Ditch your shop-bought granola bars for our homemade version. Packed with nuts, seeds and sticky fruit, these are not only ridiculously easy to make but also miles better than anything you’ll find in the shops.
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Serves
10
For the dry ingredients
Almonds
Cashews
Pumpkin Seeds
Sunflower Seeds
Chia Seeds
Dried Cranberries
Desiccated Coconut
Sea Salt
Ground Cinnamon
For the sticky binder
Date Syrup
Almond Butter
Vanilla Extract
Topping (Optional)
70% Dark Chocolate
Flaky Sea Salt
Serves
10
For the dry ingredients
Almonds
Cashews
Pumpkin Seeds
Sunflower Seeds
Chia Seeds
Dried Cranberries
Desiccated Coconut
Sea Salt
Ground Cinnamon
For the sticky binder
Date Syrup
Almond Butter
Vanilla Extract
Topping (Optional)
70% Dark Chocolate
Flaky Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
If you fancy extra depth of flavour, lightly toast the almonds, cashews, pumpkin & sunflower seeds in a dry frying pan over a medium heat for a few mins until golden. Set aside to cool slightly.
Step 2.
Combine all dry ingredients in a bowl.
Step 3.
In a small saucepan, gently warm the date syrup, almond butter & vanilla over a low heat until smooth and glossy.
Pour the warm mixture over the dry ingredients and stir quickly to coat everything evenly.
Step 4.
Line a tray with baking paper. Tip in the mixture and press it down as firmly as you can, use the back of a spoon or your hands.
Step 5.
Chill in the fridge or freezer for 1–2 hours until set.
Step 6.
Slice into bars. If you’re feeling fancy, drizzle or dip the bars in melted dark chocolate, then chill again until the chocolate sets. Once ready, wrap the bars in baking paper and chill or freeze until needed (these last for a week in the fridge and 3 months in the freezer).
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