Best 3 Granola Nut Protein Bar Recipes

GRANOLA NUT PROTEIN BAR

Steps:

• In a double boiler, warm the peanut butter and honey to a smooth consistency. This step can be done in the microwave as well--just heat both ingredients for 70 to 90 seconds.
• In a mixing bowl, stir together all remaining dry ingredients. Pour in the peanut-butter mixture and stir until completely combined.
• Spread uniformly into a brownie pan. Slice into 12 to 16 pieces, then wrap each piece in plastic wrap. Refrigerate or freeze before cutting if mixture does not seem to be hard enough.
• Each Granola Nut Protein Bar costs 25 to 35 cents to make, as opposed to 99 cents and up for store-bought energy bars. On top of that, if you do use organic ingredients, you won't believe the difference!

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

PROTEIN GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.).
• Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.
• Variations:.
• Protein Boosters.
• You can make the main recipe with any combination of the following adjustments:.
• • Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• • Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• • Replace the yogurt with mashed silken tofu (soft or firm). Add an extra pinch of salt.
• • Add 2 to 3 tablespoons powdered egg whites.
• • Add up to 1 cup chopped nuts and/or sunflower seeds.
• Cook's Notes:.
• These homemade bars are very economical, and you get to select all the ingredients according to your own standards, needs, and taste. For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana. (Or try the silken tofu option in the Protein Boosters box.) Add an extra pinch of salt if using pumpkin or silken tofu. The range of sugar allows you to make these bars sweeter or not, according to your taste.