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.


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
20g mixed seeds
120g rolled oats
30g Rice Krispies
70g salted dark chocolate, I use Green & Black’s. If you can’t get this, then simply use a good quality dark chocolate and add a good pinch of salt
50g golden caster sugar
100g Golden Syrup
75g unsalted butter


Method
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 Rice Krispies, 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. Give it a good 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 give it a good 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.

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

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Most of you may know that granola isn’t the slimmers breakfast but for those of you that didn’t and have happily been chomping on it for years, then I’m surprised you have any teeth left. I’m by no means anti sugar, sugar is great, it makes things taste nice 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 and be done with it like my dad used to… Yum.
‘But it’s only 120 calories per serving’… Of course it is, but have you ever seen the recommended portion size? It’s basically a teaspoon.
‘But it’s full of nuts and seeds so it must be low fat right?”… Healthy is unfortunately 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. Here it is, enjoy!


Apricot and chocolate granola
Makes 6 portions / Hands on time 20 mins / Total time 50 mins / V
4 tbs honey
4 handfuls rolled oats
2 handfuls mixed seeds
2 handfuls dried apricots, roughly chopped
1 handful raisins
1 handful walnuts, roughly chopped
1 handful pecans, roughly chopped
1 handful desiccated coconut
Zest of 1 lemon
3 tsp Green and Black’s Organic cocoa
Pinch of sea salt flakes
Greek yogurt to serve (optional)


Method
1. Preheat oven to 160°C/140°C fan/320°F/gas mark 3. Line a couple of baking trays with baking paper.
2. Combine the dry ingredients in a bowl, leaving out the dried fruit. Heat the honey in a small saucepan over a low heat until warm and runny (you can use honey straight from the pot but it may be too sticky.
3. Add the honey to the dry mixture and combine well with a wooden spoon. Turn out onto the baking trays and spread evenly and as thinly as you can  (spread to thickly and you’ve made a flapjack).
4. Cook for 5 minutes before checking it and giving it a good shake or turn it over with a spatular. Continue to check the granola and turn it every 5 minutes for a further 15 minutes (granola is very easy to burn, so don’t take your eye off it).
5. After 20 minutes take the granola out the oven and incorporate the apricots and raisons. Return to the oven and bake for another 10 minutes (remember to check it after 5minutes though as before).
6. Leave to cool fully before storing in an airtight container. Consume within 4 weeks.



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If you’ve had a go at making my granola or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com