Berry Granola Crunch Bars


Originally, I saw these bars on a local TV cooking show. I make a loose granola pretty often to put on cereal or yogurt, but sometimes a pick-up-and-go bar is even easier, so I decided to give them a try. Of course, I had to change them up to suit myself–and so can you!

I use some salt in these, but you don’t have to. The salt counters the too-sweet for me, and enhances the overall flavors. I use unsalted roasted sunflower seeds, but if you use salted ones, you might want to reduce the salt. If you prefer, you can leave the salt out entirely. I like dried berries, but you can use raisins or any dried fruit you like, or even chocolate chips. OR no fruit (or chocolate) at all! The oats can be quick-cooking or regular, doesn’t matter.

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How to make Berry Granola Crunch Bars:

2 1/2 cups rolled oats
1 cup slivered almonds
1 cup chopped pecans
1/2 cup chopped walnuts
1/2 roasted sunflower seeds
1 cup dried berry mix
2/3 cup brown sugar, packed
1/2 cup honey
1/2 cup vegetable oil
2 teaspoons vanilla
1/2 teaspoon salt

Combine the oats, nuts, seeds, and berries in a large mixing bowl.
The dried berry mixture I use includes blueberries, raspberries, cherries, and cranberries.
Combine the remaining ingredients in a small saucepan and heat to boiling. As soon as the mixture boils, take it off the heat and pour it over the dried mixture.
Spread smoothly in a 9 x 12 pan lined with lightly greased foil.
Bake 30 minutes at 350 degrees. Remove, let cool–but not all the way. You want to cut them while they’re still a little soft. If you cut them when they’re too soft, they’ll fall apart, so test till they slice cleanly.
These are so good, and so quick and easy to grab for a fast breakfast!

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Posted by Suzanne McMinn on January 13, 2014  

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7 Responses | RSS feed for comments on this post

  1. 1-13

    These sound delicious! Do you wrap them with foil or plastic and freeze them? Or just wrap and keep them in the cupboard? Granola bars make a quick lunch or snack. Will have to try these. Thanks for the recipe.

  2. 1-13

    I’m making these tonight – I will report on how they turned out.

  3. 1-13

    I’m guessing these end up as the chewy kind of granola bar? Any thoughts on how to make them the crunchy kind? Chewy ones are hard to eat for me, but I’d love to try this recipe.

  4. 1-13

    These sound so good, I love granola bars, but DH doesn’t so I haven’t made any for at least 7 years. I have to make these.
    BTW: This year I am planting cranberries to have more variety in the berry family without buying them.

  5. 1-14

    Oh my!!! You really need to send those to me. To make sure they are fit to eat!! It’s all for the science of taste-testing so I consider it a public service. :lol:

  6. 1-15

    YUMOLA! We love granola, thank you for this recipe, I can almost taste it by reading the ingriedents.

  7. 1-15

    I made them and they were great. I didn’t change the basic recipe but added some additional ingredients which I had on hand that were begging to be included. I used up little dribs of honey, agave syrup and corn syrup for the sweetener. The same with oil – I used up the last of my coconut oil combined with grapeseed oil. Into the dry mix I tossed in an additional 1/4 c. each of flaxseed, flaked coconut, and wheat germ. I added a couple more tablespoons of oil to the boiling mixture because I figured the extra ingredients called for that. These bars came out crunchy and they are delicious.

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