Homemade granola bars are so much tastier, healthier, and less expensive than the kind from a box.
It is really easy to make your own granola bars once you have a recipe you like and are familiar with some helpful tips and tricks for success: Read the recipe thoroughly before beginning to make sure you are familiar with the instructions and have all the necessary ingredients and equipment.
Use the specified size panso your bars are the right thickness and bake properly.
Line the baking pan with foil that extends over the edges on at least 2 sides by at least 1 inch for easy removal from the pan and cleanup.
This will create "handles" for lifting the slab of granola bars out of the pan once they have baked and cooled.
You will also be able to cut them more evenly this way too.
To line your pan - turn the pan upside down.
Tear off a piece of foil longer than the pan and place the foil on top of the pan.
Wrap the foil around the pan and then carefully remove it.
Turn the pan right side up and then place the foil liner inside the pan gently shaping it to fit.
Measure accurately.
Use metal or plastic measuring cups for dry ingredients and clear glass or plastic measuring cups with a spout for liquid ingredients.
Fluff your flour with a whisk before scooping or spooning into your measuring cup and leveling with the flat side of a knife or spatula.
Use kind of fat specified in the recipe.
Soft, whipped, liquid, or reduced fat butters or margarines contain too much water and will not produce good results.
Preheat the oven for 10 to 15 minutes and use an oven thermometer to make sure the oven temperature is correct for baked granola bars.
Cool your granola bars on a wire rack so that air can circulate and they don't become soggy.
Cool completely before storing, again so they don't get sticky or soggy.