Apricot and cashew granola bars
These granola bars make a wonderful afternoon, or anytime, treat. Stuffed full of soft apricots, roasted cashews, buttery oats, sunflower seeds and drizzled with dark chocolate. Quick and easy, and simply delicious.
Servings: 9 bars
Ingredients
- 100 g cashews
- 160 g dairy free margarine
- 120 g maple syrup
- 200 g rolled oats
- 120 g soft dried apricots roughly chopped
- 80 g sunflower seeds
- 1/2 teaspoon ground ginger
- 40 g dark chocolate
Instructions
- Pre heat the oven to 200°C/ fan 180°C / gas 6.
- Spread the cashews onto a baking tray and place on the middle rack in the oven. Toast for 7 minutes until a deep golden brown. Remove and place in a bowl to cool slightly, then roughly chop. Reduce the oven to 180°C/ fan 160°C / gas 4.
- Meanwhile lightly grease a 20cm/ 8 inch brownie tin and line with baking parchment.
- Melt the margarine and maple syrup over a low heat.
- In a mixing bowl, add the oats, chopped apricots, seeds, ginger and chopped cashews.
- Pour over the margarine-maple syrup and mix well so the oats are generously coated.
- Pour into the lined brownie tin. Spread out the mixture so it forms an even layer. Then use the back of the spoon to press down hard on the mixture making sure there are no air bubbles remaining. This will help to prevent the bars from crumbling when they are later cut into squares.
- Place the tin in the oven at 180°C/ fan 160°C for 25 minutes. The granola is cooked when the edges are a light golden brown and the centre a little soft.
- Remove from the oven. Melt the chocolate and drizzle over the top in any pattern you fancy.
- Leave the granola to cool completely in the tin. Then cut the granola into nine squares and gently remove from the tin, using the baking parchment to help.