Nutty Granola Bars

By Camille Pierson

Ingredients 

  • 80g almonds, roughly choppedThe Float Spa Nutrition
  • 200g oats (you can use gluten-free oats or quinoa flakes)
  • 75g mixed seeds (eg mix of sunflower and pumpkin seeds)
  • 80g honey
  • 6 tbsp almond butter (pumpkin seed butter or peanut butter also works)
  • 10 Medjool dates, stones removed and roughly chopped
  • 40g gluten-free oat bran (or porridge oats whizzed up in a processor until fine)
  • 1 ½ tsp cinnamon
  • 1 pinch sea salt
  • 45g dried cranberries or raisins
  • 1 apple, peeled, cored and cut into small pieces

Method

  1. Preheat the oven to 180. Lightly grease a baking dish with oil (20cm square or similar dimensions)
  2. Mix together the chopped almonds, oat flakes and seeds and spread over a large baking tray. Bake in preheated oven for 15 minutes, turning halfway through
  3. Heat the honey and nut butter over a low heat and mix well
  4. Blitz the chopped dates with 100ml warm water in a blender until you have a smooth paste
  5. Add the date paste to the honey and nut mixture, stir well
  6. Put the toasted oats, nuts & seeds in a large mixing bowl, add the dried fruit, oat bran, cinnamon, sea salt and chopped fresh apple and stir in the honey/nut butter/date mixture until thoroughly combined
  7. Spoon the mixture into the baking tin and press down into an even layer
  8. Bake for 15 minutes until golden and set
  9. Let cool in tin for 5 minutes, then turn out onto a board and cut into desired portion size. (makes 12-16 depending on size)
  10. Once completely cooled, store in an airtight container. Will keep for 5 days

Delicious eaten on their own, or served with some yoghurt and fresh fruit.

These are full of healthy fats from the nuts and seeds and the bars provide a good source of fibre, B vitamins, vitamin E and minerals such as magnesium, manganese, zinc and copper. They contain less fruit and sugar than many commercial granola bars, however dates, honey and dried fruit are still sources of sugar so I recommend these as an occasional breakfast treat or when friends are staying. They would also make a good pudding or snack alternative for active children.

Book a consultation with Jo for more delicious recipes.

About the Author:

Camille Pierson
Camille is the managing director of the Float Spa and a Trustee of the Brighton Yoga Foundation. She’s immensely proud of the community she’s built at the float spa and takes real pleasure from seeing yoga & floating transform people’s lives. She’s also a mother of two.

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