Best 4 Raspberry Granola Bars Recipes

NO-BAKE RASPBERRY PEANUT BUTTER GRANOLA BARS

Steps:

• Combine peanut butter and honey in a microwave-safe bowl; heat in microwave until melted and smooth, about 30 seconds. Add oats, raspberries, flaxseed meal, and chia seeds and mix well.
• Line an 8-inch baking dish with parchment paper.
• Press oat mixture into the prepared baking dish, using your fingers to flatten into the corners. Refrigerate until set, about 3 hours. Cut into bars.

RASPBERRY-GRANOLA BARS

Steps:

• Heat oven to 375° F. Grease 8-inch square pan. In large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with spoon until creamy.
• Beat in flour, baking powder and baking soda. Stir in granola.
• Press about two-thirds of the dough in bottom of pan. Spread spreadable fruit over dough to within 1/2 inch of edges. Crumble remaining one-third of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.

RASPBERRY GRANOLA BARS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray 8" square pan with cooking spray. Line with parchment paper and spray paper.
• 3. Spread pecans on baking sheet and toast in oven for 5 minutes. Allow to cool.
• 4. Whisk together flour, oats, sugars, baking soda and cooled pecans.
• 5. Pour in melted butter and stir until well combined.
• 6. Press two-thirds of mixture in bottom of baking pan.(About 3 cups).
• 7. Spread jam evenly across surface.
• 8. Sprinkle remaining oat mixture evenly over the jam layer.
• 9. Bake 40 minutes, until the top is golden brown.
• 10. Let cool completely before cutting into squares.
• 11. Enjoy!

RASPBERRY GRANOLA BARS

Steps:

• 1. Preheat the oven to 350°. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool. 2. In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined. 3. Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture. 4. Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.