Low Sugar Chocolate Granola Bars
Chewy chocolate oat bars sweetened with ripe banana and just 1 tablespoon of golden syrup. Perfect for lunchboxes, with an optional dark chocolate drizzle.
Ingredients
Granola bars
- 290 g (2 and ¼ cups) rolled oats
- 70 g (½ cup) sunflower seeds
- 130 g (1 cup) nuts (I used almonds and cashews) No need to chop the nuts
- 190 g about 2 large bananas, mashed well
- Pinch of salt optional
- 1 egg
- 1 tablespoon golden syrup
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
Chocolate drizzle (optional)
- 60 g dark chocolate, coarsely chopped
- 1 tablespoon oil e.g. coconut, canola etc.
Instructions
- Preheat the oven to 180°C / 355°F fan bake. Line a 20 x 30 cm (8 x 12 inch) tin with baking paper, leaving some hanging over the sides so you can lift the bars out.
- Spread the oats, nuts and sunflower seeds over a larger lined baking tray. Toast for about 10 minutes, until the nuts are lightly golden. Toasting brings out their flavour.
- While they toast, mix the mashed banana, salt, egg, golden syrup, 2 tablespoons of oil, the vanilla and the cocoa powder in a large bowl.
- Tip the hot oats, nuts and seeds straight into the bowl (the heat helps the bars stick together) and mix until everything is coated.
- Press the mixture firmly into the lined tin. Bake for 25–30 minutes, until the edges are crisp. Bake a little less for chewy bars, a little longer for crunchy ones.
- Cool slightly, then lift out and cut into 24 small or 12 large bars. They cut more cleanly while still warm. Cool on a wire rack.
- Chocolate drizzle (optional): Microwave the chopped chocolate and 1 tablespoon of oil in 20-second bursts, stirring each time, until smooth. Drizzle over the cooled bars and leave to set.
Notes
Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months. Avoid the fridge, as it dries them out.