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Home Made Granola Bars (Chewy)

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  • Home Made Granola Bars (Chewy)

    Home Made Granola Bars (Chewy)

    230 grams Scotts porridge oats.

    80 grams whole almonds, coarsely chopped.

    113 grams honey.

    56 grams Lurpak butter, cut into pieces.

    50 grams light brown sugar.

    1/2 teaspoon vanilla extract.

    1/4 teaspoon salt (or omit the salt if you used salted butter).

    60 grams dried cranberries, coarsely chopped or other dried fruit to the same weight.

    65 grams mini chocolate chips.


    Toast Oats and Nuts.

    Heat oven to 175 degrees C. Line bottom and sides of a 8-inch or 9-inch square pan with tinfoil. Then lightly oil or spray with cooking spray.

    Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

    Make Bars

    Combine butter, honey, brown sugar, vanilla extract (and the salt) in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

    Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).

    Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut.)

    Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil.
    Baking parchment also works very well too. Cut into 12 bars.

    Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

    Experiment with different dried fruits until you get it the way you like it.

    For long term preps storage, use clingfilm and a vacume sealer.