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Hi! Can I omit the raisins?
I’ve seen one granola bar recipe (on KAF?) that said if you use sugar it will be crunchy and if you use corn syrup it will be chewy. I didn’t actually make those, so can’t say for sure it works, but it makes sense. And it looks like honey/agave/other liquids are in the middle.
I really liked these bars but I was wondering if somebody could suggest a way to make them a tad bit moister? I like how chewy they are, but I wasn’t sure if adding more butter, or including the egg yolk as well would make them less dry (I’m hoping to get my 3 year-old to eat them :-) Thanks so much!
Hi Nygil, I think perhaps adding sugar to them would make them chewier. Sugar does that with cookies.
You live in Sac? I grew up in Sac, and most of my family still lives there.
Another thing you might try is adding some chopped dates while dialing back the honey a bit, and cooking them lower and slower. Like dialing down the oven temp a bit. Then they might not get so crispy. I use a brownie recipe that calls for them to be baked at 325* but when I cook them at 300*, they come out more chewy. Just cook them a few minutes longer if they aren’t done enough.
hi. these are in the oven as we speak (they smell amazing!), but I’m wondering what’s the best way to store them? just on in airtight container? how long do they keep? thanks!
Hi Andrea, that’s the amount of water that works for me when I make this recipe. If you want to make it with less, sounds like a good experiment! Please let us know how it works out for you.
Thanks for the bar recipe, we will try them on a road trip.
RE: vegan subs, coconut oil and maple syrup are great trade outs for honey and butter. Chopped dates sweeten it up and give it some “goo” too, without getting too sweet.
Thanks for the base recipe!
A trick with granola bars is to make a little batter wIth flour and water. Usually 1/2 cup flour and 1/2 cup water added to the wet ingredients will do. May need to adjust, it’s been awhile since I made granola bars. Using egg white, you may not need additional water,just the flour.
I’m allergic to peanuts. Do you think these would work with cashew or other nut butters? Since I don’t eat it, I’m not entirely sure of the consistency of peanut butter. Can anyone who has experience with both peanut and other nut butters weigh in?
I make these with almond butter instead of peanut butter because it’s healthier, and it works just fine. I add about a teaspoon and a half of water because the almond butter I use (Justin’s) is pretty darn thick. I also sub half of the honey for chopped dates to lower the sugar a bit and give them some chewiness.
Not that I have any problem with butter, as Julia Child said “if you’re afraid of butter, use cream!” but I am going to try baking these with a bit less butter and some mashed banana and extra egg. The hubby will cringe if I add nuts – but craisins should go over well! Thanks for keeping my kitchen interesting Elise.
I make them w half butter, half coconut oil. I like your idea of the bananas too.
I forgot to add the butter – left it melted in the microwave! However, the bars still turned out pretty darn good – a chewy consistency. If anyone out there is avoiding butter for cholesterol reasons or something, this recipe will work without it. But I’m going to have to try it with now!
I just made a vegan version of these by substituting Earth Balance for butter and 1 tbs ground flax seed + 3 tbs water for the egg white. Also, I added some obnoxiously dark and delicious chocolate instead of raisins. This recipe is FABULOUS! I can’t wait to share it with co-workers in the morning!
Just made this and it was really yummy! Never really like the store bought granola bars as they are always too sweet but this was just right. Healthy as well!. Added cranberries instead of raisins and baked them in an 8 x 8 in tin as wanted a thicker bar. Came out just nice, had to baked an extra 10 minutes during the first part of the baking. Will definitely make them again and will add nuts to it. Thanks for a great and so easy to make recipe Elise! Love your website!
This recipe really hit the spot for me today.
Hi I just made this and made a few adjustments I processed about 3/4 cup of the oatmeal and I didn’t have a full cup of honey so I used a 1/4 cup honey 1/4 cup Agave syrup. I also added vanilla and almond extract. Also I skipped the butter altogether. Came out really firm and yummy I’ve had three already :) Thank you for the great recipe.
Ohmigosh! I am a peanut butter addict. These are amazing! Made them both pre- and post-recipe change. Killer either way. Most recently added peanut butter chips and a spoonful of cocoa nibs. I could live on these. Crumble, shmumble, that’s what ice cream is for. Or oatmeal. Or yogurt. Thank you!
I made a batch of these a couple weeks ago before heading on a week long wilderness backpacking trip. My boyfriend loved the taste, said the texture/crunchiness was ‘spot on’, and we have plans to make many more. Delicious! By the last day some of the bars had become simply granola, so I’m going to try a few variations to hopefully make them hold up a little better in my backpack. Thanks for the recipe!
My sister & I both made these & I must say I was disappointed at how they crumbly they are. The first time around my sister did not use a food processor so I thought that was the problem, but I did & they turned out the same. I can’t send them to school with kids as they fall apart. More like a cereal than a bar, but taste pretty good.
Tried the recipe twice. Must say that I had better results the second time. I altered the basic recipe as follows.
Pulverize 1 C Oats (instead of the 1/2 C)
1 Cup Peanut Butter (instead of 1/2 C)
Decrease Butter to 2 Tbsp. (Perhaps omit all together will also work)
Press the Bars into the pan!
The first batch I made essentially became 50% granola, and 50% cookie size “bars”
The results of these small changes yield a lovely bar which has just enough peanut butter flavor to be interesting and a lovely crunch without falling apart.
In reference to the person who wanted to sub syrup for the honey because she’s diabetic, I would suggest Brown Rice Syrup which is the consistency of honey, but doesn’t affect the blood sugar levels. I use it for my husband all the time. I find it in Health food stores like Whole Foods.
Hey! I love the recipe – I’m thinking about making these for the holidays – how well do they keep? They’ll probably be going into gift baskets to be given Christmas day.
Good question. I left them out on a plate for several days and they were fine. So perhaps they would be like cookies, if you packed them in an airtight container, like a cookie box, they would be fine for giving as gifts. ~Elise
I tried this recipe today and liked it very much. I do prefer somewhat crunchier as opposed to the chewy so I baked them a half hour longer after removing them from the parchment and placing them on a metal non-stick rack. This helped firm them up more but were still a bit chewy and were fine for my taste. However, I would prefer a recipe with less fat (butter) so any ideas on substitution, partial or full would be great.
Do a quarter cup of coconut oil and a teaspoon and a half of water.