Reviewed: Jun. 24, 2008

These are delicious. I use extra butter and honey. I also melt the butter first. I love this recipe!

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Reviewed: Jun. 3, 2008

This recipe was difficult to use, even after reading reviews: texture like a cookie and crumbly. Next time I will increase maple syrup and honey, skip sugar, add whatever I want, isn't that where the fun is in making granola? You guys have great tips! Thanks

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Alisa S.A.

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

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Reviewed: May 29, 2008

I read the reviews about them coming out to crumbly, and the mix looked really, really dry.. so I added some rice bran oil-- they were delicious, but still kind of falling apart (though not too bad)-- next time I would add the rice bran oil (for moistness) and I would double the honey (and skip the sugar) to try and have them stick together better. I also added chopped dates.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: May 27, 2008

These were just okay. They are kinda "cakey" and my bars won't stay together. I baked for 25 minutes and they were slightly browned but maybe they needed longer in the oven. I was looking for a granola bar inbetween a nature valley and a quaker type. I won't make these again.

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Tracy in Ohio

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Reviewed: May 22, 2008

Wow. I decided to try this based on a friend's recommendation and I'm so glad I did because it instantly became a favorite. I read a few reviews and decided to press the bars into the pan as hard as possible and I liked the results. Yesterday, I used a cup of chocolate chips and a cup of Craisins, and since they are almost gone, am making them again today, this time trying another flavor combination. Thanks for such a great and easy recipe! Since my son is allergic to peanuts, we never buy the store bought bars, this way I can control the ingredients and the whole family will happily eat these!

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Craftea

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Reviewed: May 15, 2008

very good recipe i used milk chocolate chips instead i should have read reviews first but it slipped my mind, i would have added honey and butter like reccomemnded my bars came out crunchy after i let them cool they are still good but id like chewy ones

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petersonj

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Reviewed: May 11, 2008

This recipes was pretty good, hard to mees up, easy and, you shouls try adding things like rice crispys or somthing. the granola bar's taste in slightly adicting and a little bit like a cookie. i used maple syrup instead of honey it was really good.

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samatha

Living In: Bel Air, Maryland, USA

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Reviewed: May 10, 2008

i tweaked the recipe a little and they turned out tasty. I snuck a bite and they seemed a little dry when they first got out of the oven, but by the time they had cooled, the honey had worked it's magic and they had just the right amount of moistness. Here's the ingredient list I used: * 4 cups quick oats * 1 cup whole wheat pastry flour * 1 teaspoon baking soda * 1 teaspoon vanilla extract * 3/4 cup whole milk yogurt * 1 tablespoon oil * 3/4 cup honey * 2 tablespoons light molasses * 3/4 cups dark chocolate chips They were not crumbly at all. Following the instructions on when to cut and when to move the bars, might help those who have problems with the crumblies because 1. hot bars seem to like to stick to the pan more and 2.leaving them to cool for a couple hours gives the honey time to do it's magic, so they're moister than when they first come out of the oven.

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vo0do0

Cooking Level: Intermediate

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Reviewed: May 5, 2008

Pretty good, It was a little to dry for me so I dropped a few things and added a few things to make it work for my taste.

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kgmommy

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Reviewed: Apr. 24, 2008

These were a little bit crumbly, but overall a very good granola bar! I like to make my own so that I know exactly what I'm eating, and the crumbles were worth it. Next time I might bake a few minutes less for a softer texture.

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bakerina

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

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Reviewed: Apr. 21, 2008

The recipe needs more honey as it does not stick enough. I added a nutty all grain cereal. The best option in most desserts like this is to use parchment paper on the bottom of the pan. You can easily remove the recipe out of the pan

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Stephane

Cooking Level: Intermediate

Home Town: Edmundston, New Brunswick, Canada

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Reviewed: Apr. 12, 2008

This is a great recipe but as a twist I swaped the chocolate chips out for walnuts and they are addictive.

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Rick

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Reviewed: Apr. 11, 2008

This recipe was ok. The flavor was pretty good, but as other reviewers have stated, these do not hold together well and are very crumbly. In my opinion, these are just a very high-calorie cookie. I'll keep looking. Sorry.

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Shana4105

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Reviewed: Mar. 30, 2008

Here goes: 3 c. oats. 1 1/2 c. rice crispies type cereal, 7 T. butter. skip the brown sugar, 1/2 c. sweetened condensed milk, 2 tsp cinnamon, 1/2 c. coconut, 2 tsp vanilla ext. Keep the rest the same. Awesome! I've also added chopped dates and my kids don't have a clue. Have added 1/2 c. PB softened w/ the butter.

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Sue S.

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Reviewed: Mar. 20, 2008

I modified the recipe and people are raving about how delicious. Very similar in taste to the Cosi Break Bar. I used 6 cups rolled oats, 2 cup rice crispy, 1 1/2 c wheat flour, 2 tsp baking soda, 2 tsp vanilla extract, 2 c butter softened, 1 1/2 c honey, 1 c splenda brown sugar, 1 bag white choc chips, 1 bag dried cranberries, 1 c. raisens, 1 med jar sunflower kernals, handfull of chopped pistacios, handful chopped cashews. The only thing I did different was to mix the butter, honey, and vanilla before adding it to the first dry ingrediants. You can bake in a square pan, or make large cookie sized individual patties and bake as directed. I wrapped them individually in the Glad cling wrap and they were very handy snaks. Made about one dozen individual large cookies and 2 doz bars.

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Wanda Moylan

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Reviewed: Mar. 20, 2008

Taste was fantastic, absolutely yummy, a tad sweet for me personally, but I eat non-sugar granola. My only concern...mine didn't really firm up, this could be eaten by the handful, or even as cereal...not bar like at all. :( also next time I will add some cinnamon, think it would compliment it a lot!

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riblet

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

These are FANTASTIC!! I have made these about 6 or 7 times now in the past 3 weeks. So easy and good. I make them because we try to cut back on buying snacks at the store due to costs. The changes I made to make them fit my household were these: instead of 1 cup of flour I used 1 cup of my house flour which is: 1/3C of wheat germ, 1/3C whole wheat flour and 1/3C of unbleached all purpose flour. Then I added dried bing cherries, some chocolate chips and pecans. The batch I am making now have craisins, chocolate chips and almonds. My children can't stop eating these and they are perfect for their lunch snacks and after school and sports snacks. Thank you!!!

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Francesca

Cooking Level: Expert

Home Town: Alta Loma, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Mar. 11, 2008

I found this recipe dry and needs more wet ingredients. It taste ok but needs something more to hold it together

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Cheryl Sommer

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Reviewed: Mar. 11, 2008

These are awesome. We have been making these for over a year now in double batches. We go with 1/3 cup brown sugar NOT firmly packed and they are sweet as can be. For the double batch we bake it in a 15x17 pan just until the edges barely start to brown. The kids cut out all the edges and crumble them to make cereal. Sometimes we'll substitute some applesauce for all or part of the oil and they turn out great. We have taken these on family vacations and other outings and undoubtedly everyone who has them wants the recipe. This one is a real winner!

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