Reviewed: May 26, 2012

my kids loved them, but I did make some healthier changes. Honey, instead of corn syrup, and added pumpkin seeds, flax seeds, and nuts. It was great.

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Reviewer:

shaeb

Reviewed: May 25, 2012

1/4 cup brown sugar 1/3 cup peanut butter 1/4 cup honey 3 Tbsp butter 1 tsp vanilla 1 1/2 cup oats 1/4 cup wheat germ 1/3 cup sunflower seeds 1/2 cup raisins 1/2 cup sliced almonds

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Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Provo, Utah, USA

Reviewed: Apr. 24, 2012

This recipe is quick and easy to make. I'm dairy and soy free due to allergies so I've made this recipe 4 times so far for a quick snack to throw in my purse as I'm heading out the door. Easy to substitue any add-ins you like. I use cranberries, honey roasted peanuts, and walnuts. I've substitued honey for corn syrup as other reviews suggested and make a double batch then freeze the extras.

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Reviewer:

SarahKC3817

Reviewed: Feb. 29, 2012

Love these! I also added ground flaxseed, a 1/4cup coconut and used chopped dried apricot. I think you could add just about anything to these! Next time will try to replace the corn syrup with honey. Had to bake for 20 min, next time will try 25 for a little more browning. They held together really well!

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Reviewer:

julesinoregon

Reviewed: Feb. 28, 2012

Decent. I used applsauce in place of butter and honey in place of the corn syrup. Did not add sunflower or sesame seeds or wheat germ. i did add 2 TB of flax seed instead. It turned out a little to heavy on the honey flavor- my fault since that was my own add in- but still soft and chewy. I loved the choc chips in these and will likely used extra next time. Quick and easy and healthy enough with some modifications. They are not so good that you can't stop eatng them but they are tasty enough to enjoy for breakfast or a quick easy grab snack.

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Reviewer:

danelle

Reviewed: Feb. 15, 2012

I followed this recipe and my granola bars turned out rock hard. Like chip a tooth hard.

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Reviewer:

milkdonormama

Reviewed: Feb. 5, 2012

Delish! Left out the peanut butter (so I could send to daycare/ school) and sub'd in extra sunflower seeds and a couple tablespoons of sunflower oil, as well as sub'd graham cracker crumbs for the wheat-germ (just what I had on hand). More like cookies, but kids are in love, so I think it is a good compromise!

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Reviewer:

happythea@yahoo.ca

Reviewed: Feb. 3, 2012

For variety, I substituted the following for the peanut butter: 1/4 cup cocoa powder, 1/8 cup corn syrup, 1 tblsp butter, 1/8 cup powdered sugar, and a bit of brewed coffee. Also added walnuts and dried cherries. Patting down with a spatula after removing from the oven stops any crumbling.

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Reviewer:

Mark47

Reviewed: Jan. 31, 2012

Yum! I had never made granola bars before trying this recipe, and these are delicious. The only substitution I made was agave nectar for the corn syrup, and as far as I can tell it worked just as well. I'm not judging anyone for using corn syrup and I am sure it is equally delicious as written--I just had agave nectar on hand. I will be making these again and again and I look forward to experimenting with the add-ins (nuts, chips, etc.). Just a note for novice granola bar bakers like me: These take a long time to cool and set. I thought I could make them the morning of a playdate and have them ready in a couple of hours, but they were falling apart when I tried to cut them too early. They are well worth the wait.

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