Superfood Granola Bars
Easy to rustle up, these bars are a good option when you need to eat breakfast on the go or for an afternoon snack. Almond, cashew or macadamia nut butters all work well to add protein and flavour.
Makes 8 bars
100g/3½oz of jumbo or rolled oats
50g/1¾oz of extra virgin coconut oil
2 tbsps of honey
2 tbsps of nut butter (of choice)
1 tsp of vanilla extract
3 tbsps of raw, shelled pistachio nuts, roughly chopped
50g/1¾oz of desiccated coconut or dried, shredded coconut
2 tbsps of dried goji berries
Preheat the oven to 180°C/350°F/gas 4. Line a 23 ×15cm (9 × 6in) 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.
Recipe courtesy of Packed by Becky Alexander and Michelle Lake, photography by Haarala Hamilton (Nourish Books, £12.99)
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.