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Granola Bar

Makes 8

Lightly grease a 20cm square tin and line with parchment paper


45g pecan halves, halved again

45g dried apricots, chopped

45g dried sour cherries, chopped

45g pumpkin seeds

30g sesame seeds

30g ground almonds

190g whole rolled oats

1 tsp ground cinnamon

a pinch of salt

95g butter

85g honey

95g demerara sugar


Preheat oven to 160C/140Fan/Gas3

Place the pecans on a baking tray and toast in oven for 10 minutes

Meanwhile put the chopped apricots and cherries in a small bowl and cover with hot water and soak for 10 minutes then drain through a colander

Remove the pecans from the oven and increase the temperature to 180C/160Fan/Gas 4

Put the butter, honey and sugar in a saucepan and bring to a simmer, keep stirring for a few minutes until a light brown colour

In a bowl mix together pecans, seeds, almonds, rolled oats, cinnamon, a pinch of salt and add the drained apricots and cherries, and pour over the melted butter, honey and sugar, stir well to mix everything together

Spoon the mixture in to the lined tin and press down lightly

Bake for 25 minutes until lightly coloured, cool in the tin and cut in to individual bars