Reviewed: Nov. 8, 2009

Great! Very rich though. I also substituted corn syrup for an agave and honey mixture. I also used 1/2 cup flax, and omitted raisins. Definitely make sure to cool completely before cutting, as they'll just fall apart on you!

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Beth_organic

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Reviewed: Oct. 25, 2009

Very good! Everyone at the office loved these. I baked a little longer bc i like CRUNCHY sweets. I think this recipe is pretty much fool proof! Will make again!!!!

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JMK1801

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Reviewed: Oct. 9, 2009

After reading the recipe and all of the reviews I subbed the corn syrup for honey. The taste was good but I wasn't all that keen on the honey aftertaste. I felt it was missing the syrup. I also used a low fat butter substitute which worked well. Don't think you can buy corn syrup in the UK so the equivalent would be golden syrup which would make these bars "flap jacks" rather than granola bars. To be honest - if you are adding raisins and chocolate and lots of sweet extras you could cut out the sugar all together and not miss it.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

With a few changes these can be a very healthy breakfast/snack. First of all I used honey instead of corn syrup, after that there is no need to add ANY sugar. I also omitted the raisins (just because I'm not big fan of dried fruits) and the chocolate. The coconut gives an amazing flavor, next time I add even more.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

These were super delicious eventhough I made a few changes. I replaced the corn syrup with honey, didn't use the sesame seeds because I didn't have them and omitted the chocolate chips, but added extra raisins. I cut them into granola bar length, wrapped them individually for an easy on the go breakfast! I will definately make these again! Oh I also crunched up about 1/3 cup of peanuts because my husband loves them. It gave them a crunchier texture!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: Jul. 16, 2009

ok susbstitutions.... agave nectar instead of brown sugar/corn syrup... it's lower glycemic index (but more expensive) and coconut oil and a bit more nut butter instead of regular butter. Coconut oil burns as energy instead of being stored as fat and can help pull fat from reserves to be used for energy, and i used sunflower butter instead of peanut b/c its much healthier but also more expensive, i also added about a 1/3 c of flax for coagulation (helps stuff stick w/o the butter) and for extra fiber and good fats. used walnuts, sesame seeds, raisins and choc chips as my mix ins....... they are AMAZING. i have been experiementing w/recipes for awhile and this is by far the best. After i put the mix in a pan i spread some more sun butter on top and then sprinkled go lean crunch (or granola) for some crunch, it was a great add on. and, we have been keeping them in the fridge which somehow makes them even better.

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tarabytes

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Reviewed: Jun. 27, 2009

Very good flavour, so easy and fast to make. I used maple sugar instead of corn syrup and added walnuts and choc.chips. You could add whatever you want to the recipe and it will turn out great. Will make again. Allow to cool completley before eating.

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illtryit

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Reviewed: Jun. 18, 2009

I also used honey instead of corn syrup. They turned out great. Butterscotch chips too. No coconut. I'll try the flax and sesame seeds next time. This is such and easy, quick, somewhat healthy snack!

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S merryfield

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 1, 2009

I followed this recipe exactly except I left out the raisins because I didn't have any. They turned out great! Chewy but not mushy. Very tasty! This is also a recipe you could easily change to your individule taste. A keeper for sure!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Apr. 28, 2009

I substituted molaesses for corn syrup for a slightly more heathly bar. The molasses did not overpower the taste (as molasses can), but added sweetness. These bars are great.

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Stephaniekay

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Reviewed: Mar. 18, 2009

Awesome! Followed the advice of others, substituted honey for corn starch; no coconut, used what was on hand-almonds, rasains and crasians too; very addictive!

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WheatenLover

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Reviewed: Mar. 15, 2009

Yumm. This is like a giant cookie. If you are looking for a healthy granola bar, I would suggest using honey instead of corn syrup, but I followed the recipe exactly. The oats, nuts, and raisins do add nutritional value. These bars are soft and delicious. Thanks for the recipe!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Perfect delicious snack treat!! I made the following changes based on nutrition and what I had on hand: (1) 1-1/4 cup ALMOND BUTTER instead of peanut butter; (2) added 1/3 cup GROUND FLAX SEED - holds it all together, adds wonderful flavor, boosts nutrition; (3) 1/2 cup MARGARINE - Earth/Smart Balance brand; (4) HONEY not corn syrup; (5) 3/4 cup chopped, TOASTED ALMONDS not seeds; (6) extra DARK CHOCOLATE chopped from chocolate bars; (7) dried CRANBERRIES, not raisins; (8) pressed into bottom of two 11 in x 15 in cookie pan (1/2 in high sides); baked each for 12-15 mins; cut into squares on pan while warm; let cool on pan 20 mins then stored in freezer --- result was an amazingly delicious, crunchy, sweet, healthy(-ier than cookies), addictive, satisfying treat that EVERYONE loved!

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Kyle E

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jan. 21, 2009

Uh Oh, too yummy! I substituted honey for the syrup and used pecans instead of seeds because that is what I had. I will add wheat germ and a little salt next time. I used a natural peanut butter without salt and I think it could use just a touch. Hmm, maybe not - pretty darn good. . . A good home-made snack for my kids' lunches - and my New Year's resolution of dropping the packaged foods.

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Jen64

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 18, 2008

Didn't use raisins, sunflower seeds or coconut. Used applesauce in place of corn syrup and some of the butter. A strong base recipe! :)

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2008

The batter alone for these is delicious so i know the finished product will be as well! i followed what others had suggested and added honey instead of corn syrup and i melted the 1/2 butter too. i didn't use sunflower seeds since i didn't have on hand. just added extra golden raisins, chocolate chips and some chopped walnuts. Sooooo good and VERY easy!!!

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jjreid95

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Sep. 12, 2008

Really great. I used corn syrup and honey. Honey alone would work, but I didn't have enough. I had to laugh at the person who criticized the use of corn syrup. It's not high fructose corn syrup, the "evil" kind, it's a sweetener. I still use it occasionally to bake fabulous, home-made healthy foods. AND to assume all "cookies" (as she scorned this to be) are created equal is another silly notion. Our kids today aren't unhealthy because of home-made treats like this, it's because they are allowed too many simple, preservative-filled boxed treats and no exercise. This is a keeper and NOTHING like a bagged cookie. Read more ingredients on the labels of junk food... you'll see. All of these are fine to eat.

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