Granola Blondies Recipe
Granola Blondies Recipe photo by Taste of Home

Granola Blondies Recipe

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"A mix of taste good-for-you ingredients makes these chewy blond brownies impossible to pass up," says Janet Farley of Snellville, Georgia. "The granola adds crunch while dried fruit lends pleasing sweetness. I serve them to just about anybody who walks in our front door."
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1 egg
  • 1 egg white
  • 1-1/4 cups packed brown sugar
  • 1/4 cup canola oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups reduced-fat granola with raisins
  • 1 cup dried cranberries or cherries

Nutritional Facts

1 each: 256 calories, 6g fat (1g saturated fat), 18mg cholesterol, 173mg sodium, 49g carbohydrate (0g sugars, 2g fiber), 3g protein Diabetic Exchanges:3 starch, 1/2 fat

Directions

  1. In a large bowl, beat the egg, egg white, brown sugar and oil until blended. Combine the flour, baking powder and salt; gradually stir into sugar mixture just until blended. Stir in granola and cranberries (batter will be thick).
  2. Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until golden brown and set. Cool on a wire rack. Cut into bars. Yield: 1 dozen.
Originally published as Granola Blondies in Light & Tasty October/November 2001, p66

Reviews for Granola Blondies

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 7, 2016

"My husband loves these bars and has declared them 'very good'. He thinks they are similar to oatmeal raisin cookies. I will definitely make them often"

MY REVIEW
Reviewed Dec. 17, 2014

"Question: How far ahead can these be made and how well do they keep? I 'm looking forward to making these for a relative with diabetes ."

MY REVIEW
Reviewed Sep. 20, 2010

"I have made these for years, ever since I first saw the recipe in taste of home, except I found them way too sweet, so I cut the brown sugar back to just 3/4 c and use cranberries for their tartness instead of cherries and they are to die for."

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