Crunchy Granola Wedges

Crunchy Granola Wedges

19 Reviews
From: EatingWell Magazine, September/October 2010

This recipe was inspired by chef Lars Kronmark's granola wedges from the Culinary Institute of America at Greystone. Substitute your favorite fruit, nuts and/or seeds for the sunflower seeds and/or dried cranberries in these granola bars.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup rolled oats
  • 1 cup wheat flakes (see Shopping Tip)
  • 1 cup sunflower seeds or chopped nuts
  • ½ cup honey
  • 1 cup dried cranberries
  • Pinch of salt


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
  3. Coat a 9-inch pie pan with cooking spray. Cook ½ cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about ¾ inch or larger when the honey's done.)
  4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.
  • Make Ahead Tip: Individually wrap in plastic and store at room temperature for 3 days or freeze for up to 1 month.
  • Shopping Tip: Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 279 calories; 9 g fat(1 g sat); 5 g fiber; 47 g carbohydrates; 6 g protein; 38 mcg folate; 0 mg cholesterol; 28 g sugars; 27 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 2 mg iron; 20 mg sodium; 153 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 2 other carbohydrate, 2 fat

Reviews 19

September 24, 2013
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By: EatingWell User
very carb heavy, high glycemic This recipe is worth reworking, but why do most healthful recipes have so much sugar? I hope to keep the flavor, which is good. Pros: uses whole grains Cons: hard to work into a low glycemic diet
June 11, 2013
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By: lshearussell
Amazing! This recipe is incredible! I altered it slightly by using half sunflower seeds and half pumpkin seeds. I also used half dried cranberries and half dried dates. I ended up cutting the bars into smaller pieces and ended up with 25. I did the math and the bars now have only 93 calories. They are the perfect size for a between workout snack! Pros: Easy, not many ingredients, quick to make.
April 22, 2013
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By: EatingWell User
It's a good granola to add to a yogurt because its loose. How the heck do you get the granola to stick together to make a wedge/bar??
June 27, 2012
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By: EatingWell User
Tastes Amazing I substituted a whole grain flake for the wheat flakes and used sesame seeds. What a great recipe that can be adjusted so many ways. Next time I melt peanut butter in with the honey. Of course I had to taste test prior to it cooling. Thanks Eating Well keep the great recipes coming Cons: could not find wheat flakes
May 22, 2012
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By: EatingWell User
These were good but fell apart, so next time, I will bake them. I didn't use seeds, instead I used 1/2 cup of slivered almonds and 1/2 cup chopped hazelnuts. I used SPELT FLAKES instead of wheat flakes (same problem as everyone else, couldn't find them) I used chopped dates and raisins instead of cranberries. Pretty good but I'll bake it next time after I finish putting it in pan for a few minutes.
May 08, 2012
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By: EatingWell User
served at a work breakfast everyone wanted the recipe, I use mixed seeds (sunflower,pumpkin, & sesame) along with 1/4 C of chopped mixed nuts Pros: quick and easy to adapt wo the ingrediaents you have on hand
February 12, 2012
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By: YehuditO
Yum Really good! I added a tsp or so of molasses and vanilla for flavor, and plumped the craisins in pineapple juice before adding to the honey and the rest of the mixture. For nuts I did a combo of sunflower kernels and green pumpkins seeds - good w/cranberries. I also baked it for like 10 min on a very low temperature because it didn't hold together at first, and it came out fabulously!
January 16, 2012
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By: EatingWell User
Fast and delicious! Soooo much better than storebought granola bars, and a ton healthier too. I used wheat germ instead of wheat flakes (couldn't find them, and I happened to have wheat germ on hand). Also used chopped cashews instead of sesame seeds (again, had them on hand). Baked the oats/wheat/nut mixture in a 9x13 pan instead of a baking sheet. 10 minutes was about right for that depth of pan. Pros: Healthy, quick snack, easy to make
January 05, 2012
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By: EatingWell User
I will never buy boxed granola bars again! This is the most amazing granola bar I've ever had. I will never, never buy boxed granola bars again. I didn't have the wheat flour it called for, so I subbed 1 1/2 cups oats and 1/2 c. flaxseed. I also added chopped pecans instead of sunflower seeds. I pressed it into a 9 x 9 square pan to make 9 squares. Try it you will love it. It was so easy to make. I was done within 15 minutes. Pros: Easy to make, delicious, easy to adapt to your pantry Cons: None
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