Less than 1 hour
Makes about 8
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Ingredients:
Basic granola bars:
- 1 cup (250ml) nut butter
- ¼ cup (60ml) honey or maple syrup
- 7-10 Medjool dates, finely chopped
- 2½ cups (275g) rolled oats
- ¼-½ cup (60-125ml) mixed dried fruits
- ¼ cup (60ml) chopped dark chocolate or chocolate chips
Blueberry and banana granola bars:
- ¼ cup (60ml) maple syrup
- 2 bananas, mashed
- 2 Tbsp (30ml) chia seeds
- 1 tsp (5ml) vanilla essence
- 1 cup (250ml) rolled oats
- 1 cup (160g) nuts of your choice
- 1 tsp (5ml) baking powder
- 1 cup (80g) blueberries
Method
- For the plain bars, heat nut butter and honey over medium heat.
- Add finely chopped Medjool dates and blend with a stick blender until smooth. (You can also leave it chunkier).
- Stir in rolled oats and mixed dried fruits. Mix until fully incorporated.
- Press mixture into a 20cm rectangular baking tin lined with baking paper.
- Sprinkle with chopped dark chocolate or chocolate chips.
- Refrigerate for at least an hour, or until set, and cut into 6-8 bars.
- For the blueberry and banana bars, preheat oven to 180°C.
- Combine maple syrup, mashed bananas, chia seeds and vanilla essence.
- Allow chia seeds to hydrate (swell) for about 15 minutes.
- Add rolled oats, nuts of your choice and baking powder and mix well.
- Fold in blueberries.
- Press mixture into a 20cm rectangular baking tin lined with baking paper.
- Bake for 20-30 minutes.
- Cool completely before removing from tin and cutting into 8-12 bars.
- Serve or store in an airtight container for up to 3 weeks.