Mary Berry’s Fruity Granola Bars
Chewy and crunchy, these texture-packed granola bars are perfect for lunchboxes or as a mid-morning snack.
From the book
A variation of a flapjack jammed full of dried fruits and seeds. You could use chia and sunflower seeds instead of pumpkin and sesame, and swap the cranberries and sultanas for apricots and raisins. A flexible recipe that is great for a picnic or a packed lunch.
|150g (5oz)||old-fashioned porridge oats|
|30g (1oz)||pumpkin seeds|
|30g (1oz)||sesame seeds|
|115g (4oz)||light muscovado sugar|
|55g (2oz)||cranberries, chopped|
|A pinch of||sea salt (optional)|
You will need: an 18cm (7in) square cake tin.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease an 18cm (7in) square cake tin and line the base and sides with a piece of non-stick baking paper.
Place the oats and seeds on a baking tray and toast in the oven for 10–15 minutes until the oats are lightly golden. Leave to cool.
Melt the butter, honey and sugar together in a large saucepan. Add the toasted oats, seeds and dried fruits and mix well. Add a pinch of sea salt, if using. Spoon into the prepared tin and smooth the surface with the back of a spoon.
Bake for 25 minutes until pale golden and the mixture is firm to touch in the centre. Leave to cool in the tin for 15 minutes, then turn out carefully and slice into 12 bars. Leave to cool completely on a wire rack.