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.
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.
13 Reviews for Fruit & Pecan Granola Bars
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 (;
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.
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!
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!