Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin 28cm x 18cm / 11" x 7" with greaseproof paper.
Put the butter and honey into a saucepan and heat gently until butter is melted.
Add the demerara sugar and again heat gently, stirring constantly until sugar is dissolved. Bring to the boil for about 1½ minutes, stirring until a smooth caramel sauce is formed.
Place the remaining ingredients into a large bowl and mix well. Pour over the liquid mixture and mix well.
Transfer to the prepared tin, press down well and bake for 15 minutes until edges are brown.
Remove from oven and allow to get cold, then transfer to a fridge and chill well.
Turn out of tin, remove greaseproof paper and cut into bars. Store in an airtight container.
Behind Every Bake
Granola Energy Bars
CATEGORY: Traybakes & Slices
COOK TIME: 15 mins
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What you need:
125g/4oz Odlums Porridge Oats
175g/6oz Butter
5 tablespoons Rowse Honey
175g/6oz Shamrock Demerara Sugar
1 teaspoon Goodall's Cinnamon
80g packet Shamrock Chopped Walnuts
75g/3oz Shamrock Raisins
175g/6oz Shamrock Apricots, chopped
50g/2oz Pumpkin Seeds
50g/2oz Sunflower Seeds
50g/2oz Sesame Seeds
100g packet Shamrock Ground Almonds
How to:
Preheat oven to 170°C/325°F/Gas 3. Line a swiss roll tin 28cm x 18cm / 11" x 7" with greaseproof paper.
Put the butter and honey into a saucepan and heat gently until butter is melted.
Add the demerara sugar and again heat gently, stirring constantly until sugar is dissolved. Bring to the boil for about 1½ minutes, stirring until a smooth caramel sauce is formed.
Place the remaining ingredients into a large bowl and mix well. Pour over the liquid mixture and mix well.
Transfer to the prepared tin, press down well and bake for 15 minutes until edges are brown.
Remove from oven and allow to get cold, then transfer to a fridge and chill well.
Turn out of tin, remove greaseproof paper and cut into bars. Store in an airtight container.