I normally buy these by box from the supermarket, and here in Singapore, they are about $1 to $2 each which isn't cheap. I'm really pleased to have discovered that I can make my own granola bars using healthy oats and nuts and dried fruits. The only thing I am concerned about this recipe is that it uses condensed milk, which I wouldn't call healthy. In future, I could probably substitute with other sweeteners like agave nectar or maple syrup I reckon.
Despite the use of condensed milk, this granola bar isn't sweet at all. It's crunchy and flavourful from the mix of oats, cranberries and seeds. The recipe calls for peanuts, but for non-peanut lovers, I think chopped almonds or hazelnuts would make a better filling. The best part is that you can substitute these ingredients for whatever else you like keeping the oats as a base. Use dried apricots or raisins, or whatever type of seeds you prefer. It's definitely a great on-the-go type of snack.
Breakfast Bars (16 servings)
Recipe by Nigella
- 1 x 397 grams can condensed milk
- 250 grams rolled oats (not instant)
- 75 grams shredded coconut
- 100 grams dried cranberries
- 125 grams mixed seeds (pumpkin, sunflower, sesame)
- 125 grams natural unsalted peanuts (I prefer chopped almonds/hazelnuts)
- Preheat the oven to 130°C/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one.
- Warm the condensed milk in a large pan.
- Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
- Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
- Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.
This is for AlphaBakes hosted by The More than Occasional Baker and Caroline Makes.