On a perfect morning, this is what I want my kitchen to smell like… Home made granola bars are addictive, which is why I try to make them quite seldom so I don’t eat them all in one go, which I am very guilty of doing a few times! The texture is thick, chewy, crunchy with lots of nutty flavour, perfect just like that over a cup of tea or combined to all types of breakfast favourites from pancakes to smoothie bowls. I’ve learned that the key is to refrigerate the bars as this makes the cutting process much easier and gives them that chewy solid texture. You can alter the recipe to your liking by adding some vanilla extract, sugar, chocolate nibs, coconut flakes and anything you really prefer. For the start of easter, I’ve made a batch of healthy granola bars for the holidays and started the day with overnight chia pudding with a simple pale green avocado matcha topping and loads of berries of course.
Granola bar ingredients
Matcha Avocado topping
Over Night Chia Pudding
Combine the oat milk and chia seeds in a glass and leave overnight to expand and solidify. To make the matcha avocado topping, mix/blend all the ingredients together and scoop on top of the overnight chia pudding. Garnish with berries and mint leaves along with some homemade granola.