- 1 cup (100g) jumbo rolled oats
- 1 tbs dessicated coconut
- ¾ cup (90g) walnut halves, roughly chopped
- ½ cup (50g) sliced almonds
- ¾ cup (150mls) unsweetened apple juice
- ¾ cup (130g) pitted dates, chopped
- 1 tsp baking soda
- 6 cups (150g) Ricies™
- 3 tbs flaxseeds or sunflower seeds
- ½ cup (60g) plain flour
- ¼ cup (30g) dried cranberries
- ½ cup (75g) raisins, chopped
- ¼ cup (50g) dried apricots, chopped
- 1 ripe banana, mashed
- 2 tbs honey
- ½ tsp each ground cinnamon and ground ginger
- 1 tsp baking powder
Breakfast granola bars
Serves: 16
Prep: 25
Cook: 50
Ingredients
Method
Step 1
Preheat the oven to 165°C. Grease a 30 x 20 cm slice tin with spray oil, then line the base and sides with baking paper.Step 2
Spread the oats, desiccated coconut and nuts (walnuts and almonds) over a non-stick baking tray, and toast in the oven for 10-15 minutes or until golden brown, turning with a spatula every 5 minutes to ensure they cook evenly and don’t catch and burn.Step 3
Pour the apple juice into a saucepan and add the dates. Set over a medium heat until the dates have softened, about 5 minutes. Stir in the baking soda. Blend to a smooth puree using a hand-held blender.Step 4
In a large mixing bowl, combine the toasted oats, coconut and nuts with the smooth puree and all of the other remaining ingredients (seeds, flour, cranberries, banana etc.).Step 5
Spoon into the prepared tin and bake for 40-50 minutes or until firm to the touch. Allow to set in the tin for 10 minutes before turning out and leaving to cool completely on a wire rack. Once cool, cut into 4 x 4 even sized pieces.
Tips
- These will keep very well in an airtight container for up to 1 week.
- Wrap into individual parcels using greaseproof paper and a brown paper cover. Perfect to grab for breakfast on the run.
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