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Nutrition Facts
Serving Size 1 bars 26g Recipe makes 40 bars) The following items or measurements are not included below: 1 cup coconut
Calories 128
Calories from Fat 54		(42%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 93mg		3%
Potassium 49mg		1%
Total Carbohydrate 17.2g		5%
	Dietary Fiber 1.3g	5%
	Sugars 6.8g
Protein 2.1g		4%
how is this calculated?

Granola Bars

Recipe #110421 | 25 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: kzmom
Feb 7, 2005

Since so many elementary schools are nut free zones, I like making these for my kids to take as wholesome snacks since taking a store bought granola bar would be considered unsafe for those around them with nut allergies. We all LOVE this recipe! Enjoy!

40 bars (change servings and units)

Ingredients

4 cups oatmeal
2 cups flour
1 cup coconut
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
3/4 cup honey (OR 1/2 cup honey, 1/4 cup molasses , OR 1/2 cup honey, 1/4 cup corn syrup depending on your taste)
raisins or chocolate chips (or whatever you prefer to add)

Directions

1
Mix dry ingredients together well.
2
Add oil and honey.
3
Mix well. Get your fingers in there and mix it until all is blended and sticky feeling. If you don't, they will turn out crumbly.
4
Add raisins and whatever else you enjoy.
5
Firmly press into jelly roll pan (12 x 15 inch).
6
Bake 15 to 20 minutes at 375°F They will look puffy and soft when you take them out.
7
Don't wait until they are brown or they will be very hard.
8
Cut into squares while still warm.

Questions about this recipe?

Featured Reviews for This Recipe

From: ktenille

On Oct 28, 2009

I made these tonight for my daughter's kindergarten class. I originally saved the recipe because it's nut free and I have a peanut allergy. It is wonderful though because it is also egg and milk free! Doesn't get much better than that. I was hoping they would be a little less crunchy but they are still a hit with the kids . . . and adults! Thanks for a great recipe!

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From: Chef #413323

On Apr 9, 2009

Good stuff!

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From: Diane R

On Mar 29, 2007

Kzmom- these are FAB! Like some of the other reviewers I made some substitutions based on what was in the cupboards! I used whole wheat flour for 1 1/2 cups, 1/4 c. flax seed meal and 1/4c. wheat germ. I added sunflower seeds and finely chopped dates along with 1/2t. each cinnamon and nutmeg and 1/4t. cloves. I was out of honey so I used corn syrup this time around. I baked mine on a large cookie sheet and scored them before baking, I also baked them a little longer so they would be good and toasted/crunchy. Be sure to cut them while warm as they get crunchy and hard as they cool. This will be my staple recipe from now on- easy to substitute, very forgiving, delicious and nutritionally the best recipe I've found!

4 people found this review helpful

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From: Narshmellow

On Feb 15, 2005

This recipe hit closest to what I was looking for; the Nature Valley Granola Bars. I did three ingredients a little different. (doesn't everybody?) Instead of 2 cups of flour I only added one, the second cup was finely chopped pecans, It was almost like a flour. The 1/4 cup sugar I put in was brown sugar. And I added 1 1/2 tsp. of cinnamon. Excellent, just like the brand name bar. Thank you.

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