Hungry Boy Granola Bars

I love the flavor of these bars, but I believe I made an error and would love some feedback. My bars came out to thick and they had the consistency of a brownie. I doubled the recipe and when I put the mixture in a baking dish there was a lot of liquid left. I thought the liquid would absorb,was I supposed to whip the egg whites before adding the other wet ingredients? Thanks in advance, love your recipes!

These are delicious! I used Quaker minute oats instead of regular rolled oats. I think this may be part of why they stayed together better for me than the other reviewers.

I have made these bars numerous times and love them. I also found that they fell apart when cutting. By mistake I purchased sunflower oil instead of safflower oil recently. I made the bars with the sunflower oil and they seemed to stay together better and we did not notice any change in taste.

This granola ended up being too crumbly to cut into bars, and I even took out the baked mixture in one piece (thanks to the parchment paper trick Lucinda showed us) so that I could cut the slab on a flat surface. When I tried to cut it, the "bars" broke apart. I don't know what I did wrong in the recipe - I used Bob's Red Mill thick rolled oats, which did not look like the picture. But it did taste very good, so I'll use the loose granola as cereal in yogurt. Wished it worked as bars though.