Kiss The Cook: Granola Bars
Monthly recipes from Mango Menus.
Here is a chewy, fruity bar with hints of chocolate from cacao nibs. The key to a really successful granola bar is to use the grains, seeds, fruits and nuts that you like, so do feel free to vary these ingredients. For example, you can substitute the dates for raisins; opt for almond rather than peanut butter; or use agave rather than maple syrup. You don’t need to cook them if you like them really gooey. Alternatively, bake them for 10 minutes for a more sturdy cereal bar.
- ¼ cup pitted dates
- ½ cup dried cherries
- 1 cup of oats
- ½ cup shredded coconut
- Handful of cacao nibs
- cup maple syrup/honey or
- a combination of both
- ¼ cup peanut butter
- Butter to grease the baking tray
- Blend your dates in the food processor until they form a paste.
- Mix all the dry ingredients in a bowl: dates, cherries, oats, coconut and cacao nibs.
- Combine the honey and peanut butter in a small saucepan and warm it on the hob until it’s runny.
- Fold the dry ingredients into the pan of maple syrup and peanut butter, and mix well.
- Spoon the whole mixture onto a greased baking tray and flatten it down with a spoon. It should be about 1cm high.
- Refrigerate for an hour, then cut into bars. They are soft and gooey so are best kept in the fridge. If you like a crunchier cereal bar, bake them at 190°C for 10-15 minutes before cutting into bars. Store in an airtight container.
Makes around 10 bars.