CINNAMON BERRY GRANOLA BARS
These granola bars are great for lunchboxes, breakfast on the run or just with a cup of coffee
Provided by Good Food team
Time 45m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
- Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.
Nutrition Facts : Calories 294 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium
ROCKY ROAD GRANOLA BARS
Provided by Food Network
Time 1h15m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
- Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
- Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
- Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
- Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
- Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
- For a chewier bar, store in the fridge. For softer bars, store in the cupboard.
RED BERRY GRANOLA YOGURT POTS
Great for breakfast or at a picnic, these tasty yogurt pots have the summer freshness of strawberries and a raspberry coulis with a crunchy granola topping
Provided by Emily Kerrigan
Categories Breakfast, Snack
Time 20m
Yield Makes 4
Number Of Ingredients 12
Steps:
- To make the coulis, juice the half lemon, then put in a pan with the raspberries and honey. Cook over a gentle heat for a few moments, breaking down with the back of a wooden spoon. Blend to a purée, then push through a sieve and discard the raspberry seeds. Divide between the bottom of four little pots or jars.
- To make the quick granola, melt the coconut oil, cinnamon and pinch of salt in a medium pan over a gentle heat. Pour in the oats, seeds and honey and stir well to combine. Continue to move around the pan until evenly browned, about 5 mins. Spread out on a baking sheet to cool.
- While it's cooking, slice up the strawberries and divide between the pots, layering up over the coulis. Spoon 1 tbsp of yogurt on top of each pot. Finish each pot with 1 tbsp of granola sprinkled over (the remaining granola will keep in a jar for a week).
Nutrition Facts : Calories 165 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CRUNCHY GRANOLA WITH BERRIES & CHERRIES
Make your breakfast a fruity feast - this recipe is full of crunchy goodness
Provided by Angela Nilsen
Categories Breakfast, Brunch, Dessert, Snack
Time 45m
Yield Makes about 12 breakfast bowlfuls
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey - it will slide out easily. Stir together with a fork to break up any big clumps of oats.
- Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
- Mix in the berries and cherries and serve with plenty of chilled milk.
- Store for up to 1 month in airtight container.
Nutrition Facts : Calories 409 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.13 milligram of sodium
GOOD-FOR-YOU GRANOLA
Try this energy-boosting granola breakfast to start your day - it's good for you!
Provided by Good Food team
Categories Breakfast, Brunch, Snack
Time 35m
Yield Makes 15 servings
Number Of Ingredients 11
Steps:
- Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
- Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.02 milligram of sodium
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