www.odlums.ie /recipes/exam-granola-bars/

What you need:

  • 150g/5oz Odlums Porridge Oatsflakes
  • 50g/2oz Odlums Wheat Germ
  • 100g Packet Shamrock Flaked Almonds
  • 75g/3oz Shamrock Desiccated Coconut
  • 75g/3oz Butter
  • 6 Tablespoons Honey
  • 50g/2oz Shamrock Light Muscovado Sugar
  • 1 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 50g/2oz Shamrock Pitted Dates (chopped)
  • 50g/2oz Shamrock Chopped Dried Apricots
  • 50g/2oz Dried Cranberries

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms x 27cms tin.
  2. Put the oatflakes, almonds, coconut and wheat germ onto a large flat tray. Toast or bake in the oven for about 10 to 12 minutes, stirring occasionally , until lightly browned. Then, pour into a large mixing bowl.
  3. Reduce oven temperature to 150°C/300°F/Gas3.
  4. Put the butter, honey, brown sugar, vanilla and salt into a small saucepan and bring to the boil over a medium heat.
  5. Pour liquid over the dry Ingredients. Add the dates, apricots and cranberries and stir well.
  6. Transfer to the prepared tin. Wet your fingers in cold water and press the mixture down evenly.
  7. Bake for 25 to 30 minutes until light golden brown. Cool for a 2 hours before cutting into squares. Serve at room temperature.
    Note: If liked melt 100g of chocolate with 25g of butter and spread over the top.
exam-granola-r

Exam Granola Bars

Category

Traybakes & Slices

Cook Time

30 mins

What you need:

  • 150g/5oz Odlums Porridge Oatsflakes
  • 50g/2oz Odlums Wheat Germ
  • 100g Packet Shamrock Flaked Almonds
  • 75g/3oz Shamrock Desiccated Coconut
  • 75g/3oz Butter
  • 6 Tablespoons Honey
  • 50g/2oz Shamrock Light Muscovado Sugar
  • 1 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 50g/2oz Shamrock Pitted Dates (chopped)
  • 50g/2oz Shamrock Chopped Dried Apricots
  • 50g/2oz Dried Cranberries

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 20cms x 27cms tin.
  2. Put the oatflakes, almonds, coconut and wheat germ onto a large flat tray. Toast or bake in the oven for about 10 to 12 minutes, stirring occasionally , until lightly browned. Then, pour into a large mixing bowl.
  3. Reduce oven temperature to 150°C/300°F/Gas3.
  4. Put the butter, honey, brown sugar, vanilla and salt into a small saucepan and bring to the boil over a medium heat.
  5. Pour liquid over the dry Ingredients. Add the dates, apricots and cranberries and stir well.
  6. Transfer to the prepared tin. Wet your fingers in cold water and press the mixture down evenly.
  7. Bake for 25 to 30 minutes until light golden brown. Cool for a 2 hours before cutting into squares. Serve at room temperature.
    Note: If liked melt 100g of chocolate with 25g of butter and spread over the top.
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