Remember those memes about hungry people and their ridiculous behaviour on an empty stomach? Well, that’s me! So granola bars are the perfect snack to carry around in anticipation of such emergencies.
Not sure what I’m on about? No problem, here are a couple of popular memes:
The great thing about making your own granola bars is being able to control the amount of sugar and salt that goes into it. I recommend zero refined sugar and a tiny pinch of salt.
Wet ingredients: Honey, tahini and butter add a toasty, carmelelised flavour to the bars. Feel free to swap out the butter for coconut oil for a vegan version.
Dry ingredients: I used oats in two forms – rolled and ground. The oat flour, made by simply blitzing rolled oats in a food processor, lends a bit of structure to the granola bars.
The addition of quinoa not only makes these bars rich in protein, but it also adds a beautiful crunch. I didn’t bother washing the quinoa first because I love the nutty flavour. You can also substitute this for uncooked millet.
If you’re not a fan of dried fruits or nuts, just leave them out. You can instead use shredded coconut or pretty much any of your favourite granola ingredients. This recipe is so versatile and forgiving, you’ll get away with adding and removing ingredients according to your preference – just as long as you stick to the proportions.
This recipe is adapted from the Smitten Kitchen blog.
- 1/2 cup honey (or maple syrup)
- 1/2 cup tahini
- 1/2 cup butter, melted (or coconut oil)
- 2 1/2 cups rolled oats
- 1/2 cup oat four (rolled oats that is finely ground)
- 2/3 cup unwashed quinoa (or millet)
- 1 cup dried fruit, chopped
- 1 1/2 cup sliced almonds
- 1/2 teaspoon salt
- 200 grams dark chocolate, chopped
- Preheat oven to 175°C.
- Line a rectangular baking sheet with two sheets of parchment paper - one vertical and the other horizontal.
- In a measuring jug, stir together honey, tahini and melted butter until well combined.
- In a large bowl, mix together rolled oats, quinoa, oat flour, dried fruit, almonds, salt, and chocolate.
- Pour the wet mixture from the jug into the dry mixture in the bowl. Mix well until it all sticks together.
- Transfer to the prepared baking tray. Using an additional sheet of parchment under your palm, press all the ingredients down firmly and repeatedly. The ingredients should be compact and there should be no gaps.
- Bake for 22 minutes for chewy and 30 minutes for a crunchy granola bar. The tops should be golden but keep a close eye to make sure it doesn't burn.
- Cool completely before transferring the granola bars into the refrigerator for a few hours to ensure smooth, crumb-free cutting.
- Using a sharp, serrated knife, cut the granola gently into squares or rectangles.
- Store at room temperature for up to a week, in an airtight container, or freeze them for up to 3 months.