Alison's Rainier Bars Recipe -
Alison's Rainier Bars Recipe
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Alison’s Rainier Bars
Meet the remarkable woman behind these tasty homemade granola bars. See more
  • READY IN 40 mins

Alison's Rainier Bars

Recipe by  

"These granola bars helped me and other cancer survivors climb to the summit of Mt. Rainier."

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Ingredients Edit and Save

Original recipe makes 1 9 x 13-inch pan Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Mix oats, sunflower seeds, wheat germ, sesame seeds, and salt in a large bowl. Set aside.
  3. Combine vanilla extract, peanut butter, and honey in a separate bowl until they are well mixed. Add peanut butter mixture to oat mixture and stir until dough begins to thicken and dry ingredients are incorporated. Add chopped fruit, walnuts, and chocolate chips. Continue to stir until the dough sticks together in big stiff lumps and is uniformly mixed.
  4. Pour dough into the prepared baking pan. Firmly press dough into the pan until it is compact and uniformly spread.
  5. Bake in the preheated oven until the top is golden brown, about 20 minutes. Let cool completely before cutting and serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2012

Congratulations for being a cancer survivor ~ & getting to live near Mt. Rainier! I love this recipe. It is great as is or can be changed so many ways; nuts, fruits, grains. I used pistachios, craisins, dry cherries, pecans, ground flax seed & added 2 cups rice krispies.

Most Helpful Critical Review
Oct 30, 2012

Boy, was I ever excited to make these! I made them, but without the wheat germ and sesame seeds, replacing them with flax seeds. I did not use walnuts either -- I used dried coconut instead. I should have known they would be reeeeeeally nutty -- the chunky peanut butter was a little overwhelming. My taste buds think that they are too greasy and salty, but my husband really likes them! Also, they are a bit too crumbly. I wanted more uniformed bars -- like the over-processed gross ones in the grocery stores. For my first time making granola bars though, I am impressed.

Apr 04, 2013

These are great, Alison! While I was mixing this recipe, I kept thinking back to the time I hiked Mt Ranier in '94. Congratulations on your journey! I enjoyed your video that goes with this recipe. These bars have nice flavor. I used almonds, pumpkin seeds, raisins and cranberries. I used oat bran in lieu of wheat germ. If you cut into these bars when they are warm, they are very crumbly. Wait until they cool, and they are perfect granola bars!

Feb 17, 2013

These were awesome! I also added Reese's peanut butter chips since my boys like lots of peanut butter. They said "Mom, don't ever buy the bars at the store again. These are awesome!" They are more filling and taste so much better than the store bought ones.

Aug 25, 2012

These were great. I needed gluten free, so I used gluten free quick cooking oats, puffed millet (for extra volume), but didn't have any of the seeds, wheat germ or nuts, so I didn't use any. I put extra dried fruit in (I used mango, apple, prunes & raisins). They were delicious! I'm sorry, I didn't mean to completely change or gut the recipe, but wanted a healthier, gluten free recipe. I will definitely use this again. Thanks for posting!

Jul 15, 2012

Delish! I was looking for a recipe w/o eggs and butter, that uses honey instead of corn syrup and this was it! Perfect! This is my go to recipe for granola bars, will be easy to vary too! Thanks for posting and congrats on your cancer survivorship and climbing mt. Rainier!

Jul 29, 2012

These turned out great and were really easy to make! The only substitution I made was using agave nectar instead of honey.

Sep 28, 2013

This is a good recipe that has a lot of room for substitutions depending on what you have in the pantry.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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