Show Subscription Form




Granola Blondies Recipe
Granola Blondies Recipe photo by Taste of Home

Granola Blondies Recipe

Publisher Photo
"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

One brownie equals 256 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g 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

Nutritional Facts

One brownie equals 256 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 173 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 3 starch, 1/2 fat.

Reviews for Granola Blondies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT