Whether you’re hitting the trail or the punching bag, these granola bars are the perfect on-the-go pick me up. This recipe can easily be doubled to make meal prep a breeze. Simply wrap the individual bars in wax paper and freeze in a tupperware container or freezer bag.
Makes: 16 squares or 12 bars. Takes: 25 mins (plus cooling)
- 4 tablespoons honey
- 70g coconut oil
- 5 tablespoons of Blueberry Trail Mix Almond Butter
- 4 tablespoons of chia seeds (soaked)
- Zest of 1 lemon
- 1 medium apple
- 150g of porridge oats
- 1 teaspoon of ground ginger
- 50g of shelled pistachios, chopped
- 50g of dried sour cherries, roughly chopped
- 50g of pumpkin seeds
Heat the oven to 180C and line a 20cm square baking tin with parchment paper.
Put chia seeds into a bowl with 4 tbsps of water and leave to one side. In a powerful food processor, add all of the oats and blitz until you have a rough flour.
Melt the honey, coconut oil and blueberry almond butter together in a small pan and place over a low heat. Once melted, remove from the heat, and add the chia seed mix and zest of the lemon and put to one side.
Grate the apple, squeezing out most of the liquid and add into the bowl. Add the remaining ingredients to the pan and give it a good mix. It should be quite sticky. Pour the mixture into the prepared tin and press down with a spoon, drizzle over the reserved nut butter and bake in the preheated oven for 20 - 30 minutes or until lightly golden and holding together nicely.
Remove and leave to cool for 20 minutes before slicing into 16 squares or 12 bars.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.