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.

Reviewed On: Jan. 31, 2012

This tastes great and is easy to make. I use egg substitute, fat-free milk, and low-fat yogurt butter instead of full-fat ingredients and I still get rave reviews. I'm so glad I tried this.

Reviewed On: Mar. 8, 2011

Perfect as written. Thanks for a great cookie recipe.

Reviewed On: Jan. 26, 2011