43 Reviews

I'm so glad I finaly found this recipe. I have been looking for a great snack bar for my allergic kids to snack on after school. I like mine with brown sugar. For the flour we use a blend of mostly oats and a little bit of quinoa, hemps seeds, salba seeds and sometimes flax seeds or pumpkin seeds that I put in the blender to make two cups of flour. I also will put about 1/2 cup of raisins in the blender to get them in small sticky pieces. I find that when I keep the raisins whole they plump up and my kids find them gewy. When they are shopped up the kids don't notice them. Next time I will try to shop up some dates as well. We do like to add 1/4 cup of mini Enjoy life chocolate chips as well. Sometimes I add the zest of one orange for a change. I LOVE this recipe, thank you!

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isabellefunk March 23, 2010

This is the best granola bar recipe I've tried by far! However, I had to change one thing to solve the crumbling problem - I add some unsweetened applesauce until it holds together. Other than that it is absolutely perfect, lends to thousand variations and my kids love it. This is standard in our Mishloah Manot for Purim and everyone raves about it! Thanks kzmom!

PS: More details about my changes can be found at http://leftoverrecipes.wordpress.com/2010/05/17/shock-and-granola/

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dsavir March 15, 2011

Great granola bars. My previous recipe was "Playgroup" bars on another site, but the texture of these is less cakey and more crunchy without being rock hard. I used agave nectar instead of the honey and coconut oil instead of the veg oil, then added in dried cherries and choc chips. Great flavor, can't wait to play with other mix-in combos.

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prvrbs31gal May 11, 2010

I took lots of liberties with the recipe & they were still delicious! I only had 3 cups rolled oats so I supplemented with maple flavored instant packets. Those already have sweetener so I reduced sugar. I reduced oil to 1/4 cup, added Greek yogurt and leftover red pepper hummus (yeah, I know...kinda weird, but I figured it was kind of like peanut butter). Add ins were chopped pecans, trail mix remnants and a handful of chopped craisins, It was very crumbly in the bowl so I added some apple juice until it was slightly squishy. Baked at 325 for 20 minutes and the edges were just barely brown. Cut into bars...delicious & I got to use up some leftovers. I will now refer to these as my frugal breakfast bars!

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Jennifer P. January 17, 2016

Great recipe! I adapted it to a tropical version, gave you credit, and posted it. Should be up in a day or two. Couldn't get it to recognize some of my ingredients, but most of it is included in the nutritional analysis. Bless you for sharing!

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Lisa Gay August 04, 2013

I made these without the coconut (due to an allergy). They turned out great! They've definitely got that strong honey flavor to them, but that's what makes them so delicious. Also, they weren't hard, they weren't falling into pieces when picked up out of the pan, and they weren't sticky. I will definitely make these again.

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spetera813 October 25, 2012

Yum! These are delish. I made them with coconut and pecans. Thank you.

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Diet Cherry Coke September 12, 2012

These are great chewy granola bars. Probably the tastiest recipe I have found to make at home. We have a peanut allergy in our home and it can be very difficult to find granola bars that do not have peanuts or peanut flour in them. This fits the bill!

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Heidi R. March 09, 2012

These were delicious! Okay, here were my changes: I used 2 cups whole wheat flour, 1 cup sunflower seeds instead of the coconut, and brown sugar instead of white. I also only used 1/2 cup of oil and 1/4 cup of unsweetened applesauce. I think next time I will cut back the oil even more, as the applesauce worked great. Also added some raisins. Used a 9x13 pan, and cooked at 350 for 15 minutes. They were thick and chewy, and held together great. Perfect!

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Singin Praises February 09, 2012

I've been making these granola bars every couple of weeks for about two months now. I felt it was time I reviewed it :-).
My husband and I really love these. The recipe makes a great "base" to add on to. Here are my alterations: coconut oil instead of regular oil, whole wheat flour instead of white flour (sometimes I'll add flax seed meal too), I sometimes omit the coconut flakes depending on whether we have them on hand or not (I think they're good with or without); fillers: dark chocolate chips and chopped almonds.
I have also been playing around with the cooking times, trying to get the softness right. The longer you bake them, the crunchier they get.
Thank you for sharing this!!

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Jenn.Noble January 16, 2012
Granola Bars