Salted chocolate granola bars

Salted Chocolate Granola Bars
Salted Chocolate Granola Bars

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.
I’ve made two versions, the first is a fruity and chocolatey version and the second a nuttier oats concoction. Both have the same method just different ingredients.

Salted chocolate granola bars
Makes 10-12 bars/ Hands on time 15 mins / Total time 35 mins / 
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

Nutty granola bars 
Makes 10-12 bars/ Hands on time 15 mins / Total time 35 mins / 
150g mixed nuts
3 tbs desiccated coconut
1 tbs pumpkin seeds
1 tbs sunflower seeds
125g rolled oats
½ tsp sea salt flakes
50g soft brown of muscovado sugar
50g honey
1 tbs maple syrup
50g unsalted butter
1/2 tsp vanilla essence 

1. Preheat the oven to 160°C/140°C/300°F/gas mark 3.
2. In a large bowl, combine all the dry ingredients together in a bowl and put to one side (I like to keep my nuts whole but if you prefer smaller pieces, then roughly chop them before adding them to the mix).
3. In a small saucepan over a low heat, melt all the wet ingredients together until combined.  4. Pour the warm sweet butter over the dry mixture and stir until evenly coated.
5. Line a baking dish with baking paper and grease the sides with a little butter. Pour in the mixture and spread to the edges using the back of a spoon and pat down firmly.
6. Bake in the oven for 25 minutes.
7. Once cooked, cool fully in the dish before turning out and cutting into bars.
8. Wrap individually in baking paper and store in the freezer. Defrost when needed –although they taste pretty great frozen.

Salted Chocolate Granola 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.

Apricot & chocolate granola


Most of you may know that granola isn’t exactly the slimmers breakfast but for those of you that didn’t and have been happily chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti-sugar, it makes things taste great but the amount of sugar in most shop-bought granola is ridiculous. You might as well have a bowl of Crunchy Nut Cornflakes with a dollop of double cream like my dad used to do.
‘But it’s only 120 calories per serving’… If you have the recommended portion size which is basically the size of a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is not the same as low fat.

So anyway, I couldn’t find a low sugar granola that didn’t taste like bird food, so I had to come up with my own. I’ve added a bit of chocolate powder to give the illusion of indulgence but it’s only sweetened by four spoonfuls of honey and dried fruit.

Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
You’ll need: 2 baking trays, baking paper
4 handfuls rolled oats
2 handfuls mixed seeds
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
3 tsp Green and Black’s Organic cocoa
¼ tsp sea salt flakes
4 tbs honey
2 handfuls dried apricots, roughly chopped
1 handful raisins
Greek yogurt or milk to serve (optional)
Lemon zest and blackberries to serve (optional)

1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3. Line a couple of baking trays with baking paper and put to one side.
2. Combine the oats, seeds, nuts, coconut, cocoa and salt in a large bowl before heating the honey in a small saucepan, over a low heat until warm and runny
3. Mix the the warm honey into the dry mixture with a wooden spoon. Spoon out evenly onto the baking trays and spread evenly and as thinly as you can.
4. Bake in the oven for 5 mins before removing and turning with a spatular. Continue to bake for a further 15 mins but removing and turning every 5 mins (granola burns easily, so it’s important to keep turning it).
5. Remove from the oven and evenly sprinkle over the apricots and raisins. Return to the oven for 5 mins before removing and turning. Continue to cook for a further 5 minutes.
6. Leave to cool on the baking trays before serving with milk, yogurt and a grating of lemon zest (optional). Store in a glass jars or an airtight container. Consume within a month.


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