10 Simple Granola Bar Recipes To Up Your Snack Game
Photography: ISTOCK/HANDMADEPICTURES
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10 Simple Granola Bar Recipes To Up Your Snack Game

Made with ingredients you’ve probably already got in your cupboards – and healthier than shop-bought versions – granola bars are quick to make and will last all week, if stored correctly. From variations filled with seeds and goji berries to a twist using traditional carrot cake flavours, here are ten recipes to try this week…
Photography: ISTOCK/HANDMADEPICTURES

Fruity Banana Granola Bars: Kimberly Lin, Floozie

Serves
Makes 12 bars
Total Time
25 Minutes
Ingredients
100g of pitted medjool dates
50g of prunes
2 very ripe bananas
75g of maple syrup
30g of coconut oil (melted or softened)
325g of jumbo oats
75g of dried blueberries
75g of chopped dried apricots
25g of sunflower seeds
25g of pumpkin seeds
75g of dark chocolate melted
Method
Step 1

Medjool dates are big, soft, toffee-like dates. They’re fairly easy to find, most larger grocery stores carry them. If you can’t find medjool dates, use regular dried dates but soak in warm water for 10-15 minutes to soften. Drain the water and follow the recipe accordingly.

Step 2

In a large bowl combine oats, dried blueberries, chopped apricots, sunflower seeds and pumpkin seeds. Set aside.

Step 3

In a food processor or highspeed blender combine the pitted dates, pitted prunes, bananas, maple syrup and coconut oil. Blend to a smooth paste. The paste should be creamy brown colour but might have darker flecks of the skin from the prunes and dates. This is okay!

Step 4

Pour the puree mixture over the dry ingredients and mix well with a spoon or if easier your hands. When all the ingredients are well combined press evenly into a 8x8cm square cake pan lined with baking paper. Drizzle or spread the top with the melted chocolate and chill until firm. Cut into desired square and enjoy.

Healthy Granola Bars: Cassandra Bodzak, Eat With Intention

Serves
Makes 12 to 15 bars
Total Time
20 Minutes
Ingredients
1 tsp of flaxseed meal
1 tbsp of water
2 tbsp of raw extra-virgin coconut oil
192g of gluten-free oats
67g of dried goji berries
80 ml of brown-rice syrup
60ml of unsweetened almond milk
40g of hemp protein
3 tbsp of hemp hearts
2 tbsp of cashew butter
3 tbsp of halved walnuts
3 tbsp of sliced almonds
13g of coconut flakes
3 tbsp of chopped raw unsalted cashew nuts
3 tbsp of pumpkin seeds
3 tbsp of sunflower seeds
113g of vegan sugar-free chocolate chips
Method
Step 1

To make flax 'egg', mix together the flaxseed and water in a small bowl and set aside for five minutes, until thickened.

Step 2

Preheat the oven to 220°C/Gas Mark 7. Grease a medium baking pan with 1 tbsp of coconut oil.

Step 3

In a large bowl, combine the flax 'egg' and remaining ingredients and mix thoroughly, until it is clumpy and granola-like in texture.

Step 4

Pour onto the baking pan and spread evenly. Bake in the oven for five to 10 minutes, or until the edges begin to toast. (Keep an eye on them and be sure they do not brown.) Set aside to cool.

Step 5

Use a sharp knife or pizza cutter to cut the granola into 12 to 15 squares.

Superfood Granola Bars: Becky Alexander and Michelle Lake, Packed

Serves
Makes 8 bars
Total Time
25 Minutes
Ingredients
100g of jumbo or rolled oats
50g of extra virgin coconut oil
2 tbsp of honey
2 tbsp of nut butter
1 tsp of vanilla extract
3 tbsp of raw, shelled pistachio nuts, roughly chopped
50g of desiccated coconut or dried, shredded coconut
2 tbsp of dried goji berries
Method
Step 1

Preheat the oven to 180°C/Gas Mark 4. Line a 23×15cm shallow baking pan with baking parchment. Spread the oats thinly over the parchment and bake for 15 minutes or until golden.

Step 2

Put the oil, honey, nut butter and vanilla extract in a saucepan over a medium-low heat, and heat gently until well combined and the oil is melted.

Step 3

Stir in the baked oats until well coated. Add the remaining ingredients and mix well.

Step 4

Tip the mixture back into the baking pan and press down firmly using damp hands.

Step 5

Put in the fridge for 1 hour or until firm, and then cut into 8 bars. Wrap each bar in parchment to take to work. Store in an airtight container for up to one week or freeze for up to 3 months. Defrost at room temperature for a couple of hours.

Pecan, Cinnamon & Banana Oat Bars: Katy Beskow, Five Ingredient Vegan

Serves
Makes 8 bars
Total Time
25 Minutes
Ingredients
2 ripe bananas, peeled
1 tbsp maple syrup
200g of whole rolled oats
Pinch of ground cinnamon
Small handful of pecans, roughly chopped
Method
Step 1

Preheat the oven to 180°C/Gas Mark 4.

Step 2

Mash the bananas into a rough paste in a bowl and stir in the maple syrup. Add the oats, cinnamon and pecans and stir again, then use your hands to fully combine.

Step 3

Press tightly into a small, shallow baking tin and smooth the top with the back of a spoon. Bake in the oven for 15 minutes. Remove from the oven and slice into bars while still warm, before turning out onto a wire rack to cool completely.

 TIP: Switch the pecans for sultanas, freeze-dried raspberries or dried cranberries for tasty variations (which children will love too).
 
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Granola To Go: Gracie & Sophie Tyrrell, Naturally Delicious Snacks & Treats

Serves
Makes 12 bars
Total Time
1 Hour
Ingredients
200g of jumbo rolled oats
50g of roughly chopped pecans
50g of flaked almonds
25g of goji berries
100g of mixed seeds
2 tsp of ground cinnamon
100g of coconut oil, melted
150ml of maple syrup
A pinch of salt
Method
Step 1

Preheat the oven to 180°C/Gas Mark 4 and line a 20-cm/8-in brownie pan with baking paper.

Step 2

Combine all the ingredients in a large mixing bowl and mix really well to combine.

Step 3

Tip the mixture into the prepared pan and spread it evenly. Press down with a large flat spatula or fish slice to compress the mixture a little and make sure you have a nice, smooth top.

Step 4

Pop the pan in the oven and bake for about 30 minutes, until golden on top. Check it halfway through, and if it looks like it is browning a little too quickly (or that the goji berries are going a bit dark), cover the top with a piece of foil.

Step 5

Remove from the oven and let it cool in the pan for a few minutes and firm up.

Step 6

Use the baking paper to lift it out of the pan and onto a chopping board. Let it cool completely. Slice into 12 bars to serve or store.

Step 7

Store in an airtight jar or container for up to one week.

PIXEL STORIES/STOCKSY UNITED

FEDERICA DI MARCELLO/STOCKSY UNITED

Vegan Granola Bars: Paulene Enigboken, Dualit

Serves
Makes 8 bars
Total Time
30 Minutes
Ingredients
350g of fine rolled porridge oats
80g of plain flour
100g of mixed chopped nuts, roughly chopped into small pieces
200g of mixed dried fruit (sultana, cranberries, figs, apricot)
1 tbsp of desiccated coconut
50g of mixed speeds (pumpkin, sunflower)
200g of dairy-free margarine
175g of golden syrup
200g of light brown sugar (reduce if you want less sugar to taste)
Method
Step 1

Preheat the oven to 160°C/Gas Mark 3.

Step 2

Grease and line with baking parchment a 23cm square cake tin.

Step 3

Mix together all dry ingredients in a large bowl.

Step 4

Place vegan butter, golden syrup and brown sugar in a saucepan over a low heat, stirring occasionally until melted and smooth.

Step 5

Pour the syrup into the dry mixture and mix until thoroughly combined.

Step 6

Tip the mixture into the prepared tin and press down well until well compacted.

Step 7

Bake for 25 to 35 minutes until set and a golden colour (will still be a little soft to touch but will firm up as it cools).

Step 8

Leave to cool for 10 minutes, then cut into slices with a sharp knife while still in the tin. Then leave to cool completely, turnout and re-slice.

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Baklava Granola Bars: Cesar Fernandez, Miele GB

Serves
Makes 10 bars
Total Time
40 Minutes
Ingredients
150g of tahini
150g of unsalted butter
100g of maple syrup
1 tsp of orange blossom water
250g of rolled oats
50g of walnuts, finely chopped
50g of pistachios, finely chopped
50g of white sesame seeds
1 tsp ground cinnamon
½ tsp of sea salt
10 dried apricots, chopped into small pieces
Method
Step 1

Preheat the oven on a fan setting at 200°C.

Step 2

In a small saucepan over a low heat, combine the tahini, butter, maple syrup and orange blossom water and melt very gently.

Step 3

In a separate bowl, mix the oats, nuts, seeds, cinnamon and salt and add the tahini mix. Gently fold in the apricots.

Step 4

Press the mixture into a lined square baking pan and bake for about 25-30 minutes or until golden brown. Allow to cool in the tin before cutting into slices.

Maple Carrot Cake Granola Bars With Maple Glaze: Melanie Johnson

Serves
Makes 6-9 bars
Total Time
1 Hour
Ingredients
For the granola:
250g of jumbo porridge oats
100g of maple sugar
80g of grated carrots
1 tsp of cinnamon
125g of butter, melted
60ml of pure Canadian maple syrup
For the maple glaze:
120g of icing sugar
50ml of maple syrup
Method
Step 1

Preheat your oven to 180°C and lightly grease a 20x20cm baking tray.

Step 2

Place the oats and sugar into a large bowl. Coarsely grate the carrots and add them along with the cinnamon.

Step 3

Melt the butter and pour it over the oats. Pour over the maple syrup.

Step 4

Mix everything well to combine and then add to the prepared tray. Use the back of a spoon to press it into the tray and create an even top. Bake for around 30 minutes or until it has gently browned.

Step 5

Remove from the oven and allow to cool completely in the tray.

Step 6

Once cool, place the icing sugar and maple syrup into a bowl and whisk. Use a fork to drizzle the glaze over the flapjacks to create a pattern. Leave briefly to set and then cut into slices and serve.

Dark Chocolate & Orange Granola Bars: Ligia Lugo, Vie De La Vegan

Serves
Makes 12 bars
Total Time
40 Minutes
Ingredients
200g of porridge or jumbo oats
120g of unsalted butter, melted and cooled
1 orange, zested and juiced
100g of dark chocolate, roughly chopped
80g of brown sugar
100ml of golden syrup
Method
Step 1

Heat the oven to 200°C.

Step 2

Line a 25x18cm baking tin with baking parchment and set it aside.

Step 3

Put the oats in a bowl with a pinch of salt.

Step 4

Carefully melt the butter in a small pan with the sugar and syrup. Once the butter melts, remove it from the heat and allow it to cool for a couple of minutes.

Step 5

Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it’s all combined, then add three-quarters of the chopped chocolate.

Step 6

Pour the mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 minutes, until golden.

Step 7

Cut into squares and remove from the tin. Let them cool completely before serving.

Freekeh Granola Bars: Merchant Gourmet

Serves
Serves 4
Total Time
30 Minutes
Ingredients
250g pouch of Merchant Gourmet Simply Cooked Freekeh
1 tbsp of honey or maple syrup
2 ½ tbsp of almond butter
100g of dark chocolate chips
50g of dried cranberries
30g of goji berries
50g of plain butter
Method
Step 1

Preheat your oven to 180°C.

Step 2

In a large mixing bowl, place all of ingredients together and combine until well mixed.

Step 3

Get a large, shallow, rectangular pan and grease well. Spread mixture out evenly in the tray and pat down so the mixture is condensed.

Step 4

Place in the oven and bake for 10-15 minutes.

Step 5

Allow it to cool, then – while still in the tin – cut into rectangles.

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