Whether it’s for a grab-and-go breakfast, lunchbox filler or energy snack, these chocolate-chip granola bars are so quick and easy to make you’ll find yourself coming back to the recipe time and time again. Put your own spin on them by adding different seeds, such as sesame seeds or pumpkin seeds, different fruit, such as desiccated coconut or dried cherries, or different nuts, such as walnuts or hazelnuts. Toasting the oats, seeds and nuts first gives these granola bars real depth of flavour, something you’ll struggle to find in shop-bought muesli bars – do a blind taste taste and you’ll be amazed at the difference
- 200g rolled oats
- 50g sunflower seeds
- 50g almonds, roughly chopped
- 100g butter, plus extra for greasing
- 3tbsp honey
- 100g light brown sugar
- 1tsp cinnamon powder
- 1tsp vanilla extract
- ½tsp salt
- 200g chocolate chips
Preheat the oven to 180°C/350°F/Gas Mark 4. Use a knob of butter to grease a large ovenproof dish (approximately 20cmx30cm), line with baking parchment, and set aside.
Pour the oats, sunflower seeds and almonds into a separate ovenproof dish. Toss together and toast in the oven for 10 minutes, stirring occasionally.
Put the butter, honey, sugar, cinnamon, vanilla extract and salt into a large saucepan and cook until the sugar dissolves.
Tip the oat mixture into the saucepan and stir throughly with the liquid to combine. Remove the saucepan from the heat and stir in the chocolate chips.
Pour the granola mixture into the prepared ovenproof dish, using the back of a spoon to distribute evenly and press the mixture into the dish.
Reduce the oven temperature to 150°C/300°F/Gas Mark 2 then put the granola in the oven to cook for 25 minutes.
Remove from the oven and allow to cool for 2 to 3 hours before cutting into bars.
Homemade granola bars are perfect lunchbox fillers as they can be stored in an air-tight container for up to a week.