There’s something so handy about a cereal or granola bar, the can fit into so many situations – breakfast on the run, a quick pre-lunch snack, a picnic staple, or a post-workout refuel. As people are heading back into offices, these could be the perfect accompaniment to a sandwich in a packed lunch.
When I used to go into an office regularly I always felt super pleased if I had a homemade packed lunch addition, rather than an additive filled less superior shop bought bar; hopefully these will make you just as pleased too 😊
This recipe is loosely based upon Yotam Ottolenghi’s Granola Bar recipe form the original ‘The Cookbook’, so you know they have good pedigree, and they have to taste delicious.
Tropical Granola Bars
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can be gluten-free if use gluten-free oats)
Makes 8 large bars
22g dried cranberries or sultanas
22g dried mango, chopped
22g dried pineapple, chopped
22g sunflower seeds
15g desiccated coconut
50g dairy-free margarine
50g golden syrup or honey
50g demerara sugar
½ tsp salt
½ tsp cinnamon
- Place the dried fruits into a bowl, cover with hot water and leave to soften for ten minutes. Then drain.
- Preheat the oven to 160 degrees Centigrade
- Line a 2lb loaf tin with parchment
- In a bowl, mix together the oats, sunflower seeds, drained dried fruit and coconut and set aside.
- In a large saucepan melt together the margarine, syrup and sugar until the sugar has totally dissolved.
- Fold in the oat and fruit mixture, adding the salt and cinnamon. Make sure the mixture is well combined.
- Tip the mixture into the lined loaf tin, press down and level off.
- Bake for 22 minutes until starting to turn golden around the edges.
- Remove from the tin and cool completely before cutting into bars.
- These bars keep well for up to a week if placed in an airtight container.