VelvetChewy Granola Bars
Inspired by techniques from King Arthur.
Oats, dried fruit, nuts and peanut butter are bound with melted butter, honey and corn syrup, then pressed firm into a lined pan and baked just until golden at the edges. Baking them gently and cutting only once they're fully cool is what keeps these bars soft and chewy instead of hard and crumbly.
Always check the labels of the products you use.
Method
- 1
Heat the oven and line the pan. Heat the oven to 175 °C (155 °C fan). Line a 23 x 33 cm pan with a parchment sling that overhangs two sides, and rub the parchment lightly with oil.
- 2
Mix the dry ingredients. In the large bowl, stir together the oats, sugar, oat flour, salt, cinnamon, cranberries, apricots, pecans, sunflower seeds and coconut. Keep the fruit and nuts chopped to small, even pieces so the bars cut cleanly later.
- 3
Whisk the wet ingredients. In the medium bowl, whisk the peanut butter, melted butter, honey, corn syrup, water and alcohol-free vanilla extract until smooth.
- 4
Combine and press into the pan. Pour the wet mixture over the dry mixture and toss with the spatula until evenly damp and crumbly, with no dry pockets. Tip into the prepared pan, shake to spread it toward the corners, then press down firmly and evenly with the back of the spatula or your knuckles until the top is level and compact.
- 5
Bake. Bake for 25-30 minutes, until golden brown around the edges.
- 6
Cool, lift out and slice. Set the pan on the wire rack and immediately run a knife around the edges to loosen the slab before it can stick. Let cool in the pan for 30 minutes, then use the parchment sling to lift it onto the rack and let it cool completely, at least another 30 minutes. Once fully cool, cut into 12 bars with the serrated knife, using a gentle sawing motion so the edges don't crumble.
Storage
Store airtight at room temperature for up to 1 week, wrapped individually or layered with parchment paper in between. In humid weather, keep them in the refrigerator, and freeze for longer storage.
Free sugars
25.8 g per serving
51.6 % of the 50 g daily maximum · 103.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- cutting board
- 23 x 33 cm baking pan
- parchment paper
- large mixing bowl
- medium bowl
- whisk
- rubber spatula
- wire cooling rack
- serrated knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 342 kcal |
| Protein | 5.6 g |
| Carbohydrate | 43.5 g |
| of which sugars | 30 g |
| of which free sugars | 25.8 g |
| Fat | 18 g |
| of which saturates | 6.2 g |
| Fibre | 3.6 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
