This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!

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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.

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  • Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.

  • Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.

  • Cool for about 10 minutes; cut into bars while still warm.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

218.6 calories; 2.9 g protein; 32.5 g carbohydrates; 11.7 mg cholesterol; 134.1 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2015
I quartered this recipe to test it out yesterday. I used some whole-wheat flour instead of all AP and added raisins and nuts to bulk it up a bit. It was super-easy to make and smelled amazing while baking. After looking at a few other recipes I decided to line my baking pan with parchment and grease it. That meant it was really easy to lift the bars out of the pan. I cut them after cooling for about 15 minutes. They're still nice and chewy today too. A bit heavy on the molasses so I will cut that down further next time I make them. Stored them in a Tupperware and wrapped some up to freeze too. Thanks for the recipe; I can't wait to try it with different fruit/nut combinations! Read More
(1)

Most helpful critical review

Rating: 3 stars
07/27/2016
Looking for an alternative flavor to the oatmeal raisin bars I already make so the gingerbread caught my eye. Thought as I read it that it was a lot of sweetness and it is. Made the mistake of halving the recipe to try it and putting it in a slightly smaller than 13 x 9 pan to fit in my toaster oven- took almost double time to cook and still a bit wiggly in center. I will tweak the sugars liquids and flours to make more healthy and nutrient packed and report back! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/09/2015
I quartered this recipe to test it out yesterday. I used some whole-wheat flour instead of all AP and added raisins and nuts to bulk it up a bit. It was super-easy to make and smelled amazing while baking. After looking at a few other recipes I decided to line my baking pan with parchment and grease it. That meant it was really easy to lift the bars out of the pan. I cut them after cooling for about 15 minutes. They're still nice and chewy today too. A bit heavy on the molasses so I will cut that down further next time I make them. Stored them in a Tupperware and wrapped some up to freeze too. Thanks for the recipe; I can't wait to try it with different fruit/nut combinations! Read More
(1)
Rating: 4 stars
11/09/2015
I quartered this recipe to test it out yesterday. I used some whole-wheat flour instead of all AP and added raisins and nuts to bulk it up a bit. It was super-easy to make and smelled amazing while baking. After looking at a few other recipes I decided to line my baking pan with parchment and grease it. That meant it was really easy to lift the bars out of the pan. I cut them after cooling for about 15 minutes. They're still nice and chewy today too. A bit heavy on the molasses so I will cut that down further next time I make them. Stored them in a Tupperware and wrapped some up to freeze too. Thanks for the recipe; I can't wait to try it with different fruit/nut combinations! Read More
(1)
Rating: 3 stars
07/27/2016
Looking for an alternative flavor to the oatmeal raisin bars I already make so the gingerbread caught my eye. Thought as I read it that it was a lot of sweetness and it is. Made the mistake of halving the recipe to try it and putting it in a slightly smaller than 13 x 9 pan to fit in my toaster oven- took almost double time to cook and still a bit wiggly in center. I will tweak the sugars liquids and flours to make more healthy and nutrient packed and report back! Read More
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