recipe reviews for:

Easy Granola Bars

“Fantastic bars that have a lot of flexibility. You can adapt the recipe to your liking. Great for hikes, long road trips and camping as they store well and keep fairly long - unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar.”

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Reviewed: May 26, 2012

nice, i like that's it's quick and customisable. I used ground up hazelnuts instead of sliced almonds. I also like that it's got lots of oats. I used rolled oats instead of quick cooking. A keeper. Hazelnuts and apricots come to mind, as does white chocolate chips and cranberries. Lots of possibilities. (I just noticed, reading other people's reviews, that I forgot to add the butter to the recipe! oh well, it was nice anyway!!)

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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

Reviewed: May 23, 2012

Excellent but we did change some things. We make these with m&m's, peanuts and raisins.

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Christine

Cooking Level: Intermediate

Living In: Erie, Colorado, USA

Reviewed: May 21, 2012

I only had regular oats on hand so I used those. Probably why they are a little crumbly! Next time I will try quick oats to see if they hold shape better. I also wasn't paying attention to 'wait 5 minutes to cut'. After a few minutes of cooling they held together better. Any crumbly peices I pressed back together and that seemed to help. I would love to find something else besides the canned sweetened milk to use, like honey. I wonder if it would be as good of a binder.

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FCWife

Reviewed: May 3, 2012

These are incredibly tasty and I love that they do not contain flour! My four kids and husband are crazy about them. I got a little creative with additions, but I used the overall basic recipe. I added mini chocolate chips, a small handful of peanut butter chips, flaxseed meal instead of almonds, and a scoop of peanut butter. It seemed slightly dry as I was mixing it, so I added maybe 2 tablespoons of unsweetened applesauce. They were nice and crunchy on the edges but chewy in the middle. They held together really well. Next time, I'll play around with more peanut butter and maybe some banana chips. Thanks for a keeper!

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Lemon Mama

Cooking Level: Expert

Reviewed: May 1, 2012

Use parchment paper or they stick to the pan and impossible to get out. I've made them twice now and I love them and so do the kids. I've served them to people and they ask for the recipe as well. Great snack and very nutrious.

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leo709

Reviewed: Apr. 29, 2012

These were delicious! Great flavor! I had the same problem with these that I have with all the granola bars I've made though, they don't hold together like the kind you purchase! I don't think it's the recipe though...it's me! I think I need to get a larger pan and cook them slightly longer. I would definitely make these again, they were the perfect fix when I had a sweet tooth!

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Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Apr. 24, 2012

EASY is the key word here! These are so fast and easy to throw together. Took them to a meeting this afternoon and got rave reviews from several people . . . a definite KEEPER!

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AJRHODES3

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Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 23, 2012

I did not care for this recipe.

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Cynthia

Reviewed: Apr. 18, 2012

Tasted great....as granola not bars, as they did not want to come out of the pan!

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funkylady

Reviewed: Apr. 13, 2012

I use this recipe all the time, or at least the general idea of it. I always change the ingredients, just keep the same proportions. I always sub out the butter for extra virgin coconut oil - and if you aren't aware of the benefits of coconut oil you really should look it up. Its great. :) I sub in things like chia seeds, hemp hearts, quinoa puffs, ground flax. Sub in organic agave nectar instead of sugar. I use a baking sheet with a lip and line with parchment paper. A regular sized sheet will fit two batches nicely. I press the mix into the pan until firm and smooth. I bake until the top starts to turn golden and then when I take it out of the oven I slide the parchment and granola out of the pan and leave it to cool on the stove top (glass top) I find the key to getting good shape is to gently and quickly cut the granola while it sits warm and then leave it to cool completely before running the knife through again to cut them apart.

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