Granola bars
Allergens
Nuts
Gluten
For
Portions
3
tbsp
linseeds
5
dried apricots/n
3
tbsp
dried cranberries
5
tbsp
pumpkin seeds
30
g
walnuts
100
g
Honey
2
tbsp
Nut butter
180
g
Oat flakes
Line a brownie tin (28 cm × 18 cm) with baking paper.
Soak the linseeds in 2 tablespoons of water for 10 minutes.
Finely chop the apricots, cranberries, pumpkin seeds and walnuts. Add the honey, nut butter, oat flakes and the soaked linseeds, and mix everything together well.
Spread the mixture onto the baking paper and bake in the oven at 160 degrees (fan) for 25–30 minutes, then remove and leave to cool.
Once everything has cooled, cut the mixture into wide bars using a sharp knife.
Soak the linseeds in 2 tablespoons of water for 10 minutes.
Finely chop the apricots, cranberries, pumpkin seeds and walnuts. Add the honey, nut butter, oat flakes and the soaked linseeds, and mix everything together well.
Spread the mixture onto the baking paper and bake in the oven at 160 degrees (fan) for 25–30 minutes, then remove and leave to cool.
Once everything has cooled, cut the mixture into wide bars using a sharp knife.
Tips
The granola bars will keep for at least a week in an airtight container.
If you use birnel instead of honey, the recipe is vegan.
If you use birnel instead of honey, the recipe is vegan.
Nutrients per portion 190kcal
CO₂ equivalent per portion 63g