What bracha do you make on granola bars?

Okay, let's see what we got here. What  bracha do you make on granola bars? This   is an excellent question. There are actually  different opinions about this amongst many of   the big poskim. The choices are either to make a  Mezonot or to make a Boreh Pri HaAdamah. If you   view that the grains stick together, if they're  cooked to the point where they fuse and they form   like a cookie-like consistency, then the bracha  would me Mezonot. If the grains stay independent,   then the bracha remains HaAdamah. The bracha  on grains to begin with is a HaAdamah. Only   if it turns into a cookie-type of consistency,  it becomes Mezonot. There are some bars called   soft-baked bars. Some call them breakfast bars,  where they actually, they're made with oats,   but they're not granola bars. And everyone would  agree that they're Mezonot because they have   that cookie-like, you could break it open. You  don't see the grains inside. You might see some,   you know, poking out on the outside.  Those are clearly Mezonot. Rav Belsky,   ZT"L, he held that the bracha was HaAdamah,  because they started out also as HaAdamah,   it remains HaAdamah until the point where  you know otherwise. So, meaning if there's   any question mark as to whether it's Mezonot or  HaAdamah, the proper bracha to make is HaAdamah.