Dried Cranberry and Ginger Granola Bars
Granola bars went from hippie food to a household snack and in the process became fat-laden, oversweetened, grain-based candy bars. We found that the best granola bars are made at home and with a minimum of effort.
Why This Recipe Works
For the best flavor for our granola bars recipe, we determined that it was necessary to start our granola bars with toasted oats. Nuts added to the toasted oats in our granola bars recipe brought an earthy flavor and textural interest—we liked the effect of adding a mixture of coarsely chopped and finely ground almonds, pecans, or walnuts. To bind and sweeten the oats and nuts, we turned to honey, but granola bars sweetened exclusively with honey quickly turned soggy after baking because of honey’s moisture-attracting properties. We found the solution in using equal amounts of honey and brown sugar, which gave our bars everything we wanted: floral notes from the honey, hints of caramel from the brown sugar, and a lasting crunch.