- 40 g butter (or dairy-free alternative or coconut oil)
- 1 tbsp honey (or syrup such as maple or agave)
- ½ tsp vanilla bean paste
- 4 medjool dates (pitted and chopped)
- 1 overripe banana (large, peeled, mashed)
- ½ – 1 tsp ground cinnamon
- 200 g oats
- 30 g pumpkin seeds
- 120 g mixed nuts (we used equal amounts of cashew, walnuts and almonds)
- 40 g raisins
- 40 g dried figs (chopped)
- Preheat the oven to 180°C/ 160°C fan/ Gas 4. Line a 8×10 inch baking tin (or similar) with greaseproof paper and set aside.
- In a large pan add the butter, honey, vanilla bean paste and dates and warm over a low heat.
- As the pan heats using the back of a wooden spoon squash the dates into a rough paste.
- Once the butter has melted remove from the heat.
- Add and stir in the mashed banana and cinnamon.
- Add the oats to the pan and stir in well ensuring they are all coated.
- Add the pumpkin seeds, nuts, raisins and figs and incorporate the ingredients evenly through the mixture.
- Transfer the mixture to the lined baking tin. Evenly spread out the mixture over the bottom of the tin and press down to compact the granola mixture.
- Place into the oven on the middle shelve for 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and set aside to cool in the tin.
- Once cool, removed from the tin and slice into even portions.
- Enjoy with a cuppa!
- Keep in an airtight container, in the fridge for up to 3 days, or alternatively, freeze for up to 3 months. Freeze individually in greaseproof paper or clingfilm. Remove from the fridge or freeze beforehand and allow to come to room temperature.
- Only roughly chop the nuts leaving some large chunks and some whole nuts, this will give the granola bars a nice texture.
- If you make these often mix up the combination of nuts, seeds and dried fruit you use for variety.
- These are not suitable for children under 5 due to the presence of large nuts.