Granola Bars

I've made it pretty clear how important I think breakfast is, but unfortunately I don't always have the time or energy to have pancakes and bacon every morning. This is probably a good thing, or I may be considerably larger than I am. Anyway, no matter what I will always make sure I have something in the mornings. Normally a nice big bowl of granola or muesli with lost of fruit and soy yogurt, but when I have to set off early and can't face anything before leaving the house, I take something for the road. This is where the trusted granola bar comes into play (and, of course, my morning banana.)


Making your own granola bars is almost too simple. It's also nice as it means you can choose exactly what you want in yours and don't have to search the supermarket shelves trying to find a bar that doesn't include a particular fruit or nut you don't like and instead add extra of all the ones you love. I like to mix it up everytime I make them, adding in different combinations of fruits, nuts and seeds. With some added extras like flaked coconut, or swapping out the oats for quinoa flakes you can make these exactly how you want them to be.

This time I used dried cranberries and apricots, pumpkin seeds and almonds. As long as they all make up about a cup anything goes here for a perfect on-the-go breakfast or a energy boosting snack for any time of the day. They're packed with fibre and protein, with no refined sugar, dairy or gluten.

Ingredients:
1 1/2 cups GF oats
1/4 cup ground flax seeds
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 cup olive oil
1/4 cup maple syrup
2 tbsp honey
2 tbsp almond milk
2 tsp vanilla extract
1 cup any mix of nuts/seeds/dried fruit

To Make:

• Preheat oven to 180C.
• Line a 2 inch deep baking tin/brownie pan with foil.
• Combine all ingredients together in a large bowl.

• Pour evenly into the prepared tin. Press down firmly with a metal spoon to even, making sure it is packed in tightly all over and has a flat top.

• Bake for 30 minutes, the bars will be golden brown and firm.
• Lift out of the tin using the foil and leave to cool before cutting into bars. Store in an air tight container.