Bursting with wholesome ingredients, these healthy granola bars are perfect for quick breakfasts and nutritious snacking on the go.
Photographs: Natasha Liviero / Unsplash
Text: Natasha Liviero
Makes 1 x 20cm x 20cm tray
50g almonds, chopped
1g / ¼ tsp salt
1g / 1 tsp cinnamon
15g pumpkin seeds
15g sunflower seeds
90g almond butter with a little of its oil
included (or any nut butter of your choice)
45g dates, pitted and finely chopped
50g desiccated coconut (unsweetened)
40g 70% dark chocolate, melted
Set oven to 1800C or 1600C fan assist.
Line a 20cm x 20cm baking tin with baking paper.
Place all the ingredients, except chocolate, in a large bowl.
Microwave the bowl with ingredients until the honey and almond butter have softened slightly, and then mix with a wooden spoon until all the ingredients are well combined.
Spoon into prepared baking tin and flatten the surface firmly with the bottom of a measuring cup. Be sure to compact the mixture, which assists with slicing later.
Bake for 20 minutes or until the edges begin to brown.
Remove from the oven and leave to cool in the baking tin.
Once cooled, remove the baked granola with paper from the tin, flatten the baking paper around the granola and drizzle with melted chocolate.
Refrigerate for at least 30 minutes before slicing into bars.
Store in an airtight container for up to a week.
For an even crispier granola bar, do not drizzle with chocolate and place sliced bars in the oven at around 90°C/100°C to further dry and crisp. The longer they stay in the oven, the crispier they will become.