Granola Bar
This granola bar, packed with healthy ingredients, truly gives you an energy boost. Delicious as a quick breakfast, snack or for on-the-go. And of course, it's also perfect to take along in your lunchbox!
Ingredients
For 10 Granola Bars
A square baking pan of 20x20 cm lined with parchment paper. Let the parchment paper extend on two sides for easy removal of the unsliced bars.
Baking sheet with parchment paper
Small saucepan
220 grams of Lisa's Choice Rolled Oats
100 grams of unroasted nuts of your choice (such as a mix of walnuts, hazelnuts, and pecans)
40 grams of pumpkin seeds
20 grams of shredded coconut
160 grams of agave syrup
75 grams of nut butter
2 teaspoons of vanilla extract
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
40 grams of dried cranberries
A square baking pan of 20x20 cm lined with parchment paper. Let the parchment paper extend on two sides for easy removal of the unsliced bars.
Baking sheet with parchment paper
Small saucepan
220 grams of Lisa's Choice Rolled Oats
100 grams of unroasted nuts of your choice (such as a mix of walnuts, hazelnuts, and pecans)
40 grams of pumpkin seeds
20 grams of shredded coconut
160 grams of agave syrup
75 grams of nut butter
2 teaspoons of vanilla extract
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
40 grams of dried cranberries
Preparation
1. Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
2. Coarsely chop the nuts.
3. In a bowl, combine the rolled oats, nuts, pumpkin seeds, and shredded coconut. Spread the mixture evenly on the baking sheet. Place it in the oven for 10 minutes.
4. Allow it to cool slightly, then reduce the oven temperature to 150°C (302°F).
5. In a small saucepan, combine the agave syrup and nut butter over medium heat. Heat and stir until the nut butter and agave syrup are well mixed. Add vanilla, cinnamon, and salt, and mix well.
6. Transfer the oat and nut butter mixture to a large bowl and stir thoroughly.
7. Add the dried cranberries and mix well.
8. Transfer the mixture to the baking pan, spread it evenly, and press it down firmly using your hands or the back of a spoon.
9. Bake for 15 minutes. Allow it to cool completely. Remove from the baking pan and carefully cut into 10 bars.
The bars can be stored for about 1 week at room temperature in an airtight container. If refrigerated, they will last for about 2 weeks. Allow the bar to come to room temperature before consuming if refrigerated.
Enjoy!
2. Coarsely chop the nuts.
3. In a bowl, combine the rolled oats, nuts, pumpkin seeds, and shredded coconut. Spread the mixture evenly on the baking sheet. Place it in the oven for 10 minutes.
4. Allow it to cool slightly, then reduce the oven temperature to 150°C (302°F).
5. In a small saucepan, combine the agave syrup and nut butter over medium heat. Heat and stir until the nut butter and agave syrup are well mixed. Add vanilla, cinnamon, and salt, and mix well.
6. Transfer the oat and nut butter mixture to a large bowl and stir thoroughly.
7. Add the dried cranberries and mix well.
8. Transfer the mixture to the baking pan, spread it evenly, and press it down firmly using your hands or the back of a spoon.
9. Bake for 15 minutes. Allow it to cool completely. Remove from the baking pan and carefully cut into 10 bars.
The bars can be stored for about 1 week at room temperature in an airtight container. If refrigerated, they will last for about 2 weeks. Allow the bar to come to room temperature before consuming if refrigerated.
Enjoy!