Apricot And Cranberry Granola Bars

I love Granola Bars even though they aren’t as healthy as they seem. All in moderation is my motto!

Friday 21st January was National Granola Bar Day according to MyLegoMan #MostlyFoodieDaysOf calendar. I love Granola Bars, even though they can be deceptively calorific. I try my hardest not to make or eat them too much, but occasionally the temptation is too much.

On Thursday afternoon I was asked to make some Granola Bars so I found a recipe I use in an old Good Food recipe book: Traybakes. It’s a handy book which I’ve had for a few years on my shelf. I must admit I think I’ve only made one or two recipes out of it, including the Granola Bars.

I adapt the recipe to personal preferences or whatever I have in the cupboard. Sometimes I include nuts and other times I don’t, depending on the recipient. In this version I used some dried apricots and some cranberries which needed using up. I left out the nuts and sesame seeds from the original recipe. The addition of cinnamon to the recipe gives it a little bit of extra flavour.

The original recipe can be found here: https://www.bbcgoodfood.com/recipes/cinnamon-berry-granola-bars

I used extra dried fruit in place of the nuts and the sesame seeds. I guess you can play around with the ingredients and use whatever you have in your cupboard but keep to the same quantities.

As with many granola and flapjack type recipes, quite often you are fooled into thinking they are healthy because of the oat content. But you find they contain brown sugar, butter, or honey, golden syrup or maple syrup. All in moderation is my motto. I find if I deny myself any treats, then I see other people eating them and want them all the more!

When making granola bars, I often find the method is similar to that of making flapjacks. You melt the butter, sugar and syrup/ honey together in a pan and then combine with the other ingredients. When combined you press into a greased and lined tin and bake.

Pressed into the greased and lined tin, the granola bars are ready to be popped in the oven!

As with flapjacks I bake on a lower heat and bring it out of the oven before it sets. Or else, your granola bars will be like bricks and you end up worrying about breaking your teeth on them!

As with flapjacks, I let the granola bars cool in the tin for a little bit. After about 10 minutes, I cut them up and then let them cool completely before removing them from the tin. If not, I find they’ll fall apart. Or if I leave it until they’re cool before cutting, then I find they’re difficult to cut.
Looks like there’s a lot of pumpkin seeds in these Granola bars!
Ideal for breakfast, a lunchbox or for a treat with a mid morning or afternoon cuppa.

Do you like Granola or Granola Bars? If you do, what dried fruit and nuts do you like in yours? I definitely love cranberries but I would love pecans if I was making them just for myself.

Happy Baking!

Love Sam xx

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