Crunchy Granola Bars
SERVES
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
35
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 160ºC/gas mark 3.
Line a 7 x 10-inch baking tin with parchment.
Melt the butter, sugar and honey together over a very low heat. Remove it from the heat.
Stir the oats and zest into the honey mixture until all the oats are coated.
Stir in the peanuts, seeds and cranberries.
Scoop the mixture into the tin and press it down well.
Bake in the centre of your oven for 30 minutes.
When it is still warm, press a long knife into the bake to make indentations of where you would like to cut it.
Allow to cool in the tin.
Use the parchment to remove the slab gently from the tin onto. A chopping board.
Cut out the slices along the indented lines.
Ingredients
100g butter
3 tbsp honey
100g brown sugar
210g porridge oats
Zest 1 orange
100g peanuts, chopped
100g mixed seeds
100g dried cranberries
Method
Preheat your oven to 160ºC/gas mark 3.
Line a 7 x 10-inch baking tin with parchment.
Melt the butter, sugar and honey together over a very low heat. Remove it from the heat.
Stir the oats and zest into the honey mixture until all the oats are coated.
Stir in the peanuts, seeds and cranberries.
Scoop the mixture into the tin and press it down well.
Bake in the centre of your oven for 30 minutes.
When it is still warm, press a long knife into the bake to make indentations of where you would like to cut it.
Allow to cool in the tin.
Use the parchment to remove the slab gently from the tin onto. A chopping board.
Cut out the slices along the indented lines.
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