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Store-bought granola bars too often resemble candy bars with swirls of peanut butter and caramel drizzles, so make one from scratch that features whole-wheat flour, whole-grain granola, and fruit.

Karen Levin
Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
16 servings (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat a 13 x 9-inch metal baking pan with cooking spray; dust with 2 teaspoons all-purpose flour.

  • Weigh or lightly spoon 3 ounces all-purpose flour and 6 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a small bowl; stir with a whisk. Combine sugar and next 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Add flour mixture, beating at low speed until blended. Fold in granola and fruit. Spoon batter into prepared pan. Sprinkle with coconut.

  • Bake at 350° for 20 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container up to 2 weeks.

  • Young Chefs can:

  • Older Chefs can:

Nutrition Facts

153 calories; calories from fat 0%; fat 5.8g; saturated fat 1.6g; mono fat 1.8g; poly fat 1.6g; protein 2.7g; carbohydrates 23.4g; fiber 1.7g; cholesterol 26mg; iron 1mg; sodium 148mg; calcium 36mg.
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