Cranberry Nut Streusel Bars are great for a brunch or even Christmas morning!
1 Cup Cranberry Sauce
1/4 Cup Sugar
1 Cup Flour
1 Cup Rolled Oats
2/3 Cup Brown Sugar
1/4 teaspoon Salt
1 Stick (4 oz) Unsalted Butter
2/3 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease a 9 inch square or round baking pan.
Stir together cranberry sauce and sugar in a small bowl. Microwave for 1 minute and stir. Keep heating for 30 seconds at a time until the sugar is dissolved.
Mix flour, oats, brown sugar and salt together in a large bowl. Cut butter into small pieces and work it into the flour mixture with your fingers until crumbly. Stir in walnuts.
Press 2 cups of the crumbly streusel into the prepared pan. Spread on the cranberry sauce mixture and sprinkle on the remaining streusel.
Bake until light brown on top, about 30 minutes.
Cool completely before cutting.
Yield: about 12 bars
Another favorite granola bar recipe! These are easy to make and taste great. The recipe was originally a “no-bake” recipe, but they fell apart really easily, so I decided to try baking them. They hold up really well after baking.
4 Cups Oats
2 Cups Puffed Rice Cereal
1/2 Cup Honey
1/3 Cup Brown Sugar
1/4 Cup Peanut Butter (crunchy or add some finely chopped peanuts)
1/4 Cup Unsalted Butter
3 teaspoons Vanilla
Preheat oven to 325°F and line a 9X13 inch pan with parchment paper, letting it hang over the edges slightly. Spray the parchment paper with non-stick spray.
Combine oats and cereal together in a large bowl.
In a medium saucepan, combine honey, brown sugar, peanut butter and butter. Bring to a bubble over medium/high heat. Reduce and simmer until smooth. Remove from heat and stir in vanilla.
Pour into the large bowl with the oat/cereal mixture. Fold together until completely combined. Press firmly into the prepared pan. Bake 20-25 minutes for chewy and 25-30 minutes for crunchy. Press with a lightly oiled spatula right when they come out of the oven. Let cool completely before cutting into bars.
Yield: 9X13 inch pan of granola bars
*Note: Use gluten free oats and cereal if you need this to be gluten free
-Recipe slightly adapted from Pennies & Pancakes-
This Oatmeal Raisin Granola Bars recipe if one of my favorites. They are very quick to make and are kept fresh in the refrigerator. They hold up well at room temperature, so they are great to take with you for an on-the-go snack. This recipe is easily doubled and baked in a 9X13 inch dish.
1 1/2 Cups Old Fashioned Oats
1 Cup Puffed Rice Cereal
1/2 Cup Chopped Nuts
3/4 Cup Raisins
1/2 Cup Honey
1 teaspoon Vanilla
1/4 teaspoon Kosher Salt
1 teaspoon Cinnamon
3 Tablespoons Peanut Butter
Preheat oven to 350°F. Line an 8X8 inch pan with parchment paper, letting it hang over the edges slightly. Spray the parchment with non-stick spray.
Combine oats, cereal, nut and raisins together in a large bowl.
Combine homey, vanilla, salt, cinnamon and peanut butter together in a medium bowl. Pour into the large bowl with the oat mixture. Fold together until completely combined.
Press firmly into the prepared pan. Bake 20-25 minutes for chewy and 25-30 minutes for crunchy.
Press with a lightly oiled spatula right when they come out of the oven. Let cool completely before cutting.
Yield: 8X8 Inch Pan Granola Bars
*Note: Use gluten free oats and puffed rice cereal if you need it to be gluten free.
-Recipe from Old World Garden Farms-
I’m always looking for banana recipes and this one is surely a keeper. They turned out to be more cake-like than I expected, but were super delicious.
1/2 Cup Butter, softened
1 Cup Sugar
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder
Preheat oven to 350°F. Spray a 9″ x 13″ baking dish with non-stick cooking spray.
In a large bowl, mix together the butter and sugar with an electric mixer until smooth. Add the egg and vanilla, mixing to combine. Mix in the bananas.
In another bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the banana mixture.
Divide the batter evenly between two bowls. Add the cocoa powder to one bowl and stir to combine. Pour the cocoa batter into the prepared baking dish and spread out evenly.
Spoon the other bowl of batter over the cocoa batter in the baking dish. Swirl with a knife.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-Recipe comes from BeckyHiggins.com-
I always have tons of bananas at my house and usually just make banana bread with them. I think this will be my new favorite use for super ripe bananas! YUM!
1 2/3 cups mashed ripe bananas (4-5 bananas)
¾ cup brown sugar
¼ cup canola oil
¼ cup milk
2 tsp vanilla extract
1 tsp baking soda
1 tsp cinnnamon
¼ tsp salt
1 ¾ Cups flour
1 cup mini chocolate chips, divided
Preheat oven to 350°F. Line a 11×17 in baking sheet with foil and spray with non-stick spray.
With an electric mixer, whisk bananas, brown sugar, oil, milk, eggs, vanilla, baking soda and salt together. Add flour and mix just until fully incorporated. Stir in ½ cup mini chocolate chips.
Pour onto prepared pan and spread evenly. Sprinkle with the remaining chocolate chips.
Bake until a tooth pick inserted in the center comes out clean, about 12 minutes.
Allow to cool completely in pan before cutting with a pizza cutter.