Granola bars

Packed with oats, flaxseeds and chia seeds, to get the full effect of these healthy wheat-free breakfast bars, dip in chocolate.

Credit: China Squirrel

• makes

  12

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 120 g (1½ cups) traditional rolled oats (see Note)
• 150 g (150 g) raw almonds
• 2 tbsp flaxseed (linseed) meal
• 1 tbsp chia seeds
• ⅓ cup crunchy peanut butter
• ⅓ cup honey
• 1 tsp vanilla extract 
• 175 g pitted dried dates

Chilling time 1 hour

Instructions

Preheat oven to 180°C. Line a 20 cm square cake tin with baking paper.

Spread oats evenly onto a baking tray. Bake in preheated oven for 12-15 minutes or until slightly golden but not browned. Remove from oven and allow to cool.

Spread almonds evenly onto a separate baking tray and bake for 10-12 minutes or until lightly golden. Remove from oven and allow to cool.

Place almonds into a food processor and pulse until coarsely chopped. Combine almonds, oats, flaxseed meal and chia seeds into a large mixing bowl, mix well.

Place peanut butter and honey into a small saucepan. Stir over low heat until peanut butter melts. Mix well and remove from heat and allow to cool for 5 minutes. Stir in vanilla.

Place dates into a food processor and process until a thick paste forms.

Add dates and honey mixture to dry ingredients. Use your hand to mix until well combined. Press mixture into prepared tin. Use a straight-sided glass or small rolling pin to roll and press mixture firmly into tin. Refrigerate for 1 hour or until firm. Remove from tin and cut into 12 bars.

Note

• Ensure the oats are free from wheat contamination if you have a wheat intolerance.

Photography, styling and food preparation by China Squirrel.

This recipe is from Don't Call Me Brunch, our better-than-cafe weekend breakfast racket. Bunker in with us. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.