Granola Bars

Ingredients

• 150g Rolled Oats
• 120g Peanut Butter - I used one that's smooth, natural, 100% peanuts. With no added salt or oil (or any nut or seed butter)
• 165g Maple Syrup (or honey)
• 1 teaspoon Vanilla Extract
• 50g Almonds, roughly chopped (or any nut/mix of nuts!)
• 35g Desiccated Coconut
• 1 teaspoon Ground Cinnamon (optional)

Method

1. Optional - lay the oats and nuts on a lined baking tray and roast for 10 minutes in a preheated oven at 180°C (350°F) standard / 160°C (320°F) fan.
2. Grease (using butter or coconut oil) and line a 2lb (900g) loaf tin. Mix the rolled oats, chopped almonds (or other nuts), desiccated coconut, and ground cinnamon (if using) in a large bowl until evenly distributed. Set aside.
3. Gently heat the peanut butter and maple syrup (or honey) together in a saucepan on a medium heat, allow to bubble for approx 30 seconds, then take off the heat - Stir the mixture while heating to avoid it burning!
4. Immediately add the sweetened peanut butter mixture to the oats along with the vanilla extract and mix until fully combined.
5. Add the granola bar mixture to your lined 2lb loaf tin, and compressed down (using the back of a spoon, spatula, or palette knife).
6. Chill for 30 minutes or until set, then slice in to bars, and enjoy!

Notes

• - These granola bars keep for up to 1 week stored in a refrigerated airtight container.
• - You can swap out the 50g Almonds and 35g Desiccated Coconut for any nuts/seeds/dried fruit add ins of your choice - try to stick to roughly 50-85g of add ins to prevent the granola bars from being too dry!
• These granola bars would also be delicious drizzled with or dipped in dark chocolate (ensure Vegan if needed).

Recommended Equipment and Ingredients*

• Kitchen Scales
• MasterClass Non-Stick 2lb Loaf Tin

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