Reviewed: May 11, 2013

This has become my go-to granola bar recipe. My 6 year old and my husband both love them. They are fast and easy to put together. I did reduce the brown sugar to 1/3 cup and used 1 1/2 cups whole wheat flour in place of the wheat germ and white flour. These pack well, too.

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Reviewer:

BSTANDLEE

Reviewed: May 7, 2013

I use this recipe all the time! It saves us so much money on snacks for the 3 kids. I have a child with gluten issues, so I switched the flour to almond flour, I use gluten free rolled oats, and I have also used peanut butter (the natural, oily kind) in place of the veggie oil. It all comes out great! I cook it for 10 minutes less. This is a go to snack for our family!

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5cityslickers

Reviewed: Apr. 23, 2013

Love this recipe. I am now making about 2 batches every week because my family loves it enough and takes it to school for snacks or for after workouts etc. I've played around with it quite a bit - it is very open to doing that without ruining it for many of the ingredients except for the oil. I've found that applesauce and bananas with or without the oil didn't give it the right texture. The texture that was best for subbing the oil was either half oil and half pureed beans or all pureed beans. It works very well with subbing wheat flour for all purpose flour. I have also subbed 1/4 c flax seed meal for 1/4 c of flour (and still using 3/4 flour). I also sub wheat or oat bran for the wheat germ. I've also subbed almond extract for vanilla. I've put all kinds of fillers in it - craisins, chocolate chips, white chocolate chips, butterscotch. Cut up dried apricots, dried apples and even some crunched banana chips. I suggest making the recipe as is at first and then have fun subbing. There is very little that I have found that goes wrong.

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Reviewer:

pattyjh

Reviewed: Apr. 21, 2013

I have never met a person, regardless of age who doesn't like these! I add Craisins and chocolate chips to the recipe, but you could add finely chopped nuts (if you know no one has allergies). I have been making this recipe for years and am never disappointed. One tip though, if you line your pan with parchment paper, it makes removing them really easy, makes cutting them easy (without scratching your pan) and pan clean up quick and easy. I did learn though not to try to make them too thick or they won't cook properly.

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Mom2-3

Reviewed: Apr. 19, 2013

Love the recipe. I've substituted tapioca flour for the egg. Makes the consistency a little firmer but still excellent.

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Reviewer:

Christine

Reviewed: Apr. 11, 2013

Delicious. In my oven the edges started browning after cooking about 25 minutes. The texture is perfect, kids and husband love them. I love the raisins, my kids like them better when I use choc chips instead.

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Reviewer:

mleigh

Reviewed: Mar. 28, 2013

Our softball team loved them.

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Reviewer:

adele295

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: Mar. 24, 2013

Just made them, already addicted. I figured 1100+ reviewers couldn't be wrong and boy was that the truth. These are delish.

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Reviewer:

Sisterchat

Living In: Plymouth, Michigan, USA

Reviewed: Mar. 21, 2013

(too healthy!) but it is very good and my 2 year old liked it! I only replaced the wheat germ with milled flaxseed as that was all that I had.

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Reviewer:

BattyBaker

Reviewed: Mar. 19, 2013

Kids loved them! I didn't have wheat germ so I used flax seed & wheat flour instead of white flour. I doctored them up & added ground walnuts, coconut, a big scoop of almond butter & a few chocolate chips. These satisfy a sweet tooth & add are healthy at the same time! I only baked them for about 24 minutes though. Awesome - this is now a staple!

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