Berry Granola Bars Recipe
Berry Granola Bars Recipe photo by Taste of Home

Berry Granola Bars Recipe

Publisher Photo
"These hearty bars are great for breakfast on the go or to stash in or your desk at work," writes Maralyn Renner of Ferndale, California. "They freeze extremely well, so get baking and stock up!"
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 8 servings

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons brown sugar
  • 1 egg
  • 2 teaspoons corn syrup
  • 1 teaspoon molasses
  • 1/8 teaspoon vanilla extract
  • 2/3 cup old-fashioned oats
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/4 cup chopped pecans
  • 2 tablespoons dried blueberries
  • 2 tablespoons dried cranberries

Nutritional Facts

1 bar equals 130 calories, 7 g fat (2 g saturated fat), 34 mg cholesterol, 52 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup, molasses and vanilla. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, blueberries and cranberries.
  2. Press into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack. Cut into bars. Yield: 8 bars.
Originally published as Berry Granola Bars in Cooking for 2 Spring 2009, p19

Nutritional Facts

1 bar equals 130 calories, 7 g fat (2 g saturated fat), 34 mg cholesterol, 52 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Berry Granola Bars

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 17, 2012

"molasses adds great flavor! A little more crumbly than I expected but so delicious."

MY REVIEW
Reviewed Jan. 27, 2012

"I doubled the recipe and used what ingredients I had on hand. I used walnuts instead of pecans, and raisins instead of dried blueberries. We don't do corn syrup and corn sugar, so I used locally 'grown' honey instead of corn syrup. The honey may have made them a little sweeter, so when I make them again, I'll use 1 1/2 teaspoons rather than 2. Even with all the changes, these were great!! We have a chicken farm, so we always have farm fresh eggs - and I like the idea of using wheat flour also!! Will do that next time."

MY REVIEW
Reviewed Aug. 3, 2011

"There are very tasty! I did change a few things, doubled the cinnamon and substituted the AP flour for whole wheat pastry flour. Next time I am doubling the recipe!"

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