About the Recipe
A healthy snack for the school lunch box
Ingredients
1 tablespoon oil (Sunflower or coconut)
2-1/2 cups rolled oats
1/2 cup raw sunflower seeds
1/4 cup shredded coconut
1/2 cup raisins, coarsely chopped (you can substitute any dried fruit)
1 tablespoon cocoa powder
1/4 cup butter, cut into pieces
1/3 cup honey
1/4 cup SunnyB Smooth or Crunchy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Preparation
Heat oven to 180°C. Cover the sides and bottom of an 8-inch square baking dish with foil. Coat the foil with the oil. Set aside.
On a baking sheet, spread oats and sunflower seeds evenly and toast in the oven for 10 minutes, stirring occasionally. In a large mixing bowl, combine toasted oats and seeds, coconut, raisins, and cocoa powder, and stir to combine.
In a small saucepan, combine butter, honey, SunnyB, vanilla extract, and salt. Cook on low to medium heat, stirring constantly until butter melts. Be careful not to let this bubble burn!
Pour melted butter mixture over toasted oats and seeds. Mix well and let cool for 5 minutes. Transfer the mixture to a foil-lined baking dish. Use a rubber spatula to firmly press the mixture into the pan, spreading it to the sides and all corners.
NOTE: Finished bars will stay together better if you press the mixture into the pan hard and evenly. Cover the pan with foil and refrigerate for 2 hours until set.
Remove the block of granola from the pan and peel away the aluminium foil. Cut into 12 bars.
Store in an airtight container for up to 7 days. For softer bars, store them at room temperature. For firmer bars, store them in the refrigerator or freezer.