Fruity granola bars recipe

Name: Fruity granola bars recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) porridge oats (NOT jumbo); 50 g (1.8oz) unsweetened desiccated coconut; 75 g (2.6oz) pumpkin or sunflower seeds; 50 g (1.8oz) flaked almonds; 55 g (1.9oz) butter, plus extra for greasing; 100 g (3.5oz) light brown soft sugar; 1 pinch salt; 160 g (5.6oz) clear honey; 85 g (3oz) soft dried apricots; 2 tbsp fruit juice (apple works well) - or use water; 140 g (4.9oz) dried berries and cherries (or other dried fruits eg raisins)

Servings: persons

250 g (8.8oz) porridge oats (NOT jumbo)
50 g (1.8oz) unsweetened desiccated coconut
75 g (2.6oz) pumpkin or sunflower seeds
50 g (1.8oz) flaked almonds
55 g (1.9oz) butter, plus extra for greasing
100 g (3.5oz) light brown soft sugar
1 pinch salt
160 g (5.6oz) clear honey
85 g (3oz) soft dried apricots
2 tbsp fruit juice (apple works well) - or use water
140 g (4.9oz) dried berries and cherries (or other dried fruits eg raisins)

1
Preheat the oven to 160C/gas mark 3.
2
Mix the oats, coconut, seeds and nuts on a large baking tray and bake for 15 minutes, stirring halfway through, until they smell toasty and are pale golden here and there.
3
Meanwhile, grease a 23cm shallow square baking tin, then line it with baking parchment.
4
Put the butter, sugar, salt and honey in a large saucepan and melt them gently together to make a syrup.
5
Chop the dried apricots, or snip them with scissors.
6
Pour the toasted oats, seeds and nuts into the pan, then add the fruit juice or water and the dried fruit.
7
Stir well with a spatula until everything is evenly coated in the syrup.
8
Press the granola into the baking tin and smooth it flat with the back of a spoon.
9
Bake for 35 minutes, or until golden all over, then leave to cool completely in the tin.
10
Lift the baked slab of granola from the tin using the paper to help, then cut into bars using a large sharp knife.
11
Re-wrap in clean baking parchment and keep in the tin or an airtight container for up to one week.

742

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g (8.8oz) porridge oats (NOT jumbo), 50 g (1.8oz) unsweetened desiccated coconut, 75 g (2.6oz) pumpkin or sunflower seeds, 50 g (1.8oz) flaked almonds, and more.

Yes, Fruity granola bars recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!