September 17, 2022
Homemade granola bars made from simple ingredients! Easily customisable and far yummier than shop bought!
September 17, 2022
Time 1 hour
Servings 6 bars
- 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)
- 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.
- 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.
- 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!
- Immediately add the sweetened peanut butter mixture to the oats along with the vanilla extract and mix until fully combined.
- Add the granola bar mixture to your lined 2lb loaf tin, and compressed down (using the back of a spoon, spatula, or palette knife).
- Chill for 30 minutes or until set, then slice in to bars, and enjoy!
- - 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).