Granola Bar
Rich in essential fats with the health benefits of coconut oil, this a dairy free, wheat free wholegrain snack.
Ingredients
- 200ml agave syrup
- 50g butter/coconut butter/nut butter
- 4 tbs coconut oil
- ½ tsp ground cinnamon
- 1 tbsp vanilla extract
- 250g porridge oats
- 100g almonds, coarsely chopped
- 100g dried apricots, coarsely chopped
- 100g raisins or sultanas
- 2 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tbs flax seed
Method
Preheat your oven to 180C. Line a baking tray (approximately 30cm x 20cm) with greaseproof paper or baking parchment.
In a large saucepan, gently simmer the agave syrup for about four minutes, to allow it to turn a bit syrupy (be careful, this is very hot). Take it off the heat and then add the butter and coconut oil, stirring well until the butter has melted.
Add the cinnamon and vanilla extract and then mix in the oats, almonds, apricots, raisins, sunflower, flax and pumpkin seeds. Stir well to ensure that all the ingredients are coated in the syrup.
Spoon the granola mix into the baking tray and push it down so that it’s evenly packed into the tray.
Bake it in the oven for 15-20 minutes, until the top is turning golden.
Take the tray out of the oven and leave the granola to cool before lifting it out of the baking tray, cutting it into pieces and then peeling off the baking paper.
