Don’t miss Orioles players, John Means & Paul Fry, as they guest host at our Brews and O’s event!

Granola bars to suit your tastes

The Baltimore Sun

Sue Miller of Canton, Ohio, was looking for a recipe for healthful homemade granola bars. Laura Pierce of Easthampton, Mass., sent in a recipe she found online at Mother Earth News.

The recipe was developed some years ago by Denise Garoutte for her family. She says feel free to use her basic recipe as a guideline and make changes and additions that suit your family's tastes and preferences.

I followed the core recipe. The only substitution I made was dried cherries for the raisins because I know my kids really like them, but you could add just about anything, I would think. The granola bars were wholesome and delicious and my kids asked me to pack some in their lunches.

Homemade Granola Bars

Makes 16 two-inch squares

2 1/2 cups rolled oats (old-fashioned or instant)

1 cup shredded coconut

1/2 cup raw sunflower seeds

1/4 cup sesame seeds

1/2 cup wheat germ

1/2 cup slivered almonds

4 tablespoons butter or margarine

1/4 cup brown sugar

1/2 cup honey

1 cup raisins

2 teaspoons vanilla extract

While your oven is preheating to 300 degrees, spread the oats, coconut, sunflower seeds, sesame seeds, wheat germ and almonds evenly on a 9-by-12-inch baking sheet. Bake these dry ingredients for 20 minutes, stirring occasionally.

Meanwhile, heat the butter (or margarine), brown sugar and honey in a small saucepan. Allow the brew to simmer until the oat mixture is ready to come out of the oven. If you like really crisp granola, bake the dry ingredients an additional few minutes. Leave the oven on. As soon as the oat mixture is out, add the raisins, stirring them into the other ingredients.

Remove the honey mixture from the heat and stir in the vanilla extract, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.

Press the granola firmly into the bottom of a greased 8-by-8-inch pan and place it in the still-warm oven to bake for 20 minutes. An 8-by-8-inch pan makes about 1-inch thick bars. If you want thinner bars, use a slightly larger pan.

When you remove the granola bars from the oven, allow to cool only slightly before cutting into squares, but wait until completely cool before removing from pan.

Per bar: 271 calories, 6 grams protein, 12 grams fat, 4 grams saturated fat, 38 grams carbohydrate, 4 grams fiber, 8 milligrams cholesterol, 21 milligrams sodium


Juanita McNeill of Marston, N.C., would like to have a recipe for an old-fashioned egg custard.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad