Homemade Granola Bars

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I made these bars last night and couldn't wait until the 2 hour cooling time to taste them. They are absolutely fabulous! I followed Ina's recipe exactly - with the exception of using steel-cut oatmeal to give it a little nuttier taste. They are both chewy and crunchy. I will definitely be making these again. I had one, then two for breakfast, delicious! Even my husband liked them and he doesn't like granola bars at all. The taste is just incredible - not dry and boring.

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I actually tried freezing them overnight, but I have yet to get granola bars or squares. They still crumbled, but the flavor cannot be beat. I will be making these again and will pay special attention to the other comments so I can get my granola BARS too! :-

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I took note of the other reviews with regard to the bars falling apart and paid special attention to how long I boiled the honey/butter/sugar mixture. This is important as it brings the honey mixture to the right sugar stage (probably soft ball stage- didn't take the temp. I also used an oven thermometer and baked it the exact time the recipe called for. The result was perfectly chewy bars that cut beautifully with no crumbling.

I like to experiment but when I try a recipe-especially a baked product- I always follow the recipe to the letter. This gives you a good feel for whether the recipe was written correctly. After that, I change things the next time I make it knowing I started with a recipe that works.

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If you follow the recipe precisely this will turn out perfect. This granola is very yummy.

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I loved this recipe... I brought it to work for the office and it was gone.... all good comments... I did replace the wheat germ with ground flax seeds and I did add sunflower and pumpkin seeds and I added a little almond extract...

I am making it again this time for Victorian days in Belvidere for our church to sell...as a healthy breakfast snack...

I hope Ina comes up with a peanut butter granola bar next....

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This is a very good granola recipe! One thing I wish I had done: sprayed the wax paper with Pam! I sprayed the baking dish with Pam, then set the wax paper on top and should have sprayed Pam on top of that...instead my wax paper stuck! I got most of it off, though.

Also, I did not use wheat germ b/c I couldn't find any at the grocery and I'm not real sure if that made a difference or not?

But overall, it's a good recipe! Just spray your wax paper!

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Ok so mine were out of this world with one problem, I should've sprayed my wax paper! I added alot of extra things to mine and I think that made mine REALLY crunchy and stick to the wax paper. I added dried cranberries & blueberries & strawberries. Slivered almonds (1/2 c instead of 1 c sunflower seeds, pumpkin seeds and a few walnuts. I do think mine came out hard due to me adding so much stuff. Or maybe it was the fact I used 2 cups of 1 minute quick oats instead of the old fashioned ones,
If yours are too soft add more ingredients next time or change the oats. You'll love them anyways!!!

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i'm not a granola bar fan but love it as cereal. if u use slivered almonds, don't pre-bake as they will get over done. i don't like coconut either so i cut the honey mixture to 1/2 and left out the dried fruits. very yummy. might add more vanilla next time.

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I've made this recipe exactly per the ingredients in the book four times already - my family can't get enough of them. The tartness of the dried cranberries and dried apricots works really well with the sweetness of the dried dates and the honey/vanilla/brown sugar glaze. The only deviation to the recipe I made was to press the mixture very firmly into the parchment paper lined and buttered pan. Make sure to cool the baked bars to room temperature before attempting to lift them out of the pan and slice them or they will crumble and fall apart. Cooling them overnight is best so they are ready to eat in the morning with a hot cup of coffee! Also do not overbake the bars - even if they don't appear as dark, golden brown, and crunchy looking as the picture in the book. These granola bars are meant to be moist and chewy. The very first time I made them I baked them for an hour at 300 degrees to acheive the same color as the picture in the book. The bars ended being too hard, dry, and diffcult to slice and chew.

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I made these today, and was concerned about the problems people were having with them falling apart. Thankfully I did not have that problem, they came out great. I wanted to make some for my son; something without chocolate in them, and these fit the bill. I will make them again for sure....love ya Ina!