Almond and cranberry granola bars

Almond and cranberry granola bars
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, plus cooling. Oven time 30 min.

These delicious homemade granola bars are packed with creamy almonds and tangy dried cranberries. Perfect for snacks, picnics and lunchboxes.

Have a go at making your own cereal too, with our five-seed granola recipe.

Nutrition: per serving

Calories
200kcals
Fat
7.7g (0.7g saturated)
Protein
4.6g
Carbohydrates
27.1g (17.7g sugars)
Fibre
2g
Salt
0.4g
Calories
200kcals
Fat
7.7g (0.7g saturated)
Protein
4.6g
Carbohydrates
27.1g (17.7g sugars)
Fibre
2g
Salt
0.4g

Ingredients

  • 140g blanched skinless almonds
  • 150g gluten-free rolled oats, half whizzed in a blender to make a flour
  • 200g dried cranberries
  • 2 tsp ground coriander
  • ¾ tsp fine sea salt
  • 150ml maple syrup (check it’s vegan if it needs to be)
  • 150ml golden syrup

You’ll also need

  • Sugar thermometer

Method

  1. Heat the oven to 180°C fan/ gas 6. Line a 20cm x 20cm baking tin with baking paper. Spread the almonds on a baking sheet and roast for 7-8 minutes until golden, set aside to cool, then roughly chop. Put the almonds in a bowl with the oats, oat flour, cranberries, coriander and salt. Turn down the oven to 160°C fan/gas 4.
  2. Pour the syrups into a deep pan (they’ll bubble up a lot) and simmer until the temperature reaches 122°C on a sugar thermometer (about 4 minutes once they’re simmering rapidly).
  3. Quickly pour the syrup over the oat mixture, then stir with a spatula until fully combined. Tip into the prepared tin, pressing down gently with damp hands to form an even layer.
  4. Bake for 15-20 minutes until golden. Leave in the tin to cool, then cut into bars/triangles.

delicious. tips

  1. The bars will keep in an airtight container for 3-4 days.

Recipe By

Sue Quinn

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