These Raspberry & White Chocolate Granola Bars are fantastic with a cup of tea in the afternoon or popped into a lunchbox to keep energy up throughout the day. A flavour combination that always works, the sharpness of the raspberries is perfectly complemented by the sweetness of the white chocolate. Thanks to the wholemeal flour and oats, these granola bars also make a brilliant breakfast to help keep you full all morning.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
120ml agave nectar (or other syrup if you prefer)
100ml Mellow Yellow Rapeseed Oil
1tsp vanilla extract
½tsp ground cinnamon
50g flaked almonds, plus extra for topping
200g wholemeal spelt flour
50g white chocolate chunks
Makes 10 bars
Preheat your oven to 180°C/170°C fan. Line a 24cm square tin.
In a pan, gently heat your oil and agave nectar until gently simmering then remove from heat.
Add the vanilla extract and mix.
In a large mixing bowl, add your oats, wholemeal spelt flour, cinnamon, flaked almonds and salt and mix. Pour in the oil and agave nectar mix. Stir everything together.
Press two thirds of your mixture into your lined baking tin. Spread a thin layer of strawberry converse on top. Sprinkle with the raspberries and the chocolate chunks. Top with the remaining mixture and sprinkle a handful of flaked almonds on top. Gently press everything down again.
Bake for 25 minutes.
Leave to cool before cutting.