My Perfect Granola Bar

My Perfect Granola Bar

granola bars by More Than Just Carrots

 

My Perfect Granola Bar! I know, that doesn’t sound very modest, but this time I just need to say it, because they really are perfect! I have experimented lots with them to get them absolutely right and they have had a great amount of succes already. They are not Haute Cuisine, nor posh, nor exceptionally beautiful, but that is not what a granola bar is about. It is homemade, very practical, it has got a million of nutrients in them and is so much tastier and crunchier than expensive alternatives you buy in the shops!

I make them in big batches at home because they are so handy. They are easy to pack and to take along and they last forever in the cupboard if that would be necessary. I don’t think I have had them for longer than a week in the cupboard, but I am pretty sure a week and even longer is not a problem at all if you keep them in an airtight container.

Luckily our kids don’t need to take snacks to school, because they only have one break time with snack in school and then they get fruit. We pay 1.5 pound per year for this one piece of fruit a day. I think that is fantastic! It means they all have the same or the same choice and they all get something really healthy. It means I don’t need to hear every day after school: ‘Please mummy can I have the chocolate bar Peter always has?’, or,  ‘Can I have the biscuit Katie had today? Pleasy, pleasy please…??’

granola bars by More Than Just Carrots

After school and even in the car!

After school though, they can be very hungry and they need a decent snack to be able to make until dinner time. At that time of day, these granola bars come in very handy.  We also take them for days out, for picnics and for long drives. They are allowed in the car as they are only slightly crumbly but not very much so if you get it right. They are not too sweet, but sweet enough for the kids’ taste and they do fill up their tummies extremely well. As I said, they are my Perfect Granola Bars!

If you like this recipe, you may also like our Coconut and oat biscuits, these are bit like aznac biscuits, but oaty and not so sweet.

granola bars by More Than Just Carrots

My Perfect Granola Bar

From at

Prep: Cook: Yield: 24 barsTotal:

Easy

You'll Need...

  • 300 gram of porridge oats
  • 100 gram roasted hazelnuts
  • 200 grams of dates
  • 200 grams of dried apricots
  • 4 tablespoons of water
  • 70 grams of honey
  • 5 tablespoons of olive oil

Directions

  1. Put the roasted hazelnuts in a food processor and blend until they are crushed fairly finely but you don't want is to become flower. If they you leave the pieces too big, the bars won't stick, if you grind them too fine, your bar isn't as crunchy. (If you want a number for the size of the crumbs, I would aim for 1 to 2 mm across.)
  2. Bring the nuts to another, big bowl, that is the bowl where you will bring everything together.
  3. Add the oats to the nuts and stir.
  4. Add the apricots and the dates to the blender. If you have very dry fruit, you can soak it first in water and then drain or you can simply add some water (2 tbsp) in the food processor when you blend them.
  5. Blend the dried fruit until you get one sticky ball, with little chunks in it.
  6. Add this stick ball to the oats and the nuts and mix it in with a spoon, or better, with your hands.
  7. Add the olive oil and the honey to a cup or a bowl that can go in the microwave and warm them up to make the honey to become really runny.
  8. Add the olive oil and honey mixture to the rest of your ingredients and mix it in really well, again, using your hands works best here.
  9. Preheat the oven on 170 º Celsius
  10. Line an oven dish with baking paper.
  11. Add the mixture to your oven dish, I use one of 20 x 28 cm (8 x 11 inch).  Then press it really well and evenly. This is crucial to make the granola bars to stick well together and not to fall apart when you will start cutting. Use your hands again here and fold over the pieces of baking paper that are sticking out. Press your hands on top of the baking paper that makes you pressing the mixture more evenly and the edges will be nicer and not sticking out.
  12. Bake in the oven for 25 minutes on 170 º Celsius.
  13. Leave to cool down and cut. If you are worried about it being to crumbly, you may prefer to cut it into squares rather than bars. Hold on to your bars really well when you cut it up and use a sharp toothed knife.

Additional Notes

from More Than Just Carrots

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