Presenting the most incredible granola brekky bar of all time – I say that because this recipe is adapted from my most loved granola recipe.
One day I was stood in my kitchen, gushing down a bowl of granola in a rush as i needed to get out the door 10 minutes ago (sorry, Boss) and I thought, I really need to get myself a convenient breakfast for my ‘in a rush, gotta run’ days… I’m sure you can relate?
If you can’t relate and it’s because you have exceptional time management skills then I applaud you. But if you’re not relating because you think you have yourself covered by eating at your desk, then I have a hard truth for you. Put down your bowl, this might be hard to swallow.
There are people out there who are currently giving you the old eagle-eyed death stare. It might be because you spill milk on your keyboard that the company pays good money for, it might be your cutlery is clinking against your bowl chiming in your co-workers ears, it might be your slurping off the spoon, it might be because you’re biting the spoon – if that is you. you need to stop. If this doesn’t sound like you, great! but my money is on that you know someone who fits this description?
Maybe you should share this recipe with them, for the greater good of the whole office as there’s nothing worse than trying to concentrate on an email or important document only to have your desk buddy slurping, crunching and clinking cutlery.
Now that we’ve sorted out the big issues at the office, I think we deserve an incredible granola bar snack.
if you’re not going to stash them all away in one sitting, you can store them easily for a week in an air tight Container in fridge.. somehow, mine never last that long.
If you make these, I’d love to hear your feedback. So let’s do this!
Preheat oven to 150 degrees and line a slice tray with parchment paper
Using a food processor, add the cup of nuts and process on low speed for approx. 20 seconds or until roughly chopped. Transfer to a large mixing bowl along with all the dry ingredients. Stir until combined and set aside.
Add all wet ingredients to your food processor and blend until you have a smooth paste, no lumps!
Add the wet ingredients into the mixing bowl and stir to combine with the dry ingredients. With clean hands, massage the mixture so that all ingredients are well combined.
Add the slice mixture to your lined tray and firmly press mixture into the tin, nice and evenly. I spread my mixture about two thirds of the way across the tin so that the slice is nice and thick – it ends up being approx. 16 x 17 cm altogether and will result in 16 pieces at the end.
Bake in the oven for approx. 30 – 35 mins or until very lightly toasted on top. Remove from the oven, allow to cool then slice into even portions.
Store in an airtight container in the Fridge.
Ingredients
Directions
Preheat oven to 150 degrees and line a slice tray with parchment paper
Using a food processor, add the cup of nuts and process on low speed for approx. 20 seconds or until roughly chopped. Transfer to a large mixing bowl along with all the dry ingredients. Stir until combined and set aside.
Add all wet ingredients to your food processor and blend until you have a smooth paste, no lumps!
Add the wet ingredients into the mixing bowl and stir to combine with the dry ingredients. With clean hands, massage the mixture so that all ingredients are well combined.
Add the slice mixture to your lined tray and firmly press mixture into the tin, nice and evenly. I spread my mixture about two thirds of the way across the tin so that the slice is nice and thick – it ends up being approx. 16 x 17 cm altogether and will result in 16 pieces at the end.
Bake in the oven for approx. 30 – 35 mins or until very lightly toasted on top. Remove from the oven, allow to cool then slice into even portions.
Store in an airtight container in the Fridge.
