Granola Bars
This recipe uses almonds and dates but other combinations of fruit and nuts will work: dried cranberry and hazelnuts, raison and unsalted peanuts, sultana and walnuts. You don't need to be too precise with the measurements - a little but either way is not going to make any real difference!
large baking tray (eg 40 x 30cm) for roasting the oats and nuts
baking pan, 30 x 20 cm for shaping the bars
- 360 g muesli mix If not using my muesli recipe, you could use a simple mix of 3½ cups large rolled oats and ½ cup seeds
- 290 g whole almonds
- 170 g honey
- 100 g dark brown sugar
- 110 g unsalted butter
- 150 g dates chopped
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
Roast the muesli and nuts
Preheat oven to 180°C and line a large baking tray with baking parchment or a silicone sheet.
Spread the oats and almonds in an even layer on the baking sheet.
Bake until light brown and smelling toasty, stirring regularly, about 15-20 minutes.
Preparing the mixture
Line the smaller baking tray with baking parchment or a silicone liner
While the oats and almonds are toasting, combine the honey, brown sugar, and butter in a heavy-bottomed medium saucepan over medium heat and stir until melted. Stir in salt, cinnamon, and vanilla. Add the dates.
Fold in the toasted oats and nuts mixture until evenly distributed.
Scrape into the prepared baking tray and spread out. Use a piece of baking parchment to press down and level out the mixture to the edges.
Cover and chill in the fridge for at least 2 hours. Once solid, lift from the tray using the lining, and use a very sharp knife to cut into granola bars.