10 Simple Granola Bar Recipes To Up Your Snack Game

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.

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

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!

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.

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

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

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

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.

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

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.

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.

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

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

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.

Preheat the oven to 180°C/Gas Mark 4.

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.

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.

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

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

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.

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.

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

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.

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

Preheat the oven to 160°C/Gas Mark 3.

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

Mix together all dry ingredients in a large bowl.

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

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

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

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).

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.

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

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

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

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.

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

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

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

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.

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

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.

Heat the oven to 200°C.

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

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

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.

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.

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.

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

Preheat your oven to 180°C.

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

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

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

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