"This is one fast and totally addicting recipe. It's easy to adjust to your tastes or what's in your cupboard - try adding chocolate chips, coconut, raisins, cherries or a spoonful of peanut butter. You'll be making this every week." — SeattleFarmersMarketGirl
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hulled pumpkin seeds
1 (14 ounce) can
sweetened condensed milk
I am never buying granola bars from the store again. I used only the quick cooking oats, added sunflower seeds and omitted the mixed nuts. I also added a pinch of cinnamon, allspice and nutmeg. Baked these suckers for 10 minutes. And now I'm stuffing my face with one. Delicious.
These are easy to make, but not the greatest thing in the whole wide world like others made them sound.
my husband does not like nuts so i just omitted them altogether. substituted 1 cup raisins and 1/2 cup craisins (dried cranberries) and used 3 cups old-fashioned oats. i added about 1/2 brown sugar 1/2 tsp cinnamon mixed it up really good before adding the sweetened condensed milk. after pressing into the pan i drizzled some honey on the top along with a cinnamon sugar blend. ooohhhhhh it was so good. my husband and my 5 year old beg me to make this. making it at least twice a week.
AWESOME recipe! I make these for snacks for my kids (and hubby) to take to school. My daughter has a peanut allergy, and many store bought granola bars have peanut flour. So, I tried these, and we fell in love with the taste and simplicity! I make a double batch, individually cut and bag them, and stick them in the freezer. I do not use the parchment paper as a liner, but do use it to push them down firmly into the pan. I also have used a super-easy, no cook recipe on here for Sweetened Condensed milk, which works fabulously if you don't have it on hand. I only had old-fashioned oats, and did not miss the quick-cooking oats. I have tried all sorts of variations, such as chocolate chip and cinnamon raisin. Thanks for a fabulous recipe, that has become a staple in our house!
Very easy - I used dried cherries (should have cut them up but didn't) and turned out great. I also used pecans in place of almonds. I'll be making this one again and again and again.
This is one of the best granola bar recipes I have tried, and I have tried a lot. It doesn't fall apart when you cut it like so many do. Our school division is nut-free, so I subbed out all the nuts and seeds for a combination of coconut, Rice Krispies, chocolate chips and ground flax seed. I look forward to trying new combinations and adding nuts in over the summer holidays.
The condensed milk is a great way to keep the granola together. They turned out perfectly the first time. These are so easy to make, and fun to create bars to our own personal taste. I use dried apricots and sliced almonds for one batch and peanut butter chips for another. I took these to a group function and was given many compliments. My husband has requested we have them with breakfast every day. I omitted the condensed milk for one batch and tried using peanut butter and honey. I think it cooked too long because they were really crunchy. I wound up making granola with that batch...which is perfect in the yogurt I'm eating now!
I made these today subsituting sunflower seeds, chopped almonds, dried cherries, raisins and chocolate chips to equal 3 cups. I baked them for 25 minutes. Very easy, and very good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Nut Granola Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 67
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