home | Recipes | Chewy Granola Bars

  • 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

Serves: 12

Nutritional Information:

  • Protein: 2.8g
  • Fat: 9.8g
  • Carbohydrate: 18g
  • Calories: 159

Ingredients:

  • 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
  • Salt

Method:

  1. Line a 33cm x 23cm (13 inch x 9 inch) metal baking tin with parchment paper so that the paper overlaps the sides
  2. Preheat the oven to 150°C/300°F/Gas 2.
  3. 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.
  4. Melt the honey, coconut oil and vanilla extract in a large pan over a low heat.
  5. 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.)
  6. Add the egg and stir until smooth. Stir in the dates, mango and a pinch of salt and mix well.
  7. Tip the toasted porridge mix into the pan and stir until combined.
  8. Increase the oven to 180°C/350°F/Gas 4.
  9. Scrape the granola mix into the prepared baking tin and spread out evenly, pressing down with the back of a spoon.
  10. Bake for 25-30 minute until the top is golden brown and firm. Remove from the oven and leave to cool for 30 minutes.
  11. To remove from the tin, take hold of the parchment paper and simply lift out the granola slab.
  12. Cut the slab into bars and store them in an airtight container in the fridge.

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