High Fibre Granola Bars

Sometimes we need a little more fibre in our diets. We’re in Spain! Woohoo! We have been here for about a month now, enjoying the sunshine and warmth. In fact, as I type this post (around the 19 of April), Toronto had some snow! Yes, my dear friends messaged me about it! But we have been watching the weather on our security cameras anyway. Snow. I haven’t worn socks in a month!

I’ve been developing this recipe for a couple of years and I think this is it. It’s a lovely combination of sweet, salty and crunchy. 

A lovely combination of sweet, salty, and crunchy.

High Fibre Granola Bars

A KitchenInspirations Original Recipe

Makes one 23 cm (9 inch) square pan

Ingredients:

• 100 g Rolled Oats
• 100 g Wheat Bran
• 100 g Sunflower seeds
• 50 g pumpkin seeds
• 100 g sliced almonds
• 105 g honey
• 105 g unsalted butter, melted
• 4 g salt

Directions:

1. Toast everything but the honey, butter and salt at 250F for 30 minutes, stirring 3-4 times.
2. Meanwhile, combine the honey, butter and salt and mix well.
3. Increase the oven temperature to 350F. Transfer the oat mixture to a bowl and pour the honey mixture into it. Mix well to coat everything. Press the mixture firmly into a parchment-lined 9” x 9” baking pan and bake until golden 13-15 minutes. Cut into bars while warm. Cool on parchment. Store in the refrigerator for up to two weeks or freeze for longer.

Notes:

• This recipe doubles very well.
• If you don’t toast the mixture first, you’ll probably get a chewy bar instead, although I haven’t tried it yet.