‘Oat couture’ granola breakfast bars
I usually make a double batch of these bars and keep them in a tin in the fridge for a grab-and-go breakfast. Makes 8 bars
200g soft light brown sugar
250g porridge oats
75g pecans, toasted (fry them in a dry pan for 2 minutes, or until toasted) and roughly chopped
75g pumpkin seeds
75g raisins or another dried fruit (I also love dried cranberries)
100ml maple syrup
Equipment 20cm square baking tin
Preheat the oven to 180 ° C (350 ° F), Gas Mark 4. Line the base and sides of the tin with baking parchment. Melt the butter in a large pan, add the sugar and simmer for 3–4 minutes, stirring, until the sugar dissolves and the mixture is bubbling.
Take the pan off the heat and add the oats, pecans, pumpkin seeds, raisins and maple syrup. Stir everything together well to combine, then tip the mixture into the prepared tin. Squash the mixture down very hard with the back of a spoon. This bit is important so that the granola bars do not crumble when cut. Bake in the oven for 30 minutes until firm and lightly golden on top.
Take out of the oven and leave to cool in the tin. When cool, carefully lift out with the help of the baking parchment and cut into eight bars. Store in an airtight container for up to four days.
Recipe from here
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