Saturday 31 August 2013

Honey Almond Granola Bars

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It’s the end of summer already!? I’m a week into classes already!? It’s basically September, ALREADY!? I can’t even begin to understand where time went, it’s vanished faster than my ice cream sandwiches!

I was on the go a lot this summer, in fact I barely spent more than three nights in the same place before moving on to the next. In a word it was hectic. It meant a lot of on-the-go food and drinks  which was often delicious but most costly and not the healthiest.  I wish I had these granola bars with me everywhere I went - tasty, filling, and packed full of yummy goodness these hit the spot for so many different occasions.

Travelling and wary of airplane food - check! (I kept a couple of these in my purse on a flight to the UK this summer and they were the perfect breakfast after my overnight flight, and on my train journey several hours later!)

Need a pick-me-up during/after work? - check!

Plain greek yogurt in the fridge? - check! (just crumble it up on top)

Going hiking, need a snack? - check!

Just really like granola bars? - double check!

These came together in a snap, and to avoid buying too many bulk ingredients I swapped in a box of Dorset Cereal as the main mix (with a few extras for good measure). So simple, and because Dorset cereals don't coat their granolas, I was still in complete control of exactly what went into these - win win! (No, this is not a sponsored post, I'm just a fan of simplicity)

As you can see these are a bit crumbly when cutting, those are the best if kept separately and sprinkled on plain yogurt or ice cream!

Honey Almond Granola Bars

4 cups Simply Delicious Meusli (Dorset brand cereal)
1/2 cup dried cranberries
3/4 cup chopped walnuts

1/3 - 1/2 cup coconut oil
3/4 cup  almond butter
1/2 cup brown sugar

1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 Tbsp vanilla extract
1/3 cup honey

2 Tbsp water

  1. Preheat the oven to 350 F
  2. In a large heat-safe bowl mix together the muesli, cranberries and walnuts - set aside
  3. In a saucepan over medium-low heat, met together the coconut oil, almond butter and brown sugar
  4. Stir in the cinnamon, salt, vanilla and honey - simmer gently, stirring often until all ingredients are well combined and the mixture is smooth
  5. Remove from heat and add to the muesli mixture, stir to combine
  6. Spred the mixture in a 9x13 foil or parchment lined baking pan (allow overhang for easy removal later) and press it down well 
  7. Bake for 25-30 minutes, until the edges begin to darken
  8. Allow to cool completely, remove from pan and cut into bars
  9. Enjoy!

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