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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.

  • Coat a 9-inch pie pan with cooking spray. Cook 1/2 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 3/4 inch or larger when the honey's done.)

  • 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.

Tips

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 Facts

279 calories; protein 6.4g 13% DV; carbohydrates 47.4g 15% DV; dietary fiber 4.9g 20% DV; sugars 27.8g; fat 9.1g 14% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 1.4IU; vitamin c 0.4mg 1% DV; folate 38.3mcg 10% DV; calcium 19mg 2% DV; iron 1.6mg 9% DV; magnesium 21.8mg 8% DV; potassium 153mg 4% DV; sodium 19.9mg 1% DV; thiaminmg 2% DV; added sugar 27g.

Reviews (19)

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19 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2012
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 Read More
Rating: 3 stars
04/22/2013
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?? Read More
Rating: 2 stars
09/24/2013
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 Read More
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Rating: 4 stars
10/30/2011
This was my third time making granola so i decided to use this recipe instead of my previous ones. It was very simple and easy - I had no problems mixing and it all stuck together very well. If you have problems with it falling apart ensure that it's completely cooled before cutting it. You may also need to press it harder into the pan. I added a sprinkle of flax seeds and chia seeds which added to the taste! my only issue is that it wasn't exactly as crunchy as expected. May need to toast it longer. Read More
Rating: 4 stars
10/30/2011
I agree that you need to be very careful not to burn the grains and nuts. It took about 7 minutes in my oven before they were browned. They would have been blackened at 10. I had no issues with the bars sticking together though they formed beautifully for me. I didn't have wheat flakes on hand so I used barley flakes instead. I really enjoyed these. A nice change from my usual breakfast and wonderful to have stashed in the freezer for emergencies. Read More
Rating: 4 stars
10/29/2011
These were wonderful and easy to make! Makes for a quick breakfast on those rushed mornings - a real treat!! Read More
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Rating: 4 stars
10/30/2011
These came out really good! I used double the oats because I did not have wheat flakes. I did feel there were too many cranberries so I am making these again today but I am going to chop up the cranberries so they are not so overpowering and I will add a little less of them and add a few mini chocolate chips. They held together great and were so simple to make! I am happy to have a recipe doesn't call for butter or additional sugar. Read More
Rating: 4 stars
10/29/2011
Good breakfast/snack recipe These are good! I too used double the oats because I did not have wheat flakes. I would warn about toasting for 10 minutes however as my seeds started to burn. Next time I will toast the oats & seeds seperately since the seeds do toast faster. I see endless possibilities with this recipe! Read More
Rating: 4 stars
10/30/2011
Very sweet and didn't stick together well at all! Read More