GRANOLA BARS

SWEET, CHEWY, CRUNCHY & GLUTEN FREE!
THE PERFECT LUNCH BOX SNACK-INSTEAD OF SHOP BOUGHT SNACK & PROTEIN BARS.

INGREDIENTS:
3½ CUPS OATS 
1 CUP CHOPPED NUTS/SEEDS (SUCH AS ALMONDS, PUMPKIN OR SUNFLOWER SEEDS)
1 TSP CINNAMON POWDER 
¼ TSP SALT
1 CUP PEANUT BUTTER
½ CUP HONEY (OR AGAVE SYRUP)  
1 CUP DRIED DATES
1 CUP DRIED FRUIT (SUCH AS CRANBERRIES, CHOPPED APRICOTS, RAISINS)
½ CUP WATER
1 TSP CHIA SEEDS
2 TBSP CHOCOLATE DROPS

OPTIONAL:
1 TBSP FLAXSEED (TO BE ADDED TO THE SOAKING DATES)

FLAVOUR COMBINATIONS:
DRIED CRANBERRY & WHITE CHOC CHIPS 
PEPITA & CASHEW NUTS
DRIED BLUEBERRIES/ ALMONDS
HALLOWEEN (PECAN NUTS/ ½ TSP ALLSPICE 
SHREDDED COCONUT/DRIED MANGO 

UTENSILS:
MIXING BOWL, ELECTRIC CHOPPER OR PESTLE & MORTAR, BAKING PAPER, RECTANGULAR CAKE TIN, CHOPPING BOARD, SHARP KNIFE, MEASURING CUP & SPOONS. 

METHOD:
SOAK THE DATES IN WARM WATER FOR ABOUT 10 MINUTES. 
TOAST THE OATS, NUTS AND SEEDS ON A BAKING TRAY (180 DEGREES ON CONVECTION SETTING) UNTIL GOLDEN. THIS GIVES A TOASTY FLAVOUR AND CRUNCHIER TEXTURE. 
RETURN TO THE DATES, DISCARD THE WATER AND BLEND THE DATES, USING AN ELECTRIC CHOPPER OR PESTLE & MORTAR.
IN A MIXING BOWL, COMBINE THE OAT/NUT MIXTURE WITH THE DATES AND ALL THE REMAINING INGREDIENTS. STIR WELL.
SPOON THE MIXTURE ONTO A LINED CAKE TIN AND PUSH THE MIXTURE DOWN FLAT UNTIL THE LAYER IS EVEN AND COMPACT. *IF YOU THINK YOU WILL FIND CUTTING NEAT ‘BARS’ TRICKY, ALTERNATIVELY, YOU CAN ALSO ROLL SMALL, BITE-SIZED BALLS (AS PER OUR ‘BUSH BALLS’).
BAKE IN THE OVEN AT 180 DEGREES (FAN) FOR 15 MINUTES.
TURN THE OAT MIX ONTO A CHOPPING BOARD AND WITH A SHARP KNIFE, CHOP INTO BARS. 
THE BARS WILL FIRM-UP AS THEY COOL.
USE THE BAKING PAPER TO WRAP THE BARS FOR YOUR ‘TUCK BOX’. 

STORAGE: STAYS FRESH IN THE FRIDGE FOR UP TO 3 WEEKS.