May 5, 2013 by macatron
Whether they keep you fueled on a weekend hike or are dunked in a cup of tea at elevenses, these granola bars are certain to keep you going. One of the nice things about this recipe is that it calls for a lot of ingredients in their standard pack sizes, meaning there’s less measuring required, and you won’t be left with 27g sunflower seeds at the end. That said, it makes a rather hefty batch (about 36 bars), but don’t worry though, they freeze well for lunches.
What you’ll need:
100g unsalted butter
750g old-fashioned rolled oats
100g slivered almonds
100g chopped pecans
100g green pumpkin seeds
100g sunflower seeds
1 tsp cinnamon
1/3 tsp salt
250g light brown sugar
325g golden syrup
250g peanut butter
What to do:
Begin by preheating the oven to 165°C/145°C fan/325°F. Line 2 10×12 inch baking tins or dishes (or alternatives of equivalent size) with greaseproof paper.
In a small saucepan, heat the butter and honey over low heat until melted and combined.
Meanwhile, in a large bowl, combine the oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt. Mix together, then pour the butter and honey mixture over top. Stir until combined.
Next, take as many baking sheets as your oven can hold at once (I used two but would have preferred three), and spread the mixture evenly between them.
Bake the granola mixture for 20-25 minutes (stirring every 5 minutes) or until the mixture is an even golden brown throughout (the mixture will take less time the more baking sheets you use).
Once the granola is baked to your liking, remove it from the oven, stir in the sultanas and leave it to cool (don’t worry, this will take less time than you expect). Once cooled, transfer to a large bowl.
In a small saucepan, combine the brown sugar, golden syrup and peanut butter. Over medium-high heat, stir constantly until the sugar has dissolved and the mixture is at the boil. Remove from the heat and pour the mixture over the cooled granola. Stir until the mixture is evenly covered.
Cool the mixture slightly then press into your greaseproof paper-lined tins. One of my tins was quite a lot smaller, so my bars are quite thick, but I reckon a thickness of 1.5-2.5cm is ideal.
Cool completely, then cut the bars to whatever size you choose. I wrapped most of mine individually and froze them for my lunch – they were still nice and crunchy once thawed.