Cranberry, Hazelnut and Chocolate Granola Bar

If you’ve come looking for cake, look away now. There’s no refined flour here. Not even a trace of sprinkles. None. It’s unbelievable timing, what with the weekend and all that I’ve done away with dessert and made you granola bars instead. But hear me out for a second – I’m right there with you. Even now, I cannot process what is stranger – the fact that I made granola bars or actually enjoyed eating them. You need to not judge the snack by it’s healthy, toasted oat cover. You need to make a batch for yourself and wait till it takes over with a clever mix of chocolate, dried cranberries and hazelnuts. This is good lookin’ and good tastin’. Healthy in, healthy out.

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If you’re making yourself some, take a quick trip to the store and buy yourself some rolled oats. This particular brand of no bake granola will *not* work with instant oats. Instant oats are great for oatmeal emergencies (like making cookies) but it loses all texture and becomes dusty and unpleasant to eat. I always consult this post for oat conundrums. Most granola bars contain rice krispies which are great for taste but not so great for you. I skipped them and doubled the oat quantity. It’s a super easy recipe to make – something you can throw together on the fly. It just needs to be packed in tightly and refrigerated till firm. Then, let it sit for a few minutes before cutting into slices or bars and serve! For loose granola, just bash it up after removing it from the refrigerator with a meat hammer or a rolling pin. The flavour combinations are endless. Don’t you like that?

Healthy No-Bake Granola Bars

Yields: 8 – 10 large bars

Source: Kitchen Simplicity

2 cups rolled oats

1/2 cup hazelnuts, chopped

1/2 cup dried cranberries, chopped

1/4 cup (56 g) butter

1/4 cup honey

1/3 cup (71 g) brown sugar

1/2 tsp vanilla extract

A handful of chocolate chips

1. Line an 8×8″ baking tin with parchment paper. Set aside.

2. In a medium skillet, toast the oats and hazelnuts till fragrant and slightly darker in color. Pour into a heat-proof bowl, toss in the cranberries and set aside.

3. In the same skillet, add butter, honey and brown sugar till its bubbling and thickened – about 4 – 6 minutes. Stir in the vanilla and add the oats mixture in. Stir well till it’s evenly dispersed and pour into baking tin.

4. Wet your hands slightly and press the mixture onto one side of the tray. It should bind fairly easily. Scatter over the chocolate chips and refrigerate for 30 – 40 minutes or until firm. Remove, cut into bars and serve!

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2 responses to “Cranberry, Hazelnut and Chocolate Granola Bar

  1. Pingback: Baked Jalapeno Dip | The Vanilla Bean·

  2. Pingback: Best of 2013 | The Vanilla Bean·

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