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Soft and Chewy Granola Bars Recipe

by on March 6, 2013 · 333 comments

We have a history with granola bars.

A long time ago, we shared a cooking failure. The subject was granola bars. They tasted great, but fell apart. So, we sort of gave up and moved on with the thought that one day, we would be ready to give them another shot.

After two years, we’ve picked up where we left off and have now figured out how to make these simple, soft and chewy granola bars. We’re in love. They taste great, are incredibly easy to make and they absolutely do not fall apart (see our tips below).

Soft and Chewy Granola Bars Recipe

A Granola Bars Recipe That’s Completely Flexible

We’ve made these many times now and every time, they’ve been just a little bit different. Here, you see whole almonds, dried cranberries and mini chocolate chips. We’ve also used dried cherries, apricots and unsweetened coconut. We’re even thinking about adding pistachios next time.

Soft and Chewy Granola Bars Recipe

The possibilities are endless — all you need to know is the base. Oats, butter, honey and brown sugar. After that, add what you like.

Tips for Making the Bars

After a few tries, we’ve found that it’s really important to press the granola mixture into the pan. We’ve actually spent about a minute pressing before — the harder and longer you press, the less chance you’ll end up with granola instead of granola bars.

The honey and brown sugar really helps with keeping the bars together. Chocolate chips added to the mixture help, too. We add some to the granola mixture while it is still warm. You might notice some of the chocolate melts — this is totally okay, it acts as extra glue, holding the bars together. After that, we add more chocolate chips to the top — these don’t melt.

Finally, we like to refrigerate the granola mixture for about 2 hours. This hardens everything and makes it easy to cut the granola mixture into bars. Right out of the refrigerator the bars will be hard since they are cold. Leave them out for an hour and they will warm to room temperature and become a little softer and chewy.

The bars keep at room temperature for about 1 week (if they last that long). Just make sure they are tightly covered or sealed in a container.

Share Your Ideas

I bet you can come up with some amazing ideas. What would you include in your homemade granola bars? We’d just love it if you shared them in the comments below.

You may also like:

4.7 from 84 reviews
Soft and Chewy Granola Bars Recipe
 
Prep time
Cook time
Total time
 
Why we love this recipe. These granola bars are so much better than what you can by at the store, especially since you can substitute for your favorite dried fruit or nuts.

What you need to know. While these are very simple to make, there is a 2-hour wait for the bars to firm up enough to cut. Feel free to add your favorite dried fruit, nuts or chocolate to these - it’s completely up to you. Since we use a 1/3 cup of honey, we like to splurge on higher quality honey.

Equipment you’ll need. You’ll need a small baking sheet, 8-inch or 9-inch square pan, aluminum foil, small saucepan, large bowl, rubber spatula and chef’s knife.
Created By:
Yield: 12
You Will Need
  • 2 1/2 cups (230 grams) old fashioned rolled oats
  • 1/2 cup (80 grams) whole almonds, coarsely chopped
  • 1/3 cup (113 grams) honey
  • 1/4 cup (56 grams) unsalted butter, cut into pieces
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup (60 grams) dried cranberries, coarsely chopped
  • 1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips
Directions
Prepare Oven and Pan
  1. Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.
Toast Oats and Nuts
  1. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.
Prepare Granola Bars
  1. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
  2. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).Granola-Bars-Step-1
  3. Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut -- We press for about one minute to be extra safe).
  4. Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours.
  5. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.Granola-Bars-Step-2
  6. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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333 Comments

1 Katrina @ Warm Vanilla Sugar March 7, 2013 at 7:41 am

These look so much like the classic! Yum!

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2 Julie Cowart March 8, 2013 at 12:09 am

I look forward to trying this. The combinations are endless. I would add Quinoa, chia seeds, peanut butter or PB2, some chili pepper with candied jalapenos ! These will be great for my long training runs!!!

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3 Haley March 23, 2013 at 8:36 pm

Can’t wait to try these! I have all of these ingredients on hand. Thinkig of adding peanut butter for the boyfriend. How much should I add and do I need to change the original recipe at all when adding the pb?

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4 Adam April 15, 2013 at 11:18 pm

We have been thinking about adding peanut butter to the recipe. Try the recipe as is, then add peanut butter — we have not tried peanut butter yet, but we bet it is delicious!

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5 Jeanette September 3, 2013 at 12:59 pm

I added 3 heaping tablespoons of peanut butter to the heated mixture of sugar.
It is yummy!

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6 tristian October 4, 2013 at 11:00 am

i think that it looks good

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7 Surat March 25, 2013 at 7:21 am

I am so hungry this Soft and Chewy Granola Bars Recipe looks really delicious..thanks Joanne

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8 Christy April 3, 2013 at 1:41 am

These are yummy!
Question…… Do they need to be kept in refrigerator once cut?

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9 Joanne April 3, 2013 at 5:51 pm

They will keep longer in the fridge, but we have kept them in an airtight container on the counter up to one week.

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10 Angie April 18, 2013 at 1:52 pm

I just made these and my chocolate chips melted slightly even though I let the mixture cool for 5 mins before adding the chocolate chips as the instructions state. Is this
Supposed to happen or should I have waited longer before adding the chocolate chips?

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11 Joanne April 18, 2013 at 3:18 pm

Hi Angie — We have noticed some chocolate melts when added to the mixture, which is why we add the extra chips to the top. For the middle, we liked how the chips melted in. Next time, you could try waiting another 5 minutes or so before adding to prevent this.

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12 Angie April 18, 2013 at 5:04 pm

Ok-I’ll try that next time then. Thanks!

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13 Dee August 12, 2013 at 3:37 pm

Add FROZEN chocolate chips!!

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14 Joanne August 12, 2013 at 4:28 pm

Great idea!

15 Maggi April 20, 2013 at 11:33 pm

I thought these were great. My kids weren’t big fans, which was funny because they usually love granola bars. They would have benefited from having a lightly oiled pan (maybe sprayed after covering with aluminum) because the foil stuck. I stored them in ziploc bags for a few days, and they tasted great.

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16 Julie June 4, 2013 at 10:41 am

Try parchment paper instead of foil. There is also no need to spray the parchment paper. If you are a regular baker parchment is a must.

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17 Megan April 22, 2013 at 4:13 pm

These were great! I added coconut as well as the cranberries and white choc chips, my boyfriend gobbled them right up.

I was wondering though if there was a healthier alternative? I know they already are quite healthy, though with all the honey and sugars I was just wondering anyone had some different ingredients to make them healthier?

Thanks!

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18 Joanne April 23, 2013 at 4:56 pm

Hi Megan, So glad you enjoyed the bars. Adam and I have been working on a healthier version with less butter and sugar. We found success with reducing the butter by a tablespoon as well as reducing the brown sugar by 2 tablespoons. The bars were a little more dry, but still tasted great. Once we’re 100% happy with the new recipe, we plan to post it on the blog.

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19 L April 28, 2013 at 6:09 pm

For what it’s worth, I substitute butter for Coconut butter when baking and cooking. It isn’t much less fat, but It is plant based fat which is always a bit better, and it tastes great. :) Just an idea.

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20 Lilith April 30, 2013 at 2:23 pm

Is the coconut butter a lot more expensive? Where do you get it from?

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21 Melder May 31, 2013 at 10:25 am

Coconut Butter or Oil is 100% fat, unlike butter that is only 80% fat the rest being milk solids and water. For this reason it is possible to clarify butter. Coconut Butter/Oil is much better for you though.

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22 Nancy June 15, 2014 at 8:11 pm

I have made granola bars using dates that I put in the food processor for 1 minute and that then works as the binding agent for the granola bars.

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23 Joanne June 20, 2014 at 12:18 pm

Oh, interesing. We’ll have to give that a try.

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24 CK October 25, 2013 at 2:52 pm

I used coconut oil for the butter and used coconut palm sugar (lower glycemic index) for the brown sugar. Mine had 1 cup of pumpkin seeds instead of nuts since I made them for school snack. Added coconut and diced dried apricots and cranberries. Again, for school, no chocolate. I baked them for 15 min at 300. Created a chewy and crispy texture.

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25 Joanne October 30, 2013 at 9:57 am

Love all your substitutions!

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26 Magicbelly November 1, 2013 at 7:26 pm

Did your bars hold together with these substitutions? I have been working on a recipe with these substitution s for a long time now, without sugar but with honey boiled a bit but they are still falling apart.

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27 SS March 24, 2014 at 10:57 pm

maybe try molasses?

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28 Carla June 28, 2014 at 10:15 pm

Hi! I’ve tried a healthier version that my family begs me to make and sell to them, and they’re pretty picky eaters. I use coconut oil instead of butter and organic light brown sugar. I also use gluten-free flour and a little egg white to help the binding of the ingredients and to give it a bread-type/brownie texture to make it more filling, but not leave you feeling heavy. I use local organic honey and milled flaxseed. They taste great and are very healthy!

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29 Lilith April 29, 2013 at 8:16 am

Hi! Do these bars freeze well?

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30 Adam April 29, 2013 at 11:30 am

Hi Lilith, we wrapped them tightly with plastic wrap and foil. They froze very well.

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31 Lilith April 29, 2013 at 1:32 pm

Thanks!

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32 Suzanne May 2, 2013 at 11:21 pm

These turned out great but a bit too sweet for my taste. I will try next time with the lower sugar alternative noted in your comments.

Do you have a nutritional summary for the regular and lower sugar recipes (calories per bar etc)?

Thanks,

Suzanne

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33 Rachel May 3, 2013 at 12:37 pm

These are awesome! I just made some for our weekend plans and they are sure to be a hit with everyone. I love that they can be easily made gluten-free (what I need… and you only need to use GF oats and make sure that your vanilla and almonds are “safe”).

I used coconut oil in place of the butter. The mixture tastes great (yep, I wrote my review after sneaking tastes… before they’ve completely set up)!

I’m also considering making one exclusively out of chopped nuts (no grain). I think that would work very well, as well.

Love that you toast the oats and almonds up front! So excited to have this recipe in my collection!

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34 Lori May 4, 2013 at 12:21 pm

Sounds like a great recipe; can you tell me the difference between kosher salt and regular salt. Will it affect the results if I use regular salt?

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35 Adam May 5, 2013 at 2:27 pm

The crystals of Kosher salt are larger and less perfect in shape then regular table salt. This means kosher salt usually takes up more space by volume than regular table salt. Since we only used 1/4 teaspoon for this recipe the same amount of regular table salt should work just fine.

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36 Becca May 5, 2013 at 8:29 am

Hi! I haven’t made these yet, but I am wondering if I can substitute the old fashioned rolled oats for some quick oats? They’re all I have in my house! If I were to do that, should I reduce the bake time to offset the decrease in water needed to soak into the oats? Thanks!

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37 Joanne May 8, 2013 at 10:51 am

Quick oats should be fine. The old fashioned oats lend to a chewier cookie, but the quick oats will still taste great. We do not advise using instant oats, though — they are a much finer texture and won’t make the best cookie.

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38 Tina Mundy May 8, 2013 at 2:28 pm

This did not turn out right. I have granola NOT granola bars, it did not set up, left it in the fridge for over 2hrs. Really not happy that I spent all that time and ended up with granola.

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39 Joanne May 8, 2013 at 2:47 pm

Hi Tina, Not sure why the bars did not set up correctly for you. It is really important you press the granola mixture down into the pan — we spend about a minute pressing. Sorry things didn’t work out!

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40 Vera March 7, 2014 at 10:38 pm

I followed instructions but ended up with granola instead of granola bars, I will try making them again and take more time pressing them down. P.S it was delicious as granola and I loved this recipe.

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41 Megan May 13, 2013 at 4:38 pm

I followed this exact. I added dried blueberries, flax, slivered almonds and a tiny bit of banana puree. I didn’t add chocolate chips. Holy buckets these were fabulous.

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42 Chantal May 13, 2013 at 5:06 pm

Is it possible to substitute maple syrup for the honey and it still turn out right? I wasn’t sure if the honey was mostly what made it stick together and maple syrup wouldn’t work as well. Thanks!

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43 Joanne May 14, 2013 at 10:18 am

Maple syrup should work — the brown sugar also helps bind things together.

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44 Merrilee May 14, 2013 at 3:48 pm

Yum! Kid just got home from school and he approves!! Didn’t have chocolate chips but chopped some dark chocolate and loved how it melted in. Mixed it up with some salted pumpkin seeds, sunflower seeds, and some bee pollen additions.

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45 Alycen May 15, 2013 at 6:03 am

Any suggestions for what I can use to add more calories and protein?? My son is extremely thin (and also sugar sensitive–meaning he gets hyper from sugars including fructose) so I am always looking to “bulk up” on calories without sweetening things. What could I add without compromising the recipes ability to combine and stick together??

Alternatively, for the rest of us who don’t need the extra calories, what about using Agave? Do you think it’ll work like honey? Thanks!

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46 Joanne May 16, 2013 at 9:33 am

Hi Alycen, You could add seeds such as flax or sunflower seeds. Agave should work for you (we have never tried it though). Hope that helps :)

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47 Shirley April 3, 2014 at 8:21 am

Alycen, I know its been almost a year but I was wondering if you ever came up with a good receipe for your son?? My girls have the same issues and I need a good receipe due to them being sensitive to sugar and need a good healthy calorie packed snack. Please let me knowbl if you figured it out. Im just starting my long road woth ADHD

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48 Doug May 17, 2013 at 10:30 pm

I had the same problem as Tina. It did come out of the foil OK, but when I cut it into bars it crumbled. But granola bars or granola, it tasted great. I did use quick oats. In any event, I’ll try it again once these are gone.

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49 Adam May 18, 2013 at 11:43 am

Hi Doug — We’ve never tried quick oats in this recipe and are worried they might be a little drier than old fashioned oats. Glad you liked the taste of everything :)

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50 Rachel May 18, 2013 at 8:22 am

I used this recipe and skipped out the almonds. I added 1 cup of rice crispies. After being in the fridge for a few hours, my granola bars were very very hard and only tasted of honey. Any suggestions?

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51 Adam May 18, 2013 at 11:46 am

Hi Rachel, The bars really should not have been hard. Depending on the type of honey you the honey flavor can be stronger. You could try using corn syrup or brown rice syrup instead.

One thought is that the bars were too cold? They are okay to keep at room temperature — did they stay hard after warming to room temperature at all? (We like to cool them in the fridge (about 2 hours) to make them easier to cut, but then keep out on the counter after that).

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52 Rachel May 25, 2013 at 9:40 am

Thanks for the advice. I left out the rice crispies and they were not hard at all. I do think I also left them in the fridge too long. They are turning out great now! I like them and so does my husband, but my children still find them hard, ages 2 and 4. I am still trying to make them a bit softer for them. any suggestions? I love the recipe! We are getting fresh oats from a local farmer now too which is great!

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53 Shriram May 25, 2013 at 6:06 am

Excellent recipe, just one thing, If I wanted it to last for about 6 months to be shelved what preservatives should I add ?

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54 Laura May 30, 2013 at 2:24 am

Perhaps a store bought version would be best if you want a super long shelf life. Or you can freeze them. Saying that sugar is a natural preservative that has been used long before manufactured preservatives. I reckon that this will keep for months in an airtight container. Only time will tell.
Google three fat chicks on a diet and they have an excellent list of natural preservatives, though I wouldn’t trust the last 3. They don’t seem natural enough.

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55 Anne May 29, 2013 at 12:19 pm

I made a double batch of these for my 5 children and they were great! The kids gobbled them up. I would like to make these for a boys summer camp, but I’ll need 200 bars. I’d like to make a small amount each day and freeze them until the event, but I don’t know how long they will keep in the freezer and still taste great. Any suggestions?

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56 Joanne May 30, 2013 at 3:48 pm

Hi Anne — The bars do freeze well. To freeze them, package in an airtight container (or bag) with as little empty space as possible. If you have a vacuum sealer, this is a great time to use it. The bars should keep up to 3 months. When you go to use them, let them sit on the counter overnight.

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57 Laura May 29, 2013 at 8:48 pm

Hi, this is a great recipe. I used extra-dark brown sugar, because that’s what I had. I then added cinnamon, all spice , ginger and raisins to create ginger nut granola bars. I will replace the honey for molasses next time. My kids love that strong ginger bread flavour. And I doubled the recipe cause we don’t buys these things any more and I didn’t really fancy making them again in two days.
Thanks for a great website :)

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58 Mary June 2, 2013 at 7:42 am

I made these last night. I added wheat germ, apples, walnuts and cinnamon instead of the suggested additives. FABULOUS! Going to make another batch today. Many thanks for sharing! Also,instead of using a spatula to press it down, I covered it with wax paper and pressed it. down by hand.

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59 cindy February 15, 2014 at 1:26 pm

were the apples fresh or dried?

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60 Amanda June 2, 2013 at 10:34 pm

I have made this recipe twice now since we have been looking for a healthier alternative to packaged granola bars. The first attempt we found them way to sweet and sugary. I made them again this evening and completely omitted the brown sugar and just sweetened with honey. It was the perfect amount of sweetness with the coconut and cranberries. Because I left out the brown sugar, it made less liquid in the mixture so I added in some coconut oil and they were moist enough. Im wondering if coconut oil could completely replace the butter?

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61 Joanne June 10, 2013 at 12:13 pm

Great adaptations, Amanda! Yes, other readers have been able to replace the butter with coconut oil.

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62 Laura June 4, 2013 at 2:31 pm

These look fab! I used frozen mini chocolate chips and they didn’t melt much. Mine are in the fridge right now so I can’t say how they turned out but the sampling was delicious! I did, however, have a hard time getting the chocolate chips on top to sink into the bars. Anyone else have this problem? Maybe because they were frozen? Thanks for this yummy recipe. Will be multiplying future batches for sure!

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63 Cecilia September 17, 2013 at 4:59 pm

I made these in a jelly roll pan. I covered the bars with plastic wrap and used a rolling pin to press in the bars. Then once they cooled down a little longer, I added the chocolate chips on top and rolled it down some more. I ended up with very well shaped bars.

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64 Joanne September 18, 2013 at 11:48 am

Great tip to use a rolling pin, Cecilia! Thanks for sharing.

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65 christine hadden June 6, 2013 at 12:48 pm

looks wonderful. do you think that coconut oil would work instead of butter? My daughter has a dairy allergy but other than the butter these sound perfect for her. i’m wondering if you ever tried w/out butter. thanks.

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66 Joanne June 10, 2013 at 10:14 am

Hi there — Other readers have used coconut oil with success.

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67 Joy Groome June 12, 2013 at 2:40 pm

Made these today and they were absolutely brilliant. I used walnuts and dried cranberries and they were delicious and so quick and easy to make. These will become a family favorite – great for picnics – Many thanks

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68 Kimmie June 12, 2013 at 8:03 pm

Thank you so much for this recipe! At our local stores trail mix is on sale, so we separated nuts and fruits, added them, and it tasted delicious. Ours were very soft though, not like granola. And they stay together I am just afraid of trying to take them hiking or to school. any suggestions? Did I not cook the butter and sugar mixture enough?

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69 Joanne June 13, 2013 at 10:35 am

If it is really warm outside, the bars will not hold together as much as if they were a little cooler. One way to get around this is to individually wrap (tightly) then transport them. As long as the sugar dissolves you should be fine.

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70 Julie June 12, 2013 at 9:40 pm

I used old-fashioned oats, bran cereal, slivered almonds, chopped pecans, coconut, corn meal and wheat germ for the basic mix. I substituted coconut oil for the butter. It came out tasting wonderfully. However, while it set up all right and cut reasonably well(without chilling), the bars are very brittle and not fit for travel. Since I have added extra schtuff into the recipe, shall I increase the syrup by, say, half; or perhaps allow the mixture to marinate a few minutes longer before baking?

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71 Joanne June 13, 2013 at 10:33 am

Hi there — a little more of the syrup (half sounds right) might help you here since you did add a few more ingredients than the original recipe. Just to clarify — the only time you should be baking is to toast the oats/nuts before mixing with honey syrup. Hope that helps!

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72 Natural Granola June 13, 2013 at 3:02 pm

Thanks for sharing this recipe and tips. It’s important to press the granola mixture into a pan for it to stick together. Thanks again.

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73 Kelly June 15, 2013 at 11:59 am

My husband and I both love these! I have made them lots of different ways. I added cranberries and white chocolate chips to mimic a favorite cookie recipe. I also added half a tsp of cinnamon, as the cookie recipe has cinnamon and I think it makes the recipe. Delicious! A little too sweet with white chocolate mixed in, but the next time I just put them on top and it was perfect. The only time the bars turned into granola was the time I added Oreos and puffed rice. My baby needed to b changed while I was cooking the brown sugar mixture, and when I came back to the stove it was boiling up really high. I used it anyway, and the bars crumbled instead of cut. Since then I am careful not to overcook.

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74 Grace June 20, 2013 at 3:16 pm

I made these today, and let me say, they were the best, most delicious, and most satisfying snack I’ve ever made! Thanks Joanne for inventing this recipe! It was GREAT!

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75 Sherri June 20, 2013 at 3:42 pm

Best. Bars. EVER.

It doesn’t matter what I throw into these as far as nuts and fruit and seeds, they are amazing and ALWAYS soft and chewy! The last few times I have made these I have been using coconut oil in place of most of the butter (it seems to need that little bit of butter for better binding?), and a little less brown sugar, and they are still great.

HIGHLY RECOMMEND this recipe!!

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76 Shannon June 25, 2013 at 1:15 pm

This recipe was easy and quick to put together with children. I used it (with a link to your site) as one of the activities on my read aloud/with accompanying activities website (shannonsbooknook.com) for the book, “Christopher Mouse: The Tale of a Small Traveler.”

Thanks for the great recipe!

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77 Jenna June 28, 2013 at 7:51 pm

Do these freeze well? :)

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78 Adam July 6, 2013 at 6:07 pm

Yes, you can freeze these just make sure they are wrapped tightly in plastic wrap and/or in resealable freezer bag.

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79 s. Kercher June 29, 2013 at 10:36 pm

We have made these several times and They still fall apart.

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80 Sam July 16, 2013 at 4:33 pm

Hi, how many calories per bar please? Thanks Sam :0)

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81 Joanne July 31, 2013 at 12:34 pm

Hi Sam, At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at the following link. There, you can copy our recipe and paste it to get full nutritional info. Hope that helps! Here’s the link: http://caloriecount.about.com/cc/recipe_analysis.php

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82 Hbugdgubci July 18, 2013 at 12:07 pm

Loved these! I am twelve and it was a hit for my whole family! Hanks so much for this recipe!

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83 Iucahiubckuasnknciudabiu July 18, 2013 at 3:20 pm

I have made these several times for my family, and they were a hit every time! They are such an easy quick snack. Every time we go camping I whip up a quick batch and they are gone within two days. I am twelve and they were so easy even for me to make. Thanks for sharing your recipe!

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84 Karito July 29, 2013 at 12:27 am

I just made these and was pleased with how they turned out. It was my first time and it was very easy. My chocolate chips completely melted but I didn’t mind it – all my granola bar will have chocolaty flavour! So I just added a few chips more before pressing.

Thanks for the recipe! I will be making this more often to take to work.

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85 Ashley C August 1, 2013 at 8:21 pm

We’ve got some cooling on the counter right now. It smells delicious and the bit that I ate off the spoon suggests it will taste just as good. My son and I had a lot of fun making these, thank you!

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86 Joanne August 8, 2013 at 1:06 pm

Love that you and your son made them together. Thank you for coming back and letting us know :)

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87 VANESSA August 3, 2013 at 6:20 pm

I substitute this quite a bit but my son is a wheat intolerance.. So I used wheat free oats/ natures path corn flakes and rice cereal (gluten free) all to equal parts of the 2 1/2 cups. Used wow butter (soy nuts that tastes just like peanut butter) instead of butter. Used coconut flakes instead of almonds and for the measurement 1/2 tsp. of vanilla extract i used half almond extract/half vanilla.Tastes awesome and yay gluten free.

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88 Joanne August 8, 2013 at 1:00 pm

Wonderful adaptations! Thank you so much for coming back and sharing.

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89 Kat August 24, 2013 at 12:25 pm

Oh I am so excited… & so is my 11 yr old! I just read your adaptations & absolutely love that we could substitute WOW Butter in the recipe! He is a big WOW Butter fan, as it is peanut free, (for his school lunches) & has provided us with another of his favorite flavour alternatives!!! I only wish I had thought of it… :) LOL
I would also just like to add that this is a wonderful recipe for working with kids in the kitchen. There are so many creative bar creations to make, that we have lots of fun brainstorming, creating & of course eating! (I just still can’t figure out how I never thought of using WOW Butter, tee-hee)
Thank you so, so much, & many thanks to Joanne & Adam for such great recipes!
Cheers! (Crunch, munch, nibble, nibble!)
Kat :)

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90 Nikki August 5, 2013 at 8:32 am

Hi! I made these yesterday and they are so good! At first i was not sure how the mixture would actually stick together and form bars like yours. but when i began pressing it into the pan (with a plastic bag) i could see that it would work. the only difference i made in the recipe was that i used half butter/half coconut oil and added 1/4 sunflower seeds. so good, and it worked! Thank you so much!

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91 Joanne August 8, 2013 at 12:46 pm

Thank you for sharing your adaptations :) And, you’re right — pressing is the key.

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92 Emilie August 5, 2013 at 10:05 am

I really liked the recipe. You made a good recipe.

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93 Joanne August 8, 2013 at 12:46 pm

Thanks :)

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94 Shannon C August 8, 2013 at 3:55 pm

I made these this afternoon with my 4 year old. It was super easy and fast. I made them exactly like the recipe, ex. I substituted coconut oil for the butter. They turned out super yummy! I’ll definitely be making them again!

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95 Joanne August 9, 2013 at 9:54 am

Wonderful. Thank you so much for coming back and sharing :) We just love that you made them with your 4-year-old.

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96 Deanna August 12, 2013 at 4:17 pm

Can these granola bars be frozen? If so, no long do you think they would store?

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97 Joanne August 12, 2013 at 4:29 pm

Yes, just wrap them well. They should last up to 3 months.

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98 Deanna August 14, 2013 at 5:46 pm

Thanks… They didn’t last 2 days. Lol but I will be making them for school desserts so good to know.

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99 Casey August 14, 2013 at 9:37 am

I only had about 3/4 of the honey that you called for, so I topped it off with molasses. I think it gave a nice depth of flavor to the bars, and cut back on a little strong honey taste that some commenters didn’t like.
I am also looking for a substitute for the butter. I’m looking forward to seeing your healthier recipe when you’ve perfected it.

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100 Sarah August 16, 2013 at 8:46 pm

I wanted to find and make a really simple granola bar recipe for my boyfriend and I to have as an on-the-go snack because I was tired of seeing and reading nutrition labels filled with ingredients that I couldn’t pronounce and had to Google to see what they are. I decided to try this recipe and it turned out great. Boyfriend likes dark chocolate so used that and I also couldn’t find dark chocolate mini morsels so I just used regular size morsels which worked perfectly. They did crumble a little but are very easy to re-mold into shape. Super easy and fast to make.

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101 babehbear March 15, 2014 at 6:01 am

My boyfriend too likes dark chocolate. However, I too could not find mini dark.. so if u have a food processor or even a blender(but be careful I would only do a second at a time until you’re satisfied with the size). I put the dark chocolate chips in my food processor, I have a ninja and I tapped it a couple times and it was perfect, kind of like minis but not as pretty shaped :) They turned out great and not too melty :) I hope this works for u!

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102 Joanne March 17, 2014 at 3:03 pm

Great idea!

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103 Denise Petty April 1, 2014 at 8:54 pm

I found the minis in the bulk section at Sherms.

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104 Jenny August 17, 2013 at 11:18 am

Just made a batch with macadamia nuts and white chocolate chips. AMAZING!!!

I have made several variations of this recipe, and I like to cut back on the oats and add more nuts, ground flax seed and chia seeds. I love the versatility.

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105 Joanne August 17, 2013 at 1:12 pm

Love all your variations!

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106 Jessica August 25, 2013 at 5:21 pm

Great article, they look amazing. I will be making these for sure!
Jess :)

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107 Jen McE September 1, 2013 at 9:09 pm

Made these the other night, REALLY GREAT! I didn’t even have to press down at all and they stayed together like a champ. My son is allergic to peanuts and almonds but loves to have cashews- good luck finding a granola bar that contains cashews and NOT almonds and/or peanuts!! These homemade ones were perfect, cashews, chocolate chips and coconut- simple and amazing. Thanks for sharing the recipe!!

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108 pam September 6, 2013 at 3:54 am

My children enjoyed making these as well as eating them

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109 Dorota September 7, 2013 at 1:15 pm

hey! great recipe, so easy and yummy! thank you so much

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110 Christy September 8, 2013 at 1:19 am

I have tried making granola bars before, and they were quite hard on the teeth. But my sister made these and they were amazing, so I am planning to try making them myself. I will use other rolled grains such as barley, spelt, and Kamut in addition to oats, and add in dates, figs, flax, and cocoa nibs. The cocoa nibs were the best part of my slightly failed ones, nutty and crunchy like nuts and cool and chocolatey like chocolate. I’m also looking forward to trying peanut butter in them.

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111 Crissy September 8, 2013 at 8:28 am

I went to a German pumpkin fest and they had an awesome version of granola- using your awesome recipe as a base, i’ll add pumpkin puree, honey, cashews, quinoa, and cranberries. Perfect for fall!

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112 Joanne September 8, 2013 at 3:09 pm

Love all your additions!

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113 raquel September 9, 2013 at 6:25 pm

Hi, my friend made these granola bars and I lOVED THEM!!!

I asked her for the recipe and reading it I wanted to ask, I like to control my calories and eating as healthy as possible, can replace real butter with light margarine? and how about the sugar, is it possible to replace with extra honey? I don’t take sugar…

Thank you!!

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114 Joanne September 16, 2013 at 11:40 am

Hi there — we have not tried light margarine. It should be okay to use, though. We also have mot replaced all the sugar with honey, but we suggest you give it a try. We would love to hear how it goes.

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115 Jessica June 16, 2014 at 10:54 pm

If you’re wanting to eat as healthy as possible, you will want to stay far away from any sort of margarine, definitely. Also, honey has even higher in sugar than regular granulated cane sugar, so that might not be the substitution you’re looking for, either. The recipe is much healthier as written than it would be with those subs.

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116 Katy Abrams September 9, 2013 at 8:26 pm

I loved the flavor and how simple the recipe is, and I pressed for about 3 minutes on my batch, but they still fell apart at room temp. Is that just inevitable? If I want them to stay together do I just need to keep them in the fridge?

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117 Joanne September 16, 2013 at 11:38 am

Strange that they fell apart — they will stick together a little better in the fridge if you still have issues.

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118 Katy Abrams September 16, 2013 at 12:54 pm

I FIGURED IT OUT!! Two things to remember…#1, don’t put it more “ingredients” than you have listed in your recipe. I put in extra nuts and I think that spread the ‘glue’ of the sugar/butter too thin. Also, cook the sugar/butter until it’s bubbling and frothy, and then mix it in. It caramelizes a bit at that point, and gets ‘gluey-er’ if that makes sense.

:)

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119 Joanne September 17, 2013 at 11:02 am

Thanks for the tips! Glad things worked out for you in the end :)

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120 Marcy September 10, 2013 at 5:36 pm

Wow these are wonderful and just what I was looking for! With five kids, I am always looking for heathy, homemade snacks and this was a huge hit with all of them…and us grown-ups too. I did add a tsp of cinnamon to mimic a granola that I already make and I used pecans b/c that’s what I had on hand. I knew the pressing was going to be critical if these bars were going to stick together so I came up with a handy trick. Once you put it in the pan, place a sheet of wax paper on top. Then put another 8 x8 pan on that and squeeze away! You get even pressure over the whole pan and they came out perfectly! Thanks so much for a new go to snack! Blessings to you!

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121 Marcy September 10, 2013 at 5:44 pm

Oh forgot to say I added cranberries and coconut as well…thanks again!

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122 Joanne September 16, 2013 at 11:34 am

Thank you Marcy! Glad you loved them.

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123 Emma September 13, 2013 at 3:26 pm

OMG! So yummy! I didn’t do nuts because I don’t like them and I added more cranberries on the top. I think next time I am going to add a little less honey because I think 1/3 cup is a little too much. It’s a prominent taste but it’s still good. I already ate two! Thanks! :)

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124 Ann September 18, 2013 at 10:28 am

These were DELICIOUS! Very easy! I was worried that they wouldn’t be sweet enough but in fact they were very sweet so would satisfy any sweet tooth. I may cut down on the sugar a bit next time. I would love to see a nutrition chart for this recipe!

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125 Brenda September 18, 2013 at 1:47 pm

Made these and waited until this morning to cut them up…and have some after exercise,while running errands.
DELICIOUS!
can’t wait to get more creative with the basic recipe
I did add dried apples in with some cranberries.

Anyone know the nutritional value to the base recipe?

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126 Dara September 21, 2013 at 4:29 pm

My batch are currently chilling for their 2 hours in the fridge. After seeing the comment about too many extra ingredients might ruin the “glue,” I’m hoping they stick together.

I dropped the almonds and added shredded coconut, flaxseed, and substituted coconut oil for the butter. I wanted to add a few more things (raisins, almonds next time when I don’t forget them at the store), so I’m wondering if it’s a “glue” issue, what would be a good amount to increase the stove-top mixture to compensate for the added ingredients?

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127 Joanne September 22, 2013 at 10:23 am

Hi Dara, It’s really hard for us to say without trying the recipe using the ingredients you listed. Hope fully they end up sticking together well enough for you. If not, try adding about 1/4 extra of the butter/sugar/honey mixture and go from there.

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128 Dara September 22, 2013 at 11:46 am

I was too busy stuffing these in my face to post on the outcome. :)

OMG SO GOOD!

The did stay together, but the ends that were against the side of the baking dish kind of fell off like I didn’t pack that area tightly enough. I used a glass baking dish where the edges are round/curved rather than a square with right angles.

Next time I plan on upping the glue (except for the sugar, a bit too much for our taste) and throwing in the few other ingredients we want to use, AND use a straight, square baking pan. LOVE THEM!

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129 Emily September 23, 2013 at 10:43 pm

Am I missing something – the directions don’t seem to say when or how long to bake?? I see cook time as 10 minutes way up top but nothing in the step by step. Unless it’s just toasting the oats and nuts, and then when you combine everything in the foiled pan it gets pressed and put straight in the fridge?

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130 Joanne September 25, 2013 at 10:54 am

We estimated 10 minutes for toasting the oats and nuts. Once put together, the bars are not baked.

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131 Pam Edel September 24, 2013 at 5:24 pm

These bars were great, I really didn’t measure much and I added peanut butter and and sun flower seeds it lasted 2 weeks without being refrigerated in Alaska during the summer. Great receipt

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132 Brenda September 26, 2013 at 12:06 pm

I’ve been testing recipes to make granola bars for my son’s high school football team, looking for something tasty with protein (they’ll eat anything if you tell them it has lots of protein in it!). We tried these last night, and they win, hands down! I followed your method exactly, using a combination of almonds, 1/4 cup sunflower seeds and 3/4 cup chocolate chips (omitting raisins, which we prefer to eat by themselves). The granola bars cut very easily, and are chewy without crumbling apart. Perfect for a pre-game snack. I’m planning to make some other combinations (golden raisins + walnuts, butterscotch chips? + pecans + coconut) along with this one to give the players a good choice. Another bonus about making these bars is that we can cut man-size granola bars for these guys, rather than giving them the tiny store-bought versions they ate as 8 year old soccer players :) Thanks so much for posting the recipe, and for sharing your tips.

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133 Jane September 26, 2013 at 11:41 pm

These are amazing and one child ate them the other wasn’t keen though, I love sneaky parenting and smile as they eat it with hidden dates and all, then I got creative and replaced some oats with coconut flakes, replaced the nuts with a mix of nuts and seeds like sesame and chia, and they also taste amazing, I love that its no bake, thanks for a fab recipe.

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134 Raquel September 28, 2013 at 3:32 pm

Hi Joanne,

I just wanted to share that I made the granolas in a healthier way, replacing the sugar for 1/2 cups honey, light margarine instead of butter, I added 1 tablespoon of Peanut Butter to the sauce and they turned out amazing! Not as good as the ones with butter and sugar (obviously), but very tasty! I couldn’t stop eating them. So now you guys know these granola bars also work with only honey without any sugar.

Thank you so much for this amazing recipe!

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135 LeeAnn October 9, 2013 at 11:13 am

I just made these and I left out the butter and added sunflower seed butter and they are rock hard! What went wrong?!!

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136 Joanne October 14, 2013 at 10:04 am

It is hard to say since we have never used sunflower seed butter. In the original recipe, the butter mixed with sugar and honey adds softness.

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137 Maria Johnson October 18, 2013 at 12:38 pm

Can salted butter be used instead of unsalted butter?

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138 Joanne October 18, 2013 at 2:22 pm

Yes, absolutely. You may want to reduce the salt amount in the recipe to a pinch rather than a 1/4 teaspoon.

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139 Mary October 22, 2013 at 10:27 pm

Hello,
My niece wants me to make these for tomorrow to pass out at work. I don’t have any old fashioned rolled oats on hand. I only have the minute kind. Help. My niece wants the bars to be chewy and tasty. I have regular chocolate chips , pecans and raisins. My niece is trying to help her office employees eat healthier snacks. Can I use the regular minute oats?

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140 Joanne October 23, 2013 at 8:00 am

Quick-cooking oats will work, but the texture will be a little different since they tend to be smaller pieces (some people actually prefer it). We don’t recommend using microwave/instant oats – they are too fine in texture. Hope that helps!

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141 Sophia October 27, 2013 at 2:42 pm

Do I have to use UNSALTED BUTTER or can I use regular butter, like I CAN’T BELIEVE IT’S NOT BUTTER or SALTED BUTTER!
Please let me know as soon as possible so I can make this recipe.
Thank-you so for this recipe it was very helpful.

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142 Joanne October 30, 2013 at 9:54 am

Regular butter is completely fine to use (it will just have more salt so you may want to accommodate with how much additional salt you add). We have never tested I can’t believe it’s not butter, though.

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143 louise October 29, 2013 at 1:38 pm

hi there, these are lovely. I just wondered how many calories are in each bar? (roughly) Thank you

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144 Joanne October 30, 2013 at 10:05 am

At the moment we do not provide nutrition info for our recipes on the site. As an alternative, we suggest that you take a look at the following link. There, you can copy our recipe and paste it to get full nutritional info. Hope that helps! Here’s the link: http://caloriecount.about.com/cc/recipe_analysis.php

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145 JoseeM November 1, 2013 at 8:57 pm

I added coconut in the “things to toast” mix. And a few butterscotch chips along with my mini-chocolate chips. SO YUMMY!!!!!!!!!!!!!!!!!!!

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146 Joanne November 2, 2013 at 11:26 am

Sounds delicious!

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147 Aubrey November 4, 2013 at 7:02 pm

WAY too sweet. I even cut the sugar in half. They made us all sick to our stomachs…

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148 Joanne November 5, 2013 at 9:03 am

Hi Aubrey, Sorry these didn’t work for you. You could try reducing the sugar or honey – some commenters have had success with this.

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149 Patty November 6, 2013 at 4:53 pm

Hi! Sounds delicious. Is it possible to make them with just honey and no brown sugar also? Thanks

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150 Joanne November 18, 2013 at 11:22 am

Hi Patty, we have never tried just using honey. It is on our list, but we suggest you give it a try and see how it works. Good luck :)

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151 Julie H November 11, 2013 at 7:31 am

These were great! I think the next day they were even better. We used chopped roasted peanuts instead almonds, and I added a TB of cocoa powder to the toasted oats and they turned out a bit more chocolatey. Although, I wanted them for a quick breakfast and they remind me of eating a no-bake cookie for breakfast…not such a bad thing. We’re going to try more variations with this as our starting point now. Thanks!

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152 Joanne November 11, 2013 at 10:56 am

So glad you enjoyed it — if you find another variation you love, come back and share :)

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153 Toni November 12, 2013 at 12:19 am

I don’t want the added fruit or nuts, would this work with just oats and chocolate chips?

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154 Joanne November 12, 2013 at 5:55 pm

Yep, you should be fine with just oats and chocolate.

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155 Beth November 16, 2013 at 11:25 pm

I have tried many recipies for granola bars… This is the first my children have loved! Thank you! *i used chocolate covered almonds (all I had on hand) and they came out great!!

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156 karen November 17, 2013 at 4:24 pm

we substituted some crisped rice for about 1/3 of the oats. I’d use a tad less sugar next time, but they were very tasty and I liked the extra crisp the rice added. To press them in, simply cover with wax paper and then you can push with your whole hand and not get messy. We keep extras in the freezer and thaw as needed. Made a double recipe in a 9x 13 pan.

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157 Maina November 18, 2013 at 9:54 am

where are the nutrition facts??

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158 Joanne November 18, 2013 at 11:26 am

Hi Maina, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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159 Becky E November 20, 2013 at 4:17 pm

My 3 girls, aged 8, 6, and 2 and I made these today. They are incredibly tasty! I asked the girls if they thought they were not as good as, just as good as, or better than store bought granola bars and they all loved them way more than the store ones. Great recipe! I will be trying it again with less sugar, butter, and honey next time just because it was a bit sweet. Thanks a bunch!

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160 Becky E November 20, 2013 at 4:19 pm

We also used wax paper to press them into the pan. It was nice not to have children covered in honey and chocolate! :)

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161 Aneta December 1, 2013 at 5:41 pm

Amazing !!!!
Made the bars yesterday and they were yummy. I skipped the brown sugar and used 1/2 cup honey. This one goes into my recipe box. No more store bought granola bars for my family :)

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162 Kacie December 3, 2013 at 11:35 pm

I love this recipe! Everything works just right and you can customize it to suit everyone’s tastes.
I would like to share my alteration to recipe: Rather than using just oats, I doubled recipe and ended up using 4 cups of oats and 1 cup of oat bran. Since fiber is always a good part of anyone’s diet, I am always trying to find ways to include it whenever possible. Plus, the kids have no idea its in there! Thank you

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163 Shrey December 22, 2013 at 6:55 am

Can it be any salt or does it have to be Kosher salt?

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164 Joanne December 30, 2013 at 1:12 pm

Any salt will do.

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165 Nicole December 28, 2013 at 1:46 pm

Do you have to include vanilla extract? What happens if I don’t add it will it just ruin the recipe?

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166 Joanne December 30, 2013 at 11:17 am

You can leave it out. We like the flavor of vanilla, but the honey should be flavorful enough.

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167 HS January 3, 2014 at 8:31 pm

Do you have the nutritional info?

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168 Joanne January 7, 2014 at 11:40 am

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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169 kb January 4, 2014 at 6:12 pm

We made this yesterday, after reading all the suggestions. Can’t believe it took so long for someone to figure out how to press it right. First thing I thought of was putting another pan on top. Putting a piece of wax paper on top first (and having hubby stand in the pan for about 60 seconds) worked like a charm! I did modify the plan, though.
So many others said it was too sweet–I used 1/4 cup UNpacked brown sugar, to have a little less. Put just a touch over the called for amount of honey. I never use the called for salt-only put a dash in the mix. Did not have the mini morsels so, I used 1/3 cup regular size. of those, I tossed about 2 dozen or so into the melting mix, for 2 reasons. I get that part of the reason for minis was to spread out the flavor, and, it would help with making the ‘glue’, since I shorted the sugar just a bit. I also used slivered almonds, instead of chopped.
I did use the cranberries, these came from Market Basket and are VERY good.
When melting mix, I waited until it bubbled, just before caramelization. It made a good glue. The mix stuck together very well. AND, it was VERY tasty! Yum Yum!
I think in future, I will only use 2 cups of oats. And if we do any substitutes, we will keep to the same portions (ie about 1/2 cup raisins, instead of cranberries, for instance).

I wonder, would Karo syrup work as well, and be any better or worse health wise, than honey??

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170 Joanne January 7, 2014 at 11:18 am

Hi there, corn syrup should work (although we have not tired it yet).

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171 victoria January 5, 2014 at 5:53 am

hi there –
quick question – can I substitute agave (nectar?) for the brown sugar? Wondering if it will still stay together as tightly as yours…
Thanks.

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172 Joanne January 7, 2014 at 11:11 am

Hi Victoria, We’ve never tried using agave in place of the brown sugar so we’re not quite sure how they would turn out. If you’re up to it, you could try it and let us know — it is a great question.

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173 Feroza March 24, 2014 at 2:24 pm

Hi agave has more fructose & heard on Dr.OZ is not good to use, I use cooked dates with orange zest & use that as my sweetner in baking squares, bars & smooties. It keepe these bar very moist and added fiber.

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174 Angela January 6, 2014 at 11:07 am

I made a double batch of these over the weekend and they are almost gone already! I left out the cranberries because my 4 year old doesn’t like them. They are so good I am already planning to make another batch to get us through the rest of the week!

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175 Jessica January 12, 2014 at 5:32 am

I have made two batches of these granola bars now and they are just so delicious. I put them in individual sandwich bags and freeze them so I can just grab one in the morning for my day at work. If I kept them all in the fridge they would be gone in two days!

I did use coconut oil as a sub to butter, texture was perfect and couldn’t taste it at all as I used non-flavoured coconut oil. I also didn’t add any brown sugar, the honey was just the right amount of sweetness.

Thank you so much for the recipe!

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176 April January 12, 2014 at 4:51 pm

I made this recipe today and it’s taking all my will power to not eat the whole pan. I ended up with crumbly bars, but that’s ok! I would make a great yogurt topping. I made mine with pecans, sunflower seeds, and cranberries. While I was cooking, my son declared that he would never eat them. After they were ready, he tried a bite and was hooked! I caught him sneaking back for more. This will definitely be a staple in my house. Thank you!!

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177 Tammy January 12, 2014 at 6:44 pm

Made these today..they were easy and sooo DELICIOUS, thanks! Keep these great recipes coming!

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178 Leah January 13, 2014 at 6:07 pm

These were great but I did make some substitutions. Coconut oil for butter, Bob’s Red Mill Muesli (it had most of the ingredients already included) and I omitted the brown sugar and used a couple tbs. of maple syrup instead. I found them to be a bit sweet but my husband loved it. I’ll be making these again!

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179 Maria January 13, 2014 at 8:28 pm

Thanks so much for your recipe… I just made them and they are in the fridge now to set overnight. Putting together a care package for a dear friend and I made black bean brownies, homemade taco seasoning mix in a mason jar and giving these granola bars for her. :)

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180 Joanne January 15, 2014 at 3:02 pm

What a sweet idea — love your care package :)

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181 Lyuda January 15, 2014 at 4:23 pm

I made these granola bars exactly by the recipe except without almonds and they turned out so hard and dry. Why did that happen? Is there a way to fix it?

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182 Joanne January 17, 2014 at 10:31 am

We’re really not sure why your bars turned out hard. The ratio of honey, sugar and butter should make them on the chewier side. There really isn’t a way to fix it. I realize it wasn’t what your were after in the first place, but to save the batch you could crumble the bars and make granola?

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183 Jordan March 8, 2014 at 4:44 pm

As a professional baker who has made this recipe and LOVES THEM I can tell you what might have happened (because it happened to me). When boiling the sugars together don’t wait till the mixture bubbles up high. Too much moisture is being cooked out and the sugar is cooking and changing turning to a harder caramel like consistancy. Try heating and storing till the butter is JUST melted. This should help ensure that they don’t lose too much moisture. :) also I have adapted and multiplied this recipe and now sell it at the school that I work at. The kids go bananas for them (one girl actually had a freak out when they were sold out) :) amazing recipe guys!

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184 Joanne March 17, 2014 at 4:32 pm

Thanks for the help Jordan, we appreciate it :)

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185 Salina January 16, 2014 at 9:29 am

I tried several granola bar recipes I found online… This is my favorite one! I don’t eat grains myself but I make these for my husband all the time! Thank you!!

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186 Philia91 January 17, 2014 at 4:00 pm

These were seriously sooo good, I’m just wondering what would happen if I left the sugar out when melting the butter? Would the bars still hold together because of the honey, or would they fall apart? Alternatively, could I reduce the amount of honey down, but keep in the sugar? I made these the other day and they were DIVINE, but mine turned out rather too sweet and I’m just trying to think of ways to make them less sweet/high in sugar. Giving this recipe a 5 star rating as they honestly were the best tasting bars I have ever made, I would just love to be able to make these healthier and reduce the sugar content some. Thanks for a fabulous recipe, I have already made 3 batches and all gone within 2 days!! Thanks x

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187 Joanne January 19, 2014 at 10:12 am

We have had success reducing the brown sugar (although we have never tried leaving it out completely). You might find you need to experiment a little, though.

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188 Janice January 17, 2014 at 10:14 pm

How many calories in each bar ?

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189 Joanne January 19, 2014 at 10:14 am

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php (You can copy the ingredients form our recipe and get nutrition info).

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190 Anne-Marie January 17, 2014 at 10:55 pm

Can I add honey, peanut butter and some flax seeds? trying to make a healthier version?

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191 Joanne January 19, 2014 at 10:10 am

Try it. You might have to experiment a little to get it right, but we bet they will work out just fine.

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192 Pam January 20, 2014 at 9:34 am

Hey: can you substitute coconut oil for the butter?
All of previous attempts at granola bars have fallen apart too! lol!

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193 Joanne January 21, 2014 at 9:16 pm

Try it. We haven’t tried it ourselves, but other commenters have had success with replacing butter with coconut oil.

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194 tania January 23, 2014 at 12:47 pm

Anybody use maple syrup instead of honey?

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195 Mila January 25, 2014 at 11:55 am

Hi, i usually don’t comment on sites but this recipe is great! I tried it last night and had it for breakfast today. I put cashews, poppy seeds, chopped figs, sunflower seeds, wheat bran, oatmeal, and puffed rice. Its really delicious and easy!

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196 Kathy January 25, 2014 at 9:39 pm

My first attempt at homemade granola bars. These are amaaaazing. They are on the sweet side, but I think they’re a great alternative for the full-of-junk store bought bars. I added raisins and sunflower seeds, since my kid loves them. Next time I’ll throw in some flax and coconut and play around with replacing some of the butter with coconut oil and some brown sugar with coconut sugar. Thanks so much for this outstanding recipe

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197 Julie January 27, 2014 at 10:44 am

Finally! A granola bar that doesn’t crumble. Whole family loved these! I didn’t have time to stick them in the fridge for 2 hrs, so I put them in the freezer for about 30 mins. Worked perfectly! They were still solid the next day. I also doubled the recipe and squished into a 9×13. Definitely making again. Thank you, thank you!

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198 Tipsy January 28, 2014 at 9:19 pm

I LOVE these bars. Beautiful consistency, just the right sweetness, and completely addictive. I’m pretty sure I ate half the batch in one go. Whoops.
I was a bit worried about the bars sticking together, as I went a bit overboard with the ingredients(almonds, coconut, flax seeds, raisins, cranberries, cashews), but I added a dollop of peanut butter to the sugar/butter mix, and made sure to press for a good long while, and it all turned out fantastically! Also, in case it matters at all, I used quick oats, as they’re all I had at the time, and they worked very well!
I’m about to make them for a second time, and my mouth is already watering!

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199 Joan January 30, 2014 at 9:02 am

This recipe looks great! It says to toast the oats first, at what temperature and how long should they be toasted for?

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200 Joanne January 30, 2014 at 12:04 pm

The oats and nuts need to be toasted in the oven for 5 to 10 minutes. If you take a look at the recipe above, you will find the full instructions :)

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201 Linda January 30, 2014 at 11:31 am

I made these last night and they are wonderful! This is the only recipe I have tried that actually makes the bars stick together. It’s great! This is definitely going in my recipe box.

I’m not a huge fan of chocolate (unlike my family). Is there anything I could replace the chocolate with?

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202 Joanne January 30, 2014 at 12:03 pm

Hi Linda, So glad you like the bars! You could leave out the chocolate or try adding a little peanut butter?

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203 Linda January 30, 2014 at 1:45 pm

Great! I will try that. I was also thinking of using butterscotch chips or even which chocolate. I’ll have to see the different flavors at the store. They only have the mini ones in chocolate though. :)

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204 Linda January 31, 2014 at 11:14 am

I made a couple more last night and they both turned out great! They hold together so well and have such a great texture! I’m very impressed with your recipe. This time I make one with white chocolate and coconut and another with peanut butter chips (all with not regular chocolate).

I do have one other question. They all seem to have a very rich flavor and I was wondering if it is the butter or the brown sugar. If it’s the butter, I could try using coconut oil, as some others have suggested. Any ideas for reducing the richness?

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205 Joanne January 31, 2014 at 11:19 am

Coconut oil has worked for others, you might want to try that.

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206 Alison Schoenrock January 31, 2014 at 7:56 pm

They are amazing making for the second time, there good for my 1st break at work. Thank you

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207 Mandy February 1, 2014 at 2:57 pm

I’m so happy I found this recipe. :) I used walnuts instead of almonds and they turned out great. Now I don’t have to spend an arm and a leg buying granola bars at the store! Thank you for sharing!

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208 Jenny February 1, 2014 at 3:50 pm

I just made these with my kids. Followed the recipe as it. They were fantastic! Thanks for the recipe!!!

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209 Anca February 3, 2014 at 5:19 am

Great recipe, made it a few times and works wonderfully! Thank you

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210 Shannon February 3, 2014 at 4:57 pm

Hey,

I wanted to try these but i’d like to know the nutrition info such as calories per slice if at all possible??

Many Thanks Joanne.

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211 Joanne February 4, 2014 at 11:07 am

Hi Shannon, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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212 Mel February 4, 2014 at 1:45 pm

My daughter tried these at a playdate and loved them…so I made them yesterday. I noticed a rancid smell coming from the oven while toasting the oats, but I continued making the bars in hopes it would go away. After the 2 hours in the fridge I was excited to take a taste and they were awful just like the smell – like bad oil?? It wasn’t from the almonds because they tasted great. (just bought and opened the Quaker oats and no odor) I would like to try again.

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213 Joanne February 26, 2014 at 12:44 pm

Hmm, that is strange. Were the oats over-browned at all? We’re really not sure why you would have had a problem.

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214 anita February 5, 2014 at 4:52 pm

This is a great recipe! I added agave nectar instead of honey, because I’m not a honey fan. I also added orange peel and orange extract, and it was absolutely delicious and chewy! This will be my go-to recipe for granola bars from now on. Thank you for a GREAT recipe!

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215 Sherry February 6, 2014 at 6:47 pm

I made these yesterday with my 3 year old daughter. We had lots of fun, but when we told my husband that we had made granola bars, he gave a little half smile that told us he thought we were punishing him. After he ate about 6 of them, he said that he really didn’t like granola bars… until now! He told me to leave a good review and rate it five stars! Thanks for the really great recipe! I have a feeling we will be making them often and trying different additions!

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216 Brenda Howley February 7, 2014 at 10:12 am

Has anyone figured out the nutritional value in these bars?
Thanks,
Brenda

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217 Joanne February 26, 2014 at 12:52 pm

Hi Brenda, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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218 mash February 7, 2014 at 12:11 pm

A really nice recipe. I added some coconut, sesame seed, quinoa, pumpkin seeds, and craisins. The best way to get a nice uniform bar is line a cookie sheet with parchment paper, press the bar into it, then transfer to a flat surface and place another sheet of parchment over the bars and use your rolling pin to make it tight and totally professional looking! Also I added the chocolate chips in immediately, and it gives the bar a nice chocolate kick, as they totally melt into the ingredients. A nice bar to cut into small rectangles, wrap in saran, and stash in your purse or car!

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219 Jayne February 8, 2014 at 6:29 pm

Thanks for the recipe! These are wonderful! I added a scoop of peanutbutter to the sugar mixture! I used a 9×13 pan and lined it with foil. I used the flat side of my heavy meat tenderizer from Pampered Chef to press the mixture into the pan and it worked perfectly! I added raisins and the chocolate chips melted nicely throughout the bars! I set them outside in the 16 degree weather for a little while today. I will make them again and try different nuts and fuits! Thank you!!

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220 Jayne February 8, 2014 at 6:37 pm

Hi again,
I did not double the recipe when I used the 9×13 pan. I got 24 nice sized bars and they are about a quarter inch thick. Perfect size! I toasted the oats and nuts for about 15 minutes total.

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221 Carspyder February 11, 2014 at 3:45 pm

These are really delicious and my kids like them too. I substituted sunflower seeds and pepitas(pumpkin seed) for the almonds and added some ground flax seed. There is only one down side to these – even though it is mostly good fat, they are still high in fat and carbs. I am going to be trying to figure out ways to cut back on the sugar and butter added to make them a little more healthy. If you used parchment paper instead of foil it wont stick at all. I also had another pan that sits in the pan I used and just laid a piece of parchment down on top of the bars and pushed them down with the other pan on top :D

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222 kristi February 11, 2014 at 4:30 pm

i’ve tried these twice now, once i refrigerated them for 2 hours and once I didn’t. Both times they came out SO HARD. Any ideas what I may need to change? The flavor is great, but they are really difficult to eat.

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223 Joanne February 27, 2014 at 4:46 pm

Hi Kristi, Sorry they have not turned out well for you, we’re really not sure why they have become hard.

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224 Marinka March 12, 2014 at 12:38 pm

That happened to me once also – I think the main reason is that you might be heating the liquid mixture on the stove for too long. That’s what I did and they became crunchy when they chilled for a few hours.

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225 Joanne March 17, 2014 at 3:22 pm

Interesting, thanks for sharing this. You definitely only want to heat until the butter is melted and the mixture warmed.

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226 Carole February 13, 2014 at 4:50 pm

I happened on your post this afternoon and can’t wait to try this recipe! I’ve given a few other granola bar recipes a try, but they’ve all been massive failures in one way or another.

After trying the recipe as directed, I’m going to try adding peanut or almond butter.

This is very similar to the granola recipe that I’ve altered and used for years. Thanks for sharing. :-)

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227 Heather February 14, 2014 at 9:31 am

Never made granola bars before but this recipe was very easy to follow and they tasted absolutely delicious (and they didn’t fall apart). Next time I’m going to put in some different fruit too. Thanks for this fab recipe.

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228 Brooke February 14, 2014 at 2:44 pm

These were amazing! For me granola bars have always been a healthy but not exciting snack. These however were so good they barely made it to day two. I substituted pecans and chopped dried prunes (I had a bag that was becoming a shelf fixture and needed some use). The butter was definitely a welcome surprise and just enough to enhance the richness without being too much. I will definitely check out other recipes on this site. Thanks for your post!

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229 Richard February 16, 2014 at 8:59 pm

I tried these for the first time today. It was really easy, and came out great — very delicious! And as for the high calorie content, I am a backpacker, and made these for backpacking, where we need concentrated energy. So high calories is a good thing.
My only concern is that they are kind of sticky. Did I do something wrong, or is that normal? Is there a way to make them less sticky? When backpacking, I tend to have dirty hands, and don’t really want to eat the dirt. Thanks!

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230 GAIL February 16, 2014 at 9:19 pm

GREAT RECIPE. WAS AS SOFT AND CHEWY AS PROMISED. I ADDED MY OWN TWIST TO THEM BY USING A SMALL AMOUNT OF MOLASSES IN THE SYRUP MIXTURE. I ALSO ADDED A SMALL AMOUNT OF WHEAT GERM, COCONUT AND DRIED BLUEBERRIES. I HAD WHITE CHOCOLATE CHIPS SO I USED THEM INSTEAD OF MILK CHOCOLATE. THANKS FOR SHARING

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231 Marlaina February 17, 2014 at 11:48 pm

Did you ever try making these with oil instead of butter

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232 Joanne February 20, 2014 at 10:57 am

We have always gone for butter. Other commenters have had success with coconut oil, though.

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233 Carole February 19, 2014 at 9:44 pm

Hmmmm….So I’m the only one who had difficulty in cutting these?

Everything went according to planned until that point, then they mostly disintegrated. :/

I’m not a novice cook/baker, and I’ve had less issues w/ biscotti. Any suggestions?

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234 Joanne February 27, 2014 at 4:17 pm

Hi Carole, Sorry the bars didn’t stick together for you! It’s important to press the mixture down well before chilling and use a heavier sharp knife when you cut. Hope that helps!

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235 Jessica February 21, 2014 at 11:45 pm

I just made these today! They are delicious! I used dark chocolate and chopped it into small pieces and I like how it melted into the mixture…I sprinkled the remaining chocolate over the top…I can’t wait to play around with this recipe even more…I will try dehydrated apple pieces next…I wonder how coconut oil would work in place of the butter?

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236 Adam February 26, 2014 at 1:15 pm

Hi Jessica — other commenters have used coconut oil with success :)

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237 Laureen February 26, 2014 at 7:01 pm

I tried these and absolutely love them! After reading how important pressing down hard was to keep the bars from crumbling I tried putting a piece of aluminum foil over the top of the mix then pressing down hard with the bottom of a standard bread loaf pan. It worked just awesomely!

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238 Kacie February 27, 2014 at 2:49 pm

These were great! Chewy, stayed in bars without getting all crumbly, and DELISH! I’ve been testing out granola bar recipes for ever and this is my new “go-to”! I get tired of always having to use peanut butter to keep them together. Wanted a new flavor and this was perfect. Thanks!!

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239 Richard F March 1, 2014 at 7:31 pm

This is a superb recipe. I made the bars with 1/3 c of almonds + 1/3 c of chopped pecans + 1/4 c of coconut + 1/4 c of sunflower seeds + 2 tbsp of chea seeds and a handfull of dried cranberries. I also added a heaping spoon full of organic peanut butter. They came out perfectly. My wife thinks they are a little sweet but I find then to be just right. If you add the chea seeds. Make sure you don’t roast them with the other nuts and seeds; just add them at the same time as the sugar mixture.

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240 Natalie March 6, 2014 at 11:34 am

These are stinkin’ delicious. They are fast, simple, and I can make them in a zillion different ways. I sub’d out half of the oats for shaved coconut and they bars were heavenly. I am so glad I found this recipe and site!

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241 Joanne March 17, 2014 at 4:44 pm

We’re glad you found us, too :)

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242 Rici March 6, 2014 at 7:25 pm

SOOOOOOOO YUMMY (and easy)!!!!! We made these last night as a family and enjoyed them today in our lunches at school and work. We had the opportunity of sharing the granola bars with colleagues, thus, pointing them to your website. Thanks so much for sharing your gift of cooking with the world! :)

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243 Joanne March 17, 2014 at 4:43 pm

Aww, thank you for your comment :) So glad you enjoyed the bars!

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244 Bettie March 6, 2014 at 10:53 pm

These granola bars are delicious. A few changes were made due to dairy, chocolate, and citric acid allergies. Olive oil was used instead of butter. Raisins and coconut were used instead of cranberries and chocolate chips. They taste so much like the Kindness granola bars! My husband said they are perfect!

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245 martin March 9, 2014 at 7:03 pm

tried these today, and they were spectacular. I use sesame seeds, almond milk, and mixed dried fruit, and it was AWESOME! Taking these for work all week ^_^, Note
it would of cost me approx. 40$ Ec OR 16-17 american roughly to buy them. it cost me about 30$
EC to make these =D and i yield about 28 bars!( two pans)
best part…..it’s not messy, it;s quick, and it;s FRICKEN HEALTHY! NO MORE CHIPS…..well maybe once in a while =P!

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246 martin March 9, 2014 at 7:04 pm

oh and one more thing its ten times more healthier then the ones in the store in my opinion!

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247 Jill March 10, 2014 at 1:35 pm

These granola bars are fantastic. My whole family loves them as well as their friends. I made them for my daughters soccer team and everybody loved them. I don’t buy granola bars anymore, only make these.

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248 Joanne March 17, 2014 at 3:36 pm

Nice!

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249 Theresa March 10, 2014 at 10:09 pm

made 4 batches of this recipe and each one was yummier than the last. Cranberry, white chocolate chip and almond bars, apricot-sunflower bars, chocolate chip-peanut butter bars and lastly coconut, almond and chocolate chip…almost like a healthy mounds bar!!!! Thanks for a great recipe!

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250 Joanne March 17, 2014 at 3:33 pm

Awesome! Love that you’ve experimented so much with different add-ins.

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251 Veronica March 12, 2014 at 12:16 pm

I’m anxious to try these. We have food allergies here so I will need to make some modifications. Instead of butter or coconut oil would margarine or canola oil work?

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252 Joanne March 17, 2014 at 3:23 pm

You could try margarine. We’d go for something that solidifies at room temperature.

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253 Marinka March 12, 2014 at 12:34 pm

These are so good! I love the taste, and the thing about them is – no extra chemicals or junk! They can be chewy or crunchy depending on how long you keep the liquid mixture over the heat on the stovetop. The longer you heat it – the crunchier it will be. I have done this several times for my family and they enjoy it so much! They keep asking me every time they eat them to make them again. I also like the fact that you can modify this recipe in pretty much any way you would like. Such as adding more cranberries or almonds and so on. Thank you for this great recipe for Granola Bars!

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254 Kimmoy March 12, 2014 at 3:47 pm

I made these with dried apricots instead of cranberries and added pumpkin and sunflower seeds in place if 1/2 cup of oats. So, so yummy! The perfect chewy texture and so addicting!

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255 Joanne March 17, 2014 at 3:18 pm

Love that you added pumpkin. Great idea!

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256 Janette March 12, 2014 at 11:10 pm

I happened to have some glace mix and mixed candied peel on hand so I used those instead of dried fruit, multiplied it by 1.5 to fit my 9×13 pan and added some coconut and sunflower seeds when I toasted the oats and nuts. I didn’t have mini chocolate chips so I chopped some reg. size ones and added them. My sneaked samples were crazy amazing!

I spray some PAM on my hand while pressing so stuff doesn’t get stuck, and I think I’d say that for the pressing, do it until there’s not very much “give” left to the mixture. When I first poured the contents of the bowl into my 9×13 pan, I thought I had way overdone it with my measurements, but it is perfect!

I’d also suggest that while cooking the syrup don’t stir it too much because the more it’s stirred the more it will crystallize, which will be less “gluey” for the final product.

You guys are my new kitchen gods! After discovering this recipe last night I sat here for 2 hours checking out your amazing recipes; I can’t wait to see what else you two come up with!!

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257 Joanne March 17, 2014 at 3:15 pm

Aww, you are way too kind! Thanks for sharing your own tips, we really appreciate it!

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258 Jessica March 14, 2014 at 12:11 pm

How many calories per serving?

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259 Joanne March 17, 2014 at 4:28 pm

Hi Jessica, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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260 babehbear March 15, 2014 at 6:31 am

Can you use steel cut oats, not the instant kind the regular kind, instead of rolled oats? I know the grains aren’t as big as the rolled oats.. Would you recommend it, or should I stick with the rolled oats?

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261 Joanne March 17, 2014 at 3:02 pm

Hi there, we have actually made these with a mixture of steel cut oats and rolled oats. The steel cut oats made the bars a bit harder. The bars will work fine, but expect them to be less chewy.

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262 Amber March 16, 2014 at 5:34 pm

Thank you for this amazing recipe! I make bars every week now for my kiddos. We’ve made strawberry/white chocolate chip, chocolate chip, blueberry, etc. They are so easy and are a big hit with the whole family. :)

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263 Joanne March 17, 2014 at 2:45 pm

Great! So glad you’ve been able to adapt to your family’s tastes :)

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264 Vicky March 16, 2014 at 10:46 pm

LOVE this recipe… have made it probably 6 times in the last 2 weeks! Using about half the brown sugar with no problem. I cook the sugar/butter mixture until it bubbles for about 5 seconds then I turn off the heat. All my attempts at making them have been successful. The bars hold together well and don’t last long with 2 growing boys.
We love to use cashews. I am going to try cashews and chopped dried apricots soon. Can’t wait. Adding the chocolate chips to the top at the end makes my boys feel like they are eating more chocolate than they are. :)
A couple of changes I made to the process is that I use a pot for cooking the sugar/butter mixture that is big enough to still all the ingredients together. I am all about less dishes! The other change I made is that I put a piece of tinfoil on top of the bars after putting them in the 8×8 pan. I press the bars down easily and no longer worry about the mixture sticking to my fingers. I leave the tinfoil on and just peel it off easily after the bars have cooled. Makes compressing the bars easy and I can push firmly and effectively.
Thanks for a great recipe!

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265 Joanne March 17, 2014 at 2:43 pm

Wow, 6 times in the last 2 weeks … so awesome. Love all your changes, too. Less dishes are always a good thing!

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266 Nancy March 18, 2014 at 7:55 am

I’ve tried 2 different recipes so far and haven’t found the one I “love” yet. This will be the next one to try. Thanks for the step by step video. I need all the help I need.

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267 Adam March 18, 2014 at 4:17 pm

Hope you love it as much as we do!

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268 Betsy March 21, 2014 at 11:51 pm

Love, Love, Love this recipe; very versatile! I have added 3-4 tablespoon peanut butter to the honey/brown sugar/butter mix. To the oats, I usually add 1-2 tablespoon golden ground flaxseed. Lately, I have even broken up a serving of pretzel sticks (about 1/2 cup) & added it to the dry oats. Pretzel & peanut butter granola bars = AMAZING! My hubby’s favorite is toasted coconut/dried blueberries granola bars. Thanks so much for this recipe!

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269 Joanne March 24, 2014 at 9:52 am

Glad you liked it :)

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270 Samax March 23, 2014 at 3:21 pm

I love these bars. Thanks for the recipe. Someone had asked about a calorie count. According to a calorie counter app, if you cut them into 12 bars they are 200 calories each.

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271 Joanne March 24, 2014 at 9:41 am

Thanks Samax.

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272 Sherry K March 24, 2014 at 5:06 pm

I have made these once a week for about 6 weeks and they are wonderful. I add apricots and pumpkin seeds and more cranberries. And they do stay together.

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273 Adam March 24, 2014 at 8:16 pm

Oh, wow! So glad you enjoy them so much!

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274 Emily March 24, 2014 at 9:42 pm

These are so great!!! I’ve been looking for a good recipe for ages, and hands down these win for ease and taste! I’m excited to start playing around with new ingredient combinations (my first go was with what I had laying around the kitchen). There are some great suggestions in the comments!! Thanks all!

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275 Joanne April 3, 2014 at 11:22 am

Yes! Definitely read through the comments, everyone has been so creative with their own adaptations :)

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276 Justin March 30, 2014 at 2:33 pm

I made the granola bars for church today and it was a huge hit! I used raisins instead of cranberries, added coconut slivers and some pecans. I also dumped in four tablespoons of hemp hearts to make the bars a little healthy. I also added one tablespoon of peanut butter to the wet ingredients.

With all those modifications the bars still came out firm and never fell apart. I think the key to making this recipe work is the sugar and honey to butter ratio, my usual granola that falls apart has more butter and coconut oil.

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277 Joanne April 3, 2014 at 10:53 am

Glad you enjoyed the bars and thank you for your extra tips :)

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278 Meghan April 3, 2014 at 7:28 pm

These are delicious! I bake a lot, so I end up with lots of small amounts of nuts. I love this recipe because I can throw in all my nut/coconut odds and ends instead of it hanging around for months. I read a lot of comments stating that they ended up with granola instead of bars; it’s important to ensure that the sugar mixture actually boils over the heat to get the sticky consistency needed to keep the bars together (at least, that’s what I’ve found in my trials!). Thanks for sharing this recipe! :)

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279 Joanne April 4, 2014 at 11:32 am

Thanks for sharing Meghan!

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280 Colette April 15, 2014 at 2:37 pm

These are delicious. My ten year old made them herself. The instructions were easy to follow and they turned out just like the picture. Thanks for a healthier option than candy.

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281 Joanne April 16, 2014 at 12:35 pm

That’s so great! We love when kids make our recipes :)

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282 Barb April 20, 2014 at 6:22 pm

Do you have the nutritional information on the delicious babies? I just made them and they are perfection!

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283 Joanne May 16, 2014 at 12:19 pm

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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284 Laura April 27, 2014 at 9:08 am

What are the nutritional facts for this recipe

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285 Joanne May 16, 2014 at 12:19 pm

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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286 kelly April 28, 2014 at 12:32 pm

I am pregnant, and completely forgot to add the brown sugar. Even without it, its yummy. Not sweet, but the chocolate on top gives it a little treat. I also used peanut butter instead of butter. I melted the chocolate to put onto since I didnt have a real sweet source.

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287 Grace April 30, 2014 at 10:35 pm

Hi there,
I tried this recipe and it came out unbearably sweet. Do you have any suggestions on how to reduce the honey and brown sugar, but still keep the bars together? Is it possible?

Thanks for your recipe and any insight you can offer!

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288 Joanne May 16, 2014 at 12:04 pm

Hi Grace some commenters have had success with reducing the sugar a little — you could try that.

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289 rightmeow May 1, 2014 at 10:55 am

This is so handy. I’m going on a camping trip this weekend, and this will be perfect to bring as a snack. I did sliced almonds, dried cherries and cranberries, and used a special lemon honey.

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290 Karen Meagher May 10, 2014 at 9:29 am

Love this recipe, we make it all the time.
It is great because you can put whatever you want in it and it is still delicious!
I put all the toasted ingredients out and let the kids each make their own bars.
Way better than store bought!

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291 abby May 10, 2014 at 12:15 pm

can you use regular oats? such as the ones for oatmeal

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292 Joanne May 12, 2014 at 5:43 pm

Yep. Rolled oats are best.

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293 Natalie May 15, 2014 at 9:40 pm

They came out SO perfect. This is exactly the kind of recipe I needed – quick, easy, portable, nutritious, beautiful, and delicious. I put my own little spin on it and instead of just adding the chocolate chips in, I melted them and spread them into a layer on the bottom before putting the mixture in the pan. It worked perfectly – in the future I plan on mixing it up with different fruit and nut combinations. Thank you so much.

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294 abby May 21, 2014 at 7:30 pm

can you use regular chocolate? like a chocolate bar

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295 Joanne June 20, 2014 at 2:12 pm

Of course, just chop it up in to tiny pieces.

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296 Katie May 21, 2014 at 7:56 pm

I work as a chef and came across your recipe for the granola bars. I have a huge vegan clientele so I had to change a few thing; I use coconut oil for butter and agave nectar for honey. They are a hit! I can’t make enough of them! I’ve had to multiply your recipe by 8 to make full sheet trays and I make 3 of those a week! Thank you so much!

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297 Joanne June 20, 2014 at 2:13 pm

Hi Katie, We’re so glad you found us and were able to adapt the recipe to meet your vegan customers needs :) Thanks so much for coming back and sharing.

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298 Cherry May 29, 2014 at 5:35 am

Hi tried ur recipe …turned out grt..just a question.
The oats in the granola bars tasted a bit raw. Though I baked for the right amount of time as mentioned above. What can I do to make them taste better

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299 Joanne August 8, 2014 at 12:07 pm

You could toast them a little longer in the oven.

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300 Julie June 1, 2014 at 6:54 pm

Can I BAKE these bars instead of freezing? If I can…for how long can I bake them?

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301 Joanne August 8, 2014 at 12:02 pm

Hi Julie, the bars don’t really need to be baked. If you wanted to try it, though, I’d watch so they don’t get over browned or burn.

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302 esme June 1, 2014 at 10:47 pm

can I use coconut and apricot ?

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303 Joanne August 8, 2014 at 12:01 pm

Sure, this is a pretty adaptable recipe.

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304 Chris Rettig June 5, 2014 at 5:38 pm

Big thank you for the best granola bar recipe I’ve tried. Very tasty, easy to make and a huge hit with everyone. Thumbs up to you folks!

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305 Kasey June 7, 2014 at 5:17 am

Thank you. Just thank you. My 2 year old took one bite and said, “Tasey, dis is goooood!” I’m not sure whether I was more shocked by the fact that I actually found something he liked or that he used my first name to tell me about it.

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306 Greg June 10, 2014 at 8:00 pm

Why does step 1 state to preheat the oven, then no mention of baking them?

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307 Joanne August 8, 2014 at 11:47 am

Hi Greg, We use the oven to toast the oats and nuts.

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308 Renita June 12, 2014 at 7:15 am

Loved this. Didn’t have nuts, chocolate chips, cranberries or unsalted butter but it still turned out great! Thanks for posting. :-)

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309 Joanne June 20, 2014 at 12:40 pm

Great! Thanks for commenting!

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310 Renita June 12, 2014 at 7:16 am

Oops, forget yo rate it….

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311 Nanda Dyssou June 15, 2014 at 1:10 am

I love this recipe! I made these 2x so far and each came out great. Thanks so much!

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312 Joanne June 20, 2014 at 12:22 pm

Nice! Thanks for coming back and sharing.

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313 Becca July 8, 2014 at 4:05 am

This recipe look amazing. I’m going to try making it tomorrow with my sister. Wondering if adding glazed cherry pieces, assorted nuts, seeds, dried fruit and chocolate pieces would affect the recipe too much? Should be add extra to the glue mixture. Also thinking of adding peanut butter. Can you use baking paper instead of aluminium foil? Thanksss!

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314 Joanne August 7, 2014 at 1:23 pm

Baking parchment paper works well.

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315 PC July 12, 2014 at 4:32 am

thank you for sharing this recipe! I added a spoonful of peanut butter to the mixture and some fresh strawberries. a bit gooey but delicious!

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316 Micachu July 17, 2014 at 5:25 pm

I’m about to make these and I want to know what to do if I don’t have any kosher salt, but I have regular salt

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317 Joanne August 7, 2014 at 12:59 pm

If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1¼ teaspoons kosher salt.

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318 Vivian July 22, 2014 at 12:11 am

OK, I love these!! The only thing I did different was add peanut butter and took the fruit out (due to kids not liking dried fruit). My biggest mistake was making a single recipe, now I double it and hope the neighbor kids don’t know I made them!!! Love the no bake! Thank you so much.

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319 Rachel July 29, 2014 at 10:43 pm

I read all the comments above and agree with one that these bars are great, but super, super sweet. I reduced the brown sugar and still found it too sweet.

Have you tried it with pure maple syrup or will only honey make the bars stick?

I tried reducing the honey and the bars fell apart. Just not sure how to make them healthier, meaning less sugar?

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320 Joanne July 31, 2014 at 11:18 am

We have not, but would be really interested to find out how they work if someone else does.

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321 Angie Free August 13, 2014 at 12:20 pm

Wow!
This recipe is exactly what i was looking for – to make my own version of Frusili bars (UK).
I have made it twice now and both my children and my husband love them!
I made them with local Lincolnshire honey which gave them a lovely taste, and have now got used to waiting just a little while before i press in the last of the chocolate chips before cooling them!
I used a silicon cake tin rather than the foil lined tin, and it works a treat – you can just peel it off!
They are delicious -Thank you!

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322 Amber August 15, 2014 at 9:12 pm

I made these today for my son who is going camping. He loved them. I used raisins instead of cranberries. Thank you for the recipe.

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