Grab and gra­nola fruit and oat bars

The Jewish Chronicle - - LIFE - JUDI ROSE’S

Th­ese make a bril­liant on-the-go break­fast, or are great as part of a packed lunch - or an any­time pickme-up. They’re packed with fi­bre, while nuts and egg pro­vide pro­tein. Oats have a low glycemic in­dex so you feel full longer, mak­ing it eas­ier to re­sist the urge to keep nosh­ing.

Be sure to mea­sure the honey by weight not vol­ume, and don’t let the mix­ture cool com­pletely be­fore cut­ting or they’ll be too hard to cut into neat bars.


230g rolled oats

70g wheat­germ

70g whole­meal flour

70g strong plain flour

1 tsp ground cin­na­mon

60g mixed dried fruit, eg sul­tanas, raisins, chopped apri­cots, or any com­bi­na­tion

2 tbsp chopped nuts and seeds, eg hazel­nuts with pump­kin, sun­flower and se­same seeds Pinch of fine sea salt

140g clear honey

1 egg, beaten

120ml melted co­conut oil

2 tsp vanilla ex­tract


Pre­heat the oven to 175°C. Lightly oil a 22 x 30 cm bak­ing pan and line the bot­tom and two short sides with a sheet of bak­ing parch­ment.

In a large bowl, mix to­gether all the dry in­gre­di­ents. Make a well in the cen­tre, and pour in the honey, egg, oil and vanilla.

Mix well then at the mix­ture evenly into the pre­pared tin. Bake for 30 to 35 min­utes in the pre­heated oven, just un­til the bars be­gin to turn golden at the edges.

Cool for five min­utes, then cut into bars while still warm.

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