Nut Butter Granola Bars

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

      Baked Apple Cranberry Oatmeal


      Baked Apple Cranberry Oatmeal
      Print Recipe
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Baked Apple Cranberry Oatmeal
        Print Recipe
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Baked Oatmeal
          Topping
          Servings: people
          Instructions
          Baked Oatmeal
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
          3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
          Topping
          1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
          2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
          Recipe Notes

          If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

           

          Blueberry White Chocolate Oatmeal Cookies


          Blueberry White Chocolate Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            3 1/2 dozen 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            3 1/2 dozen 20 minutes
            Cook Time
            12 minutes
            Blueberry White Chocolate Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              3 1/2 dozen 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              3 1/2 dozen 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
              2. Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
              Recipe Notes

              It is best to bake only one or two trays at a time in the centre of the oven.