Granola Bars

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How the he!! do you get these to come out of the pan? I followed instruction exactly.

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Also you can omit the butter and wheat germ and they still come out great! I also add flaxseed- it adds a great nutty flavor.

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Very very disapointing. I followed the recipe exactly step by step. I then cooled it in the refrigerator. It never formed. stayed in granola for, did not harden, and had a bad taste. sunflower seeds were not diminished much by cooking and I cut my toungue on one. I am a huge fan of AB and have made several of his recipes in the past. This one was not worth trying or retrying.

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I am not a fan of store bought granola bars and thought these would be a good replacement. Wrong ... they are too sweet, too hard, too crumbly and a waste of time. I followed the recipe to the ounce. Not for me! Now I have a batch of overly an overly sweet, honey laden granola.

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These granola bars were pretty good! They were definately sweeter and chewier than I expected. For breakfast (or dessert, crumble one bar up into a cup of lowfat vanilla yogurt... nutritious and delicious!!

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I love the taste of this bar. Unfortunately, once I start cutting up the big piece it always falls apart. I use the exact amounts given, but don't seem to get a sturdy piece.

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I cut back slightly on the sugars, as I'm trying to eat fewer sugars. I used 3/4 of the half-cup of honey and 7/8 of the quarter cup of dark brown sugar. The recipe still workes well. The bars are a bit more crumbly.
I used raisins, golden raisins, dried cranberries and dried cherries for the fruit.
Use a large sauce pot, not a medium sauce pan to heat the sugar/butter mixture. Remember, you have to add all the dry items and stir them with the hot mixture, turning over the dry mixture to wet it evenly - this takes some time and extra room in the pan. Use a large pot spoon.
And most importantly, I lined the 9x13, (not 9x9 pan with aluminum foil (buttered. After cooling for 30 mins, I lifted out the warm granola block, peeled of the foil (it did not stick hard, and was able to cut the still soft whole block into neat bars using a large chef knife, cutting/rocking the knife straight down (like cutting pizza. I switched to this method after I had a hard time getting the bars out of the pan without breaking them all up. Parchment paper can also be used.I recommend cutting the bars after 30 mins of cooling timeas the bars get really brittle when they cool completely and are hard to cut with out shattering them. BTW, I use sunflower kernels, not unshelled sunflower seeds. I didnt like the idea of using the shells. Hope this helps you. mikef8@gmail.com

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I modified this recipe for my son's food allergies, no sunflower seeds, no butter, no almonds. I substituted coconut oil for the butter and added more dried fruit to substitute for the lack of almonds and seeds. Dried cranberries also taste great in this recipe. I will be making this monthly!

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I watched the program and Alton used and said "unsalted and unshelled sunflower seeds. The were clearly visable as unshelled. That will make it really crunchy. Also, are the oats measured by volume or weight?

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I really liked the idea behind these bars. However, they were really hard to bite. I ended up having to soak them in milk and eat them like granola. I was planning on giving them to people, but now I can't out of fear that someone will break a tooth! Next time I will use sunflower seeds out of the shell and bake for less time. The taste was really good though.