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Chewy Granola Bars by Derval O’Rourke
Derval's favourite healthy bar - these bars are really handy as an on-the-go breakfast or snack!
Serves 12 |Takes 50 mins
INGREDIENTS:
120g Flahavan’s Jumbo Porridge Oats
50g desiccated coconut
50g pecan nuts, roughly chopped
1 tbsp chia seeds
3 tbsp water
3 tbsp honey
2 tbsp coconut oil
1/2 tsp vanilla extract
1 egg
2 medjool dates, chopped
30g dried mango, chopped
salt
METHOD:
Line a 33cm x 23cm (13 inch x 9 inch) metal baking tin with parchment paper so that the paper overlaps the sides. Preheat the oven to 150°C/300°F/gas 2.
Spread the porridge oats, coconut and pecans on a baking tin and bake for 15 minutes or until toasted, turning halfway through.
In a small bowl, mix the chia seeds and water to make a gel and set aside.
Melt the honey, coconut oil and vanilla extract in a large pan over a low heat, stirring all the time. Remove from the heat and leave to cool slightly.
Stir the chia gel into the honey mixture, one tablespoon at a time. (Ensure that each spoonful dissolves fully before adding the next.) Add the egg and stir until smooth. Stir in the dates, mango and a pinch of salt and mix well. Tip the toasted porridge mix into the pan and stir until combined.
Increase the oven to 180°C/350°F/gas 4. Scrape the granola mix into the prepared baking tin and spread out evenly, pressing down with the back of a spoon to make the surface as even as possible
Bake for 25–30 minutes until the top is golden brown and feels firm to the touch.
Remove from the oven and leave to cool for at least 30 minutes. To remove from the tin, take hold of the parchment paper and simply lift out the granola slab.
Cut the slab into bars and store in an airtight container.
They store perfectly in the fridge, in an air-tight container, for about two weeks!
