The original recipe is amazing! I tried making this recipe a little healthier by substituting applesauce for the oil, but the granola bars just got a funny chewy texture to them. I also decreased the brown sugar to 1/4 c and I like the sweetness a little more. I think next time I'll make 1/4 c oil & 1/4 c applesauce. Otherwise, this is such a great recipe, don't change it if you don't want to! (I'm a nutrition major so I always try to make recipes healthier, but it may take away from the original results.) Thanks for the great recipe, Ilene!
There is so much to do with this recipe. I've made it 10 different ways and the best includes 1/2 oil and 1/2 applesauce. You can also omit the white or wheat flour by substituting OAT FLOUR instead - they still taste delicious. They are a little firmer this way, which I like, so be sure to add 2 eggs instead of 1. I also substituted flax meal for wheat germ. Best with lots of chocolate chips and dried berries! My husband asks for this every week. Thanks!
The first time around I used the full 3/4 cup brown sugar and I personally thought it was too sweet but all the women at work loved them! Don't put too much weight on my mention of the brown sugar though ---- because I always lower the sugar content for my little who's only 2 yrs old. I try to make healthy snacks for her with just a touch of sweetness not too much! So we use 1/4 cup brown sugar but we still use ALL the honey! They are slightly moist and chewy and can be made with such a variety of nuts and dried fruits that it can always be a different batch than before!! Thanks for a terrific recipe.
My family absolutely loves this recipe. My friend and I doubled the recipe and used a jelly-roll pan. We made 2 batches of 6 different combinations and ended up with 540 granola bars which we individually wrapped and froze. My family went through our half in a month and a half!! They are great in lunches or after school snacks. Here are the combinations we used: crushed oreo recess pieces with peanuts mixed dried fruit with sunflower seeds and coconut (sunshine bars) craisins and almonds s'mores toffee & mini chocolate chips. Some were a litte chewier than others but all of them were delicious!! Todays new combination is nutter butter cookies with peanut butter chips on top. yummy!!!
Love this recipe. I make variations on it constantly - never the same twice. I often use up whatever open packages are left after other baking, our favorites are choc chips, raisins, slivered almonds, craisins, coconut & M&Ms. I often use corn syrup instead of honey. I sometimes substitute old fashioned oats for 1/2 the quick oats. I have recently started adding 1/3 C dry milk powder and think I will always make them that way now. I only cook them 20 minutes.
Wonderful recipe, thank you! I decreased the amount of honey slightly and added 1/2 cup of peanut butter and 1/2 cup chopped peanuts for a crunchier peanut butter taste; they disappeared!
This is an awesome base recipe. I made them last night and they're already half gone! Here are the changes I made: reduced brown sugar to 1/4 cup substituted 1/2 of applesauce for the oil used 1 cup raisins used 1/2 cup walnuts sunflower seeds chopped almonds It wasn't too sweet at all and the perfect chewiness and texture! A bit bland though. I would suggest a darker honey or more cinnamon for more flavour next time.
This recipe should be in everyone's home. It is easy and quick to make. And YOU KNOW what is in it. (Two eggs make these alittle softer.) These are a quick breakfast and too a great snack as well for anyone "on the go". Thank-you Ilene!! Pati
I've made this recipe several times. The first was for my fourth graders as a snack following the recipe exactly. The next two times I experimented with dates cranberries almonds and pecans. (I also used Brown sugar Splenda in one mix.) EVERY one of the combinations was a winner. I made one batch for the PTA bake sale; I've even had to give the recipe to other teachers AND my students. In my book this is a winner not only for flavor but for nutrition as well. My students want to know when I'll be baking them again!!
WAY too sweet but tasty anyway!To those who complained of blandness and/or texture problems: you probably OVERBEAT the mixture which will cause the gluten in the flour to "jump up". This is desirable in bread but NOT desirable in tender-crumb baked goods such as cakes cookies and these granola bars.
