Comments on: granola bars

By: Anna

Anna — Sun, 13 May 2012 20:23:31 +0000

Sadly, these were impossible to cut, even though I followed the recipe to the letter. I’m left with a jar of sticky bits, so I can’t take them into work, but I’m sure they won’t go into trash.

By: Maryam

Maryam — Mon, 23 Jan 2012 22:59:38 +0000

Just tried your recipe for granola bars with a few changes: 1T of maple syrup (didn’t have enough honey), peanut butter morsels and grated apple(bad choice, it was too tart) and pecans. Next time I make this recipe again (which will be this weekend) I’m doubling the amount of morsels and pecans!! My husband loves this recipe! Thanks!!!!!

By: Michelle

Michelle — Mon, 02 Jan 2012 07:44:55 +0000

So excited I found this recipe! I made it today and used dried cherries and raisins for the fruit, ground flax seed instead of wheat germ and I did use a couple tablespoons of brown sugar because I was worried it wouldn’t be sweet enough (I needn’t have worried…next time I’ll leave it out). I wrapped each of them individually and put the ones I’m not going to use in the next few days in a freezer bag in the freezer to pop in my work lunches over the next few weeks. So excited! None of my kids like dried fruit, though, so I’d like to try this with a bit of chocolate chips and maybe graham cracker crumbs as a binder and for flavor. The possibilities are endless!!

By: Lucy

Lucy — Thu, 24 Nov 2011 11:33:41 +0000

I made these this morning and they are great. I love the fact that they are not full of sugar and butter – a virtuous flapjack! They are quite dry and crumbly, so I may increase the honey a little next time, but it doesn’t matter, as I am quite happy to eat in bits, and can sprinkle on yogurt for breakfast!

By: Kathryn

Kathryn — Tue, 01 Nov 2011 20:43:35 +0000

I’ve tried this recipe with both wheat germ and whole wheat flour, and I find the flour helps the bars stick together much much better! I love them both ways though. What a great recipe. I make them every week!

By: David Hoffman

David Hoffman — Fri, 23 Sep 2011 22:57:27 +0000

I’ve been playing around with this recipe off and on since last fall, trying to figure out how to get them to hold together better without adding a ton of additional fat, sugar or oil. After trying a half-dozen different additions, I think I finally hit on a combination that works, at least for me. I melted a scant half-cup of honey and a cup of almond butter over low heat until thoroughly combined, added the vanilla extract, and mixed it all with the rest of the dry ingredients still warm from the oven — it worked like a charm! And if you’re concerned about overall fat content of the bars, you can cut out the cup of sliced almonds. I’m sure cashew butter or peanut butter would work just as well…

By: Pat

Pat — Tue, 16 Aug 2011 00:14:28 +0000

I have used Ina Gartens recipe for a year and bake it in a spring form pan lined with foil that I have used pan spray on instead of the parchament.

By: Claire

Claire — Mon, 11 Jul 2011 01:12:30 +0000

I made this yesterday with the edits of no nuts, but 1C each of pepitas and sunflower seeds instead, I dropped the coconut to 2/3C, added 2/3C sesame seeds and 6 squares of Lindt 70%. Beautiful! I think next time for fat reasons I will take out %25-%50 and increase the oats by an extra cup. Probably won’t be as nice, but I cut my bars into probably near in 30 pieces and only 3 of them has used up all of my fat allowance for the day and then some.

By: Zoe

Zoe — Wed, 25 May 2011 05:11:25 +0000

My granola bars taste delicious! One question — they stuck to the parchment paper. How can I prevent this in the future?

By: Emily

Emily — Tue, 05 Apr 2011 00:20:56 +0000

I love this recipe!! I am 39 weeks pregnant, and have been trying to fill up the pantry with healthy stuff. I don’t think I pressed them enough before baking, so the ones that crumbled ended up as granola for my yogurt. I can’t wait to make them again. Thank you!!