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Orange + Cranberry Granola Bars

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Ingredients

Adjust Servings:
1 1/2 cups Gluten free rolled oats
1/2 cup Almond butter
2 tbsp Honey or palm sugar
1/4 Vanilla pod
2 tsp Cinnamon
2 tsp Chia seeds
1/3 cup Pistachios, chopped
1/2 cup Cranberries, chopped
1 orange Orange zest
1/3 cup Cacao nibs
1/2 tsp Sea salt

Orange + Cranberry Granola Bars

  • Serves 8
  • Easy

Ingredients

Directions

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At Kitchen Therapy, we crave for a reasonable way of making awesome dishes, with the health quotient silently watching over.

And for this very reason we’ve been taking another look at the granola bar. As a kid (read: adult) I was always snacking on Quaker’s chewy chocolate chip or peanut butter chocolate chip granola bars. Adulting is hard sometimes and every now and then, you just want a piece of your childhood back.

So I went to the kitchen to make an attempt to a chewy granola bar, but the fear of behaving too childish made me move towards some elegant flavours like fresh orange zest, cranberries, pistachios and instead of chocolate chips, I used cacao nibs that do the job just as well.

I use almond butter, but if you can’t care much about the fat or have no issues with dairy, by all means use some lovely butter instead! I used organic honey from Sattvic Foods, but for a vegan option, you can replace with equal amounts of palm sugar. I use these amazing gluten free rolled oats from Sattvic Foods too, which are the best kinds to be working with, particularly in granola bars.

These snack bars are simply divine, and won’t last for long, particularly around hungry children (read: adults).

Gluten Free Rolled Oats, Organic Honey, Chia Seeds and Cacao Nibs from: Sattvic Foods

Steps

1
Done

Preheat the oven to 180°C.
Brush a 9” by 9” baking tin with vegetable oil.
In a bowl, stir together the cacao nibs, chia seeds, orange zest, pistachios, cranberries, cinnamon and sea salt.

2
Done

Melt the almond butter, honey or palm sugar and vanilla bean in a medium pan, stirring constantly. Then add in the oats and stir to coat well. Remove from heat.
Combine the oats mixture with the dry mix and tip the bowl into the greased pan.
Press down the mixture well with your fingers or the back of a wooden spoon.
Bake for 12-15 minutes.
Remove from oven and allow to cool completely removing from tin and slicing.

Kamini Patel

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Pear Muffins
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Roasted Rosemary Pumpkin Soup with Fried Garlic

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