Cranberry and Pumpkin Seed Granola Bar
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g half-fat butter, softened, plus extra for greasing
- 75g light muscovado sugar
- 200g porridge oats
- 100g chopped nuts (I like pecans)
- 50g cranberries
- 75g pumpkin seeds
- 4 tbsp runny honey
- 50g nut butter (I use peanut or cashew)
- 1 tsp ground cinnamon
- pinch of salt
Method
- Preheat the oven to 170ยฐC-150ยฐC fan. Grease and line a square brownie tin (around 22cm).
- Beat the butter and sugar together until smooth, then carefully stir through the oats. Once mixed well, add in the remaining ingredients and mix until fully combined.
- Transfer the mixture to the tin and use the back of a spoon to press it down until smooth on top.
- Bake for 20โ25 minutes or until golden. Allow to cool completely in the tin before removing and cutting into 16โ18 bars.
- PS โ Store in an airtight container for up to 10 days.