Fruit & Pecan Granola Bars

Fruit & Pecan Granola Bars

16 Reviews
From: EatingWell Magazine, January/February 1998

Granola bars are a snap to make—keep a batch of these on hand for when hunger strikes.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large egg
  • 1 large egg white
  • 1 cup light brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ cups toasted oats
  • ⅔ cup chopped dried cranberries, or golden raisins
  • ¼ cup chopped pecans
  • 1 tablespoon all-purpose flour


  • Active

  • Ready In

  1. Preheat oven to 325°F. Line an 8-by-11-inch pan with foil. Coat with cooking spray.
  2. Whisk egg, egg white, sugar, oil, cinnamon, salt and vanilla in a large bowl. Stir in oats, cranberries (or raisins), pecans and flour. Spread in prepared pan.
  3. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife.

Nutrition information

  • Per serving: 118 calories; 3 g fat(0 g sat); 1 g fiber; 22 g carbohydrates; 2 g protein; 2 mcg folate; 12 mg cholesterol; 16 g sugars; 18 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 0 mg iron; 44 mg sodium; 16 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ other carbohydrate, ½ fat

Reviews 16

February 06, 2017
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By: KerriBen
Really tasty. Followed other review suggestions and only used 1/3 cup of brown sugar and they are sweet enough. Otherwise made just as recipe. Pro: super easy and quick to make Con: doesn't make much! Might double the recipe next time.
November 15, 2015
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By: EatingWell User
Delicious. Each bar is 3PPV (Points Plus Value) for Weight Watchers. Pros: NULL Cons: NULL
August 10, 2014
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By: EatingWell User
Good Starter Recipe Our family has decided to eat more health conscious. So I sub an egg replaced (Ener G) for the eggs (why do you need eggs in granola?), used 1/4 cup Agave Nectar for the brown sugar & 1 Tbs. applesauce for the oil. Also used Hazelnut flour instead of the all purpose. Turned out fantastic! So much healthier too! Pros: Gives proportional amounts of ingredients Cons: Many ingredients can be substituted for a healthier snack
July 06, 2013
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By: jordanhorowitz
Delicious but definitely cut the sugar based on the reviews I cut the sugar to 1/3 cup and they were fine. I could not imagine a full cup of sugar in this recipe. Used various a mix of raisins and apricots and was very pleased with the results. Pros: quick to make, easy to carry to work or elsewhere Cons: sweet
March 02, 2013
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By: EatingWell User
Fantastic, will make again This was so easy and soooo good. However, I did make a few adjustments. I left out the egg white (I was lazy to separate), did with rolled oats (again, too lazy to toast rhe oats), halved the sugar to 1/2 cup (it was still a bit sweet), put mixed spices instead of cinammon (I ran out cinammon yesterday), and put almonds instead of almonds. Result? REALLY GOOD. Definitely gonna make it again, except with a few adjustments. I baked it for 30 minutes at 160 C - it become really dry and hard. Will try 25 minutes or less next time. I will increase the oats to 2 cups or lower the cranberries to 1/2 cup. Anyway do make this ^^ YOU WILL WOW PEOPLE (; Pros: Easy to make Cons: Overpowering cranberries
November 13, 2012
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By: EatingWell User
Need to either add oat, or subtract sugar ... They tasted good, but it was too much sugar for the amount of oats. Next time, I'll either double the oats or half the sugar. Probably double the oats. It also did not make anywhere near 16 bars for me. I got 8 bars out of this recipe as it's written here.
August 02, 2012
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By: EatingWell User
I have not made these, but rated it great because of the easy recipe. I have a question though, why egg (s)? I am allergic and would prefer not to use egg. Can I omit the egg altogether, or do I need to substitute with something else? This is the only recipe for granola bars I found that use egg!
July 13, 2012
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By: JG
Delicious Granola Bars in a Snap! I enjoyed how easy and delicious these were! They're crispy and have a nice sweetness to them (from brown sugar and dried fruit). They keep pretty well (although, mine are always a little sticky on the bottom, so storing them stacked can be an issue). These are also very modifiable--you can use an combination of dried fruit you want! Makes me wonder why I've been eating the store bought kind all my life! Pros: Slightly sweet, easy to make, healthier than store-bought version
July 01, 2012
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By: EatingWell User
Few modifications = success! I have made these twice now. I used half the sugar based on other reviews. The second time, I actually cooked them in muffin tins (made 18) and used a lightly oiled piece of plastic wrap to compact the mixture before baking. 20 minutes for muffins was still a little too long in my oven, will do less next time. I also replaced the recommended dried fruit with half cherries and half blueberries. And, of course, I put a very light sprinkling of mini chocolate chips on top. I would also caution that if you go this route, LIBERALLY spray your muffin liners.
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