Back-to-School Raspberry Granola Bars


These bars, from Food & Wine magazine, are OUTSTANDING.  They are loaded with fiber and the pecans add a little bit of protein.  They do have a fair amount of fat (butter) and sugar, but aren’t as bad as some cookie/bar recipes.  We LOVED it with the raspberry preserves, but it would also be great with grape, blackberry, blueberry or any other robustly-flavored preserve or jelly.  I have a little bit of dulce de leche left over from another recipe and I’m tempted to make a batch with that…we’ll see!

The butter in these bars can go rancid/stale tasting pretty quickly, so I would refrigerate or freeze them if you’re not going to eat them all in 3 or 4 days.  The recipe says 1 week, but I think that’s a bit of a stretch.  I LOVE the little tang of saltiness that an entire teaspoon of kosher salt provides, but if you are very sensitive to salt, you might want to cut back a little.


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