{"id":830,"date":"2024-01-25T22:26:03","date_gmt":"2024-01-25T22:26:03","guid":{"rendered":"https:\/\/foodian.net\/?p=830"},"modified":"2024-01-25T22:26:03","modified_gmt":"2024-01-25T22:26:03","slug":"honey-nut-and-oat-snack-bars","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=830","title":{"rendered":"Honey, Nut, and Oat Snack Bars"},"content":{"rendered":"
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Honey Oat Snack Bars<\/h2>\n
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Ingredients<\/h3>
  • 2\u00bd<\/span> cups<\/span> old fashioned rolled oats<\/span><\/li>
  • \u00bc<\/span> cup<\/span> honey<\/span><\/li>
  • \u00bc<\/span> cup<\/span> unsalted butter<\/span><\/li>
  • \u2153<\/span> cup<\/span> light brown sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> kosher salt<\/span><\/li>
  • \u00bd<\/span> cup<\/span> nuts<\/span> (peanut, almonds, pecans, walnuts, cashews, etc)<\/span><\/li>
  • \u00be<\/span> cup<\/span> additional mixins<\/span> (granola, dried fruit, coconut, pretzels, peanut butter, chocolate chips, etc) <\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Toast the oats and any nuts. Either toast them in a hot skillet or on a backing sheet in the oven at 350 for about 6-8 minutes. Put in a large bowl when finished.<\/span><\/div><\/li>
    • Add honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the mixture starts to bubble. Then cook an additional 1 minute. Remove from heat. Wait 2 minutes.<\/span><\/div><\/li>
    • Stir the vanilla and salt into the mixture in the pan. If you are using peanut butter as a mixin, stir it in as well.<\/span><\/div><\/li>
    • Pour the mixture in the pan over the oats and nuts and stir with a large spoon or silicone spatula. Add the rest of the mixins (except chocolate) to the bowl and stir to incorporate evenly. <\/span><\/div><\/li>
    • If you are using chocolate as a mix in, wait about 10-15 minutes for the rest of the ingredients to cool and then mix in<\/span><\/div><\/li>
    • Line a baking sheet with parchment paper or a silicone liner. If using parchment paper, spray with non-stick cooking spray.<\/span><\/div><\/li>
    • Transfer the mixture to the baking sheet and use a greased measuring cup or silicone spatula to press the mixture into a rectangle about \u00bc to \u00bd inch thick.<\/span><\/div><\/li>
    • Refrigerate for about 2 hours to set. Then cut into bars. These can be stored in the refrigerator in an airtight container – separate any layers with wax paper.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      If using peanut butter, use no more than 1\/4 cup<\/span>
      <\/div>\nYou can substitute mini M7M’s for the chocolate chips<\/span>
      <\/div>\nYour mixins can be a combination of anything you want to have in the bars like<\/span>
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      • Raisins<\/li>\n
      • Craisins (dried cranberries)<\/li>\n
      • Dried fruit<\/li>\n
      • Your favorite ganola<\/li>\n
      • broken minim pretzel sticks<\/li>\n
      • Macadamia nuts<\/li>\n
      • Cereal<\/li>\n
      • Candy (less healthy)<\/li>\n<\/ul>\n\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":829,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=830"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/829"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}