Granola Bars – Breakfast rush covered!

To customise, you will need:

¾ cup of extras – you can mix and match

Some ideas include:

1. Dried fruit
2. Mini chocolate chips
3. Desiccated coconut
4. More nuts
5. Spices such as cinnamon or mixed spice
6. A drop of flavoured essence

To make the bars:

1. Heat oven to 180℃ Celsius and line a 20-23 cm square dish with my Supa Mama® baking paper.
2. Toast the oats and nuts (include your extra’s if that is what you are adding), you can do this on your stove top or in your oven on my Supa Mama® baking paper.
3. Place the toasted oats and nuts in a large bowl.
4. Combine honey, butter, brown sugar, vanilla extract and salt in a small pot over medium heat. Stir occasionally until butter melts and the sugar is completely dissolved.
5. Pour butter mixture into bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add extra’s. Stir to combine.
6. Place the mixture to your lined dish and use a rubber spatula or damp fingertips to firmly press the mixture down. (The harder you press the better your granola bars stay together).
7. Cover with my Supa Mama® cling wrap and refrigerate at least 2 hours.
8. Remove from dish, peel away baking paper and cut into 12 bars.

Storage: Store your bars in my Supa Mama® snack bags. If you prefer softer bars, store them at room temperature. If you prefer slightly harder bars, store them in the fridge. Bars will keep in the freezer up to three months when wrapped well.

SUPA TIP: Be sure to not over measure your dry ingredients as this could result in the ingredients not sticking together to create that yummy bar.