A great 3pm pick me up, this Granola Bar is packed full of yummy goodness and taste to boot! Did you know that muesli bars can be laden with up to 2-5 teaspoons of sugar? It’s a scary fact when people in general perceive a muesli bar to be a healthy option.
I prefer to make my own bars because as a parent you know what goes into them and can cut the refined sugar in the recipe right back to what you believe is necessary. Also a triple bonus is there are no preservatives and this version is also more cost effective than store bought! What I also like is the fact that if you’re not a fan of cranberries, then you can substitute with apricots, and if you’re not a fan of apricots, then stick to sultanas.
I love flexibility in a recipe, so try these tasty granola bars and make them on a weekend ready for the kids lunch box.
What you will need:
230gm rolled oats
60g dried cranberries
80gm whole almonds (24 in total)
120g honey (3 tablespoons)
60gm unsalted butter (cut into pieces)
¼teaspoon Kosher salt
¼ teaspoon vanilla extract
2 – 4 squares of mint carob chocolate
Serves: This will make 12 bars or 24 bit sizes. A bite size of a granola bar with ingredients you know you can trust!
ROASTING THE GRANOLA
- Preheat the oven to 180 degrees.
- Spread baking paper to cover the entire 8 inch deep tray (you don’t want your bars sticking)
- Place your oats and almonds flat onto the baking paper.
Make sure that they are evenly spread out so that all the oats and almonds get roasted for 6 mins and then toss them around the tray and bake for another 2-3mins (Only until lightly brown). They do cook super quick after the first 5mins so watch them closely. If you have a hot oven the above times may be shorter, so this is not something to walk away from.
- Chop the butter and place straight into a small sauce pan, along with the vanilla extract and salt over a medium heat, if hot is 10/10 I would say 7/10 is the power of heat you are after. Stirring until the butter melts and you feel all the ingredients are mixed in, then remove pan from the stove.
- Place the butter mixture into a bowl, along with the dried fruits and now the oats and almonds which have come out of the hot oven.
- Stir all of this together. The consistency should be thick and a little hard to move around.
- If you want a firmer granola bar then you would need to add more oats and almonds than in this current recipe. We like to make the recipes with notes that allow you to change them around and make them more suitable to your liking. But if it is always kept in the fridge and cut into pieces and just taken out and eaten when you wish, then it will always stay firm and not a sticky granola consistency.
- Doing so quickly, move the granola combination into the square pan, use gloves so that you don’t get the granola in between your fingers as it is very sticky. You want to press the granola firm into the pan and press it flat and even, so that when it sets you can cut it up into similar bar sizes.
- Sprinkle the crushed mint carob on top of the granola (Remembering that you can always put the chocolate on one half and not the other if you wish). Think a little naughty and a little nice!
- Now place the dish into the fridge for 4 hours to set.
- After the 4 hours, you can remove the granola from the dish usually by turning it upside onto a flat surface/chopping board. Remove the baking paper and with a large sharp knife, cut the granola into columns and then across to make bars, and alternatively even smaller to get just bite sizes. Yes, your very welcome!