Your #1 Online Baking Destination!


granola bars, granola bars recipe, homemade granola bars, how to make granola bars, best granola bars, best ever granola bars, making granola bars, make granola bars at home, granola bars from scratch, granola bars help, perfect granola bars, bigger bolder baking

Homemade Granola Bars

Save Recipe

My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients.


Hi Bold Bakers!

Some of my favorite recipes to create are homemade versions of things you typically buy. From homemade cereal like my Bran Flakes Cereal recipe to Homemade Ice Cream Sandwiches, no matter what it is, it’s always better homemade. My Homemade Granola Bars recipe is no exception. These quickly baked granola bars are the perfect portable snack packed with flavor, crunch, and chew, but with no mystery ingredients.

Homemade is better, and I’ll prove it!

Why do Granola Bars Need To be Baked?

While some granola bars are no-bake, like my No-Bake Granola Bars recipe, my Homemade Granola Bars are the opposite.

The reason I chose to make a baked granola bar recipe is not just because I absolutely love the toothy crunch and toasty flavor of the oats, but because the baking process helps the granola bars hold together without the use of too much liquid sweetener.

These bars start by combining a bit of honey, maple syrup, and brown sugar in a pan with butter. This forms a little bit of a sticky syrup that goes a long way. After making the syrup in a large deep pot, I go right in with lost of oats, shredded coconut, chewy dried cranberries, and chopped almonds. From there, this mixture gets pressed into a small sheet tray and baked until golden brown.

After coming out of the oven, I cut these into perfectly portioned bars — but it doesn’t stop there. In true Big and Bold fashion, I dip the granola bars in chocolate. If these don’t get you through a snack attack or an extra long afternoon, then I don’t know what will!

Why are My Granola Bars Sticky?

granola bars, granola bars recipe, homemade granola bars, how to make granola bars, best granola bars, best ever granola bars, making granola bars, make granola bars at home, granola bars from scratch, granola bars help, perfect granola bars, bigger bolder baking

This can happen if you don’t allow the syrup base of the bars to properly come together. To avoid this, I suggest letting the butter melt all the way, then add in the brown sugar, honey, and maple syrup. Don’t be tempted to over stir this mixture, either. Just allow the sugar to naturally dissolve.

After the sugar has dissolved, allow this to simmer over low heat for just a few minutes. This should yield the perfect result! If your granola bars are coming out a bit sticky, it may also mean they need to be baked longer, as after baking they should be crunchy on the outside and hold together on the inside.

Why are My Granola Bars Too Crunchy?

While on the one hand, you don’t want your granola bars to be too sticky, you also don’t want them to be too crunchy either. To make sure they come out just right, I suggest you bake them for the exact time in the middle rack of the oven, allowing them to toast up evenly.

Another trick to getting them to the perfect texture is to really press the oat mixture down into the lined pan before baking the bars. This will compact the oats and all the mix-ins, making sure that the whole mix bakes and toasts up evenly from corner to corner.

What can I Add to My Granola Bars?

granola bars, granola bars recipe, homemade granola bars, how to make granola bars, best granola bars, best ever granola bars, making granola bars, make granola bars at home, granola bars from scratch, granola bars help, perfect granola bars, bigger bolder baking

I love the combination of coconut, dried cranberries, and almonds. All topped off with chocolate this is heavenly. However, my recipe is wonderful to get creative with, from raisins and other dried fruit to whatever mix of nuts you have on hand, you really can’t go wrong here. If you are looking to make a slightly less sweet granola bar, feel free to leave out the chocolate too!

Try Some ofMy Best Ever Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

4.34 from 33 votes
granola bars, granola bars recipe, homemade granola bars, how to make granola bars, best granola bars, best ever granola bars, making granola bars, make granola bars at home, granola bars from scratch, granola bars help, perfect granola bars, bigger bolder baking
Homemade Granola Bars Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

My Homemade Granola Bars recipe results in the perfect portable snack packed with flavor, crunch, and chew — with no mystery ingredients.

Course: Snack
Cuisine: American
Servings: 18
Calories: 199 kcal
Author: Gemma Stafford
Ingredients
  • 6 tablespoons (3oz/85g) butter, melted
  • 1/3 cup (5oz/142g) honey
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 3 cups (9oz/255g) rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup (1 ½oz/43g) coconut, shredded and unsweetened
  • 1/2 cup (2 ½oz/71g) dried cranberries, or raisins
  • 1/2 cup (2 ½oz/71g) almonds, chopped
  • 1 1/2 cup bittersweet chocolate, melted
Instructions
  1. Pre-heat your oven to 350°F (180°C), then line a 9 x 12 inch baking tray with parchment, set aside.

  2. In a medium saucepan over medium-low heat, combine the butter, honey, maple syrup, brown sugar, and cinnamon.

  3. Allow to simmer until the sugar has dissolved and a dark syrup has formed. 

  4. Remove from the heat and fold in the oats, salt, coconut, dried cranberries and almonds. Using a spatula, continue to fold everything together until evenly coated in the syrup.

  5. Transfer the oat mixture to the prepared baking tray and press down using your spatula into one evenly packed layer.

  6. Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.

  7. Remove from the oven and allow to cool to room temperature before lifting the whole sheet out of the tray.

  8. Cut them in 1 1/2 x 4 inch bars. This will yield 18.

  9. Dip the bottom half of each bar in melted chocolate then allow to set, chocolate side up, on a rack. If your bars do not set up after 30 minutes to an hour, place them in the fridge until the chocolate has hardened. 

  10. Once the chocolate has set, use the additional melted chocolate to drizzle over the top for garnish. Once the chocolate drizzle has set, enjoy!

  11. Cover and store the granola bars in an airtight container at room temperature for up to 2 weeks. They can also be kept in the freezer for longer. 

Watch the Recipe Video!

Nutrition Facts
Homemade Granola Bars Recipe
Amount Per Serving (1 bar)
Calories 199 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg 3%
Sodium 60mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 10g
Protein 2g 4%
Vitamin A 2%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

2 Images
Submit Your Photos
Catarina
ShamimaS
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

91 Comments

Write a Comment and Review

  1. Tom on April 24, 2019 at 6:37 pm

    Gemma,
    Thank you for all the great recipes. I make the granola bars for my golfing buddies and they can’t get enough of them. One clarification, please? Can I mix any seeds, dried fruit and nuts, as long as I don’t exceed one and a half cups by volume, or weight? I personally use dried apricots and cranberries, toasted almonds, toasted sesame seeds and sunflower seeds. I like to mix them in different amounts to get different flavors.I also substitute coconut oil for the butter.

    • Gemma Stafford on April 25, 2019 at 1:29 am

      Hi Tom,
      lucky golfing buddies bet they are delighted! Yes, that is the idea. The important thing is that you do not exceed the ability of the sugars and fat to hold the mix together. Other than that, go for it. I like the idea of your blends, ideal, lovely flavors from the fruit and the coconut, and sesame seeds are so delicious when toasted. A little extra nutrition from flax seeds too, especially when they are milled, good for heart health.
      Thank you for telling us about this, it will inspire other bold bakers,
      Gemma 🙂

  2. Rashmi Agrawal on April 12, 2019 at 10:13 am

    Hi Gemma,
    I just made these bars. Baked for 24 mins & they look more towards brownish then golden. I hv coated them with choc but they taste slightly less sweeter than the market ones. Should I increase sugar?

    • Gemma Stafford on April 12, 2019 at 5:32 pm

      Hi, yes you can if you like them more sweet. Enjoy!

  3. Margaret on March 13, 2019 at 10:22 am

    Hi Gemma, I made your granola bars, but I overcooked them a bit. When I went to cut them they were a dry mess, so in the bin they went. Going to try a smaller tray.

    • Gemma Stafford on March 13, 2019 at 4:09 pm

      Aw no, Margaret. Yes make them thicker and bake for less. Incase it happens again you can save it and use it as granola for breakfast with fruit and yogurt.

      Best,
      Gemma.

  4. Pooja wadhwani on March 11, 2019 at 7:26 am

    Hi Gemma. I am a fan of Ur recipes. Tried this one as well. Nd the taste was great !!!
    The only problem I faced was. When I cut these bars.. they are too crumbly. Doesn’t hold a proper shape .
    Wat should be done. ?

    • Gemma Stafford on March 11, 2019 at 9:19 am

      Hi, this can happen if they are underbaked, you can also add more honey which will help hold them together.

  5. Christine Perrin on March 9, 2019 at 5:13 pm

    Hi Gemma, I have just made these, still in the oven and smell great. I thought I had some honey but didn’t so substituted with golden syrup, hope they turn out ok 🙂

    • Gemma Stafford on March 11, 2019 at 9:50 am

      That’s a great substitute, enjoy!

  6. ShamimaS on March 4, 2019 at 5:47 pm

    Hi Gemma!

    Maple syrup is not available so I used honey & molasses.It tastes nice.

    • Gemma Stafford on March 5, 2019 at 4:47 pm

      That’s a great substitute, thank you for sharing!

  7. Anas on February 27, 2019 at 3:57 am

    Hi, can i add whey protein?
    As for the no bake granola bars…aren’t raw oats bad?
    Thanks

    • Gemma Stafford on February 27, 2019 at 6:42 am

      Hi Anas,
      The oat question first. If you mean the processed oats we get in out stores for porridge, then generally, when properly packaged and stored they will not be harmful to you. Remember these are already cooked in the processing. Raw from the field would be inedible!
      Yes, you can add a little whey powder, not too much though as it may upset the balance in the recipe,
      Gemma 🙂

  8. Kila on February 25, 2019 at 2:26 pm

    I want to try this but I dont have maple. Can coconut nectar be used instead?

    • Gemma Stafford on February 25, 2019 at 4:47 pm

      Hi, yes that will work here! Enjoy!

  9. Farrah Rafique on February 24, 2019 at 2:37 pm

    Hihi I made this granola recipe today … flavour was amazing !!! Thanks so much !! One issue I had and that was the granola stuck to the parchment paper !!!! Is there any way I can stop this the next time I make this recipe ???

    • Gemma Stafford on February 25, 2019 at 9:33 am

      Hi there, next time i might grease the parchment paper with butter.

      • Michelle Melo on April 10, 2019 at 2:25 am

        Hi! Had the same issue as others: It was too crumbly to be cut as bars 🙁

        • Gemma Stafford on April 10, 2019 at 4:05 pm

          Hi this can happen if they are under baked actually.

  10. Tom on February 21, 2019 at 7:31 pm

    Gemma, I used 1/2 cups of cranberries, almonds and sunflower seeds. I made them twice. The first time, I made them in 12×9 cookie sheet, they were very thin and crumbly. 2nd time, I made them in a smaller container, 9×9 Pyrex. They were thicker but they were sticky but broke up into smaller pieces. I feel that 142g of honey is too much. When watching your video, the amount of honey you use seems a lot less. More like 2 tbsps. Please advise. Thank you

    • Gemma Stafford on February 21, 2019 at 9:07 pm

      Hi, it might look like less but it really needs the full amount to help hold together.

      • Tom on February 25, 2019 at 6:05 pm

        I did use 142 g of honey and they were still falling apart. Any suggestions?

        • Gemma Stafford on February 26, 2019 at 10:52 am

          Hi, there sometimes when they crumble it is because they are under-baked, were they baked for the full time?

  11. Irina Pașcan on February 4, 2019 at 6:54 am

    Ok, I must admit I wasn’t prepared for this insane taste! Absolutely incredible! Loved it! ❤❤
    Though I have a question: what could I have done wrong if they broke down easily?…

    • Gemma Stafford on February 4, 2019 at 1:07 pm

      I’m delighted to hear you enjoyed them. That can happen if they’re slightly over baked. To avoid it you can add a bit more butter and sugar, enjoy!

  12. Charles O. on February 3, 2019 at 9:50 pm

    Hi Gemma! I love your recipe for these bars. I omitted the currents for more nuts (chopped pecans, hazelnuts and sliced almonds). The first time I made this recipe I checked them at 22 minutes and the bottom was very dark, nearly ruined. They were tasty but I discarded the burnt edges. For my second batch I increased the ingredients by 50% and it fit my larger pan perfectly. It’s a 15×10 pan. This time I checked in at 16 min and they were golden brown and smelled delicious.

    I know it is important for the contents to touch the sides of the pan in order to cook properly but I can’t figure out why my oven is cooking them so much faster, I’m at a normal altitude on the east coast of the U.S. Thank you! My friends and family love them!

    • Gemma Stafford on February 4, 2019 at 4:17 pm

      Ah, those are lovely additions, so glad you got it right after all!

  13. JF on February 2, 2019 at 11:08 am

    I don’t have dried coconut, I have fresh grated coconut. can I still use it? also can i substitute maple syrup for pancake syrup?

    • Gemma Stafford on February 2, 2019 at 8:23 pm

      Yes absolutely fresh coconut will work well. You could just use all honey if you don’t have maple syrup.

      Best,
      Gemma.

  14. Ansh on February 2, 2019 at 4:01 am

    Hey Gemma! I want to know which brown sugar do you use? Light or dark brown sugar ?

    • Gemma Stafford on February 2, 2019 at 8:24 pm

      good question. I mostly use light unless a recipe specifies. C&H is the brand I like.

      Best,
      Gemma

  15. Sandra Freeman on February 1, 2019 at 8:56 am

    Hi my bars didn’t really hold together and they were not really sticky. I did really press them I the tin, any tips please for next time. The mixture did taste lovely so will try again. Could different brands of maple syrup make a difference.

    • Gemma Stafford on February 1, 2019 at 1:55 pm

      Hi there, i might add a bit more butter sugar to make them hold together. Are you sure you baked them for the full time? They should hold together really well.

  16. Jenny on January 30, 2019 at 10:33 am

    Could I add peanut butter to this? Ideally, could I swap out the brown sugar for peanut butter?

    • Gemma Stafford on January 30, 2019 at 1:16 pm

      Hi, yes you could do that here. Enjoy!

  17. Prinsbinky on January 27, 2019 at 4:25 am

    Thks Gamma! I simply love your recipes and cooking style. So easy to pick up and grasp. You’re definitely my favourite moving forward 😊

    • Gemma Stafford on January 28, 2019 at 1:55 am

      Thank you, that is very kind,
      Gemma 🙂

  18. Catarina on January 27, 2019 at 3:29 am

    The best granola bars and we know what’s in it! I changed a little bit the recipe, like added more honey than sugar (as I also didn’t have maple syrup), added pumpkin seeds and raisins. I’m not a big fan of raisins but here they make the granola extra sweet and chewey. Sooo good! I’m addicted to them now haha

    • Gemma Stafford on January 28, 2019 at 1:07 am

      Hi Catarina,
      You could not choose a better thing to be addicted to, these will not do you any harm, as far as I can see! Moderation of course is key!
      Haha, I hope you enjoy these, the changes to the recipe sound great,
      Gemma 🙂

  19. Mamascouse on January 24, 2019 at 11:28 am

    Can’t get enough of these, quick and easy, had to leave the chocolate out though😢need to keep the calories down

    • Gemma Stafford on January 24, 2019 at 9:30 pm

      I am delighted to hear that 😀

  20. Barb on January 23, 2019 at 6:32 pm

    Hi, Gemma!
    Would dried currants work in this recipe? My grandson and I are looking forward to making this together. 😊

    • Gemma Stafford on January 23, 2019 at 8:38 pm

      Hi, yes that would be lovely!

  21. Sarah on January 23, 2019 at 3:32 am

    Hi Gemma, thanks for sharing this recipe! I do have quite a bit of allergies, so this is perfect…if I take out the nuts! 🙂 Question: can I substitute both the maple syrup and brown sugar with honey? Or can I substitute the brown sugar with regular white sugar. There is no brown sugar where I live unfortunately. Thank you!

    • Gemma Stafford on January 23, 2019 at 8:59 pm

      Yes, and of those swap outs would work. Enjoy!

  22. Nandini Nagecha on January 22, 2019 at 5:01 pm

    Hi Gemma…
    I am in love with this recipe,but where i live i dont get maple syrup so what is the best substitute?
    Thanks .

    • Gemma Stafford on January 23, 2019 at 4:40 am

      Sure, using all honey will be just fine.

      Best,
      Gemma.

  23. BakerMage on January 21, 2019 at 8:30 am

    Hey Gemma what about subing out the amonds for cashus dried pineapple and bandannas? Or what about using white chocolate or butterscotch or Carmel?

    • Gemma Stafford on January 22, 2019 at 5:21 am

      Hi there,
      Yes! you can do all of these things. These will affect the result of the bake, especially if you use fresh fruit. Dried fruits, seeds and nuts will give the best result. You can experiment a lot with this recipe, just take note of the affect the changes will have,
      Gemma 🙂

  24. mina on January 21, 2019 at 3:39 am

    I don’t have nuts at home (allergies) any suggestion?
    Also no maple syrup available what can I use instead?

    • Gemma Stafford on January 22, 2019 at 4:15 am

      Hi Mina,
      The maple syrup can be replaced with more honey, or with date syrup, brown rice syrup etc.
      The nuts can be replaced with seeds, sunflower, pumpkin, sesame, chia,flax etc.
      I hope you enjoy this bake,
      Gemma 🙂

  25. Dalia on January 21, 2019 at 2:03 am

    Love the new Recipe!! but i have a small question, can I remove the sugar completely? i am trying to cut all sugar from my diet, and i was wondering if i can just remove it without substituting with anything.
    Thanks in advance

    • Gemma Stafford on January 22, 2019 at 4:12 am

      Hi Dalia,
      I hear you!
      When you wish to change an ingredient in a recipe you need to ask yourself what the function of that ingredient is.
      Here in this recipe there are a few jobs for the sugar.
      1. flavor
      2. Texture
      3. the glue to hold the bars together.
      The last thing here is vital for this recipe, they cannot stay together without the sugar.
      Eggs bind ingredients too, and you could try that, but it will not be the same thing. There are other syrups, date syrup, brown rice syrup which may work for you, a different result too, also it is a sugar, maltose and fructose specifically.
      Check out Olivia’s recipes here (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/). Liv is dedicated to low sugar low carb and is our alternative baker here at BBB. Her no bake brownies will give you the idea of how to use dated for instance.
      I hope this is of help, good luck with your no sugar journey,
      Gemma 🙂

  26. Ana on January 20, 2019 at 11:36 pm

    Hi Gemma! I just made this today but it turned out to be a crumbly mess… but boy it tastes sooooo good! I ended up eating it with fresh milk. ( cereal style) I substituted raisins instead of coconut flakes and sliced almonds instead of chopped. Any idea what went wrong? Thanks!

    • Gemma Stafford on January 21, 2019 at 2:24 am

      Hi Ana,
      I think there was some unbalance in the ingredients! Perhaps a substitution? This recipe is working well for other bold bakers. I think your additions will not cause an issue, unless there is too much for the other ingredients. The lamonds and raisins wil lneed something to hold them in the mix.
      I am not sure I have figured this out, but I hope this helps a little,
      Gemma 🙂

  27. Shanae Freeman on January 20, 2019 at 6:53 pm

    These were amazing!!! I drizzled Reece’s peanut butter chips in top, oh my, better than candy!! Thank you!!!

    • Gemma Stafford on January 21, 2019 at 2:20 am

      Hi Shanae,
      Good woman, not that really would rock up this recipe. Thank you so much for sharing this tip,
      Gemma 🙂

  28. Chris on January 20, 2019 at 4:26 pm

    Hi Gemma, is there any other ingredient that I could change for the six tablespoons of butter and still get a nice bar?

    • Gemma Stafford on January 21, 2019 at 2:06 am

      Hi Chris,
      Coconut oil will be a good substitute for the butter here. A hard baking margarine, would work well too. Not so much the tubs which are designed for spreading.
      I hope you enjoy this bake,
      Gemma 🙂

  29. KariHardy on January 20, 2019 at 8:52 am

    These are AMAZING! I will never buy store bought granola bars again! So versatile and DELICIOUS!

    • Gemma Stafford on January 21, 2019 at 12:37 am

      Hi Kari,
      Thank you for this very kind review of this recipe, I appreciate it,
      Gemma 🙂

  30. Cadiosa Temu on January 20, 2019 at 5:29 am

    Thank you Gemma, they so sweety and great. My family Love them

  31. Ahmed on January 19, 2019 at 12:00 pm

    Hi jemma.
    Can i bake it in a 9×13 inch glass dish or it has to be 9×12.
    Thankyou in advance.
    Love from Pakistan

    • Gemma Stafford on January 19, 2019 at 7:41 pm

      Hi, yes either will work here. Enjoy!

  32. Myra on January 18, 2019 at 11:50 am

    Hello Gemma.
    So I really love how simple and healthy this is and thank you. What could i substitute the brown sugar for?

    • Gemma Stafford on January 18, 2019 at 8:47 pm

      I’m delighted to hear that! You can use coconut or date sugar instead. Enjoy

  33. oddballs on January 18, 2019 at 10:20 am

    Hi Gemma,

    What can I substitute the coconut with, the boss does not like coconut. Would like to make these for her,

    Regards……….Tony

    • Gemma Stafford on January 18, 2019 at 8:48 pm

      Hi there, you can just omit it or add in another dried fruit. Enjoy!

  34. Jade on January 18, 2019 at 6:53 am

    Hi Gemma, I just made a batch with almond, dark chocolate chips and cranberries. They turned out crumbly but tasted amazing. I managed to cut them but not as pretty as yours! I have squares, rectangles, broken bits and triangles 🤣. My kids didn’t care, they loved it. What can I do to make them less crumbly?

    Jade xx

    • Gemma Stafford on January 18, 2019 at 8:50 pm

      Hi there, i’m delighted to hear that. If you like you can add a bit more honey to hold them together, but they should not be too crumbly.

  35. Marianne08 on January 18, 2019 at 2:00 am

    Hi Gemma, can I use coconut sugar instead of brown sugar? How would this affect the result? I definitely need to make this since I’m a serial snacker.

    • Gemma Stafford on January 18, 2019 at 8:53 pm

      Hi there, yes coconut or date sugar would work very well here!

  36. Denise Dolins on January 17, 2019 at 9:07 pm

    It would be really nice if glycemic index could be included with nutritional information, especially for your ‘healthier’ options like granola bars.

    • Gemma Stafford on January 19, 2019 at 7:56 pm

      That’s a great suggestion, thank you!

  37. Portia Manlapaz on January 17, 2019 at 4:33 pm

    Thank you Ms. GEMMA for sharing. God bless

    • Gemma Stafford on January 18, 2019 at 8:53 pm

      It’s my pleasure, enjoy 😀

  38. Kris Chapman on January 17, 2019 at 11:43 am

    Love,love all your recipes. Clear, consice and easy to understand.
    These granola bars are great to take in the car for a snack. My husband is a diabetic and he eats these when his blood sugar feels low. By the way, I like them too.

    • Gemma Stafford on January 18, 2019 at 8:55 pm

      YAY i am delighted to hear that, they are one of my favorites!

  39. Vicky Hockenberry on January 17, 2019 at 10:58 am

    How much brown sugar should be added?

    • Gemma Stafford on January 18, 2019 at 8:54 pm

      Hi there, 2 tablespoons 😀

  40. Kolleen Wickens on January 17, 2019 at 10:29 am

    The amount of brown sugar is not mentioned in the ingredients – how much is needed?

    • Gemma Stafford on January 18, 2019 at 8:55 pm

      Hi, it’s 2 tablespoons.

  41. Barbara on January 17, 2019 at 10:29 am

    Butter — salted or unsalted?

    • Gemma Stafford on January 18, 2019 at 8:56 pm

      Hello, i use salted but you can use whatever you have.

  42. Nancy Butler on January 17, 2019 at 10:13 am

    Hi Gemma
    How much brown sugar do I add? It is in the instructions, but not the list of ingredients.
    Thanks
    Nancy

    • Gemma Stafford on January 18, 2019 at 8:56 pm

      Hi there, it’s just 2 tablespoons.

  43. Tawni on January 17, 2019 at 9:52 am

    This recipe could not have come at a better time! My family is trying to achieve a zero waste lifestyle and these would be perfect to add to the repertoire of snacks! I cannot wait to make these!

    • Gemma Stafford on January 18, 2019 at 8:57 pm

      I am delighted to hear that, enjoy 😀

  44. Joyann on January 17, 2019 at 9:49 am

    The amount of brown sugar is missing from the recipe.

    • Gemma Stafford on January 18, 2019 at 8:57 pm

      Hi there, it’s just two tablespoons.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This