- It’s easy to spend loads of money on seemingly healthy granola bars but it’s a much better option to make these yourself.
- They’re really handy to bring in your bag and eat at training, sitting in traffic or wherever else you find yourself.
Prep time: 10 minutes
Cook time: 30 minutes, plus time to cool
- Protein: 2.8g
- Fat: 9.8g
- Carbohydrate: 18g
- Calories: 159
- 120g jumbo porridge oats
- 50g desiccated coconut
- 50g pecan nuts, roughly chopped
- 1 tbsp chia seeds
- 3 tbsp water
- 3 tbsp honey
- 2 tbsp coconut oil
- ½ tsp vanilla extract
- 1 egg
- 2 medjool dates, chopped
- 30g dried mango, chopped
- Line a 33cm x 23cm (13 inch x 9 inch) metal baking tin with parchment paper so that the paper overlaps the sides
- Preheat the oven to 150°C/300°F/Gas 2.
- Spread the oats, coconut and pecans on a baking tin and bake for about 10 minutes. Meanwhile, in a small bowl, mix the chia seeds and water to make a gel and set aside.
- Melt the honey, coconut oil and vanilla extract in a large pan over a low heat.
- Remove from the heat and leave to cool slightly. Stir the chia gel into the honey mixture, one tablespoon at a time. (Ensure that each spoonful dissolves fully before adding the next.)
- Add the egg and stir until smooth. Stir in the dates, mango and a pinch of salt and mix well.
- Tip the toasted porridge mix into the pan and stir until combined.
- Increase the oven to 180°C/350°F/Gas 4.
- Scrape the granola mix into the prepared baking tin and spread out evenly, pressing down with the back of a spoon.
- Bake for 25-30 minute until the top is golden brown and firm. Remove from the oven and leave to cool for 30 minutes.
- To remove from the tin, take hold of the parchment paper and simply lift out the granola slab.
- Cut the slab into bars and store them in an airtight container in the fridge.