Using familiar ingredients from the Maple, Honey Nuts & Fruit Granola prior post, I’ve worked up these chewy honey-nut & fruit granola bars. Some of the texture comes from the unsweetened puffed wheat cereal and there’s a little chocolatey surprise…
I wanted to work another recipe that would make use of the unsweetened puffed wheat cereal used from granola I made earlier this week. So here we are…granola bars!
These chewy bars are not too sweet and use anywhere from 1/3 to 1/2 cup of miniature chocolate chips to sweeten the deal. I used dried cranberries and golden raisins, but like granola, this type of recipe is so versatile so really any type of dried fruit would work just as well. I used golden raisins instead of darker ones because I had some to use up, but also because aesthetically the golden ones are more subtle and allows the tiny chocolate chips to shine through more in contrast with the bright red dried cranberries.
This time around, I used toasted walnuts, but for more texture and crunch, in contrast to the chewy texture, I would also consider using chopped almonds.
I’ve been fiddling with this recipe several times this week and think it’s at a good balance now – not too sweet, good texture and very versatile!
The batch I used in the images was baked in a 11×7-sized baking pan.
- Maple, Honey Nuts & Fruit Granola
- Pumpkin Pecan Granola
- Honey, Pecan and Cranberry Granola
- Honeyed Greek Yogurt with Fresh Summer Berries & Homemade Granola Parfaits
- Pumpkin Vanilla Yogurt Parfaits with Pumpkin Pecan Granola
- 1½ cups old-fashioned oats
- 2 cups unsweetened puffed wheat cereal
- 1 cup whole wheat flour
- 1/3 cup chopped walnuts, toasted
- ¼ cup golden raisins (or other dried fruit)
- ¼ cup dried cranberries (or other dried fruit)
- 1/3 – 1/2 cup miniature chocolate chips (prefereably semi-sweet)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon coarse salt
- ⅔ cup honey
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 1 tablespoon water
- Preheat oven to 350°. Prepare baking pan (11×7 or 13×9) with cooking spray or line with parchment paper.
- In a medium-size bowl, combine the first 10 ingredients. In a smaller bowl, combine the honey, melted butter, vanilla extract, corn syrup and water. Pour the wet ingredients into the dry ingredients and thouroughly combine; note that the batter will be sticky.
- Press batter into a prepared baking pan. Bake for 14-16 minutes or until set and the top and edges are lightly browned.
- Cool completely on a wire rack. When it is completely cool, cut into even-sized bars.
- Store in an airtight container. © Images & content: Cristina A-Moore for TeenieCakes.com.
- Use your favorite dried fruits in this granola bar recipe (sour cherries, blueberries, apricots, dried apples, etc.)
- Another crunchy and tasty variation: Using either sliced or slightly chopped up almonds in place of the toasted walnuts.
- When pressing into baking pan, it helps to wet your fingertips during the process.
- Let it cool completely before cutting into bars. If you try to cut it when it’s warm, it will be crumbly and result in broken bits.