Reviewed: Aug. 7, 2008

Great! I subbed dried cranberries, coconut, and some finely chopped crystallized ginger, for the raisins & walnuts. The texture reminds me of a cliff bar, and it's not too sweet.

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Reviewer:

JENSHEHUA

Reviewed: Jul. 12, 2008

These were good, but a little cakey. I used dried cranberries in place of raisins and liked the flavor.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jul. 1, 2008

Soccer tournament: coach says 'healthy' boys want tasty. I took some guff for MAKING granola bars, but after our van full of boys and moms tasted these, I went from heel to hero. I did switch raisins to mini chips, other than that I followed the recipe to the letter. These are delicious and don't have the sticky-probably-chemical quality of store bought chewy granola bars. I'll be making these for all my kids' sport teams.

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Reviewer:

cutiemoose

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

Reviewed: May 28, 2008

I've been searching for an oatmeal breakfast bar and finally found one that I like! I made a few modifications. I omitted the raisins and added approx 1/3 cup chocolate chips instead. I used whole wheat flour and I also replaced the oil with 1/2 cup unsweetened applesauce. I will definitely make this recipe again. Yum!

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Reviewer:

Renay

Cooking Level: Expert

Home Town: Delaware City, Delaware, USA

Living In: Toronto, Ontario, Canada

Reviewed: May 22, 2008

I love this recipe! Only changes were substituting whole wheat flour, cutting brown sugar to 1/2 cup and using 1/2 cup crushed wheat chex in place of the wheat germ. Great snack for lunchboxes too! Thanks for sharing such a great recipe!

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Reviewer:

scootypatooty

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: May 18, 2008

Best bar recipe I've found on this site. I used regular oats (vs quick oats) and they were fine. Added coconut and choco chips to the mix and it turned out well. Cook only 20 minutes. Thank you :)

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Reviewer:

Bakerandie

Reviewed: Apr. 20, 2008

awesome snack!

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Reviewer:

KATDEN1016

Cooking Level: Intermediate

Living In: Oconomowoc, Wisconsin, USA

Reviewed: Apr. 13, 2008

My bars turned out to be a little more than one-half inch thick. I took others' suggestions and replaced AP flour with whole wheat, used 2 eggs, and replaced honey with maple syrup. I don't know how much chewiness that extra egg really added. Next time I'll follow the recipe exactly and see how different the taste might be.

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Reviewer:

Betty Crocker

Cooking Level: Intermediate

Reviewed: Apr. 5, 2008

Very good as a master recipe. Will make this again with other fruits and nuts.

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Reviewer:

Kiwiana

Cooking Level: Expert

Living In: Palmerston North, Manawatu-Wanganui, New Zealand

Reviewed: Mar. 30, 2008

I love this recipe because it is so flexable, after making the base, you can put anything in it you want. I made one with dried fruit & nuts another with choclate chip & nuts & marshmallows. The chocolate chip ones turned out perfect but after cooling, the fruit & nut ones seemed too gooey...no problem, I just put them back in the oven and baked a bit more and they turned out just right. You can have them soft & chewy or a bit crispy, just depends on how long you leave them in the oven. Thank you for the recipe.

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