Granola bars are a popular snack option but commercial ones tend to have a large amount of saturated fat and sugar in them to increase palatability. In this recipe I swapped to butter to rapeseed oil and the refined sugar to brown soft sugar and date syrup. If you really want to indulge, you can dip half of the bar in melted dark chocolate- oh my!
100g dried apricots
50g dried crandberries
50g goji berries
30g brown soft sugar
2 tsp cinnamon
1 tsp vanilla extract
80ml rapeseed oil
1 tbsp date syrup (optional)
Preheat the oven to 175 celscius degrees. Take an ovenproof dish and spread a very thin layer of rapeseed oil at the bottom and on the sides so the mixture does not stick. You can also lined it with baking parchement.
In a large bowl mix together all the dry ingredinets, so the oats, apricots, cranberries, goji berries, sugar, cinnamon and vanilla. Mix uring your hand. Add rapeseed oil, the date syrup and the egg to the dry mixture and mix roughly using your hand. Pour the mixture into the lined or greased dish and tap it down until it is even. Bake for about 25 minutes. Cut to the desired shapes when still hot and then let it cool completely before taking out of the dish.
If you want to cover some of them in dark chocolate (like I have done in the picture below) melt dark chocolate and then dip the end of the granola bar in it. You can only do this when the bars have completely cooled. Place the dipped bar on a baking parchment and cool in teh fridge until the chocolate has set.