Crunchy Granola Wedges

September/October 2010

Your rating: None Average: 4 (128 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

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.

uses whole grains

This recipe is incredible! I altered it slightly by using half sunflower seeds and half pumpkin seeds. I also used half dried cranberries and half dried dates. I ended up cutting the bars into smaller pieces and ended up with 25. I did the math and the bars now have only 93 calories. They are the perfect size for a between workout snack!

Easy, not many ingredients, quick to make.

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??

Tastes Amazing

I substituted a whole grain flake for the wheat flakes and used sesame seeds. What a great recipe that can be adjusted so many ways. Next time I melt peanut butter in with the honey. Of course I had to taste test prior to it cooling.
Thanks Eating Well keep the great recipes coming


These were good but fell apart, so next time, I will bake them. I didn't use seeds, instead I used 1/2 cup of slivered almonds and 1/2 cup chopped hazelnuts. I used SPELT FLAKES instead of wheat flakes (same problem as everyone else, couldn't find them) I used chopped dates and raisins instead of cranberries. Pretty good but I'll bake it next time after I finish putting it in pan for a few minutes.


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