Crunchy Granola Wedges

September/October 2010

Your rating: None Average: 4 (139 votes)

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.

"Am always looking for recipes that use whole grains. Used to use rolled wheat all the time, but find it increasingly hard to find. This is so tasty and full of good, whole foods! Awesome "
Crunchy Granola Wedges

19 Reviews for Crunchy Granola Wedges


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.


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.


I added coconut and used corn flakes since I didn't have wheat careful not to burn in 400 oven, cooks less than 10 mins to brown.


Very sweet and didn't stick together well at all!


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