Reviewer:

Reviewed: Mar. 9, 2012

I love this recipe! The first time I made it just like it's written minus 10 minutes on the cooking time so they would be softer. The family ate them and loved them. The last time I used dried cherries and chocolate chips. Amazing! One of the best granola bar recipes I have ever used.

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Reviewer:

Deelight

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Goodlettsville, Tennessee, USA

Reviewed: Mar. 8, 2012

Added 1/4 cup of cocoa & they were boss!

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Reviewer:

Kylie Worthington

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

Awesome starter recipe! I made the following changes: - Used only 1/2 c sugar - Craisins instead of raisins - No honey - Instead of oil, I used 1/2 c crunchy peanut butter and 3/4 of a small banana - I added 1 cup of unsweetened applesauce - Added 3/4 c of mini, semi-sweet chocolate chips The granola bars are incredibly chewy and absolutely delicious. I baked them for only 20 minutes - just until the edges started to brown. Yum! Also, when I put my recipe into Weight Watchers, for 24 servings, the bars are 4 pointsplus per serving. Enjoy!!!

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Reviewer:

LtStabos

Reviewed: Feb. 28, 2012

Really good! I didn't have wheat germ so I put in ground flax instead. I might try this one again subbing out the sugars for other sweeteners and an oil alternative and see how it turns out!

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Reviewer:

Lelena109

Home Town: Grimsby, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 25, 2012

Loved these granola bars. My son and I cannot stop eating them. Warning to pregnant women - they are addictive. I decreased the brown sugar to 1/2 C and they were still a little too sweet for me. I will decrease to 1/4 C next time. I used dried blueberries and dried cranberries and cooked the bars for 22 mins. They were chewy and perfect. A big hit!

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Reviewer:

mktpeters

Reviewed: Feb. 22, 2012

I was crunched for time this morning when I made this recipe. I didn't have any raisins, but had all the other ingredients. These bars were a breeze to make and turned out so delicious. I had to add about 3-4 tbsp of heavy cream and some peanut butter for the bars to come together, but I'm not complaining because these granola bars were amazing. This will be my go-to recipe for a quick afterschool snack.

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Reviewer:

Ms. Cocobrown

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

Wonderful! Just the right balance between crunchy and chewy. =)

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Reviewer:

Chad & Dawn

Reviewed: Feb. 18, 2012

Very yummy! Based on other reviews, I used whole wheat pastry flour, 1/2 cup brown sugar, and instead of the oil I used 1/4 cup peanut butter and 1/3 cup applesauce. They were delicious! They had a great flavor. I also added mini chocolate chips to make them extra appealing. I am going to freeze these and then put them in my kids' lunchboxes frozen. By the time they are ready to eat them, they should be all thawed. Thank you for a great recipe!

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Reviewer:

T C

Reviewed: Feb. 18, 2012

Addictive and delicious. I doubled the recipe for a jelly roll pan as a reviewer suggested, and used 5 egg whites instead of whole eggs (just because that's what I had at the time.) Subbed craisins and chopped almonds. Put the mixture on a silpat and baked for 18.5 minutes. They are soft, and once they finally cool completely the honey and wheat flavors really stand out. The pan I used is larger than an average pan, so it may take longer for a normal-sized one. You can tell when it's cooked through just by looking, though-the same as a bar cookie. The almond pieces look nice pressed into the top, (another suggestion I borrowed) but I might try mixing them in next time so not as many fall out while I'm gobbling these down.

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