Read reviews (15)
Rate recipe
I created these chewy granola bars while searching for a healthy snack for my family. Now, wherever we go, folks request these bars--and the recipe. -Janis Loomis of Madison, Virginia
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 bar equals 109 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 57 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Originally published as White Chocolate Cranberry Granola Bars in Light & Tasty April/May 2004, p31
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Aug. 30, 2011 by danielleylee
These turned out really good. I changed a few things (as usual my husband would say). I used whole wheat pastry flour, brown puffed rice, cinnamon chips instead of white chocolate,and substituted the cranberries for dried cherries. I also didn't want to open an entire can of evaporated milk so I used fat free half and half instead. I also added a 1/2 cup of unsweetened applesauce to the recipe since so many reviewers stated it was too dry. Will make again!
Reviewed on Jul. 03, 2009 by sugarapple2
I have made this recipe twice and everybody loved it. The granola bars disappeared very quickly. The second time I added some regular chocolate chips and it was just as good.
Reviewed on Jun. 01, 2009 by Poots
These bars are great tasting, will make them again. Batter a little dry for mixing so I added a little milk, turned out great and very moist.
Reviewed on May. 29, 2009 by Mlf23
Once all the ingredients were assembled, this was an easy recipe. I was so glad that it is very healthy and all age groups would enjoy it. I would definitely make it again.
Reviewed on May. 28, 2009 by belsner
Bars were rather dry. I'd also add more dried cranberries.
Reviewed on May. 24, 2009 by cjradtke
Reviewed on May. 24, 2009 by Newfiecook
There is a gluten free flour that you can buy to use instead of wheat flour. It works just as good.
Reviewed on May. 23, 2009 by CarmelN
My daughter is gluten intolerent. What type of flour can be used instead of the wheat flour and the oats? Is it possible to use the rice flour or some other type of gluten free flour
Reviewed on May. 22, 2009 by Mr.Derb
Reviewed on May. 21, 2009 by Jaala
There is a brand of "nut" butter made from chickpeas, it is for people with nut allergies. Check out www.peabutter.ca
Reviewed on May. 21, 2009 by bjtaylor
Reviewed on May. 21, 2009 by JoanWilh
Sunflower butter would be a good substitute although it is not reduced fat. it is made with sunflower seeds instead of peanuts. there is also something like nuttella, which is made from hazelnuts or almond butter made from almonds. However if he is allergic to nuts those would not be any better. The peanut butter could probably be omitted too.
Reviewed on May. 21, 2009 by mwaxham
I would try substituting butter.
Reviewed on May. 21, 2009 by fiffin
These sound yummy, and I know my family would like them, but my son is allergic to peanut butter. Can you suggest an alternative that wouldn't change the taste too much, or can it be omitted?
Reviewed on May. 21, 2009 by Theresa Ferry
So-oo good!! Everyone here takes one with them every morning on the way to work or school.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013