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Granola Bar Cookies

  • Cooking time8 min
  • Prep time10 min
  • Makes 24 cookies
recipe image Biscuits barres granola avec la pâte à biscuits aux possibilités infinies Becel


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chopped assorted dried fruit
  • 1/2 cup rolled oats
  • 1/2 cup flax seeds
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon

Nutrition facts

Total Fat10.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.500 g
Monounsaturated Fat4.000 g
Cholesterol15 mg
Sodium180 mg
Total Carbs26.00 g
Dietary Fiber2.0 g
Sugars11.00 g
Protein3.00 g
Vitamin D0.000 mcg
Calcium26 mg
Iron1.00 mg
Potassium121.000 mg
Omega-31.50 g
Omega-61.50 g


  1. Preheat oven to 375°F (190 C). Line 13 x 9-in. baking pan with foil or parchment paper leaving 2-in. overhang; set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  2. Combine fruit, oats and flax seed in large bowl; set aside.
  3. Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and 2 cups (500 mL) fruit mixture. Spread into prepared baking pan*. Top with remaining 1 cup (250 mL) fruit mixture and gently press into dough.
  4. Bake 25 minutes or until edges are golden. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely.
Granola Drop Cookies: Prepare cookie dough as above. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 79 cookies.