Serves: 12
  • 150g whole rolled porridge oats
  • 75g wholemeal plain flour
  • 1tsp ground cinnamon
  • 1/2tsp bicarbonate of soda
  • 100g coconut oil
  • 50g light muscovado sugar
  • 2tbsp clear honey
  • 2tbsp almond butter
  • 80g dates, pitted and chopped
  • 100g dark chocolate chips
  • 25g mixed seeds
High Fibre
Nutrient Per 100g Per serving
Energy (KJ) 1940 1066
Energy (KJ) 464 255
Fat (g) 26.0 14.3
Saturated Fat (g) 16.8 9.2
Carbohydrates (g) 55.5 30.5
Fibre (g) 6.4 3.5
Sugars (g) 29.1 16
Protein (g) 8.4 4.6
Salt (g) 0.3 0.2
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These poppin' choc granola bars are easy to make, the chocolate & pomegranate give a fab tangy, sweet mix!

Method

Preheat the oven to 180C/fan 160C/gas 4. Line a 20 x 30cm baking tray with parchment paper.
Place the oats in a large bowl with the plain flour, cinnamon, bicarbonate of soda and a pinch of salt and mix well.
Place the coconut oil in a saucepan and heat gently to melt. Stir in the muscovado sugar and honey. Heat until the sugar has dissolved. Remove from the heat and stir to combine then stir in the almond butter and chopped dates.
Stir the coconut oil mixture into the oat mixture then mix in the pomegranates, 50g of the chocolate chips and seeds.
Press the mixture into the prepared tin and bake for 12 - 14 minutes until golden and firm to the touch. Leave to cool completely in the tin.
Melt the remaining 50g of chocolate chips in a small bowl either over a pan of gently simmering water or in the microwave. Drizzle the chocolate over the top of the granola mixture leave to set for 10 minutes and then cut into bars.