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
- 1 1/2 cups of porridge oats (I used a mixture of rye, robust oats with seeds in them)
- 1/3 cup spelt flour (or you can use the porridge oats blended into a fine texture)
- 2 tbsp flax seeds
- 1 tsp salt
- 1 tsp cinnamon
- 2-3 cups nuts, seeds or dried fruits or raisins of choice (bash the nuts a bit if they are too big, such as brazilian nuts)
- 1/3 cup peanut butter
- 1/3 cup honey
- 2 tablespoons tahini
- 6 tablespoons melted butter
- Preheat oven 180 degrees celsius. Line a baking tray with parchment paper and lightly grease the bottom.
- In a large bowl, stir in the oats, flour, salt, flax seeds, cinnamon along with all the nuts and dried fruit.
- In another bowl, whisk the peanut butter, tahini, melted butter, honey until smooth and combine with the dry ingredients until everything is coated.
- Pour the granola mixture into the baking tray pressing the mixture tightly down around from all sides. Bake for about 35 min, until it has become lovely and golden. Let it cool down for another 20 minutes and refrigerate for another 30 min before cutting.
Matcha Avocado topping
- 1 cup Greek yogurt
- 1 teaspoon matcha powder
- 1 avocado
- pinch of salt
Over Night Chia Pudding
- 2 tablespoons chia seeds
- 1/2 cup oat milk
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.
A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.