Granola Bars

14 February 2018

I shared these granola bars on Instagram a few weeks back and I had a few people ask me where the recipe was from. So I thought it would be a good idea to put together the recipe in a blog post!

It was my first time baking granola bars as I've only ever made flapjacks and oaty biscuits. There's definitely a difference in texture as the granola bars have more of a crunch than your classic chewy flapjacks, but they definitely did have that classic breakfast granola mix taste! They make such a perfect snack for any time of the day and even as an on the go breakfast. And perfect for a packed lunch/picnic snack in the Spring and Summer months!

I followed this recipe from The Great British Bake Off Perfect Cakes and Bakes To Make At Home recipe book and made a few little changes. What I love most about these kind of granola bars is that you can make up your own variations of mix-ins, with your choice of nuts, dried fruits and chocolate if you wish to make it that extra bit sweeter! I decided to make use of some ingredients I had already in the kitchen cupboard and went for pistachios, pumpkin seeds, dried cranberries and dark chocolate.

So without further ado, here is a recipe for granola bars!

{Recipe adapted from The Great British Bake Off Perfect Cakes and Bakes To Make At Home}


3 tablespoons of oil (I used sunflower)

200g porridge oats

160g chopped nuts (I used pistachios but you can have a mix of pecans, almonds, brazil nuts etc.)

50g seeds (I used pumpkin seeds)

25g puffed rice cereal

25g dried cranberries

40g unsalted butter

1/2 teaspoon ground cinnamon

150g clear runny honey

40g unsalted butter

100g chocolate for the drizzle (I used 70% dark chocolate)


1. Pre-heat the oven to 180C/350F/Gas 4. Line a baking tin/brownie tin with greaseproof paper and set aside. Place the oats in a roasting tin and drizzle over the oil. Rub the oats between your fingers to incorporate the oil until lightly coated. Shake the tin to level the oats and toast in the oven for around 15 minutes until they are lightly coloured.

2. Remove the tin from the oven and add the chopped nuts, seeds and puffed rice cereal and mix together with a spoon.

3. Put the tin back in the oven and toast for 5-7 minutes until golden. Remove from the oven and add the cinnamon and cranberries. Stir the mixture together and leave to cool until needed. Reduce the oven temperature to 170C/325F/Gas 3.

4. Gently melt the honey and the butter in a small pan set over a low heat. Once melted, bring to the boil. Pour the hot mixture over the oat mixture in the roasting tin and stir well until the mixture is fully incorporated. Once fully mixed spoon the mixture into the prepared baking tin/brownie tin and spread evenly, gently levelling the surface with the back of a spoon.

5. Bake in the oven for 18-20 minutes until lightly golden with slightly darker edges. Set the tin on a wire rack and run a knife around the inside of the tin to loosen the granola bars. Leave until barely warm.

6. Using a sharp knife, gently cut into bars (the bars can be a little crumbly and break easily) and leave until fully cool and firm before taking out of the tin. Once fully cooled, move the bars to a wire rack or plate.

7. Melt the chocolate and drizzle over the bars using a piping bag or spoon. Leave until set and then serve. These can be stored in an airtight container for 5 days.

Pin for later!

Happy Baking!

Post a comment