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Homemade Granola Bars

July 25, 2010

Granola bars are a main stay here . We (could) eat about a box or more a week. At about $3.00 for a box of Kashi granola bars it was time for an intervention.  This equals approximately $12.00 a month or $144.00 a year just on granola bars! (yikes!!!) . As Guy exclaimed, “That is a car payment!!!”.
So I decided it was time to take our addiction to granola bars into my own hands and learn how to make some comparable to the Kashi brand we love.
I had some standards; no high fructose corn syrup, only whole grains, and organic if possible, low-fat, and low sugar too!
I found a delicious, frugal and easy recipe I would love to share you. Here is a link to the recipe I used for inspiration. It has a great tutorial step by step on how to make them.
I have a problem. I can not stick to a recipe.

 So…I used a little maple syrup (because was too impatient to wait for the last dredges of honey out of my bottle to make the total 1/2 cup.)

I would not suggest toasting the wheat germ because it browned up before the rest of the grains. The bars have a “done” taste to them. Guy says he doesn’t mind. (Bless his heart!)

My wax paper stuck to my bars! I nearly had a heart attack and thought I was going to have to throw the whole batch out. Then I had an idea! I used a dry towel and a hot pan to coax the paper off. Not ideal! So, I would suggest using the wax paper to press it down when they are warm and then removing the paper from the top before they cool. I didn’t have a problem with the underside wax paper sticking after they cooled. Strange. I May grease the paper with a touch of butter or coconut butter next time.

I used plastic wrap and wrapped them individually. You could also just put them in a plastic container with plastic wrap between the layers. (I have shunned all wax paper for extended periods of time on these babies.)
I thought the bars were REALLY overly sweet. Of course, Guy loved them.
On his side,  I pressed some left over butterscotch chocolate chips that have hung out in my freezer for the last 2 years. On my side of the bars I pressed in some dried organic cranberries.
For the next batch I am going to add some peanut butter to the “caramel glue” and not use maple syrup.
Also I may toast some coconut flakes and flax.
I am also going to lower the toasting temp to 325-350 degrees. I have read that toasting above that temp can turn the good polyunsaturated fats into trans-saturated fats… not so healthy. This is especially true if you add flax to the mix due to their type of fat content.
I would love to hear any ideas or alterations you may have.
Does anyone have any ideas for a healthier “glue”. I was thinking maybe molasses or rice syrup? Have you sub’d in coconut oil for the butter?
2 Comments leave one →
  1. Kathy Campbell permalink
    July 27, 2010 11:39 pm

    MMMmmmmm I might try making these!!!

  2. Spp permalink
    October 26, 2018 7:21 am

    Wet cloth on the parchment paper that is stuck to the granola bar works very well. Spread the wet cloth, wait for 10 minutes, you can easily peel off the paper…

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