A (UK) Food and Travel Blog – Recipes, Baking, Travel and Lifestyle
17th February 2017
Healthy home-made granola bars
I’ve recently received a few emails and spotted some comments on my Instagram photos with regards to creating a recipe for something healthy, and for something with a little less sugar so I thought this was the ideal opportunity to share a healthy(ier) recipe.
So here you have it, these protein packed granola bars are healthy and yummy! They store well, last well and taste even better a day or so after they’ve been baked. Oh, and they are gluten free too. Actually, thinking about it, if you could find a honey substitute (maple syrup maybe?) they could easily be vegan – challenge for ya there!
This recipe yields 16 to 20 granola bars and shouldn’t take you longer than 15/20 minutes to do.
65g pecan pieces & 65g almonds (loosely chopped or blitzed in a food processor)
45g pumpkin seeds
85g dried cranberries
130g of quick-cook oats (I used gluten free)
1/2 teaspoon ground cinnamon
1/4 teaspoon of ginger
1/2 teaspoon of salt
1 teaspoon orange zest
100g of smooth peanut butter (Whole Earths is my favourite)
175g of runny honey
1.5 tsp of vanilla extract
Line a 8-inch tin with parchment paper (you could use a bigger tin if you didn’t want them so chunky)
Pour the oats into a large mixing bowl and then add both nuts, pumpkin seeds, cranberries, cinnamon, ginger, salt and orange zest. Mix to combine.
In a smaller bowl, mix together the peanut butter, honey and vanilla extract until all combined and smooth.
Pour the liquid ingredients into the dry ingredients and mix them together until the two are evenly combined and no dry oats remain. This will be tough – if it’s too easy and too smooth add a few more oats.
Transfer the mixture to the prepared tin and use your spoon to press down and make sure the mixture is even and packed together. I used my hands too as it was easier to tell if it was all compact.
Cover with cling-film and chill for 1 hour in the fridge.
Bake bars at 200 degrees (fan) for 30 minutes (conversions are here if you need them)
When cool lift out of the tin using the parchment paper edges and slice in to bar type shapes.