Sadsac’s No bake granola bars

Sadsac’s No bake granola bars

TRH Sadsac's No bake granola bars

This recipe makes 16 bars.
2.5 cups old fashioned oats
1 cup pumpkin seeds
1 cup almonds chopped
1/2 cup coconut
1/4 cup butter
1/3 cup honey
1/4 cup brown sugar
1 teaspoon vanilla extract a pinch of salt

On a baking tray put the oats, nuts and coconut spread it out evenly and place this in the oven to toast till slightly brown about 10 minutes.
Oven should be around 160 C.
Remove from oven and allow to cool about 10 minutes.
Once cooled place in a large bowl and add pumpkin seeds.
Now place a medium pot on the stove on medium heat.
Put the butter, sugar, honey and the vanilla extract in the pot and stir till all sugar has melted.
Bring the mixture to a simmer and add the salt.
Simmer for another minute and remove from stove.
Grease and line a baking tray.
Now add the sugar mixture to the oats and with a wooden spoon mix until extremely well combined.
Pour the mixture into the baking tray and using the back of the spoon press the mixture into the tray making sure it is smooth and even.
Place the tray into the fridge for at least 3 hours to set.
Once the bars are set remove from fridge and cut bars as big as you want.
Wrap each bar on plastic wrap and place in an airtight container in the fridge.

Prepared, tried and tested by:  Sadsac Sadsac

Granola bars

Granola bars Tried Tested

2 cups steel cut oats
¼ cup Sunflower Seeds
½ cup dried Cranberries
½ cup sliced Almonds
¼ tsp Salt
½ cup Almond nut Butter
¾ cup Maple syrup
1 tbsp Coconut Oil
3 tbsp Brown Sugar
mini Chocolate Chips (optional)

1. Preheat oven to 350 degrees F
2. Line baking tray with tinfoil.
3. Mix Oats, Sunflower seeds, Cranberries & Almonds altogether. Spread mixture on a cookie sheet and toast in preheated oven for about 8 minutes. Return mixture to bowl.
4. In a medium saucepan mix together Salt, Peanut Butter, Honey, Coconut Oil & Brown Sugar.
5. Bring to a boil over medium heat, Stir.
6. Pour over Oats mixture and stir well, add chocolate chips if using.
7. Pour into baking tray. Press mixture down into with a spatula.
8. Bake for approximately 20 minutes.
9. I used a biscuit cutter about 5 minutes after it came out of the oven to cut into rusk size fingers. I found it much easier than cutting when completely cold.

Source: The Recipe Hunter
TRIED AND TESTED

WHOLE-WHEAT MUESLI BUTTERMILK RUSKS:

WHOLE-WHEAT MUESLI BUTTERMILK RUSKS 1 WHOLE-WHEAT MUESLI BUTTERMILK RUSKS 2  Tried Tested

Ingredients:
7 cups whole-wheat flour
12 teaspoons baking powder (this is to make your own self raising whole wheat flour!)
5ml sea salt
375ml brown sugar
250ml chopped nuts, raisins, cranberries and sunflower seeds mixed
350ml sunflower oil
500ml muesli (I used 5 grain granola with cranberries, almonds etc.)
2 tablespoons white vinegar
2 cups buttermilk

Method:
Set the oven 180 degrees Celsius (350 F)
Mix all the dry ingredients in a large bowl
Add oil, vinegar and buttermilk
Mix very well
Spread evenly into your pans and bake for 40 min. – or until it feels firm to the touch.
Cool then slice into rectangular bars.
Place on oven racks and dry out at about 75 degrees C (coolest on my oven in 170F) for about 4 hours – until dry right through.

Source: Renee Matthee, own creation
TRIED AND TESTED