Press
the granola bar mixture into the prepared pan.
Transfer
the granola bar mixture to the pan.
Lay a piece of waxed paper or parchment paper over the homemade
granola bar mixture.
Now spread
the granola bar mixture into a 9 - inch pan or a granola bar pan like this one.
Line a 9 × 9 ″ baking tin with parchment paper, and firmly press
the Granola Bar mixture into the tin.
Not exact matches
You could adapt it to the banana, pumpkin and almond
granola bar recipe but adding in mashed banana and almond butter to bind the
mixture together!
Next, add the remaining ingredients to the bowl and stir well, until the sticky
mixture is evenly coating all
Granola Bar pieces.
The difference between the two is that we bake
Granola Bars in a pan instead of spreading the granola mixture onto a baking
Granola Bars in a pan instead of spreading the
granola mixture onto a baking
granola mixture onto a baking sheet.
Finally, once the
granola mixture has chilled and is very firm, slice it into rectangles with a sharp knife and store the
bars in an airtight container in the refrigerator for up to two weeks.
They're simple - yet - nutritious, practically - no - bake
granola bars — you toast the dry ingredients and make the binding
mixture on the stove, then combine and pat firmly into a baking pan.
I heated the butter sugar and honey
mixture until there were a few small bubbles (not boiling), and then when the
granola bars were baking I took it out of the oven at 30 minutes pressed it down and baked for a further 10.