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    You are at:Home»Dairy-Free Recipes»Easy Granola Bars to Use Up Leftover Granola

    Easy Granola Bars to Use Up Leftover Granola

    0
    By Alisa Fleming on July 5, 2022 Dairy-Free Recipes, Dairy-Free Snack Recipes

    It’s funny that I don’t see more recipes like this – granola bars that are actually made with granola! This is a great way to use up a box or batch, or simply to enjoy a different snack. And the taste of these easy leftover granola bars has delicious depth since the granola is pre-toasted.

    Easy Leftover Granola Bars to Use Up Granola - dairy-free, gluten-free, nut-free and more options

    Easy Leftover Granola Bars to Use Up Pantry Goods

    We originally posted this recipe for dairy-free leftover granola bars back in 2007. It’s adapted from a publication called 7 days, 7 ways by the The National Honey Board. I’ve since updated the recipe with more options and easier to follow instructions. And I have a few additional notes and options to share.

    • Butter Alternatives: You can use any dairy-free buttery spread or sticks, most brands should work just fine. I lean toward saltier ones, like Country Crock, for a little more flavor. If you prefer, you can substitute oil. The bars will be just a little less buttery in taste.
    • Add Ins: The sky is the limit here. You can add dried fruit, like raisins, cranberries, apples, blueberries, cherries, apricots, etc. If using nuts or seeds, go for sliced almonds, chopped nuts, or whole seeds. If you want to keep your leftover granola bars simple, you can just add more granola – using 4 1/4 cups total. Some granolas already have plenty of add ins!
    • Granola: You can mix and match granolas, use homemade or go with store bought. I just recommend putting the granola in a plastic bag and crushing it. This makes the pieces smaller to create more cohesive bars.

    Easy Leftover Granola Bars to Use Up Granola - dairy-free, gluten-free, nut-free and more optionsPhoto by Wavebreak Media

    Special Diet Notes: Leftover Granola Bars

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

    For egg-free and vegan leftover granola bars, I recommend substituting 1/3 cup aquafaba. See our Egg Substitute Guide for additional options.

    Leftover Granola Bars
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    This recipe was originally shared with us from the writers of Kids Cuisine, but we have adapted it a bit for ease, dairy-free ingredients, and versatility.
    Author: The National Honey Board
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 bars
    Ingredients
    • ⅓ cup honey
    • ¼ cup dairy-free buttery spread, melted
    • 3 egg whites (see post above for egg-free options)
    • 1 teaspoon ground cinnamon
    • ½ teaspoon almond extract or vanilla extract
    • 3½ cups dairy-free granola, crushed
    • ¾ cup chopped dried fruit, nuts, dairy-free chocolate chips or other add-ins of choice
    Instructions
    1. Preheat your oven to 350ºF and line a 9-inch square baking pan with parchment paper.
    2. In a large bowl, whisk together the honey, buttery spread, egg whites, cinnamon, and extract.
    3. Add the granola and add-ins, and stir until well coated.
    4. Firmly and evenly press the mixture into your prepared pan. If it's too sticky, use a small piece of parchment paper or plastic wrap to press it in.
    5. Bake for 20 to 25 minutes or until lightly browned.
    6. Place the pan on a cooling rack and let cool completely.
    7. Lift the mixture out using the parchment paper and place it on a cutting board. Cut into thirds one way, and fourths the other way to make 12 bars.
    Nutrition Information
    Serving size: 1 bar Calories: 201 Fat: 9.1g Saturated fat: 1.5g Carbohydrates: 27.1g Sugar: 15.5g Sodium: 64mg Fiber: 3.1g Protein: 4.1g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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