Granola energy bars from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 328) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on August 23, 2019

    Much better than any commercially sold granola bar. I used raisins, cherries and apricots. I thought the bars were worth the time, and it wasn’t difficult or time consuming. I didn’t have the pan size Ms. Greenspan uses, so I used my Emile Henry 7x9 baking dish. I can see why a Pyrex would be better because you can make sure visually that you have an even layer. Mine was pretty uniform but in my oven, the spread baked a bit unevenly. Maybe turning the pan at midpoint would solve that. I cut the cooled mixture (4 hours) into 20 squares and most adhered well. There were a few that had soft undersides with baked parts falling away and I had to press them back. My first time making granola bars- it was a positive experience.

  • Zosia on January 04, 2015

    A delicious and portable little snack. I made the recipe as written using cranberries and apricots but I appreciate that the author provided ingredient ratios so you could customize to match what you have in your pantry. And, as promised, they held together beautifully with the brown rice syrup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.