Reviewed: May 30, 2009

I was looking for a recipe that would be healthy and delicious - this one is it! My alterations were: 1/3 c. flax seeds, 1/3 c. sunflower seeds, 1/3 c. pumpkin seeds. I omitted the chocolate chips except for at the very end of the baking, I sprinkled chocolate chips over the top (maybe 1/4 cup minis) just to add some sweet. They came out really good! Thanks!

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Carina

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Reviewed: May 24, 2009

the came out very odd. not bad, not good. just odd.

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ashley

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Reviewed: May 19, 2009

These were very good. Everyone loved them the first time I made them (they were nice and chewy). The second time I overbaked them so they were crunchy, but still good. I would have given it 5 stars if it were healthier. I think next time I will see about making my own, healthier version of this. Granola bars are still so good when they are healthy, why not do them better?

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clayanddust

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Reviewed: May 17, 2009

I made these one day and they turned out phenomenal! I read through the tips and did the following: I added less margarine and more peanut butter, added dried cranberries. Mixture was still dry so I used a bit of water and packed down in pan. Once it was almost done baking (4 mins) I used spatula to press down mixture once again, and it worked great! Once it cooled I cut into squares and wrapped individual pieces in saran wrap and froze them, wonderful snack and breakfast on the run!

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Mcl063

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Reviewed: May 3, 2009

I have to give 5 stars for taste but these were so moist, we could not each them like a bar. We scooped a bit into a bowl and served with ice cream, yogurt or sliced bananas. I did not add the sugar and these were sweet enough. I would really like to know how to get these to harden!

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TrudyNH

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: May 3, 2009

Really great recipe. I can not wait to change up the 2 cups of chocolate chips to other things. I am excited! Better than store bought.

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Crager

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Reviewed: Apr. 30, 2009

Fabulous recipe. I changed the 4 1/2 cups of oats to 3 and added 1 1/2 cups rice krispies. I also changed the reg flour to wheat flour. And cut the chocolate chips to 1 cup adding 1 cup golden raisins. My kids can't get enough of them. The 2nd time I made them I cut the sugar & honey in 1/2 then baked them on a cookie sheet. they were thinner and crispier. Still amazing!!! They seemed to last a bit longer since I had more of it to cut.

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4TOOTS

Cooking Level: Beginning

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Reviewed: Apr. 22, 2009

My 8yr old son was just diagnosed with a sugar allergy. I made this recipe but without the chocolate chips. I then divided the mixture in half and put raisins in one half, and coconut with dried apricot pieces in the other, then baked each half in a 9x9 pan. the kids LOVED them. Thanks for saving my sanity in our new sugarless diet!

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Littldot

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Apr. 22, 2009

I didn't care much for these. I tried other reviewers suggestions to try and make them stay together. Nothing seemed to work, they are very crumbly, and I don't care much for the taste.

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Erin

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Reviewed: Apr. 22, 2009

Fabulous! I did what others suggested and omited the brown sugar, and I am so glad I did, it would have made it way too sweet. I also used wheat flour and unsalted butter. I agree the chocolate chips are not needed, because the sunflower seeds, pumpkin seeds, nuts, cranberries, raisins and other goodies were enough. I took these to my office and the woman loved it, I had to copy the recipe for them all. Thank you so much, this is a keeper, I can't wait to make it for my grand-daughter.

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beckieg

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

This has become a staple in our house. We'll never go back to the store bought ones. We made it as it is written adding various combinations of chips, nuts, etc. Make sure your butter is soft, you pat the mixture down in the pan and follow the cooling instructions - cool 10 minutes before cutting then cool completely before removing from the pan. That helps keep them from falling apart. In our house they never get completely cool before they start disappearing though.

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Rebecca W

Cooking Level: Expert

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Reviewed: Apr. 11, 2009

Used 1/2 cup butter plus 1/4 cup applesauce, 3/4 cup of honey, and omitted the brown sugar. Perfect texture, and delicious. Next time I will add 1/2 tsp. salt. I'll never buy granola bars again! Wonder how they freeze?

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Alice C.

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Reviewed: Apr. 5, 2009

This recipe is delicious. And the bars are so pretty. I am trying to cut back on sugar so I did as others suggested and doubled the honey. I only had wheat flour so that is what I used. It must have contributed to the golden color.

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luv2cook

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Elizabeth City, North Carolina, USA

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Reviewed: Apr. 1, 2009

super tasty just really crumbly. I will follow the advice of others for the next batch.

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MMK234

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Reviewed: Mar. 30, 2009

I thought this was very good, too good to be healthy, haha. It was more of a oatmeal bar cookie rather than a granola bar. I used 1/2 cup unsalted butter instead (since I only softened that much) and added about 2 and half tablespoons of applesauce to make it 2/3 of "butter." I also added about 1/4 cup of wheat germ and white chocolate drizzle on top. Next time, I will cut back on the sugar and add more peanut butter and dried fruits in place of the sugar. Thanks for the recipe!

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amandie

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Reviewed: Mar. 30, 2009

I used 1 cup of salted butter, and could have probably reduced that. Great with cherry craisins, yellow raisins, and sunflower seeds. Will try with some applesauce next time. Will make again and again.

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SweetTooth

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Reviewed: Mar. 29, 2009

These are yummy... my first time making granola bars i wanted some breakfast bars so i made them with raisins. Very good. I think next time i will cut back on the sugar.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 25, 2009

THis was great my kids loved it and i have one who is a very picky eater. I did follow some of the suggestions. I did not up the honey but added 1/3 cup of apple sauce. Melted the butter and i had to cook mine a little longer than 22 minutes to firm it up. They came out great still chewy the next day. This is a keeper for our family.

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lelly

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Reviewed: Mar. 18, 2009

I was really disappointed with this recipe. I followed the recipe exactly even added a jar of soy butter which should have helped it stay together but did not. Melted the butter, used my hands to combine it properly and pressed down in the pan. Even when totally cooled they did nothing but crumble, I have a huge pile of crumbs not bars.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 16, 2009

I used sprouted wheat flour for the white and pressed down hard when putting the bars in the pan. They were great! And are now a staple at our house! Much healthier than store-bought and best of all, free of HFCS (high fructose corn syrup)!!!!!

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