A flavour combination that reminds us of springtime when the weather finally starts to warm up, these delicious vegan granola bars with blueberry and lemon are perfect for breakfast, elevenses or with an afternoon cuppa. Make a batch on a Sunday afternoon and you’ve got your breakfast ready for the whole week. We love the way the blueberries burst once cooked, making sure these granola bars stay moist rather than drying out, giving a lovely flavour and texture you’re sure to love. Give these a go and you’ll never buy packaged granola bars again.
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
Zest of 1 lemon
1tsp vanilla extract
½tsp ground cinnamon
50g flaked almonds, plus extra for topping
200g wholemeal spelt flour
Makes 10 bars
Preheat your oven to 180°C/170°C fan. Line a 24cm square tin.
In a pan, gently heat your oil, agave nectar and lemon zest 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 apricot conserve on top. Sprinkle with the blueberries. 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.