Honestly Healthy’s Granola Bars
One’s best intentions to eat clean can fall by the wayside come 4pm, which is why I have been on the hunt for a good granola bar recipe for some time now. Having tried a fair few, this is definitely one of my favourites. They pack a serious punch in the nutrition department and best of all, are extremely yummy.
I’ve substituted the rolled oats for gluten free oats and swapped the dried blueberries for fresh ones. I’ve also and left out the raisins in this version as well as the agave syrup, as I find this recipe sweet enough without it. You can have fun playing around with different ingredients depending on your preferences and what you have to hand.
Servings: Makes 12
200g jumbo rolled oats
200g dried dates, chopped
100g dried figs, chopped
75g goji berries
75g dried blueberries
2 tbsp raw flax seeds
Pinch of cinnamon
1/2 tsp vanilla extract
1/2 tbsp lucuma powder
1 tbsp maca powder
2 tbsp raw pumpkin seeds
1 tbsp agave syrup
Preheat the oven to 150 degrees C / 300 F / gas mark 2.
Spread the oats on a large baking tray and bake for around 20 minutes or until golden brown, turning them over every 5 minutes or so. Remove from the oven and leave to cool on the tray.
Place the dates and figs in a pan and cover with water to double the depth. Bring to the boil, then simmer for about 45 minutes, stirring occasionally and adding extra water if the mixture gets too dry. This is going to be the syrup, so you want to reduce the dates and figs to a sloppy, sweet liquid. The cooking time will depend on how dry the fruit is – the drier it is, the longer it will take. Once the mixture has turned into a syrup, take the pan off the heat.
Add the goji berries, blueberries, raisins and flax seeds and leave the mixture to rest for 10 minutes to let the berries and raisins swell and absorb some of the syrup.
Stir in the cinnamon, vanilla extract, lucuma and maca if using, pumpkin seeds and agave syrup or honey. Add the oats, a little at a time, stirring after each addition to make sure they are completely coated in the syrup.
Spread the mixture evenly on a large rectangular baking tray to a thickness of about 1.5 cm / ¾ inch. Bake for 15 – 20 minutes until golden.
Remove the granola from the oven and cut it into 12 squares. As soon as they are cool enough to handle, carefully transfer them only a wire rack and leaving to cool completely.
Recipe courtesy of ‘Honestly Healthy’ by Natasha Corrett and Vicki Edgson.
See http://honestlyhealthyfood.com/ for more.