Fruit & Pecan Granola Bars

January/February 1998

Your rating: None Average: 4 (91 votes)

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

"Great granola bars! Healthy and very addictive! Only change was I used 1/2 cup of brown sugar and they were still a little sweeter than what I like.. but still really good and easy to make! Elizabeth, Minnesota "
Fruit & Pecan Granola Bars

15 Reviews for Fruit & Pecan Granola Bars


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!

Comments (2)


Anonymous wrote 1 year 26 weeks ago

you can always replace the

you can always replace the egg with some hydrated chia seeds. they make a good egg substitute.

Anonymous wrote 3 years 13 weeks ago

I would go ahead and try them

I would go ahead and try them with a substitute if that works with your allergy. The other option might be swapping out the brown sugar for a liquid sugar (honey, perhaps). The egg is the binding base for these, so you can't just omit it.

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!

Slightly sweet, easy to make, healthier than store-bought version
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.

More bakery bar than granola bar

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.

Wonderful granola bars

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.

too much sugar

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