Recipe: Granola Bar recipes

Diabetic Granola Bars

1 env. chocolate Alba 77 shake mix
3 tbsp. water
1/4 c. Grape Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins

Mix Alba 77 with water. Add remaining ingredients. Form 2x5 inch bars on aluminum foil and freeze for 2 hours.
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CHUNKY GRANOLA BARS

1 egg
1/2 c. peanut butter
2 tbsp. honey
2 c. granola (from Easy One-Pan Granola recipe)

Combine egg, peanut butter and honey in a small saucepan. Cook over medium heat, stirring constantly, until mixture starts to bubble. Remove from heat; add granola and mix well. Spread evenly in a greased 8 inch square pan. Chill until firm; cut into bars. Store in refrigerator.
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Almond Granola Bars

1 1/2 cup Rolled oats
1/4 cup Oat bran
1/4 cup Finely chopped almonds
1/2 tsp Ground cinnamon
2 tbl Vegetable oil plus
1 tsp Vegetable oil
1/3 cup Honey
1/2 tsp Vanilla extract
1/4 tsp Almond extract

Preheat oven to 350 F. Spray a baking sheet with non-stick spray.

Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened.

Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.)

Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool.

The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.