Updated: Aug 25, 2021
Does anyone else find it difficult to eat healthy snacks? During lockdown, we have found ourselves staring into the fridge and the cupboards more than ever before and sometimes a piece of fruit just doesn't cut it - well, say hello to these granola bars! Stacey from @staceyeatsvegan has created this recipe for us - we've tried it and it's delicious. They're easy to make, full of fibre and go perfectly with a cup of tea in the afternoon.
This recipe make 6-8 granola bars depending on how big you slice them (we liked big portions!)
Prep time = 10 minutes
Cooking time = 20 minutes
300g granola (Stacey used @rollagranola matcha caveman but you can use any granola you have)
Leftover oat pulp from your homemade oat milk
2tbsp melted coconut oil
1tbsp golden syrup
Sprinkle of brown sugar (optional)
''We don't learn to love each other well in the easy moments. Anyone is good company at a cocktail party. But love is born when we misunderstand one another and make it right, when we cry in the kitchen, when we show up uninvited with magazines and granola bars, in an effort to say, I love you.'
Author: Shauna Niequist
Preheat your oven to 160 degrees (fan).
Add your granola to a bowl and combine with your oat pulp, melted coconut oil and golden syrup.
Line a baking tray with grease proof paper.
Press the granola into the tray until it is flat and even. Sprinkle with sugar (optional) and bake for 20 minutes or until golden.
Remove from the oven and allow to cool in the tray before cutting and serving.
This recipe can have a tendency to become quite crumbly and, although that is still DELICIOUS, we found that these things can help you to get the bars to stay firm and in shape:
Spend about a minute pressing the mixture into the baking tray. If you can press it quite firmly, it has more of a chance of staying together.
Refrigerate the bars after cooking so they have a chance to harden.
The brown sugar can really help bind the bars together, as can a sprinkle of chocolate drops. Both of these things melt during cooking and then solidify when taken out of the oven - which will keep the bars in shape.
These granola bars can be stored in an airtight container for up to a week. It's an incredibly versatile recipe too - you can throw in some extra nuts, seeds, desiccated coconut, dried fruit, chocolate, cover with a drizzle of tahini - the options are endless. It also works well if you have a lot of oat pulp to use, or just a little. Great for experimenting and would be a great recipe to do with the family!
A huge thank you again to Stacey for creating this recipe. You can follow Stacey here.