Granola Bars

I love these homemade Granola bars – they taste great, are incredibly easy to make, and are perfect for a grab-and-go breakfast or snack for a busy weekday. The bars are nutritious, filling and extremely healthy and something that the whole family can enjoy throughout the week.

Granola is often eaten in combination with yoghurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for pastries, desserts or ice.

In making granola bars, the possibilities are endless, you need a base which is rolled oats, honey and oil and you can add ingredients of your choice, like dried fruits such as raisins and dates, and confectionery such as chocolates.

Granola bars are highly valued by people when hiking, camping or backpacking because it is nutritious, high in calories, light weight, gives instant energy and incredibly easy to carry. These can be stored in an airtight container for up to a week.

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HELPFUL TIPS AND TRICKS OF MAKING GRANOLA BARS

• When toasting the oats make sure they are lightly toasted not golden as we will be baking them further. You can toast the oats in the oven instead of a skillet. Preheat the oven at 160C, place the oats in a bowl and toss with oil until evenly coated. Line a pan sheet with parchment paper, spread the oats evenly and bake for 15 minutes, stirring halfway through.
• Always remember to spread and press the mixture into the pan. This will help give you firm bars.
• Use a larger piece of parchment paper than the pan. This will allow some of the paper to hang on the sides, making it easier to lift the bars out of the pan and slice them neatly.
• Hot honey acts like glue and helps bind all the ingredients together.

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Granola Bars

Serves: 18 Pieces Prep Time: 7 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1/4 cup coconut oil or any vegetable oil (canola, sunflower, peanut)
• 2 cups rolled oats
• 1 cup coconut flakes
• 1/2 cup roasted almonds, coarsely chopped
• 1/4 cup pecan nuts, coarsely chopped
• 1/4 cup dried cranberries
• 2 tbsp sunflower seeds
• 2 tbsp flax seeds (optional)
• 1/2 tsp cinnamon powder
• 1/4 tsp grated nutmeg
• 1 tsp vanilla essence
• 1/4 tsp salt
• 1/2 cup honey (or agave syrup for vegan option)

method

1. Preheat the oven to 150°C.
2. Place the oats in a bowl and toss with the oil, reserving 2 tsp of oil for later. In a large skillet over low to medium heat toast the rolled oats until the grains are lightly toasted. They should have become slightly darker -  and then remove from the heat.
3. Return to the bowl and add the coconut, spices, nuts, cranberries, flax seeds and sunflower seeds.
4. In a small saucepan over medium heat, bring the honey and vanilla essence to a boil. Reduce the heat to low and simmer for 3-4 minutes. Remove from the heat and pour over the oat mix. Stir well until well combined.
5. Grease and line a 10 inch square pan with parchment paper, making sure it overhangs.
6. Spoon the mixture into the pan and spread it in an even layer using the back off a large metal spoon. 
7. Place in the oven for 25 minutes, until they are just golden. Do not brown as the will cause the bars to become extra hard.
8. Remove and allow to cool completely. Cut into squares or rectangles. Store in an airtight container.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!