Best 2 Cranberry Almond Flax Oat Bars Recipes
Title: Delightful Cranberry Almond Flax Oat Bars: A Culinary Symphony of Taste and Texture
Indulge in the delightful symphony of flavors and textures with our Cranberry Almond Flax Oat Bars. These wholesome treats are a harmonious blend of tart cranberries, crunchy almonds, nutty flax, and hearty oats, all bound together by a sweet and tangy glaze. Perfect for breakfast, snacks, or dessert, these bars are a delectable journey for your taste buds.
Journey into the realm of culinary bliss with our selection of three irresistible recipes. The Classic Cranberry Almond Flax Oat Bars offer a timeless taste combination that never fails to satisfy. For a touch of sophistication, our Cranberry Almond Flax Oat Bars with Maple Glaze add a luscious maple glaze that elevates the flavors to new heights. And for those seeking a gluten-free option, our Gluten-Free Cranberry Almond Flax Oat Bars provide the same delectable experience without compromising on taste or texture.
Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your baking adventure is a resounding success. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly towards creating these delectable treats.
So embark on this culinary adventure and savor the delightful Cranberry Almond Flax Oat Bars. With their perfect balance of flavors and textures, these bars are sure to become a staple in your recipe repertoire.
OAT & CRANBERRY BARS
Easy to make, these delicious energy-packed oat bars are an ideal snack to make on a camping holiday or to take on long car journeys
Provided by Mary Cadogan
Categories Breakfast, Snack
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
BREAKFAST BARS WITH OATS AND COCONUT
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Provided by Melissa Clark
Categories breakfast, brunch, snack, cookies and bars
Time 7h
Yield 18 bars
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
- Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
- Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
- Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
- Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.
Tips:
- Use fresh or frozen cranberries for the best flavor. Fresh cranberries are available in the fall and winter months, while frozen cranberries are available year-round. If using frozen cranberries, thaw them before using.
- Chop the almonds finely. This will help them distribute evenly throughout the bars.
- Use old-fashioned oats for a heartier texture. Quick-cooking oats can also be used, but they will result in a softer bar.
- Be sure to measure the flour correctly. Too much flour will make the bars dry and crumbly.
- Do not overmix the batter. Overmixing will make the bars tough.
- Bake the bars until they are golden brown. This will ensure that they are cooked through.
- Let the bars cool completely before cutting them. This will help them hold their shape.
Conclusion:
These cranberry almond flax oat bars are a delicious and healthy snack or breakfast option. They are packed with fiber, protein, and antioxidants, and they are low in sugar. The bars are also easy to make and can be customized to your liking. Try adding different nuts, seeds, or dried fruits to create your own unique variation.
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