I’m always looking for something to pop into lunchboxes. These are a great option – and better tasting than store bought. You can vary the flavour by reducing the amount of nuts and adding dried fruit or chocolate chips. This recipe makes a large tray. The recipe can be halved, but I promise, you’ll wish you made the whole lot.
Next time, I will use a larger tray, flatten them more and cut them into better ‘slices’ rather than squares. The compacting is important as it keeps the bar together.
They didn’t last long in my home, and are lovely to gift or with a cup of tea. Any crumbs left in the bottom of the baking tray can be thrown over fruit and yogurt for breakfast.
7 cups oats
½ cup vegetable oil
1 tsp salt
1 ½ cup chopped nuts ( you can use a mix of almonds, walnuts, pecans, macadamia nuts etc)
¾ cup packed brown sugar
¾ cup honey
1 tablespoon vanilla essence
You can add chocolate chips, but reduce the nuts to make 1 ½ cups in total of nuts and chocolate.
Preheat the oven to 180 deg C.
Grease a 45cm x 35cm baking tray.
Combine the oats, salt and oil and mix well until the oats are evenly coated.
Place into the baking tray in the middle of the oven and, stirring frequently, bake for about 20 minutes until they are golden.
Remove from the oven and reduce the temperature to 140 degrees C.
Combine the honey and brown sugar in a saucepan and simmer over low heat, stirring constantly, until the sugar has all melted, about 5 minutes.
Remove from the heat and stir in the vanilla.
Combine all the ingredients , with the oats,in a large bowl and stir until well combined.
Return to the baking tray.
Grease the bottom of a smaller baking tray, and use it to press down on the granola. You need to make a compact, flat layer. The more compact, the less crumbly the bars will be.
Bake for about 30 minutes until golden.
Cool in the baking tray for 10 minutes and then cut into bars or squares.
As they cool, they will harden. Store for about 2 weeks in an airtight container – if they last that long.