Blueberry & Raspberry Breakfast Granola Bar
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Products used
Ingredients
- 125g (4.4oz) Unsalted Butter
- 170g (5.99oz) Honey
- 75g (2.64oz) Soft Brown Sugar
- 200g (7.05oz) Rolled Toasted Oats
- 85g (2.99oz) Honey Granola
- 75g (2.64oz) Toasted Pumpkin Seeds
- 25g (0.88oz) Toasted Sunflower Seeds
- 20g (0.7oz) Chaucer Blueberry Pieces 1-6mm
- 35g (1.23oz) Chaucer Raspberry Granules
Other ingredients suggestions
Why not try replacing Blueberry & Raspberry with Waffle Pieces, Sour Cherry and Wolfberry for an exotic but luxurious twist.
Vegetable:
Beetroot
Red Pepper
Ginger
Fruit:
Strawberry
Blackberry
Blackcurrant
Cranberry
Apple
Sour Cherry
Mango
Peach
Apricot
Green Fig
Pineapple
Pomegranate
Orange
Baked:
Waffle
Chocolate Sprinkle
Method
-
1
Lightly pre grease a baking tray or moulds -
2
Place the butter, honey and sugar in a large pan and bring to a gentle simmer for 1-2 minutes -
3
Add the remaining ingredients and mix well -
4
Transfer the ingredients to the baking tray or moulds and compress ensuring that the layer is evenly spread across the entire tray or mould, ideal finished compressed size is approx. 25-30mm in height, once mix is compressed enough transfer to a refrigerator and chill for approx. 20 mins or until firm to the touch -
5
Remove from refrigerator and turn out of mould, if using a baking tray, please cut into 30mm x 100mm fingers, place into an air tight container separated using parchment paper