Low Sugar Granola Bars
A healthy and filling snack to add to the lunch box - so easy to make!
Ingredients
- 290 g (2 and ¼ cups) rolled oats
- 70 g (½ cup) sunflower seeds
- 130 g (1 cup) chopped nuts (I used macadamia and cashews)
- 60 g (½ cup) cranberries (or dried fruit of choice)
- 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
- 2 tablespoons cocoa powder
Instructions
- Preheat oven to 180 C (355 F) (fan bake) and line a 20cm x 30 cm baking tray with baking paper.
- In a larger baking tray, place the oats, nuts and seeds on it and evenly distribute. Place them in the oven and toast until the nuts are slightly golden brown and the oats are slightly coloured – doing this enhances the flavour of the nuts and oats.
- In a large bowl, combine banana, salt, egg, golden syrup, oil and vanilla extract. Mix well. Add the toasted oats and nuts/seeds along with the cocoa powder. Mix well until all combined.
- Transfer the mixture to the prepared tin and bake for 34-45 minutes or until the edges are crispy (for chewy granola bars, bake less time, for crunchier bars, bake longer).
- Leave to cool in pan before cutting into 24 small bars or 12 large bars.
Notes
Granola bars keep well for 8-10 days stored in an airtight container.