Thank you for your comment. Heating honey in normal cooking or baking conditions will not turn honey into poison or make it harmful to consume.
Some nutrients can be destroyed in foods when cooking or baking so if you were using raw honey, the main concern would be loss of beneficial enzymes and antioxidants, not the formation of toxins.
I generally prefer the taste of maple syrup to honey and would normally substitute 1:1 in a recipe. Will that alter whether the bars stay together after they’re baked?
That should work great!
This happened to me as well! The flavor is spot on. I used Chia seeds I used flaxseed, but I also used maple syrup instead of honey, so maybe that’s where I went wrong and I did over bake them by a few minutes the edges kind of burned.
I don't know anybody that has made granola bars that have not fallen apart. And none of them ever come out like the picture. So when I read about using the Chia seeds, my thought is I'm going to soak Chia seeds so they get a little bit of that gooey stickiness and see if that helps. I do believe that the honey works better than the maple syrup but I'd prefer the maple syrup. I might try the maple syrup with the Chia seeds that are wet.
For Tip #4 Use Chia Seeds to help bind together ingredients in granola bars, do the chia seeds need to be soaked in water/liquid (to create the chia gel) before mixing in with the other ingredients before forming the bars?
I made homemade soft Granola bars. When I cut them after cooling they fell apart, essentially making just granola. How can I fix it to make them into bars?
Hi Drina! Please email Customer Service at customerservice@bobsredmill.com.
There is a recipe when you buy the big containers of oatmeal. Should be home a lid. It is one of the best recipes I have ever found for oatmeal cookies. It is called vanishing oatmeal cookies and it is absolutely amazing.
The makeup of oatmeal cookies and granola bars are very different! Perhaps crumble them over yogurt or ice cream?
I do believe honey is actually quite sensitive to heat. So if the recipe is no-bake maybe this works but it won’t work in a baking recipe, over 140 degrees F it makes it toxic even potentially, wasteful, especially if you’re using real honey that’s packed full of nutrients.