Coconut and cranberry granola bars
makes
20
“This no-nut granola bar is the perfect way to use any old bananas you bought but haven’t eaten yet. I keep these bars in zip-lock bags in the fridge so they’re easy to grab and go.” – Carina La Delfa
Ingredients (9)
- 4 cups (360g) rolled oats
- 1/2 cup (35g) shredded coconut
- 1/2 cup (90g) whole dried cranberries
- 1 tsp ground cinnamon
- 1/2 cup (175g) runny honey
- 160g unsalted butter, chopped
- 2 medium bananas, mashed
- 2 tsp vanilla bean paste
- 290g packet milk chocolate melts, melted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 20cm slice pan and line base and 2 long sides with baking paper, extending paper 2cm above edges (this will make it easier to pull slice out of pan).
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2.Combine oats, coconut, cranberries and cinnamon in a large heatproof bowl. Combine honey, butter and banana in a medium saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture starts to bubble.
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3.Remove from heat and stir in vanilla. Pour over oat mixture and stir until well combined. Spoon into prepared pan and spread evenly. Using the back of an oiled spoon, press down firmly to flatten.
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4.Bake for 40 minutes or until golden brown. Spread over melted chocolate. Refrigerate for 30 minutes or until set. Cut into bars and enjoy!
Recipe Notes
Store this slice in an airtight container in a cool place for up to 2 weeks, or wrap individually in plastic wrap and freeze for up to 1 month.
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