a week. For added instruction and entertainment, watch the No Bake Granola Bars Video. This recipe adapted from The Joy of Everyday Cooking.
Directions for No Bake Granola Bars:
1) In a saucepan over low heat, combine peanut butter and honey. Stir until melted.
2) Add oats and other mix-ins and stir to combine.
3) Press mixture into a 9 baking pan lined with wax or parchment paper.
4) Allow to set up for several hours or overnight.
5) Cut into squares.
Easy No-Bake Granola Bars
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Total Time: 20 minutes (plus 1-hour chill time)
- Yield: 16 bars 1 x
- Category: Snack
- Method: No-bake
- Cuisine: American
- Diet: Gluten Free
This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
- Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
*Mix-in options: Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.
**Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.
Change it up: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter.
No-Bake Beet Granola Bars
M ake healthy granola bars at home for a fraction of the cost of store-bought snacks. These no-bake beet granola bars are packed with sunflower seeds, sliced almonds, and shredded coconut for a nourishing grab-and-go breakfast. Plus, there&rsquos no added sugar, besides the chocolate chunks mixed into the batter and drizzled on top. They are naturally sweetened with dates, which work together with the beets to form a sticky ball that acts as a binding agent, keeping the bars intact. If you&rsquore not a fan of beets, don&rsquot click away just yet. Honestly, if you were blindfolded you could never guess that these bars have beets. They lend a fuchsia glow without adding an earthy flavor. This no-bake granola bar recipe yields a dozen bars. Customize them to suit your taste by substituting sunflower seeds for pumpkin seeds, or replacing almond butter with peanut butter. Share the love with buds, or keep them all and treat yourself to a week&rsquos worth of breakfasts. No-Bake Beet Granola Bars
- 2 ½ cups quick oats
- 2 cups granola (such as Kashi®)
- ½ cup sunflower seed kernels
- ½ cup semisweet chocolate chips
- ¼ cup raisins
- ¼ cup sweetened dried cranberries (such as Craisins®)
- ¼ cup ground flax seeds
- ⅔ cup crunchy peanut butter
- ⅔ cup honey
- ⅔ cup light brown sugar
Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.
How To Make No Bake Granola Bars
- Line a muffin tin with silicone baking cups or paper liners. You can also use a granola bar pan if you have one, or a bread pan if you’d like to cut these yourself.
- Place all ingredients in a mixing bowl and mix together well. The mixture will be thick and sticky.
- Distribute into the muffin tins or granola bar pan or press evenly into bread pan. Using slightly wet hands or a slightly wet spoon, and press the mixture down evenly.
- Place in the freezer and allow to set for about 20 minutes. We like these best stored in the freezer. Enjoy!
If you try this recipe, please leave a review and star rating below! It’s so helpful for readers to see which recipes have been tried and true by other readers! Thank you!
Sweet and Spicy Monkey
Recently I attended a Facebook Q&A (well, I logged onto and submitted a question) for David Lebovitz on Sur La Table’s Facebook page. Sur La Table’s Q&A gives fans a chance to ask questions to some of their favorite food chefs. And I was lucky enough to see this one for David Lebovitz coming up.
You know where you see something coming up and you get all excited about it? And then the day comes around and you’ve totally forgotten about it? Yea, that happened to me on this Q&A. Luckily, I still had 10 minutes left in it, so I thought of a quick question to ask.
One that’s been on my mind (especially after my Swiss Cake Roll fail x 2, thank you very much) is does he have one recipe that he finds a challenge. So that’s the one question I submitted.
And do you know what the answer was for this famous pastry chef and cookbook author? Granola bars! Yes, you read that right, granola bars. A healthy granola bar gives David Lebovitz troubles.
This made me feel good because if you follow me, you know the troubles I’ve had with the Swiss Cake Roll. Although after the last one, I learned that you have to make the cake by scratch because box cake mixes are more crumble-prone than homemade sponge cakes. Something I was unaware of at the time. I’ve yet to try it after the last fail because I got so frustrated over it.
But to know that David Lebovitz has troubles with granola bars (of all things) makes me feel good. Sorry. Not Sorry. David.
Which got me thinking of the granola bars I made last year and never got to share with y’all. Yes, I held out a recipe from you. Well, not intentionally, just forgot.
These No-Bake Granola Bars are so yummy, you’ll forget they’re good for you too! I’ve packed them full of coconut, chia seeds, cacao nibs, and dried cherries. And to help sweeten them, I used a combination of honey and dates.
The best part is you don’t need to bake anything and they’re ready to eat immediately. Although, I would let them chill for a few hours so the honey and peanut butter can set since they might be a little crumbly if eaten right away. That’s the “glue” that holds them together.
Of course, you can also put chopped peanuts, almonds, or pistachios instead of the chia seeds, but you might want to add a little more honey or peanut butter (1 to 2 Tablespoons extra) because that might throw off the wet to dry ratio.
But don’t let the chia seeds throw you off thinking these bars won’t have any crunch to them. The chia seeds, along with the cocao nibs, gives a nice crunchy texture to these granola bars.
You can also substitute for the dried cherries, using raisins, dried cranberries or blueberries. It’s a very customizable recipe so try what you like and let me know how they turn out.