Cons Added fiber Metabolism boosting foods may not be Barz for some More difficult to find Nutritioua stores. Here are a few things to keep in mind when selecting the best granola bar for you:. The Best Fiber-Rich Healthy Cereals of Pros Higher calories 10 grams protein More filling snack Organic. Percent Daily Values are based on a calorie diet.

Nutritious snack bars -

Press in some chocolate chips or any other add-ins of your choice. Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer or fridge until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan.

In a large pot, heat coconut oil, coconut nectar and coconut sugar over medium-heat until the mixture comes to a boil, stirring constantly. Remove pot from heat. Stir in vanilla, apple sauce and salt until combined. Using a rubber spatula, add the oats, chopped nuts, toasted quinoa, coconut and hemp seeds.

Fold in dried apples. Transfer the granola mixture into the prepared pan. Using a spatula, press down firmly to flatten and compact tightly. Bake in preheated oven for minutes, until edges are slightly brown. For no bake granola bars - freeze pan for 1 hour, or until bars are set.

Remove from oven and allow to cool completely. Once cooled, remove bars, use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Preheat oven to °F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal.

Set aside. In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener and vanilla. Stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together.

Fold in the blueberries. Bake in preheated oven for minutes or until the granola bars are golden brown. Remove from oven and allow to cool. Once the bars are set, use the parchment paper to lift bars from the pan.

Add nuts to a large food processor and pulse into small chunks. Add dates and and process until the mixture starts sticking together into a soft dough. Add protein powder, cacao powder, almond butter and maple syrup and pulse a few times until combined and sticky. Using a rubber spatula, fold in oats, shredded coconut and chia seeds if using while pressing and kneading the mixture together.

Transfer mixture into the prepared pan and press down very firmly using a spatula to flatten until tight and compressed. Chill in freezer for 20 minutes or fridge for hours, or until set. Use the parchment paper to lift bars from the pan. Cut into even bars. Store bars in the refrigerator or freezer until ready to enjoy.

Line an 8 x 8 baking dish with parchment paper sling for easier removal. In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved.

Remove pot from heat and allow mixture to cool down for 2 minutes. Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.

Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using. Remove pan from oven and allow to cool completely I like to place the pan in the freezer so the bars set quicker. Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board.

Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months. Line a 9x9 square pan for thicker bars like in the pictures or a 9x13 rectangular pan for thinner bars with parchment paper or foil that has been lightly sprayed with cooking spray leaving an overhang over the pan for easy removal of bars.

Make the Date Paste: Add dates and water to a medium pot on medium-low heat. Mash down with a fork and continue stirring and mashing while the mixture heats up.

The dates should soften after about minutes. Continue mashing and stirring until paste becomes smoother and uniform. It is okay to see some chunks still - as long as it is a uniform paste then it is ready to use.

Make the Granola Bars: Once the date paste is smooth and softened, add peanut butter and coconut oil to the pot. Stir constantly to combine and remove from heat once the mixture is smooth and the coconut oil has melted about 1 minute.

Remove from heat and stir in vanilla extract. Toss in the rolled oats and flaxseeds and combine gently with a spatula or large spoon. Fold in the sunflower seeds and half of the almonds and cranberries. Spread evenly and press down firmly using a flat spatula.

Sprinkle remaining almonds and dried cranberries evenly. Press down firmly again with a spatula or your hands to flatten and bind together. Chill in the freezer for 1 hour or refrigerator for 3 hours or overnight to set. Remove from the freezer or fridge and use the foil overhang to transfer the uncut bars to a cutting board.

Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together. Bars are best enjoyed straight out of the fridge since they tend to soften up at room temperature.

They keep well in an airtight container in the refrigerator for up to 1 week or store in the freezer for up to 1 month. In a large mixing bowl, whisk together the melted coconut oil, almond butter, sweetener, vanilla, salt and cinnamon until smooth and combined.

Use a rubber spatula to fold in oats, flour and flax seed meal if using , pressing the mixture together until combined into a sticky dough.

Fold in the raisins. For no-bake granola bars, chill until firm. Whisk until smooth and combined and allow to thicken and bubble for minutes, while continuously stirring.

Stir in vanilla, cinnamon and salt until smooth. Fold in oats, nuts, flax seeds and shredded coconut. Make the Chocolate Layer: Add 3 ounces of dark chocolate to a small saucepan and melt until completely smooth.

Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely. In a large pot, heat coconut oil, almond butter and sweetener over medium-heat until the mixture comes to a boil, stirring constantly.

Lower the heat and simmer until the mixture is slightly thickened, about minutes. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, cinnamon and salt until dough is combined and sticks together. Add water and fold in the chopped pistachios.

Press in the dark chocolate chips or drizzle with melted dark chocolate. For no-bake bars, place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake in a preheated oven at °F for minutes, until edges are slightly brown.

Let bars cool completely. Cut and serve. Melt nut butter, coconut nectar and coconut oil in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave.

Allow to bubble and simmer for 1 minute, until mixture has thickened, while continuously stirring to avoid burning and sticking.

If you're not a fan of cashew butter, feel free to switch it out with your favorite nut or seed butter. Once thickened, remove from heat. Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats, shredded coconut and chopped cashews. Transfer the mixture into the prepared pan and press down VERY firmly and flatten with a flat spatula until tight and compressed.

Press in the reserved cashews evenly along the bars. Add other add-ins of your choice - I added dried blueberries, apricots, banana chips and papaya to one batch and then left the other batch plain. For no-bake bars, place in the freezer or fridge until hardened, about 1 hour.

Alternatively, bake at °F for minutes, or until edges are golden brown. Let cool completely if baked, then cut and serve. Using a rubber spatula, stir in the oats, flour, almonds, coconut, cinnamon and salt until dough is combined and sticks together.

Add the water and fold in the strawberries. Press in the optional chocolate chips. Using a sharp knife, cut into even bars.

In a large pot, heat coconut oil, tahini and sweetener over low-heat until the mixture is slightly thickened, about 1 minute. Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, hemp seeds, sesame seeds, cinnamon and salt, Add water as needed and stir until the mixture is combined.

Place the pan in the freezer for 1 hour, or until bars are set. Alternatively, bake at F for minutes, or until edges are slightly brown. Cool, cut and serve. Store your granola bars in an airtight container in the fridge or freezer rather than at room temperature.

Place the bars on a baking sheet and put them in the freezer for about 30 minutes to flash-freeze. I'd love to see!

we make a different bar every week — so delicious. these are our favorite granola bars. we have tried 3 of your recipes and all of them are amazing so far. we substitute a few ingredients with what we have and they all turn out excellent!

yum, loved all these options. so good. I Love this recipe! I have made the chewy Peanut butter chocolate ones twice now and my husband and i are obsessed So great for breakfast all week. They are insanely delicious!

One question, i am planning to do the Baked puMpkin ones neXt. If i bake them should i still store in The fridge? Thanks fOr the Awesome recipe! Your email address will not be published. Healthy cooking is a favorite hobby, and friends think I'm crazy, but I can happily spend hours grocery shopping.

Follow me on Twitter. Choose a Healthier Snack Bar. What to look for, so you don't end up with a dressed up candy bar. By Trisha Calvo.

August 08, Sharing is Nice Yes, send me a copy of this email. Send We respect your privacy. Oops, we messed up. Try again later. When you shop through retailer links on our site, we may earn affiliate commissions. Learn more.

More on Healthy Eating. Is Watermelon Good for You? How to Stop Eating at Night. How to Eat Less Sugar. More From Consumer Reports. The Surprising Anti-Aging Benefits of Fiber. Here's how three chocolate snack bars compare. Calories Saturated fat 2 g Added sugars 0 g Fiber 5 g Protein 12 g Sodium mg.

Calories Saturated fat 3 g Added sugars 4 g Fiber 7 g Protein 5 g Sodium mg. Calories Saturated fat 1. Trisha Calvo I've covered health and nutrition my entire career, so I know how to separate science from hype.

Hypoglycemia and hyperthyroidism respect your privacy. All Nutditious addresses you Nutritious snack bars will be used just Nutritiohs sending this story. Breakfast, Nutritious snack bars snack, dnack pick-me-up—when you need something quick Nutrtious portable, a snack bar is an easy solution. But before you grab just any bar to fuel up, take a closer look at the label: It could be a sugar bomb. To help you choose wisely, CR nutritionist Amy Keating, RD, shares two things to look for on that snack bar wrapper. Gear-obsessed editors Nutritioux every product Nutritious snack bars Nutritioous. We may earn Metabolism boosting foods if Endurance yoga practice buy Nutgitious a link. How we test gear. A great bar can be filling and delicious, and there are so many options and varieties out there. There are tons of different flavors to satisfy any craving, and bars are incredibly convenient since they can be eaten on-the-go with no mess.

Video

Why OATBARS are Amazing as a Snack or Breakfast