by Karen Swan
I totally cheated with this recipe. I buy a massive bag of granola on my monthly excursion to a certain bulk food store, and it was this that I mixed with a few other cupboard staple to turn into delicious granola bars.
Of course, you can substitute all the ingredients separately if you have them on hand and tailor the bars to your own tastes. Keep a strong 4 cup base of oats and/or puffed rice then add your other flavours to make up 6 to 6.5 cups.
I like to keep mine in the freezer so they stay lovely and crisp, but you can keep them in the fridge.
If you wanted to go nut-free for school lunchboxes, omit any of the nuts (clearly) and use a sunflower seed butter instead of almond butter. These are wonderful for a MamaBake session! No oven required!
(makes around 24 bars or more if cut into smaller squares)
6 cups of ready made or home made granola
Or a variety of nuts, seeds, puffed rice, berries, etc.
1 cup rice syrup
1/2 cup nut butter
2 tsp vanilla
pinch of salt
Use a large bowl to mix any add ins to your granola or to combine the 6 cups of your granola/muesli choices.
Then, in a medium saucepan, combine the syrup and the nut butter and gently heat until melted and combined.
Add the vanilla and the salt.
Pour over the dry mix and mix! Mix! Mix!
Press the mixture into 2 x lined square cake tins or similar (actually, a lamington sized tin would work too) and pop in the freezer for a few hours to set.
Slice into your desired shape/size and divvy up!
For best results, store in the freezer.
*this recipe was adapted/inspired by the amazing Angela Liddon’s Glo Bar recipe in the Oh She Glows Vegan Cookbook. The bars pictured above are the first batch I made following her recipe exactly. I cannot recommend it highly enough!