Yield One 8"x8" pan Number Of Ingredients 6 Steps:
Lightly grease an 8-inch x 8-inch baking pan. Line with a square of parchment paper, so that the paper is hanging over the sides. Set it aside. Preheat your oven to 350 degrees. Toss the sugar in a medium-sized pot. Add the butter and the golden syrup. Set the heat on medium. Whisk constantly as the butter and sugar melt. Keep whisking until you have a uniform paste Remove the pot from the heat. Toss in the oats, salt, and dried cranberries. Stir until the oats and cranberries are coated and the mixture is uniform. Scoop out into your prepared pan. Smoosh it down with the back of a spoon until the surface is flat and firm. Be sure to press down all the corners, too. You want it dense when it goes into the oven so it stays together. Pop the pan into your preheated, 350-degree oven for about 25 minutes, or until the edges are light brown and it smells nice and toasty. Cool it in the pan on a rack for about 5 minutes. Slice however you like. Let the bars cool completely in the pan. (They’ll kind of fall apart until they cool.) When they’re cool, break them apart to serve. You can leave the bars in the pan, or lift them out by the parchment paper. Enjoy!
Time 46m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper. Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl. Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture. Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish. Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.
Time 50m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool. Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside. In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.
Time 1h10m Yield 36 servings. Number Of Ingredients 13 Steps:
In a small saucepan, combine the cranberries, sugar, water and lemon zest. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; cool to room temperature., Meanwhile, in a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Combine the flour, oats, salt and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup for topping; press remaining crumb mixture into a greased 13x9-in. baking dish., Bake at 400° for 10-12 minutes or until lightly browned. Spread cranberry mixture over crust. Combine the coconut, pecans and reserved crumb mixture; sprinkle over filling. Bake 18-20 minutes longer or until filling is set., Cool on a wire rack. Refrigerate for at least 2 hours. Cut into bars.
Time 1h15m Yield 24 Number Of Ingredients 7 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Time 20m Yield 20 bars Number Of Ingredients 8 Steps:
Preheat oven to 350°. Toast oatmeal on large baking sheet 13 x 9 pan or 15 x 10 jellyroll pan for 10 minutes. Add raisins and Rice Krispies and toast another 5 minutes. Add peanuts and dried fruit and set aside. In a large pan, melt butter, peanut butter and marshmallows over low heat. When smooth and combined, add oatmeal mixture. Stir to coat. Press firmly into 9x13 pan. Cool and cut into 20 bars. Note: I use a large dutch oven type pot to make mixing easier. You can also reduce or eliminate butter if you want to lower the fat.
