I was becoming a bit bored of granola for breakfast so I decided to make granola bars instead (basically the same thing, but with added chocolate and more sugar – how very nutritious). They’re basically a fruit and nut flapjack laced with salted dark chocolate, coconut and golden syrup. I mean, what’s not to like? To be honest, they’re nowhere near as calorific as they could be, but even if they were, who cares? It’s six weeks until Christmas and there’s not a bikini in sight. So dig out the elasticated trousers and stock up on Tums because the build up to Christmas has officially started, with elevenses.
Salted chocolate granola bars
Makes 10-12 bars/ Hands on time 15 mins / Total time 35 mins / V ❄
150g mixed nuts and dried fruit, I used Sainsbury’s SO Organic Fruit & Nut Mix
4 tbs desiccated coconut
30g mixed seeds
120g rolled oats
30g puffed rice cereal
½ tsp sea salt flakes
70g dark chocolate, I use Green & Black’s.
50g soft brown sugar (or any sugar you have)
100g Golden Syrup
75g unsalted butter
1. Preheat the oven to 160°C/140°C/300°F/gas mark 3.
2. In a large bowl, combine the coconut, mixed seeds, oats and the puffed rice cereal, mixed nuts and dried fruit (I like to keep my nuts whole but if you prefer smaller piece then roughly chop them before adding them to the mix). Roughly chop the chocolate and add the to the dry mixture along with the salt. Stir and put it to one side.
3. In a small saucepan on a low heat, melt the sugar, butter and golden syrup together. Once melted, pour over the dry mixture and stir until the dry mixture is evenly coated.
4. Grease a large baking dish with butter and pour in the mixture. Spread to the edges and pat down firmly with the back of a spoon. Bake in the oven for 20-25 minutes.
5. Once cooked, leave to cool fully in the dish before turning out and cutting into bars.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian ❄– Suitable for home freezing. Wrap bars individually in a few layers of cling film and freeze for up to 3 months.