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!
Fruit & Pecan Granola Bars
From EatingWell: January/February 1998
Granola bars are a snap to make—keep a batch of these on hand for when hunger strikes.
15 Reviews for Fruit & Pecan Granola Bars
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!
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.
I've only made these bars once and went with the full amount of sugar, which could explain the outcome. Don't get me wrong-they are very tasty! But with the full amount of sugar they taste much more like a dessert bar than something you'd take along on a hike. Mine stayed together and cut beautifully-chewy but not crunchy. Going to give these another try with less sugar.
I have made these granola bars twice and they taste wonderful. I use a 1/4 of sugar(instead of the amount in the recipe) and also add a 1/4 cup of wheat germ for the extra protein and fibre. I have doubled this recipe and it works well in a 9 x 13 pan. I do not use the oil and plan to use only egg whites next time to cut down on the fat.