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Berry Granola Bars

"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 bars


  • 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


  • 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.
  • Press into an 8x4-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.
Nutrition Facts
1 piece: 130 calories, 7g fat (2g saturated fat), 34mg cholesterol, 52mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • ebramkamp
    May 28, 2016

    Waaaaaay better then anything you buy in the store. So many flavor possibilities by changing the fruits, nuts, etc.

  • Michell408
    Oct 17, 2012

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

  • tamarachronister
    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.

  • danielleylee
    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!

  • rcee
    Mar 29, 2009

    No comment left

  • dwilson215
    Jan 11, 2009

    No comment left