Granola Flapjack Bars Recipes

VEGAN BRITISH OAT FLAPJACKS (AKA, THE ORIGINAL GRANOLA BAR)

Steps:

• Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) square baking pan with foil or parchment, leaving an overhang to remove the bars; lightly spray or grease the foil/paper.
• Pulse 3/4 cup (75 g) of the oats in a food processor until finely chopped but not powdery/flour.
• In a medium , heavy saucepan, combine the sugar and syrup. Cook and stir over medium heat until mixture comes to a boil and and sugar is melted. Add the vegan butter; cook and stir for 1 to 2 minutes longer until mixture is bubbling and begins to thicken slightly.
• Remove pan from heat and immediately stir in the salt, vanilla, ground oats and remaining oats until blended. Spoon and spread into prepared pan, tamping down firmly with back of spoon or spatula to compact the bars.
• Bake in the preheated oven for 20 to 24 minutes for more chewy flapjacks, 25 to 30 minutes for crispier flapjacks. Set on a wire rack and cool completely in pan set (the bars will firm up as they cool).
• Use paper/foil overhang to remove bars to a cutting surface. Cut into 16 bars, squares or triangles, whatever suits your fancy!

EASY AND HEALTHY MUESLI FLAPJACK

Steps:

• Gather the ingredients.
• Heat a large deep pan on the stove. Add the oats, nuts, and seed combination (do not add any fruit) and cook for 5 minutes, constantly stirring to toast the ingredients. Take care not to burn. The mixture should just be golden brown.
• Remove from the heat and leave to cool.
• Place the honey, dark brown sugar, and butter into a saucepan. Melt, these together on medium heat, to completely dissolve the sugar.
• Cook for a further 5 minutes on low heat, again, taking care not to burn. Turn off the heat and keep to one side.
• Mix the toasted ingredients with the melted butter mixture and the fruit to form a stiffish dough.
• Grease an 8- x 8-inch square cake tin and line the bottom with a sheet of baking paper. Press the flapjack mixture firmly and evenly into the tin making sure to get into the corners.
• Cut out squares and rectangles in the flapjack, then place the tin in the fridge and leave for a couple of hours to set.
• The flapjack keeps well in an airtight tin. Enjoy!

GRANOLA FLAPJACK BARS

Steps:

• Preheat oven to 200C. Oil a deep baking tray.
• In a large pan, melt the butter and syrup together then turn out the heat.
• Add the granola (recipe can be found here www.bbcgoodfood.com/user/824572/recipe/golden-granola or raw dry ingredients and mix until all the dry ingredients are glossy.
• Turn out half the mixture in the tray and press it down.
• Warm the jam until runny and spread a thin layer over the flapjack base.
• Top with the remaining half of flapjack mixture and press it down again.
• Bake for about 10 mins until golden. Cut into portions in the tray while it's still warm. Leave to cool and set before removing from the tray.

HEALTHY 5-INGREDIENT GRANOLA BARS

Steps:

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.