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  • Sarah Rainey

Nutty granola bars

Baking for breakfast shouldn't be allowed... but these nutty granola bars are basically a souped-up version of a bowl of cereal, so you can pretend they're good for you.

I love granola - the bittier, the better. This one uses the Co-Op's own brand, which contains toasted coconut, raisins, nuts and dried fruit), but you can bake with any you prefer.

Eat them first thing in the morning, half-way through the day for an energy-boosting snack, or any time you need a pick-me-up. And experiment with different nut butters, granolas (granolae?!) or even flavoured honey - there are so many alternatives to try!

Makes approx 20/25 bars


400g chunky granola

3 tablespoons runny honey

4-5 tablespoons crunchy peanut butter (approx half a 340g jar)


Preheat the oven to 180C and grease and line a large rectangular baking tray (around 35cm x 25cm) with greaseproof paper.

Tip the granola into a large bowl and bash it with the end of a rolling pin so it breaks up into smaller pieces.

In a saucepan over a low heat, melt the honey with the peanut butter, and stir gently until melted and combined.

Pour this over the crushed granola and stir it all together.

Press the mixture down into the tin with a palette knife or the back of a metal spoon, ensuring there is no loose granola round the edges. If it looks a little sparse, drizzle over some extra peanut butter and honey to help bind it all together.

Bake for 15 minutes and leave to cool in the tin before slicing into bars.

These should keep 4-5 days in a sealed airtight container.

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