Granola Bars

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My husband and I made this today, it was great. I did put some pecans in the recipe too and they slightly burned, (don't cook them with oatmeal. Bars turned out great and cut very easily. No problems. Thanks Alton!

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The best. Like the tip of cutting before baking.

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Alton claims that they cost 5 cents to make, but it's actually around $9 if you do the math (and by $9, I don't mean buying all of the ingredients, I mean the cost of each portion of ingredients you use, like the cost of 1.5 ounces of wheat germ, plus 3 ounces of almonds, etc. That said, they are very good, better than granola bars from the store. It's just a bummer that they cost the same as granola bars from the store. But if you want better taste and enjoy cooking, it's worth it. Also, it's nice being able to customize what goes into them, which also makes it worth it. I used dried apricots and dried cranberries.

Oh and, if your granola bars turn out too crumbly, just crush everything into granola and eat it like cereal!

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This is the best granola recipe I have ever made, and I have made several. It is better than buying granola bars in the store and this recipe holds up just like they do. I made mine with organic ingredients and know now that I can have the best of the best. Thank you!!

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After you spread out the granola and before it goes into the oven make cut lines by pressing the flat end of the spatula into the mixture in the size that you want to cut the bars in. Then maybe it will be like a cracker with cut lines.

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First of all, I haven't had any trouble getting this out of the pan as long as you follow the recipe EXACTLY AS WRITTEN. My husband and I decided to add some chocolate chips today to see what would happen -- bad idea! Sticks to pan, totally changes the texture of the recipe and may as well be a chocolate granola as it comes off the pan in little clusters. Tastes good, but not a granola bar!
However, the recipe as written is great, works perfect and while it is a bit of a workout to cut it, it should come right out of the pan no problems!
The most wonderful thing about this recipe -- no preservatives, no dehydrogenated-trans-blah-blah-blah in sight!!

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I'm making this recipe for the third time tonight. I'm still getting the hang of it, and if there's an instrument capable of slicing this stuff after it's been cooked, I don't know what it is and I don't have one - I pried my granola out of its pans and broke into pieces. But I don't mind. It's delicious. I made a batch with chocolate chips and raisins and a batch with dried mangoes and chopped fresh banana with a little cinnamon. Both were great and the versatility of the recipe is a lot of fun. Thanks again, Alton.

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If you have a Sil-pat (or other brand silicone cooking sheet, use it to press the mixture into the pan. I use my silpat for pressing rice crispy treats and other batter that calls for being pressed down. You can also use a small saucepan on top of your silpat to put a more even pressure on the batter and make it spread more evenly and compact more tightly. You'll love these! I substituted mini chocolate chips for the fruit since my kids don't like dried fruit. Big hit with the volleyball team!

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I made these today and we love them! I only used dried cranberries and cherries but I would love to try it with other types of fruit. I do agree I should have cut them before they totally cooled because I had a really hard time just now getting thru them.

I will definitely make them again!

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Made these today, sub'd ground flax seeds for wheat germ but otherwise followed the recipe. I would recommend cutting these before they completely cool (AB may have said something to that effect on the show - I have seen it but don't remember b/c once they really harden up they are tougher to cook. I didn't have another same shape pan to press the granola down so I just buttered my knuckles and pressed the mix down firmly. Worked fine. Not low cal but much healthier than the stuff you buy in the store for ridiculous amounts of money. AB rules.