Reviewed: Oct. 28, 2009

These are so much better than some of the other granola bars on this website. I've tried Granola bars III and Playgroup granola bars and their textures were way off but these are perfect. I used corn syrup but may try honey (for health) another time. The kids love them - I made them last night while everyone was in bed and they are almost gone at 10am this morning.. great recipe, followed it perfectly but added 1/4 c. oats for the flax seed - doubled it in a 9x13 and cooked for 23 minutes. Great!

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EatingInSeattle

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Reviewed: Oct. 11, 2009

Awesome. I substituted ground flax seed for wheat germ (since I didn't have it) and milk chocolate chips for semi-sweet (bought the wrong thing). I will make this again and again, especially since this lends itself to endless substitution possibilities. I used a large stoneware pan and had to triple the recipe, in case anyone is wondering. All the better for us to have more for giving and freezing. Thanks for sharing this fantastic recipe. (The consistency was perfect after cooling and cutting when made in my stoneware pan.)

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C.V.T.

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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Reviewed: Sep. 11, 2009

Love these! They freeze and keep well; I always double it. I do let them rest before cutting and wrapping, this helps the bars stay together. I have tried several combinations which is what I like about the recipe. The kids seem to most enjoy white choc. chips, craisins, chopped peanuts or almonds (vs. sunflower kernels), flax (vs. sesame seeds). I use the corn syrup as listed; my daughter has a fructose restricted diet and it is a better choice for her vs. honey.

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ma baker

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Reviewed: Sep. 7, 2009

Made a few changes in the recipe but it turned out great. I followed the editor's note to let the bars rest (I waited overnight)before wrapping them up and had no problems with them crumbling. Changes: substituted agave syrup for 1/2 of the brown sugar; used old fashioned oats; added cooca powder to the liquid ingredients because didn't have choc. chips; substituted chia seeds for sesame seeds.

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G-

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Reviewed: Aug. 7, 2009

Used agave syrup instead of corn syrup and just added whatever I have in my cupboards. I believe pumpkin seeds, sunflower seeds, chocolate chips, cashews. The agave syrup spread it out while baking but still turned out good.

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tashjean

Home Town: Payson, Arizona, USA

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Reviewed: Jun. 12, 2009

I was looking for a substitute for the grocery store granola bars, and this one is better in every way! Just sweet enough and very chewy. I didn't have any butter, so I used oil instead, and I've made several batches of them. I never make them without doubling the batch and baking them in a 9 x 13 pan. No need to try any other recipe!

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Kathy F

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Reviewed: Jun. 10, 2009

These, for me, were almost as good as eating a chocolate chip cookie, you know, the not-so-good for you ones! I followed the recipe EXACTLY. Hubby loved them too.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 10, 2009

These are awesome, my kids love them I can't make enough!

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Sandy

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Reviewed: May 31, 2009

Mine kept falling apart and were way too sweet. I had great hopes... I might try it again sense everyone else seemed to have great turn outs. I just crumbled it all up and used it as a topping for ice-cream and yogart

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 29, 2009

I use this site several times a week and this recipe definitely makes my top 5 list. I made two batches for my husband to take to a running race and the team raved about them. He said they were gone in just a couple minutes. Here is what I did different. I ommitted all seeds/raisens. I replaced the corn syrup with organic honey (choc chips provide plenty of sweetness) and also used natural organic peanut butter. Because of the listed ommissions, the first batch came out a little soft so I added 1/8 cup of additional oats to the second batch which gave a more firm bar. Goodbye Owalla. Hello HM Chewy Gran Bars Thank you Lavone.

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Cook Kerri

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Reviewed: May 22, 2009

I strongly recommend following the Editor's note by allowing these bars to cure for a day. Initially I doubted the taste of these bars; but, after waiting another 24 + hours, rave reviews from family and friends, a 2nd taste test by me as well as a 3rd taste test comparing them to high-end commercial granola bars, I came to the conclusion that I never want to buy granola bars again. These bars were a vast improvement in taste, texture, and ingredients. I greatly enjoyed the flexibility of the recipe as well, because I included flax seed, honey, peanuts, dried cranberries, wheat germ, and crispy rice cereal. Thank you for submitting this great recipe.

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1GoodCooker

Cooking Level: Expert

Home Town: Rowland Heights, California, USA

Living In: Corona, California, USA

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Reviewed: May 14, 2009

This was a great wholesome treat. I followed the directions but added a little more protein by throwing in some chopped walnuts and almonds. Very delicious!! Thank you!!

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KWald

Cooking Level: Expert

Home Town: Buzzards Bay, Massachusetts, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 27, 2009

Very good recipe! They reminded me of something I had tried before, but couldn't remember what it was until a day later. They reminded me of the no bake cookie with the oats and peanut butter. This is so much cheaper than buying the super small, overly sweet bars in the store. Thanks for a great recipe!

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FLbeachmama79

Cooking Level: Intermediate

Home Town: Silsbee, Texas, USA

Living In: Panama City, Florida, USA

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Reviewed: Apr. 21, 2009

great recipe! I substituted 1/2 cup honey for corn surup and added 1/2 cup each dark chocolate and pecans. I also doubled the recipe and baked it in a cookie sheet and it was easier to cut.

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laxmom

Cooking Level: Expert

Home Town: Delaware, Ohio, USA

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Reviewed: Mar. 20, 2009

Our favorite (after trying three other granola bar recipes from this site)! Note: I used the corn syrup and had NO problems with crumbling.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Mar. 20, 2009

These are really great. I melted the chocolate and stirred it in so there was chocolate flavor in every bite. Really yummy.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jan. 30, 2009

I've been trying out recipes for portable breakfasts for my husband, and these are pretty amazing! Surprisingly sweet, too. My alternates: natural sugar-free peanut butter instead of regular, honey instead of corn syrup (ew + bad for your health), no vanilla as I had none on hand, and instead of seeds, added peanuts. I baked them for 18 minutes, and cooled them; however, they weren't firm enough and many in the middle of the pan fell apart, so I'll try baking them and cooling them longer. But for flavour, these are fantastic.

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CAT2OU

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 13, 2008

My kids loved these & so did I. The peanut butter gives it a great flavor. I left out the corn syrup and added white chocolate chips. I used maple extract instead of vanilla. They're a little crumbly, but if you let them cool completely before cutting them, they stay together pretty well. I also wrapped them individually for lunch boxes.

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Momster

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Reviewed: May 14, 2008

So yummy! I can't stop eating them! I didn't put the corn syrup in. It's against my beliefs. I just doubled the honey. I also added flax seed instead of sesame and almonds instead of the sunflower and raspberry/chocolate chips. Sooo yummy! I can't wait to make the next batch.

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