Wednesday, 29 January 2014

Granola bar tray bake

I've found myself baking a lot this month of January. Maybe it's the grey and cold weather keeping me indoors and I find myself after something sweet to lift the mood!

One of the first things I baked was my granola bar tray bake. It’s one of my all time favourites. I hadn’t made this in a while and fancied it as an addition to our packed lunches. I froze half the batch to have at a later time.

I use Nigella Lawson’s recipe for breakfast bars and adjust the ingredients to whatever fruit/nuts/seeds I have at the time. I also tend to increase the amount of fruit and decrease the amount of seeds/nuts. I find this makes a better bar as it is less dry and crispy. You can experiment with your own fruit/seed/nut combinations – as long as you keep the overall quantities the same! You’ll find something that works for you.

I substituted some of the seeds/nuts for milk chocolate chips for the first time. The result was decent – it added another dimension to the bar. You can leave the chocolate out like Nigella does if you want a healthier bar.




Ingredients:

1 x 397 grams can condensed milk
250g oats
75g desiccated coconut
100g dried fruit
125g mixed seeds
125g mixed nuts


Granola bar Collage


Method:

1. Preheat oven to 130°C/250ºF.
Grease and line a 23 x 33 x 4cm / 9 x 13 inch baking tin
Weigh out dry ingredients and mix together in a bowl.
2. Warm up condensed milk in a pan then pour over the dry ingredients.
3. Mix the condensed milk through the dry ingredients.
4. Place mixture into baking tin. Pat the mixture down to flatten.
5. Bake in preheated oven for an hour.
Remove from oven and cool for 15 minutes.
Then cut across x 4 and down x 4 to make 16 chunky bars.
Cool completely.

4 comments:

  1. Finally a recipe!!! Whoop! whoop!

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    1. You'll have to let me know if you try any. Hope you enjoy them as much as do! :-D

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  2. oh o! I did try this and I loved it!!!..It was quick and easy and I shared it with a friend who happened to enjoy it too..thanks.

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    Replies
    1. Ah brill, glad you liked the recipe and thanks for recommending it too! :-)

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